1 Video | Photo: Pork Chops with Golden Apple Sauce Recipe
Ingredients
- 4 Golden Delicious apples, chopped
- 2 teaspoons lemon juice
- 2 ounces golden raisins, a handful
- 1-inch piece fresh ginger root
- 3 tablespoons light brown sugar
- 2 cups all natural apple juice or cider, plus a splash for pan sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons vegetable oil or olive oil, 2 turns of the pan
- 4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
- Salt and pepper
- 2 tablespoons butter
Directions
Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
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By Sam Makroglous
Tehachapi, CA
on April 25, 2012
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I followed the recipe but my sauce never thickened...help
By Food is Fun
on March 23, 2012
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The smell of the apple sauce/compote alone was heavenly. The pork chops would be fine simply served with the deglazed pan drippings. I will peel the apples from now on as the slightly chewy texture of the peel was something I could have lived without. The extra cooked apples and sauce would make a great accompaniment to vanilla ice cream for dessert.
By anakelar
on February 18, 2012
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Delish dish!!! I cooked this for just two people, so I only used half of each ingredient and the result was still superb. I substituted dried red currants for the golden raisins (not a golden raisin fan & didn't want too much sweetness given what a rich sauce the apple reduction was, & sub'ed approximately 1/4 tsp powdered ginger in place of the fresh ginger root (glad I didn't try leaving the ginger out entirely, considering how much depth it added to the apple topping. I also used bone-in pork chops for added flavor to the meat and the pan juices that were used to deglaze.
Take care not to over cook the chops before letting them rest off the heat since they will still continue to cook a bit once removed from the pan (cover loosly w/aluminum foil for maximum reconstitution of juices/flavors. Lastly, a light sprinkle of Herbs de Provence seasoned the
chops even more thoroughly. Sooooo yummy! Served w/mushroom risotto & asparagus tips.
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