Seared Pork Chops with Glazed Apple

Pork is certainly a favorite in my family. Its a very versatile meat for stews and casseroles and it is delicous for roasting (crackling!!!). It is hard to beat a classic though and its no secret that pork and apple make a wonderful combination. Pork chops make for a super simple, tasty midweek dinner and when paired with these glazed apple slices, you have something really quick and totally delicous.

Happy, healthy pigs on the farm at Ballymaloe

Happy, healthy pigs on the farm at Ballymaloe

Choosing your pork is important, cheap meat does nothing good for us. You all know at this stage that I am not the type of person to detach the delightful image of pigs frolicking in the field and the meat that we eat. To me, it is intrinsic to how I eat and choose food. If I am going to eat meat, I want the animal to have been treated well in the process. The flavor is in the slow raising and gentle pace of life of the pork. Here in Boston, I buy a lot of my meat from Chestnut Farms in Boston Public Market and  in Cork, I would highly recommend Woodside Farm. Find a great supplier near you and you will be payed back for your loyalty with beautiful products.

Chestnut Farms stall in BPM

Chestnut Farms stall in BPM

Pan Seared Pork Chops with glazed apples:

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Serves 2

  • 2 good quality pork chops
  • 2 apples such as golden delicous, peeled and sliced into neat slices
  • 50g butter
  • 1 tbsp granulated sugar
  • squeeze lemon juice
  • salt and pepper
  1. Preheat you over to 200C.
  2. Heat a small pan over a medium heat and melt 25g of the butter.
  3. Place apples into pan, toss gently in the butter to coat and then add the sugar and lemon.
  4. Cook for 5 mins until the apples are glazed and syrupy. Set aside.
  5. In an ovenproof frying pan, melt the remaining butter. Season the pork chops well with salt and pepper.
  6. When the butter is foaming, place the pork in the pan. Do not move them around too much, you want a nice crust to form.
  7. After 2-3 mins, turn the pork in the pan then immediately transfer pan to the oven.
  8. Roast in the hot oven for 8-10 mins. Depending on the thickness of the chops, they may take slightly longer.
  9. Remove from the oven and transfer to a plate. Rest for 5-10 minutes – this step is important!
  10. Meanwhile, return the pan to the heat, add some stock and scrape up those lovely pork juices. Reheat the apples.
  11. When you are ready, place the pork on warmed plates and top with the apples. Drizzle with the pan juices. I like to serve this with a creamy mash and some fresh green beans.

 

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