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pork chops little blue pot

Succulent pork chops with sautéed agrodolce apples

Very yummy and satisfying for when you need a comforting boost

These melt-in-your-mouth pork chops, served with sautéed apples and an agrodolce with a twist, are our staple mid-week meal in every season.

Easily halved or doubled.

Serves 1


2 1-inch thick bone-in nicely marbled pork chops
2 medium cooking apples, skin and seeds removed, chopped into 1-inch cubes
1 small banana shallot, sliced
2 Tbsp apple cider vinegar
1 Tbsp wholegrain mustard
2 Tbsp LBP Apricot&Thyme Jam

To serve:
Steamed seasonal greens


1. Place a heavy bottom frying pan over high heat. Season the steak generously with salt and pepper (skip the seasoning if you have previously brined the meat – see Top Tip tab).
2. Make sure that the pan is searing hot, then add a bit of oil. As soon as the oil heats up, add the pork chops and sear them on each side until nicely caramelized (about 4 minutes in total).
3. Take the heat down to medium and add the shallot and cubed apple, sautéeing to soften and catch a bit of color, for about 3 minutes.
4. Flip the chops once again and pour in the vinegar, mustard and 2 Tbsp LBP Apricot&Thyme Jam, stirring to combine. If the mixture catches or is too thick, loosen it with a splash of hot water.
5. Move the chops in the sauce until glazed and shiny on all sides, then move them to a warm plate to rest for at least 5 minutes. In the meantime, turn the heat off and gently cook the apples in the remaining sauce.
6. To plate, first add your seasonal greens, then the glazed pork chop, and finish off with sautéed apples and a spoonful of your finished agrodolce sauce.


For exceptionally succulent pork chops, try a quick brine before cooking as instructed. In a non-reactive bowl, combine 3 cups of room temperature water, 3 Tbsp coarse sea salt, a couple of garlic cloves, and a sprig of thyme. Completely submerge pork chops in the brine for at least 30 minutes and up to 2 hours. Pat dry and proceed with the recipe.

 

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