![]() ![]() Here we turn up the apple flavors by using apple butter as a baste/glaze and making a super fresh apple salsa for some pop.Īs summer begins to wane and I watch the neighborhood kids go back to school, it seems time for an early fall recipe that can work on the grill (if the weather is nice) or indoors on a grill pan (if you’re trying this later in the season). The classic pairing of flavors is vintage to the core and seemed like a perfect topic for Vintage Kitty to put a modern twist on. When I think about pork chops I always think of serving them with apple sauce. Weeknight or weekend, this autumn main course might become a staple year-round! But apple cider or apple juice would work just as well.An apple butter glaze sears flavor into these juicy grilled pork chops while adding a fresh apple salsa makes this dinner a surefire hit. And as far as the juice goes, I used pomegranate juice to enhance the beautiful maroon color of the cranberries that burst as the pan sauce is cooked. I've got a ton of fresh thyme exploding in the box garden that I added to my sauce, but you can also use dried thyme. Pork pairs really well with the sweet acidity of fruit like fresh cranberries and apples, and Dijon mustard and a hint of maple syrup are great ingredients to add depth and interest to the flavor of your sauce. ![]() So there's much less of chance that you will overcook the pork when simply sauteeing in a skillet!īoneless, center-cut pork chops cook quickly and only need 2-3 minutes per side when pan-fried over medium heat. In case you were wondering, pork only needs to reach a temp of 145 degrees ℉ for safe consumption, and chicken needs to reach 165 degrees ℉. You don't have to cook pork as long to reach the safe internal temperature. What internal temperature should you cook pork chops to? Whisk in the Dijon mustard, then add the pork chops back into the skillet with any accumulated juices. Bring all of this to a boil over medium heat, reduce to a simmer, then cook for 7-8 minutes until the sauce is thick and coats the back of a spoon. Saute some apples then add the fresh cranberries, thyme, chicken stock, juice, and maple syrup. Cook the chops for 2-3 minutes per side, then transfer them to a plate and cover them loosely with foil. Place a bit of oil on the bottom, then add the seasoned pork chops. Heat a cast-iron skillet over medium heat. Pomegranate juice (substitute with apple cider).The acid from the fruit and fruit juice does something that chefs call "deglazing" the pan, and the technique results in adding tons of flavor to your final sauce that will elevate your dish and make it taste super fancy! Ingredients This easy pork chop recipe uses the delicious brown bits that develop on a skillet as the pork is cooked to make a simple pan sauce. When I want something super fast and have food on the table in under 30 minutes, I love to rely on boneless, center-cut pork chops! This is such an affordable cut, a great source of lean protein, and in my opinion, easier to cook than a chicken breast. Let's face it, sometimes the grocery budget gets tight - fish and beef can be expensive, and we just get tired of chicken! Raise your hand if you're in a weeknight dinner rut and are in dire need of a break from chicken! We've all been there at some point, and if you haven't been, you will be if you cook dinner at home on the regular. This Pork Chop Skillet with Cranberry Apple Pan Sauce is an easy, one-pan dish that features all the flavors and colors of fall! It's a healthy skillet dinner that is great for weeknights and even fancy enough for a special dinner. ![]()
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