Name: Pork Chops with Glazed Apples and Pierogi
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 4 boneless pork chops, trimmed (4 to 5 ounces each); 1/2 teaspoon paprika; 2 tablespoons unsalted butter; 2 Gala apples, sliced 1/2 inch thick; 4 shallots, thickly sliced; 1 tablespoon tomato paste; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 2 teaspoons chopped fresh thyme; 20 frozen mini cheese-and-potato pierogi; Chopped fresh chives, for topping

Directions

Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.

Photograph by Ryan Dausch

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Pork Chops with Glazed Apples and Pierogi

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