We turned our furnace on last week. Which means it’s time for pork chops. Which isn’t to say thick, bone-in chops aren’t good on the grill during the summer. Far from it. But this is certainly the favorite pork chop recipe around this house. I don’t know if it’s the apples, the welcome warmth from the hot cast iron skillet or what, but we long for this dish as the leaves start turning and the furnace kicks on.
This recipe, like all our recipes on KC Beer Scouts, features beer. However, this works very well with a dry cider. It pairs very well with a cider also, even if you use the recipe as-is.
Seared Pork Chops with Apples
- 2 bone-in pork chops, the thicker the better
- 1 Granny Smith apple or other tart variety, cored and sliced thinly
You can peel the apples, if you want.
- 1 large yellow onion, sliced thinly
- 4 oz (1/2 cup) beer or cider
Do not use a very bitter beer or the sauce will be unpleasantly bitter. Maybe a Märzen, brown, or English-style session beer.
- vegetable oil
- 2 tablespoons butter
- 1 bay leaf
- kosher salt and black pepper
- Liberally salt and pepper both sides of the pork chops. While the salt draws out goodies from the interior of the chops that will caramelize nicely, heat a tablespoon or so oil in a large, heavy skillet over medium-high heat. We like to use our cast iron skillet for this recipe, but it’s not necessary.
- When the pan is good and hot, tip the pan back and forth to spread the oil evenly and sit both chops in the pan with some space in between them. Leave them in place without moving, for a good sear forms. Maybe 5 minutes. Turn the chops over and sear the other side for another 5 minutes or so.
- Remove the chops to a warm plate and set aside. Add the butter and sauté the onion and apple slices, stirring frequently. They need to be soft and lightly browned. About 8 minutes.
- Reduce the heat and pour in the beer. Scrape up any browned bits that might be stuck to the pan. Turn the heat back up to medium and return the chops to the pan. Cover the pork with some of the onion/apple mixture and add the bay leaf. Cook for another 10 or 15 minutes or so, flipping the chops once in that time.
- If the liquid is too thin for your liking, you can evacuate the pork chops to your plates and turn the heat back up on the pan to reduce the liquid to a thicker sauce. Or you can just pile the onions and apples on the chops and eat!
This dish goes well with new potatoes or mashed potatoes. We went with homemade spätzle.
We love this pork chop recipe, and hope you do also. Let us know if you try out this dish and what you think of it. Cheers!