Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Author:
La Tourangelle
The flavors of fall come together in this hearty seared pork chop recipe. Apples take a savory turn when roasted with earthy sage and thyme in our light Grapeseed Oil. Be sure to pour all of the pan juices over the chops for a delicious finishing sauce.
Ingredients
- 2 bone-in pork chops, each about 1 inch thick
- 3 Tbsp Grapeseed Oil, divided
- 1 Tbsp maple syrup
- 2 medium apples, cored and cut into chunks
- 2 shallots
- 2 cloves garlic
- 10 fresh sage leaves
- 4 sprigs thyme
- Half a lemon, sliced
- A handful of whole walnuts
- Salt and pepper to taste
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- Persimmon and Pomegranate Pork Chops
- Crispy Potstickers
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Directions
- Preheat an oven to 400.
- In a large cast iron skillet (or oven-friendly alternative) over medium-high heat, warm 2 tablespoons Grapeseed Oil.
- Season the pork chops with salt and pepper
Add the pork chops to the pan and sear for 2-3 minutes.
- Flip pork once golden brown, and add tablespoon of Grapeseed Oil around the chops. Once shimmering, place the apple wedges, cut side down, shallots and garlic around the pork chops.
- Sear with the pork chops for another 2-3 minutes
Add sage and thyme leaves, lemon slices, walnuts and drizzle with maple syrup, then transfer the pan to the oven.
- Roast until the pork chops are cooked through and the apples are tender, 10 to 15 minutes.
- Serve the pork chops immediately, spooning the apples and any juices in the pan on top.