This recipe is a simple way to really turn up the flavor for succulent pork chops. A classic combination, the sweet cooked apples and balsamic flavor is the perfect counter-balance for the savory pork, balanced with the earthy flavors of the mushroom and sage olive oil.
Makes 2 Pork Chops
2 1inch thick, bone in pork chops
1 large apple, cored and sliced into wedges (gala, granny smith, etc.)
1 tablespoon porcini mushroom & sage infused olive oil
3 tablespoons red apple dark balsamic vinegar
2 teaspoons grainy mustard
3-4 fresh thyme sprigs
Garlic powder, kosher sea salt and freshly cracked pepper to taste
Heat a large cast iron skillet over medium heat.
Season the pork chops on both sides with salt, pepper, and garlic powder. When skillet is hot, drizzle in the olive oil and add in the porkchops and sliced apples and thyme. Sear until a golden crust forms after 3-4 minutes, then turn to brown the other side. Stir apples to cook evenly. Lower heat slightly to a less aggressive medium low.
In a small bowl, mix 2 teaspoons grainy mustard with the apple balsamic vinegar. Drizzle mixture over the pork chops and apples, continuing to cook another 3-4 minutes or until the apples and pork chops are nicely glazed and an almost opaque pink in the center, medium-medium rare or the internal temperature reaches 165°F. Let rest and enjoy served with glazed apples.
*Note: We used our Kozlik’s Balsamic Fig & Date Mustard for this recipe, but you can use your favorite Dijon or grainy mustard.