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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
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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.
Course Main Course
Cuisine American
Keyword pork and apples, reverse seared pork, seared pork chops
Prep Time 15 minutes
Cook Time 30 minutes
Brining Time 8 hours
Total Time 8 hours 45 minutes
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.

Nutrition

Calories: 800kcal