Pan-Seared Pork Caramelized Apples (Print Version)
# Ingredients:
→ For the Caramelized Apples
01 -
1 Granny Smith apple, cored and sliced, skin on
02 -
1 Gala apple, cored and sliced, skin on
03 -
2 tablespoons light brown sugar
04 -
0.5 teaspoon ground cinnamon
05 -
2 tablespoons unsalted butter, divided
06 -
1 tablespoon extra-virgin olive oil
07 -
3 tablespoons honey
→ For the Pork Chops
08 -
4 boneless pork loin chops (approx. 680 g total)
09 -
1 tablespoon extra-virgin olive oil
10 -
0.5 teaspoon fine sea salt
11 -
0.5 teaspoon freshly ground black pepper
12 -
1 teaspoon Italian seasoning blend
13 -
2 tablespoons extra-virgin olive oil
14 -
Fresh thyme sprigs, for garnish
# Instructions:
01 -
Pat pork chops dry with paper towels. Brush with 1 tablespoon olive oil, then season evenly with salt, black pepper, and Italian seasoning. Allow chops to rest at room temperature while preparing apples.
02 -
Core and slice the apples lengthwise, keeping the skins intact for texture and color. Place slices in a large bowl, sprinkle with brown sugar and cinnamon, and toss to coat. Let sit for 10 minutes to release juice.
03 -
Heat 1 tablespoon butter and 1 tablespoon olive oil over high heat in a large skillet. Add apple slices in a single, uncrowded layer (cook in batches if necessary). Sear for 3 minutes per side until edges are caramelized and lightly browned. Remove apples and repeat with remaining butter if using batches.
04 -
Once all apples are caramelized and still hot in the pan, drizzle with honey immediately off the heat to sizzle and glaze. Stir gently to coat. Set apples aside.
05 -
Preheat a large cast-iron skillet for 3 minutes over medium-high heat. Add 2 tablespoons olive oil until shimmering. Arrange pork chops in skillet; cook undisturbed for 5 minutes for a golden crust.
06 -
Flip pork chops, reduce heat to medium, and cook another 5 minutes or until internal temperature reaches 63°C. Adjust timing for thickness. Remove from heat and let rest briefly.
07 -
Transfer pork chops to serving plates. Spoon caramelized apples and sauce over the top. Garnish with fresh thyme and serve immediately.
# Notes:
01 -
Use a cast-iron skillet for superior searing and heat retention.
02 -
Bringing pork chops to room temperature before cooking ensures even searing and juicier results.
03 -
Do not peel apples; the skins provide added texture, color, and nutrients.
04 -
Apples may be cooked in two batches to avoid overcrowding for optimal caramelization.
05 -
Pork chops are properly cooked when an instant-read thermometer registers 63°C at the thickest point.