Pork Chops with Apple, Onion and Cider
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Gastrotools
Recipes from professionals
Juicy pork chops with a golden sear, finished in the oven with apples, onions, fresh herbs and cider. A simple dish where the cast iron pan goes straight from stove to oven.
Enjoy optionally with oven-roasted potatoes.
Enjoy optionally with oven-roasted potatoes.
Servings
: 4
people
Ingredients
4
pork chops
2
onions
2
cloves
garlic
2-3
apples
1.5
dl
dry apple cider
5
sprigs
fresh thyme
4
sprigs
sage
25
g
butter
Olive oil
Salt and freshly ground pepper
Fresh herbs for garnish, e.g. sage and thyme
Avoid screen shutting off
Instructions
Step 1/7
Remove the chops from the refrigerator about 30 minutes before cooking. Season them well with salt and pepper.
Step 2/7
Heat the cast iron pan thoroughly with a little oil. Fry the chops over high heat for about 2-3 minutes on each side until they have a good sear. Also brown the fat edge. Remove the chops from the pan.
Step 3/7
Peel the onions, halve them, and cut them roughly lengthwise. Peel the garlic and chop it finely. Cut the apples into rough chunks. Put the onions in the pan and fry them for a couple of minutes in the fat from the chops. Add garlic, thyme, sage and butter, and toss in the apples.
Step 4/7
Pour in the cider and let it bubble up and reduce for about 1 minute. Lay the chops back on top of the apples and onions.
Step 5/7
Place the entire pan in a 200 °C regular oven and finish cooking the chops until they reach an internal temperature of about 63–65 °C. The time depends on thickness, but plan for about 8–12 minutes for large chops and 4-5 minutes for small ones.
Step 6/7
Remove the pan and let the meat rest for 5-10 minutes before serving.
Step 7/7
Garnish with fresh herbs.
