Pan-Roasted Pork Chop with Apples and Mustard-Onion Gravy

Pork Chop News

Pan-Roasted Pork Chop with Apples and Mustard-Onion Gravy
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Basted in butter, tart apples and sweet onions bring extra richness and tang to this deeply caramelized pork chop.

For orchardist Matt Kaminsky, a simple preparation of wild apples quartered and basted in butter is an excellent way to make the most of the fruit’s unusual and diverse flavor profiles—particularly when paired with a bone-in pork chop. In this recipe, any small, tart apples will suffice, but be sure to leave the skin on for the tannic complexity it brings to the dish.Position a rack in the center of the oven and preheat to 400°F.

Cook, turning the chop once and stirring the apples occasionally, until the pork is evenly browned, 6–8 minutes per side, and the apples are golden, 6–8 minutes total.Transfer the apples and pork to a foil-lined baking sheet as they’re ready, and bake until the apples are soft and the pork is cooked to your liking, 10–15 minutes for medium-well .Meanwhile, return the skillet to medium heat; add 2 Tbsp. butter, the onion, and thyme.

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