Seared Pork Chops With Apple-Fennel Slaw

 

Apple Pork Chops with Caramelized Onions

Video taken from the channel: The Stay At Home Chef


 

Seared Pork Chop with Apple Cider Gravy

Video taken from the channel: Food Lust


 

Your Guide To Perfect Pan-Seared Pork Chops with Roasted Fennel and Tomatoes | Recipes | Well Done

Video taken from the channel: Well Done


 

Gordon Ramsay’s Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD

Video taken from the channel: The F Word


 

Pork Chops with Caramelized Apples & Onions

Video taken from the channel: Cee Fade


 

Crispy Pork Belly with Apple Fennel Slaw

Video taken from the channel: Liber Terre


 

Pork Chops with Cabbage Apple and Fennel and Mashed Potatoes with Cheddar Bacon and Chives

Video taken from the channel: Rachael Ray Show


Put the red onion and fennel in a large bowl and sprinkle over the lime zest and juice. Quarter and core the apples, then coarsely grate into the bowl. Add the mayonnaise, walnuts and plenty of seasoning and mix together well.

Divide the pork chops between 4 plates, spoon the fennel and apple slaw alongside, and serve with roasted new potatoes. Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.

To serve, arrange the warm slaw on individual plates and top with a pork. Combine apples, onion, and garlic in the skillet. Cook over medium-high 6 to 8 minutes or until the apples are golden, stirring occasionally.

Carefully add wine; cook 1 to 2 minutes, stirring to scrape up crusty brown bits. Stir in broth, mustard, and butter. Sear pork chops until golden brown, 3 to 4 minutes on each side, lightly searing the sides to render some of the fat. Transfer pork chops to a plate.

Add tomatoes, fennel, thyme, and garlic to skillet over medium; toss to combine. Cook, scraping skillet to loosen browned bits, until fragrant, about 2 minutes. When it’s shimmering hot and not a moment before, add your chops.

Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned. The easiest way to check if the pork chop is done is to use meat thermometer. Preparation. 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats.

Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat. Preheat oven to 350®F. Rub each chop all over with the cut sides of the garlic halves and season with salt and pepper. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering.

Sear the chops in the oil 3 minutes per side or until paper-sack brown. Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown. Step 1 Season pork chops with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat oil in a large cast-iron skillet over medium-high. Add pork chops to skillet; cook, turning occasionally, until browned.

List of related literature:

WHY THIS RECIPE WORKS: Caramelized pears have a mild sweetness that is nicely balanced by the pungent flavor of blue cheese, and we looked to this pairing to give our sautéed pork chops sophisticated flavor in a snap.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Sprinkle the chops with half the salt and half the pepper, add to the pan, and sauté over high heat for about 3½ minutes.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

TRIPLE-PLAY GLAZE A sweet and sticky glaze of cider, brown sugar, soy sauce, vinegar, and mustard went into the pan to finish cooking the chops.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Transfer chops to clove, minced, 34 teaspoon 4 stuffing; gently press cook until browned on O platter; keep warm.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

WHY THIS RECIPE WORKS: Porkchops and honey are a natural pairing, and grilling should enhance the combination, with the honey glaze complementing the smoky char.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Brush chops with 2 tablespoons glaze, flip glaze side down onto hotter side of grill, and cook until caramelized, about 1 minute.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Turn the chops carefully over, spread the other side with shallots and parsley and butter, and grill.

“Charcuterie and French Pork Cookery” by Jane Grigson
from Charcuterie and French Pork Cookery
by Jane Grigson
Grub Street Publishing, 2008

While chops are resting, add 1 teaspoon vegetable oil and 1 minced shallot to now­empty skillet; set skillet over medium heat and cook, stirring occasionally, until shallot is softened, about 2 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the prunes, wine, stock, cloves and cinnamon and simmer, covered, until the chops are tender, about 40 minutes.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

Slip the chops into the pan and cook for 2 minutes, or until the undersides of the chops are golden brown.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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24 comments

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  • Great recipes, but please stop the fake giggle and laughs, it come across so fake, and I ended up watching 3 videos on mute because I couldn’t stand it. Only complaint…stop coming off so fake, we enjoy your videos, even my cousin said to watch muted. Thank you.

  • What confuses me is that he uses two different mustard to make a mustard sauce.

    Can’t you just use the mustard instead of making mustard with mustard?

  • Center cut pork chop, Laury’s seasoning salt, flour and pan fried in vegetable oil… Bet it would taste better than this. PS you can have an apple for dessert.

