|Prep Time||15 minutes|
|Cook Time||20-25 minutes|
- 2-4 boneless pork chops 1.5-2 inch thick pork chops
- 1-2 T salt and pepper season both sides of the chop
- 2 whole granny smith apples small diced
- 1/4 cups apple cider vinegar
- 3 T rice wine vinegar
- 1 tsp salt
- 1 T olive oil
- 4 T maple syrup
- 1/2 tsp black pepper
- 1/2 white onion small diced
- 1 clove garlic find diced
- Start out by pre heating your oven to 450 degrees F. We will finish cooking our pork chops in the oven after we give it a good sear.
- Place a cast iron pan over medium high heat. If you don't have a cast iron pan then use a large sauté pan, but I would defiantly look into purchasing a good cast iron pan. They aren't very expensive and give the best sear on meat when cooking inside. ***TIP: I'm going to add a couple of my favorite cast iron pans to purchase on the bottom of this recipe, in recipe notes
- Salt and pepper both sides of the pork chop. One thing to remember is you always salt your meat a little more than what you think. it will give it unbelievable flavor when you season it properly.
- After both sides are seasoned, place a couple tablespoons of olive oil into your now smoking cast iron pan. Yes, it needs to be that hot to get a solid crust onto the chop. Place the pork chop into the pan and DON'T MESS WITH IT!! Cook 6-8 minutes on the first side and about 4 on the second side.
- Place the cast iron or sauté pan (assuming it's a oven safe pan) into the oven and cook until the internal temperature of the pork chop reads 155-160 degrees F. Anywhere from 5-10 minutes in the oven.
- Once you have hit your desired temperature remove the chop, place it on a plate, cover it with foil, and rest for 10 minutes. Letting your pork chop rest for the full 10 minutes will allow all the juices to redistribute throughout your chop, making it super moist.
- That's it, you just made a super delicious pork chop. With this recipe I normally serve the chop over wild rice (normal wild rice package, just follow cooking instructions), and the apple chutney we are about to make!
- I start making the chutney when the pork chops go into the oven. I start by dicing up my apples, onion, and garlic. That way all the busy work is out of the way and you don't feel like you are flying around your kitchen like a crazy person.
- Place a medium size sauté pan over medium heat. To the pan add apples, onion, garlic, apple cider vinegar, rice wine vinegar, and salt. Sauté until the apples turn from a bright green to an olive green. ***TIP: While doing this don't forget about your pork chops, they might need to be removed from the oven and wrapped in foil. Nobody likes a dried chop, so keep that in the back of your mind while making the chutney.
- Once the apple skins have turned olive green find a potato masher (yep used for more than just mashing potatoes) and start mashing up the apple mixture. Once you have mashed most of the apples, but still have a little chunkiness to it, reduce the heat to medium low.
- To the apples add maple syrup, olive oil, and pepper. Cook for 2-5 minutes. If it seems to get dry or super sticky add a little more olive oil to the mixture. Also taste the chutney, you might need to add a little more salt if it seems too sweet. Again, it is all about balancing flavors so if something is too sweet add a little salt to balance it out, and vice versa.
- There you have it...homemade apple chutney. I can PROMISE you this will be one of your favorite meals, and that is coming from a previous pork chop hater. Now I can't get enough!!! ***TIP: this recipe is defiantly a show stopper for family visiting or guest coming over for dinner. It isn't hard but it shows you took time to make them a great meal!
- I normally serve my pork chops with wild rice. I literally go to the store, buy a pre done wild rice box or package and just follow the instruction on the back. Normally you just add water and 1 T of butter.
- Bring the water and butter to a boil in a small sauce pan. Pour the wild rice package into the boiling water.
- Give everything a good stir. Lower the heat to low and place a lid on the sauce pan. Let the rice steam, and there you have it. If you follow the package instructions I swear you will be just fine.
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