Playing How To Make Pork Chops with Honey, Herb, Dijon Applesauce By Rachael

A sweet-savory, tangy twist on applesauce is delicious paired with pork chops.

Serving suggestion: Taleggio Mashed Potatoes - boil peeled, cubed potatoes with crushed garlic and pass through ricer or food mill, then add milk, Taleggio cheese, nutmeg, salt and white pepper to taste.

Get the full recipe here: Rachael's Cheesy Mashed Potatoes

Ingredients
For the Chunky Apple and Herb Sauce with Balsamic Vinegar:
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 large shallots or 1 medium red onion, finely chopped
  • 1 large clove garlic, chopped
  • A few juniper berries, optional
  • Salt and pepper
  • 2 tablespoons thyme, chopped
  • 2 tablespoons rosemary, finely chopped
  • 3 apples, peeled and diced ½ inch, such as Honeycrisp or Gala
  • ½ lemon, juiced
  • ½ cup apple cider
  • 1 tablespoon honey
  • 2 tablespoons aged balsamic vinegar
  • 3 tablespoon grainy Dijon mustard
  • Cheeses, for serving
  • Toasted bread, for serving
For the Pork Chops:
  • 4 large boneless pork chops, about 1 ½-inches thick
  • Salt and pepper
  • 2 tablespoons olive oil
  • ½ cup Marsala
  • ½ cup apple cider
  • 2 tablespoons butter
Yield
Serves: 4
Preparation

For the applesauce, heat a saucepot over medium to medium-high heat with EVOO, 1 turn of the pan, add the shallots or onion, garlic, juniper, salt, pepper and herbs and cook 5 minutes to soften. Add apples, lemon juice, apple cider, honey and vinegar and cook about 12 minutes for apples to soften and chunky sauce to form, stirring occasionally. Add mustard to serve with pork or chicken, cheese and toasted bread.  

For the pork chops, heat a cast-iron skillet over medium-high heat while you pat chops dry and season with salt and pepper. Add olive oil, 2 turns of the pan and cook chops about 10 minutes, turning occasionally. Brown the edges on chops and let rest on a platter covered with foil. Add Marsala to the pan and whisk up the fond or drippings. Add cider to the pan and reduce liquids by half, then add butter and swirl a minute or so more. Spoon sauce over the chops and top with chunky applesauce.