![]() They will absorb color from the pan right away, but you still want to cook them down just a bit, they’ll cook down more later. Cook the apples until they are golden in color, about 3 minutes. Lower the heat to low-medium and add the apple wedges. ![]() Transfer the pork to a plate and set aside. Raise the heat to medium-high and cook the pork for 4 minutes on each side until golden brown. When the oil is hot and shimmery and the butter is melted, add the pork chops. In a large skillet over medium heat add the olive oil and only 3 tablespoons (45 g) butter.Season pork with salt and pepper on both sides, set aside.Make sure to check out my debut cookbook, available everywhere books are sold! I sincerely appreciate all the love that has been given to this little blog of mine. I only recommend products that I love and/or personally use or are similar to the products I use – all at no additional cost to you. That support allows me to continue to share my recipes with you. Scroll down and leave me a comment below, I’d love to know if you plan on making this! If you give it a go, please share it with me on Instagram, I’d love to see! Make sure to tag me so I don’t miss it!ĭisclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). Happy apple harvest! I’D LOVE TO HEAR FROM YOU! Pork chops and apples in white wine pan sauce is fantastic served with scalloped or mashed potatoes alongside a crisp autumn salad with hearty greens and chopped apples, of course. It’s ok if they oxidize just a bit, they’re going to be cooked. To make prep work even easier? Cut the apples when you’re preparing the shallots and searing the pork. The pork and apples will need to come out while the sauce is prepared. ![]() While this dish comes together in one pot, it is important to note that you will need a couple of clean plates handy during prep. The pan juices cook down just a little and we finish the sauce with cream and butter to create a wonderfully silky essence. The sought-after tang that makes these bone-in pork chops so succulent comes from a good measure of dry white wine, a dollop of quality Dijon and a splash of apple cider vinegar. I use local pork chops from my trusted butcher, fresh sage from my backyard, and shallots and garlic from the farm market down the road. For a pop of color consider leaving the skins on the apples, although peeling them is perfectly fine and will not compromise the dish. A few minutes in the pan will cook the apples down just enough to lose their bright crunch while still retaining a subtle bite. If you’ve been following me, you know my favorite heat-tolerant apple is Honeycrisp. Though for me, I’m most drawn to apples used in savory dishes, like my pork chops and apples in white wine pan sauce. ![]() Of course, I’m happy to oblige any of those delicious requests. The short ride home is filled with requests for apple crumble, baked apples and candy apples. Straight from the fire, the steam is thick like chimney smoke, and the heady aroma that can only come from farm fresh fire-roasted corn is always a perfect way to end a day of apple-picking. We’re fortunate to live near several beautiful orchards, though we tend to visit the one with the fresh pressed cider and hot roasted cobs of corn the most. October brings forth late afternoons in the apple orchard. We have had our summer evenings, now for October eves!” ― Humbert Wolfe This often requested pork chop and apple dinner comes together in just one pot. “Listen! The wind is rising, and the air is wild with leaves, ![]()
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