A handy way to use up fall bounty—and an easy one at that—drunken, rummy apples are a perfect counterpart to savory, thyme-dotted pork chops. Honeycrisps work well here because they maintain their textural integrity, but feel free to use a mixture of cooking apples to add complexity. Just don’t overcook them, lest they turn into mush.
As for the pork, you want it to remain juicy and rosy inside, so pull it from the oven a moment before you think it’s done. That way, it will come to temperature while it rests.
Note: Don’t add too much liquid to the simmering apples because they’ll release juice of their own.
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon fresh thyme leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 double-cut pork chops, 1 1/4- to 1 1/2-inch thick, about 8 ounces each
- 1 1/2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 large Honeycrisp apples, peeled, cored and sliced
- 1/4 cup sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons rum
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 tablespoon fresh juice from 1 lemon
- 1/2 cup dry white wine
- 1 cup low-sodium store-bought or homemade chicken broth
Adjust oven rack to lower-middle position and preheat oven to 400°F.
Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, garlic powder, and onion powder in a small bowl and stir to combine. Pat pork chops dry with a paper towel and season both sides with seasoning mixture. Heat oil in a large skillet over medium-high heat until lightly smoking. Add pork to pan and cook without moving until well browned on first side, about 4 minutes. Flip and transfer skillet to oven. Continue to cook until instant-read thermometer inserted into center of thickest section of chop registers 145°F, about 10 minutes. Transfer to a large plate, tent with foil, and allow to rest.
While pork cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Add apples, a pinch of salt salt, sugar, brown sugar, cinnamon, nutmeg, rum, and water to pan, stirring to combine. Bring to a boil, reduce heat to medium-low, and simmer until apples are almost tender, about 5 minutes. In a small bowl, dissolve cornstarch lemon juice and add to simmering apple mixture. Simmer until thickened, about 2 minutes longer. Set aside and keep warm.
When pork is cooked, return skillet to a burner set over high heat. Add wine and cook, scraping up browned bits from bottom of pan. Add chicken broth and cook, simmering until sauce is reduced by half, about 7 minutes. Off heat, swirl in remaining 2 tablespoons butter. Serve pork with sauce and apples.Source: Serioseats