Description
What a flavorful powerhouse is this Pork Chops with Apples dinner. You’ll love this 1-pan, savory + sweet combo: pan-seared pork chops with caramelized shallots, apples, and bacon. Big, bold flavors from dijon mustard, apple cider, worcestershire, brown sugar, maple syrup, and a touch of bourbon…make this recipe sing!
Ingredients
- 4 bone-in pork chops, about 6 ounces each & 1-inch thick
- ¼ cup all-purpose flour
- 2 teaspoons Creole Cajun seasoning, homemade or store-bought, plus more to taste
- 2 teaspoons packed light or dark brown sugar
- 1 teaspoon dried thyme
- 4 slices thick-cut bacon, roughly chopped
- 2 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 2 apples- peeled, cored & sliced (I use honeycrisp)
- ½ cup apple cider (not apple cider vinegar!)
- 2 tablespoons worcestershire sauce
- 2 tablespoons bourbon- optional
- 1 tablespoon pure maple syrup
- 1 tablespoon dijon mustard, smooth or whole grain
- 1 ½ cups chicken broth
Instructions
- Preheat the oven to 425°F.
- Pat the pork chops dry using paper towels then set aside. In a shallow dish or pie plate, combine the flour, Cajun seasoning, brown sugar, and thyme. Whisk the mixture well to thoroughly combine. Place each pork chop into the seasoned flour, coating well on all sides, and then shake off excess flour. Set the dredged pork chops aside on a large plate/platter- do not discard the remaining seasoned flour, set aside.
- Add the chopped bacon into a large, oven-safe skillet/braiser (about 11-12 inches) over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving rendered bacon drippings in skillet.
- Gently swirl the pan to evenly coat the bottom and increase the heat to medium-high. Add the floured pork chops into the skillet, careful not to overcrowd the pan, depending on the size of your chops, you may have to work in batches. Cook the pork chops for about 2-3 minutes on each side or until a nice brown sear/crust appears. At this stage, the chops may not be fully cooked through, we’re just aiming to brown them, and they’ll finish off later in the oven. Then transfer the pan-fried pork chops to a clean plate/platter and tent them with foil.
- Add the butter to the pan and reduce the heat to medium. Gently swirl the pan to evenly coat the bottom. Toss in the shallot and apples and sauté until tender and golden, stirring often, about 4-5 minutes.
- Sprinkle the reserved seasoned flour over the shallot/apple mixture and carefully stir everything to coat. Allow this mixture to cook for 1-2 minutes until the flour dissipates. Then add the apple cider, worcestershire sauce, bourbon (if using), maple syrup, dijon mustard, and chicken broth into the pan. Use a wooden utensil to stir everything together, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken, about 2 minutes. Add the reserved bacon pieces back into the pan and stir well to combine.
- Then add the browned pork chops back into the pan along with any residual juices, nestling them on top of the apple mixture. Transfer the pan to the oven, uncovered. Bake at 425°F for 15-20 minutes until nicely golden brown and the pork chops are registering at least 145°F when checked with an internal thermometer for doneness. Taste the dish and season with more Cajun seasoning to desired preference, if needed.
- Serve pork chops with sautéed apples as-is or alongside your favorite side dishes like mashed potatoes and/or vegetables. Enjoy!
Notes
- Gluten-free needs? Swap out the all-purpose flour and replace it with any gluten-free baking flour in a 1:1 ratio. Other alternative options for gluten-free needs include arrowroot and tapioca flour.
- Please read the blog post in its entirety for more tips + tricks.