Pork chops and applesauce, elevated.
- Pork Chops
- 1 shallot (Minced)
- 1 tablespoon Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 1/2 cup Pork or Chicken Stock
- 1 Honeycrisp apple, sliced
- 4 tablespoons unsalted butter (diced and cold)
- 2 tablespoons olive oil
- ¼ cup chopped Italian parsley
Remove chops from the refrigerator 1 hour prior to cooking.
Pat the chops dry with paper towels and season liberally with salt and pepper. Preheat a skillet over medium-high heat and add 2 tablespoons of olive oil. Sear chops on each side until golden brown about 4-5 mins per side and an internal temperature reaching 135 degrees F. Remove to rest while assembling the sauce.
Reduce the heat to medium, add shallots and apples, and sweat until apples are soft and shallots are translucent.
Add mustard while stirring to help loosen the fond and then deglaze with apple cider vinegar and stock, scraping the bottom of the pan to remove the fond and stirring to combine.
Reduce the liquid by half.
Whisk in butter while simmering to emulsify the sauce.
Slice and plate the chops and spoon the sauce with apples over the top of the chops. Garnish with chopped parsley.