  • wow the pork looks very juicy!!! I haven’t tasted apple cider gravy yet! Wonder how it tastes! New friend is here to support! ����

  • Those are some thick chops. I like how you season then rest the meat to allow the flavors to penetrate. A useful tip for sure! The gravy looks fantastic, and what a great way to cook carrots! I have a new dish on my wish list. I know how to make it happen…thanks Chef!

  • Wow.. tried this recipe tonight.. it was fabulous! I’m not a huge pork chop fan anyway.. and I have been on a search to try to find one I like. This is it. You knocked it out of the park. Thankyou!

  • I’ve tried to cook cubed pork with caramellized apples. Indeed they’re a good combination. Thanks for this video. Looks really yummy!

  • I love steak but I also love apples, so do you think I could do this with steak instead of pork chops. Thank you for your great recipe.

  • Oh wow!!! This recept is not only typical african (and i love African food!!!) it really also can come from a europian 5-starshotel kitchen (i am from Europe)!!! So delicious!!! I absolutely LOVE recepts with sweet-sour-spicy mixtures!!!! P. S. you are such a kind person spending so much happiness looking your videos is fun!!! Thank you

  • This looks good and I’m tempted to make it but my only concern is it seems more sweet than savory.. caramel apples and i looked up his braised cabbage recipe and it includes apples and sugar. Perhaps more dessert than dinner?

  • Wow, it all looked delicious, but I’d love to try that apple cider gravy!:) The meat was perfectly cooked, pork chops are one of our fave cuts! I’m a fellow foodie and a new friend to your channel! I hope we will stay in touch! Big like no. 20. Happy New Year!!

  • in 3:52 I was so serious about watching this video when Gordon just said “weee…” while he flambe the caramelized apples. Dammit that got me laughing lmao

  • A beautiful dish that anyone would love. Me for sure. Tender pork chop with a delicious apple cider gravy. So yummy. Carmelized carrots a nice compliment. A great wintertime root vegetable. Nice going chef!��❤️

  • Hi,yesterday I fallow ur recipe to make pork chop,my guests was love it so much,thank u ur video,l hope see ur new video soon.
    Have a nice day.

  • Looked really great! You have a super nice channel and recipes. Enjoyed this one a lot, will watch more. Subscribed and clicked the all bell. ��

  • Its said Human meat taste like pork. She’s Nigerian which means this is how they cook Humans in Africa. This explains the excessive amount of over seasoning.

  • Wow this pork chop looks so delicious and easy to make just like you said. Neatly done! Your presentation is awesome! Thank you for sharing your recipe and your style of cooking! ������

  • P. S.: thete is a very similar recept from an american(?) woman called ‚laura in the kitchen‘ het video is called something like ‚pork with onions apples‘!!! Watch it and enjoy it how similar good food snd good taste is the same on the whole world!!!

  • Hey chef
    Again with a great recipe
    We stick around you ��
    And you showed a great recipe
    Great seasonings yummmmmmmy gravy
    Thise glaze on carrots making me so tempted ��
    Though I don’t eat pork
    Can I skip with any other meat???

  • The way gordon describes the food alone should win a oscar he be like “the beautiful apples wondefully caramelized with a modest serving of amazing potatoes and a fantastic mustard sauce cover scrumptious pork chop” we be sitten here like ������������������

  • Dude for a 13 year old, i love to cook but most recipes are very complicated, this is just amazing. With permission from my dad, gonna go buy the ingrediants and make this for our familys dinner. Subbed ��

  • Thank you for sharing this recipe and the great video. I think it was important to watch your technique (basting cooking down of onions and apples) in order to get the desired textures and layers of flavor. I tried it last night and it was amazing.

  • OMG THIS LOOKS SO YUMMY!!!
    Hi! I just found you through YTNextUp!
    Really? Cool!

    Really? Ohh you have a blog?!?!?

    :):)
    Yeah?? Okay.
    And then? Ohhhhh nice
    Good strategy!

    How come red?!
    Hmmm okay.
    Yup! Okay!

    How come it needs a lot of salt?
    Ohhhh
    Really???

    Okay. more salt?!? Okay.

    Ohhh okay.
    Looks so yummy!!!!
    Ohhh brown sugar!! That would be so good!

    Okay.

    Okay!
    nod

    Okay. Got it. Wait Apple juice?
    Ohhh okay
    Oh wow that looks so yummy!!!

    Okay! Thank you!!
    Yeah I will!!:):)
    Look forward to seeing what you did for yesterday’s shoot at YTSpaceLA!