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Thick Cut Pan Seared Pork Chops with Apples and Cream

March 28, 2022 By justalittlebitofbacon Leave a Comment

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I have two of the best words for a romantic dinner: impressive AND simple! My pan seared pork chops are brined and reversed seared making them juicy and tender with minimal hands on work.

And then the sauce! Creamy, spicy, sweet; it’s everything thing you want in a pan sauce. Open a bottle of wine and have date night in.

Top view of a black plate with a pan seared pork chop topped by the sauce.

Hello, all.

Pork and apples is a classic pairing and one of my favorites! Sometimes I make grilled tenderloin and apples and others it’s medallions and apples.

Today we’re having beautifully juicy pork chops.

I just have a couple of tips before we into the recipe details.

Tips for the Best Pork Chops

  1. Go for Thick. A thick cut chop gives you more time to bring it to temperature while also getting it deeply browned on the outside.
  2. Brine. Do not skip! The combo of salt and sugar will aid browning and give you super juicy meat.
  3. Don’t Overcook. If you take them off the heat at 145F or even 140F you will have tough meat no matter how much you spent. 130F is the way to go and they’ll come up in temp as they rest.
Two seared chops in a cast iron skillet surrounded by apple cream sauce.

What do you need?

  • Pork Loin Chops – Thick cut (at least 1 1/2 inches) and bone in. Try to find a chop with a nice bone ‘handle’ and a round meat portion since they look the most impressive.
  • Brine – A combo of kosher salt and brown sugar.
  • Sauce Ingredients – A nice, crisp apple (like Honeycrisp) and good, middle of the road bourbon (nothing too fancy is needed) along with some cream and the rest of the flavorings will make a rich sauce for your pork.
    • Cream
    • Apple
    • Bourbon
    • Garlic
    • Mustard
    • Rosemary
Ingredients for the recipe.

How to make this

To make pan seared pork chops start with a brine then reverse sear for a caramelized crust and juicy meat and finish with an apple bourbon cream sauce.

1. Brine

Coat the pork chops with a mixture of brown sugar and kosher salt. Let them brine in the refrigerator on a rack for at least 8 hours.

Tip: Make sure you use kosher salt here! If you are using table salt use half the amount or they will be too salty.

Step by step on how to prep the chops.

2. Reverse Sear

Blot the chops dry, then heat the oven to 250F. Bake them on the rack until they reach 105-110F with a thermometer.

Tip: This is a great application for an oven probe thermometer (such as the Thermoworks Chef Alarm). Just put it in the center and set an alarm for your temperature.

3. Pan Sear

Now that your meat is warmed through, all you need is a quick sear in a very hot pan. I like to use cast iron since it holds heat so well and is unlikely to stick to the meat. Sear for a minute or two on both sides then pick up the chops with a pair of tongs so you have them both stacked up together and press the fatty edges down into the skillet.

4. Make the Pan Sauce

While your pork rests, make the sauce. Start by searing up the apple slices. Then, deglaze and make the rest of the sauce. Simmer it all until thick and finish with some fresh rosemary.

5. Serve

Plate up the chops (maybe with some cream cheese mashed potatoes??). Then divide the sauce and apples between them.

Thick pork chop cut open showing the juicy pink interior all on a black plate.

If you try my recipe, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

– Stay Safe, Annemarie

This simple stove top meal of pork chops pan seared in a cast iron skillet and served with an apple cream sauce is a perfect date night dinner! Brine ahead of time, fry in a hot pan, and make a quick sauce while the chops rest. | justalittlebitofbacon.com
Print Recipe

Thick Cut Pan Seared Pork Chops with Apples and Cream

This simple stove top meal of pork chops pan seared in a cast iron skillet and served with an apple cream sauce is a perfect date night dinner! Brine ahead of time, fry in a hot pan, and make a quick sauce while the chops rest.
Prep Time15 minutes mins
Cook Time30 minutes mins
Brining Time8 hours hrs
Total Time8 hours hrs 45 minutes mins
Course: Main Course
Cuisine: American
Keyword: pork and apples, reverse seared pork, seared pork chops
Servings: 2 servings
Calories: 800kcal
Author: justalittlebitofbacon

Ingredients

Pork Chops

  • 2 thick cut bone-in pork loin chops, 1 1/2 – 2 inches thick
  • 2 tbsp kosher salt
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil

Cream Sauce

  • 1 firm red apple, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup bourbon
  • 1/2 cup heavy cream
  • 1 tsp dijon mustard
  • 1 tsp fresh chopped rosemary

Instructions

Pork Chops

  • Mix together the salt and brown sugar and rub evenly over the pork chops. Place the chops on a rack over a baking sheet in the refrigerator and let brine for at least 8 hours and up to 24 hours.
  • When they are done brining, heat the oven to 250F. Blot the chops dry, put them in the oven, and bake them until they reach 105-110F, 20-25 minutes.
  • Heat the oil in a cast iron pan until very hot and just starting to smoke. Add the pork and sear 1 1/2 – 2 minutes per side. Then sear the edges of the chops by lifting them together with tongs and pressing the sides against the skillet bottom. Chops should be no more than 130F when taken off the heat.
  • Let the chops rest on a plate while they come up to 140F.

Cream Sauce

  • Reduce the heat for the skillet to low. Add the apple slices and cook for 1 minute, stirring frequently. Add garlic and cook for another 30 seconds, continuing to stir.
  • Add bourbon and bring to boil. Cook until reduced and syrupy. Add cream and mustard and boil for 1-2 minutes to make a thick sauce. Stir in rosemary.
  • Serve pork chops with the sauce.

Notes

  • Brining: Don’t skip it! Brining will make even the most average of supermarket chops taste special.
  • Temperature: Resist the urge to cook the meat to a higher temperature. Even a few degrees can change the best pork from juicy and tender to tough and chewy.
  • Peeling the Apple: You can if you want. I find it to be more work than it’s worth.
Two views of the recipe on a black plate with text overlay - Seared Pork Chops.
Pork chop and apple cream sauce on a black plate with text overlay - Pan Seared Pork Chops.

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Filed Under: fall, gluten free, main courses, meaty main dishes, recipe Tagged With: apples, bourbon, pork, rosemary

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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