Pork Loin Chops with Apples
If you're one of those people needing lean meats, and fancy a recipe that doesn't leave the pork drier than a box of powdered eggs in the middle of the Sahara, you might want to look into apples and boneless, trimmed chops. Numerous recipes exist for this tasty combo. The following is my personal kit-bash. It's made in one pan, has simple ingredients, and takes only a short amount of time to prepare and cook.
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| © American Meat Science Association |
The first step towards a successful dish is the cut of meat. Make certain you are purchasing boneless pork chops cut from the loin for this recipe - these are the best chops for pan frying. Pork chops cut from the shoulder need moist heat or low and slow
roasting.
You might find an entire loin is cheaper than pre-cut meat. I recommend purchasing it and then cutting it into 1 inch chops with most of the fat trimmed away. Freeze whatever meat you don't need. Fresh pork will keep up to six months if wrapped well before placing in the freezer bag.
As for those apples? You can use any variety though my family prefers Honeycrisp.
Oh, that farmer's bane! Honeycrisp are praised for being, well, crisp, with balanced sweetness and acidity. This unique apple's cells cells fracture cleanly when bitten and they do not turn to mush when used in fried/steamed dishes. Alas, they are a pain in the ass to grow. Check out Bloomberg's "The Curse of the Honeycrisp Apple" if you'd like some insight.
Pork Loin Chops with Apples
INGREDIENTS
- 2 Tbsp olive oil, divided
- 4 boneless pork loin chops, 1 in thick
- salt and ground black pepper to taste (can substitute white pepper)
- 3/4 cup low-sodium chicken broth
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1/2 tsp ground thyme
- 1/2 tsp ground rosemary
- 1/2 teaspoon salt
- a pinch ground black pepper (can substitute white pepper)
- 2 Honeycrisp apples, sliced into thin wedges
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To determine the right cut for any pork dish, please visit meatscience.org
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