This is my mother’s spin on the classic pairing of pork and apples. The prep is simply seasoning the meat and slicing the apple and shallot. My favorite apple is the Gala apple, known for being one of the best apples for baking. However, I love eating it by itself or dipped in peanut butter, so using it in my cooking just makes sense. Use whatever apple you want, but I do suggest you stick with the red-skinned family.
I always salivate while eating this, because of all the flavor combinations and the juices of the pork chop just give me bliss. This takes around 30 minutes of actual work, slicing ingredients and then watching the pork sear well on both sides. But the last 15 minutes you can relax while it bakes in the oven. That’s my favorite part; hearing the juices sizzle in the oven.
I don’t always have the preserves in my pantry, but it still tastes delicious without them if you don’t like apricots and peaches, or you just don’t feel like running to the market for one thing.
Prep Time: 5 minutes
Cook Time: 30-45 minutes
Serves: 2 people
Cook To: 400° F
- 2 thick pork chops
- Olive oil
- Black pepper
- Chef Paul’s mix seasoning
- Dried onion flakes
- Apple cider
- 1 apple, diced
- 1 small shallot
- 2 Tbsp. of apricot peach jam preserves
Drizzle olive oil, black pepper, salt, parsley, chef Paul mix seasoning, and dried onion flakes on both sides of the chops. In a cast iron skillet, sear the chops on both sides.
Once seared well on both sides, deglaze the skillet with apple cider and scrape the bottom with a wooden spoon to mix in the meat flavors. Add one apple diced on top with one small shallot. Then add the apricot peach jam preserves.
Cover and place in the oven at 400 degrees for 15 minutes.