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This recipe wow-ed the family the first time I served it, but as fine-tuned our Apple Cider Pork Chops recipe it has become a fan-favorite.
It evolved from my new-found love of cast iron cooking! It all started with a new pan from Field Company, then another pan from Smithy. Now I have several sizes and love the rustic look.
Contents
What's So Special?
This is a quick recipe that isn’t quite a one-pot meal, but it can be served family style over stuffing with a vegetable or salad on the side.
Ingredients and Substitutions
Pork Chops
Substitute boneless chops for the bone-in chops, but be careful of the cooking time because they will over-cook and dry-out easily.
Crushed Red Pepper
It would be best to eliminate the spice for children or people who prefer milder dishes.
Italian Parsley
It’s hard to keep cut herbs fresh in the fridge during the week, and I end up throwing them away after they have wilted, so now I am growing my own. It’s not that difficult, and there are always a few sprigs when I need them. A pinch of fresh Italian parsley sprinkled on the dish makes it feel fancy.
How to Save Time
Garlic
Time Saving Tip: Mince a head or two of garlic and store in extra virgin olive oil (EVOO) to keep it fresh for up to a week in the fridge. I use a mini processor, and it takes no time!
Most recipes that call for garlic, work with EVOO. For a clove, I substitute a teaspoon of garlic with most of the oil drained. This saves a lot of time with weekly dinners without sacrificing any flavor.
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Apple Cider Pork Chops
This is a quick recipe that isn’t quite a one-pot meal, but it can be served family style over stuffing with a vegetable or salad on the side.
Ingredients
Sear the Pork Chops
4 bone-in, thick-cut pork chops
salt and pepper to taste
2 tablespoons extra virgin olive oil
Deglazing the Pan
3 cloves garlic, minced
1/4 cup apple cider vinegar
2 cups apple cider or apple juice
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes, optional
Serving
Cornbread stuffing, boxed or homemade
fresh parsley or thyme, chopped for garnish
Instructions
- Prepare the Pork Chops: Dry the chops thoroughly with paper towels and season generously with salt and pepper on both sides.
- Sear the Pork Chops: Heat the oil in a large cast-iron skillet over medium heat. Add the chops and brown on each side. Take them off the heat when they reach 120-125°, before they are thoroughly cooked, to prevent them from drying out.
- Deglaze the Pan: Remove the chops from the pan and cover with foil. Reduce the heat of the pan, add the garlic, and sauté until golden brown but not burned. Add the apple cider vinegar and loosen all the browned bits from the chops to incorporate into the glaze. Add the cider, mustard, thyme, and crushed red pepper and stir. Bring to a slow boil and cook for 20 minutes, or until the liquid thickens, stirring occasionally.
- Prepare the Stuffing and Vegetable: Use a box of stuffing, preparing it per the directions, or make your own.
- Coat the Chops in Glaze: Return the chops to the pan and coat them thoroughly with glaze on both sides. Check the temperature of the pork. It should be 145°; if it is not, heat the dish until the pork reaches a safe temperature.
- Plate the Dish: You can prepare individual plates or return the meal to the skillet for a rustic, family-style presentation. Layer the stuffing on the bottom, then the chops, then spoon any extra glaze on top. If you are feeling fancy, top with chopped parsley or thyme.
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