Serves 4
40 min
Pork Chops With Sautéed Apples
Recipe GLPR9dd2b4b14cf9a4
Tender boneless pork chops are seared to golden perfection and served alongside caramelized apple slices glazed with a light honey and sherry vinegar sauce, topped with jewel-like pomegranate seeds for brightness and texture. This elegant yet simple dish brings together the natural sweetness of fruit with savory pork in the finest French tradition.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¼ cup Extra-virgin olive oil
4 Boneless pork chops, about 1 inch thick
Salt
Freshly ground black pepper
2 Large Granny Smith apples, cored and cut into 1/2-inch-thick rounds
1½ tablespoon Honey
1½ tablespoon Sherry vinegar
½ cup Pomegranate seeds
Directions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. While the oil heats, pat the pork chops dry and season both sides generously with salt and freshly ground black pepper.
Once the oil is hot, carefully place the pork chops in the skillet and sear without moving them for 5–6 minutes, until golden brown on the first side. Flip the chops and cook for another 5–6 minutes until the internal temperature reaches 145°F. Transfer the cooked pork chops to a warm plate and tent loosely with foil.
Add the remaining 2 tablespoons of olive oil to the same skillet. Arrange the apple rounds in a single layer and cook over medium-high heat for 3–4 minutes per side, working in batches if necessary, until they are golden and tender.
Drizzle the honey and sherry vinegar over the apples, stirring gently to coat. Let the mixture cook for 1–2 minutes until the sauce is fragrant and the apples are lightly caramelized.
Arrange the seared pork chops on a serving platter. Top or surround them with the sautéed apples and their glaze, then scatter the pomegranate seeds over the top. Serve immediately.
