Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
Tyler Florence, celebrity chef, creates
a pork chop and apples dish to welcome the cool and colorful
season of autumn.
Thick Pork Chops
with Spiced Apples and Raisins
- Spiced Apples and Raisins:
- 1 tablespoon butter
3 Granny Smith apples, peeled, cored and sliced in 1/2-inch thick
2 sprigs fresh thyme leaves
1/2 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon fresh lemon juice
Freshly ground pepper
- 4 bone-in loin pork chops, center-cut,
about 8-ounces each
Extra-virgin olive oil
Sea salt and freshly ground black pepper
- Preheat oven to 400°F (205°C).
- Spiced Apples and Raisins: Melt
butter in a large skillet over medium-low heat. Add the apples
and thyme and coat in the butter; cook and stir for 6 minutes
to give them some color. Toss in raisins and add apple juice.
Stir in the brown sugar, cinnamon, and cloves. Season to taste
with salt and pepper. Add lemon juice and simmer until apples
are tender but still hold their shape, about 10 minutes. Set
aside and keep warm.
- For Chops: Rub chops on both sides with
a little olive oil and season well with salt and pepper. Place
a large ovenproof skillet, preferably cast-iron, over medium-high
heat. Add 2 tablespoons olive oil and swirl to coat the pan.
Brown chops for 2 minutes on each side.
- Place skillet in oven and roast chops
about 15 to 20 minutes until center is still slightly pink in
the center and internal temperature reads 160°F (70°C)
when tested with an instant-read thermometer.
- Serve pork accompanied by the warm spiced
apples, drizzling a bit of the sauce over the chops.
Makes 4 servings.
Nutritional Information Per Serving (1/4
of recipe): Calories: 504 calories; Protein: 32 grams; Fat: 18
grams; Sodium: 540 milligrams; Cholesterol: 100 milligrams; Saturated
Fat: 6 grams; Carbohydrates: 56 grams; Fiber: 2 grams
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
Rate and submit your comments
about this recipe below.