Tracy Holleran (The Secret Ingredient Cooking School, Fairfield, Connecticut)
Serves 4
This one-pot meal only has a handful of ingredients, but it packs a flavorful punch. During autumn in the Northeast, apple orchards are brimming with families out for an afternoon of picking and sampling. Pairing apples with pork is a classic combination in New England, and by adding rosemary and a touch of balsamic vinegar to the mix, this simple dish turns into something spectacular.
4 boneless pork chops (about 1½ pounds)
1 tablespoon oil (see Chef’s Tips on blended oil, this page)
1 large or 2 small apples, peeled, cored, and sliced into wedges
2 tablespoons balsamic vinegar
2 tablespoons fresh rosemary leaves
1 tablespoon unsalted butter
Kosher salt and freshly cracked black pepper (see Chef’s Tips on seasoning, this page)
Preheat an oven to 375°F. Season the pork chops with salt and pepper on both sides.
Heat a large, oven-proof skillet (do not use a Teflon® coated pan) until hot. Add blended oil. Sear chops on both sides until golden brown. Add apples to the pan, and transfer into the preheated oven and cook for about 7 minutes or until the pork is gently cooked through and only a hint of pink remains.
Remove the pan from oven and return to the stove top. Remove the pork and place on a platter, tenting with foil to keep warm. Turn the heat to medium high, and add balsamic vinegar to the apples. Add rosemary, and cook for a few minutes until the apples are tender. Add butter, and stir until melted. Pour the apples and balsamic sauce over the pork and serve immediately.