Cast Iron Seared Pork Chops with Apple Butter Pan Sauce

January 26, 2017

Cast Iron Seared Pork Chops with Apple Butter Pan Sauce | Recipe | Wayward Gourmet

Sweet as Apple...Pork?

Real Talk: We love us some sweets around here.  We love the sweet flavors of flaky pastries,  warm pies, and decadent cakes.  Heck, our love of sweets is what inspired us to create our gorgeous “Apple Of My Pie” blend.  (Can we interest you in our “Make-The-Neighbors-Jealous Apple Strudel” recipe?  It’s not just a clever name, it’s a promise.)  We absolutely love the saccharine stuffed sweets just as much as the next person does...

...we just happen to love meat more.

Now, don’t get us wrong:  “Apple Of My Pie” is a beautiful spice blend for all of your apple pies, peach cobblers, jealousy inducing strudels, and even your basic cinnamon toast.  For breakfasts and sweets, it just doesn’t get much better.  But in our book, if you can’t also use a blend for meat, then why bother?  Enter in this brilliant one pan wonder that is sure to please even the pickiest of young eaters and delight the most drab of culinary connoisseurs.  

Growing up in New England, Pork Chops and Apple Sauce was a meal that commonly graced the dinner table.  Why?  With a seemingly endless bounty of apples, grandmothers who love to can, and seemingly endless miles of pig farms, it was an economical and efficient meal.  The sweetness of the apple sauce always seemed to create the perfect contrast with the salty pork in the most wonderful way.  It has long been a combination that brings with it a sense of comfort and warmth.

However, there are some out there that detest the consistency of applesauce (Spoiler Alert:  Me.).  It was from this personal aversion to the aforementioned squishy sweetness that this recipe was born.  All of the flavors, a greater presentation, and the magical blend of savory and sweet.

Sorry, sweets.  You’re neat and all, but you have nothing on perfectly spiced meat.

Here's what you need

  • 4 Thick Pork Chops
  • 4 Tbs Butter, divided
  • Salt and Pepper to initially season the meat
  • 1 medium onion, sliced
  • 2 medium apples, sliced
  • 2 Tbs Wayward Gourmet “Apple of My Pie” Spice Blend
  • 1 Cup Broth (we use chicken or beef broth, but any type will work)

Here's what you do

  1. In a cast iron skillet or large frying pan, melt 2 Tbs butter over medium-high heat.
  2. Lightly salt and pepper both sides of each pork chop.
  3. Once butter has melted and is slightly brown, sear pork chops on each side. (3 minutes per side)
  4. Once seared, lower heat to medium and add 2 Tbs butter, as well as the apples and onions.
  5. Allow onions and apples to cook down until natural juices begin to coat the pan. Once this has occurred, flip the pork.
  6. Combine the broth with the “Apple of My Pie” seasoning. Mix well and add to pan.
  7. Scrape the bottom of the skillet to deglaze. Reduce heat to medium-low and allow sauce to reduce by half.
  8. Allow to rest for 10 minutes and serve.

Holy cow..er...pig! That's it!  This is such a delicious, comfort food dish that's extremely easy to make on a busy weeknight, or a lazy Sunday. We know you're going to love it!

 

Let us know how it turned out, we love to see your creations on Instagram #WaywardGourmet and Twitter @WaywardGourmet. Send em to us and we'll post your deliciousness on our site. 




Leave a comment


Also in Wayward Gourmet Blog

Ch-Ch-Ch-Ch-Changes: Part 1
Ch-Ch-Ch-Ch-Changes: Part 1

January 20, 2019

Two-thousand nineteen is shaping up to be a great year for us at Wayward Gourmet and I wanted to let everyone in on cool changes in the pipeline.

Continue Reading

We're Moving: Onward and Upward!
We're Moving: Onward and Upward!

September 06, 2018 1 Comment

After visiting a few places we fell in love with one particular place: Charleston, South Carolina.

Continue Reading

Top 5 Tips for Grilling this Summer
Top 5 Tips for Grilling this Summer

April 30, 2018

A great barbecue doesn’t have to be fancy or expensive, you just have to know how to work your flames and source your protein.

Continue Reading