Delicious and Appealing Grilled Pork Chop with Glazed Apples Recipe

How to Make Pan-Seared Pork Chops with Caramelized Apples

• 1

  Prepare the pork chops

  When you buy pork chops, wash them thoroughly with water and let them dry completely. Then, marinate the pork chops with 1 teaspoon of salt and 1 teaspoon of pepper, rubbing the spices evenly over the surface of the pork and marinate for about 5 minutes.

  Tip:

  • If you take the pork out of the refrigerator, you need to let the pork chop cool to room temperature before cooking. This helps the pork chop cook evenly and taste better.
  • Before cooking, to avoid oil splatter and make it look more appealing, you can use a paper towel to soak up any moisture so the pork chop is dry.
  • For pork chops that still have the skin on the outside, you should use a knife to make deep cuts in the skin into sections, so that when pan-searing, the pork won’t shrink and will look better.

  

  

  
• 2

  Prepare the green apples

  Wash the green apples, peel them, and remove the core. Then, cut them into round slices that are easy to eat.

  Tip: To prevent the apples from browning while waiting to be cooked, you can squeeze a little lemon juice over the apples and mix well.

  
• 3

  Grilled pork chops

  Place the pan on the stove, turn the heat to high to heat the pan quickly, then add 1 tablespoon of cooking oil. Once the oil is hot, add the pork chops to the pan. When the pork chops turn golden brown, flip them over.

  To grill the fat on the edges, you can stand the pork chop up and tilt the pan forward. Allow the cooking oil to concentrate at the back of the pork chop to render the fat.

  When all sides of the pork chop are nicely charred and have a beautiful golden brown color, reduce the heat and add 3 teaspoons of unsalted butter to the pan. Once the butter has melted, use a spoon to continuously baste the butter over both sides of the pork chop for about 3 minutes, then turn off the heat and plate it.

  

  

  
• 4

  Making sauce and caramelizing the pork

  Pour out the excess oil from the pan, then add 1 tablespoon of cooking oil along with 1 teaspoon each of minced garlic and onion, and sauté until fragrant. Add 2 tablespoons of strong liquor, wait for the alcohol to evaporate and burn off completely, and then stir evenly.

  Note: You should be careful to ensure that all the alcohol in the liquor has burned off before continuing with the cooking!

  As the wine reduces, add 5 tablespoons of chicken stock, 2 tablespoons of heavy cream, 1 teaspoon of mustard powder, and 1 teaspoon of mustard seeds, and stir well.

  When the sauce starts to boil, add the seared pork chop, reduce the heat, and simmer the pork for about 3 – 4 minutes.

  Tip:

  • If you don’t have mustard seeds, you can simply replace them with another teaspoon of yellow mustard.
  • Regularly turn the pork chop to ensure even cooking and absorption of the sauce!

  

  

  

  
• 5

  Braise the apples

  After preparing the apples and letting them drain well, marinate them with 1 teaspoon of salt and 1 teaspoon of pepper.

  Place a pan on the stove over medium heat. Add 1 tablespoon of brown sugar, melt it, then add the apples along with 3 cloves, 1 stick of cinnamon, 3 star anise flowers, 1 teaspoon of unsalted butter, and 2 tablespoons of strong liquor, and stir well.

  When one side of the apple is cooked and turns a nice brown color, flip it over. Add another teaspoon of unsalted butter to the pan, stir well, and turn off the heat.

  

  

  

  
• 6

  Final Product

  Place the pork chop on a plate with a few slices of apple, drizzle with cream sauce on top. That’s it, you’re done.

  The fried pork chop with caramelized apples just completed has an eye-catching color, appealing. The aroma from the pork and cloves. The meat is both tender and chewy, paired with the sour taste of green apples.

  The dish will be even more appealing when served with a bit of purple cabbage salad and mashed potatoes.