Pork Chops are great to cook for yourself and for friends because they’re cheap and really easy to prepare. Baking an apple is also easy to do and adds sweetness, along with the hard cider, to the tender, juicy pork. Plus, the mushy baked apple makes for a great contrast with a fork full of the seared chop. This is a simple recipe for a very tasty dinner.
– 1 whole red apple, washed.
– 1 tsp (5 ml) olive oil.
– 1 bone-in pork chop.
– Pinch of salt.
– Pinch of black pepper.
– 1 cup (240 ml) hard cider.
– 1 tbsp (14 g) unsalted butter.
– 1 tbsp (13 g) brown sugar.
Step 2: Put the apple in a baking pan or baking dish and bake until the insides are so mushy that you can see the apple imploding on itself, about 30 minutes. The apple should not offer any resistance at all when pressed with a pair of tongs. It’s ready to rock.
Step 3: While the apple bakes, heat the olive oil in a medium-size frying pan over medium-high heat. Season the pork chop with salt and pepper and brown it in the pan, 2 to 3 minutes per side. Add half of the hard cider, reduce the heat to medium-low, and cover the pan. Simmer the pork chop in the cider until the pork looks white all the way through, kind of like chicken, about 12–15 minutes. If you’re feeling pro and have an instant-read thermometer around, 155°F (68°C) will work nicely. Take the chop out of the pan, leaving the grease and juice in the pan. Set the pan and chop aside.
Step 4: When the apple is ready, use tongs or a fork to remove the skin. Scrape all of the pulp (but not the seeds) into the pan your chop was cooked in. Add the butter, brown sugar and the remaining cider to the pan and turn the heat to high. Cook, stirring with a wooden spoon so the mixture doesn’t burn, until the apple pulp has browned a little and the cider has reduced to a sticky, sugary syrup, This will take only 1 or 2 minutes. Remove from the heat and scrape onto a dinner plate. Put your chop on top and bang, dinner is served!