Apple Pork Chops Skillet (Print Version)

# Ingredients:

→ Pork Chops

01 - 4 center-cut bone-in pork chops, 2.5–4 cm thick, well-marbled
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 teaspoon Italian seasoning
05 - 1–2 tablespoons olive oil

→ Sauce

06 - 2 cups (480 ml) chicken broth, cold
07 - 3 tablespoons (24 g) cornstarch
08 - 0.5 chicken bouillon cube
09 - 2 tablespoons (30 ml) honey
10 - 1 tablespoon (15 ml) balsamic vinegar
11 - 1 teaspoon (4 g) brown sugar
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon mustard powder
15 - 0.5 teaspoon onion powder
16 - 0.5 teaspoon dried parsley
17 - 0.25 teaspoon ground sage
18 - 0.25 teaspoon ground cinnamon
19 - 1 pinch ground nutmeg

→ For Sautéing

20 - 0.5 cup (120 ml) dry white wine
21 - 2 tablespoons (28 g) butter
22 - 3 garlic cloves, minced

→ Fruit

23 - 1 large apple (such as Gala, Fuji, Honeycrisp, or Granny Smith), peeled and sliced 0.5 cm thick

# Instructions:

01 - Pat pork chops dry and season both sides generously with salt, freshly ground black pepper, and Italian seasoning. If time permits, allow to rest at room temperature for 35–45 minutes to enhance juiciness and flavor.
02 - Whisk together cold chicken broth and cornstarch until fully dissolved. Add bouillon cube, honey, balsamic vinegar, brown sugar, thyme, oregano, mustard powder, onion powder, parsley, sage, cinnamon, and nutmeg. Set aside in a cool place.
03 - Heat olive oil in a large skillet over medium-high heat. Sear pork chops in batches for 2–3 minutes on the first side and 1–2 minutes on the reverse. For thick chops, increase searing duration as needed. Remove chops and let rest.
04 - Turn off the heat, pour in white wine, and resume medium heat. Deglaze the pan, scraping up browned bits with a silicone spatula. Add butter and minced garlic. Simmer until wine is reduced by half, about 4 minutes.
05 - Pour in the prepared sauce mixture. Bring to a gentle boil, stirring continuously until sauce thickens. Reduce heat to a simmer.
06 - Peel and slice apple into 0.5 cm pieces. Return pork chops to the skillet with any resting juices. Nestle apple slices in sauce and spoon liquid over. Ensure apples are submerged for even softening.
07 - Cover skillet and simmer gently for 5–8 minutes, or until apples are tender and pork reaches an internal temperature of nearly 63°C. Remove from heat. Let stand 3–5 minutes before serving to allow juices to redistribute.

# Notes:

01 - For best results, use well-marbled, bone-in pork chops that are at least 2.5 cm thick. Searing in batches prevents overcrowding and promotes caramelization. Apples varieties such as Fuji, Gala, or Granny Smith offer ideal flavor and texture for this dish.
02 - If dry brining pork chops, use salt liberally and allow sufficient resting time at room temperature for optimal tenderness.
03 - Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat gently to preserve juiciness.

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