Amazing Apple Pie Steakhouse Pork Chops Recipe With Candied Walnuts by Chef Gigi
Steakhouse-style bone-in pork chops elevate this pork chop recipe. But the sautéed apples and fall spices will bring you to your knees. This might be the last pork chop recipe you'll ever use.
Serve this easy pork chop recipe with your favorite side dishes. Mashed potatoes are great with it, and don't forget a salad.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 2 bone-in double-cut pork chops, 2-inches thick
- 2 tablespoons high-heat cooking oil (I use avocado oil)
- 4 - 6 tablespoons unsalted butter (divided)
- 3 - 4 garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 - 3 fresh sage leaves or a large pinch ground sage
- 1/4 teaspoon ground cinnamon (or to taste)
- 1 - 2 teaspoons brown sugar
- pinch ground nutmeg (or to taste)
- pinch ground cloves (or to taste)
- pinch ground ginger (or to taste)
- 1/2 cup fruity hard cider or apple juice
- 1/4 cup chicken stock or water
- 1 - 2 seasonal green apples, cored, peeled and roughly chopped
- 1/2 lemon, juiced, or 1/2 fresh orange, juiced (do not use orange juice)
- 1/4 cup candied walnuts
- fresh parsley, chopped fine
Here's how to make it:
- Remove the chops from the refrigerator about 30 minutes before preparing your meal. Preheat the oven to 400 degrees F.
- Season the pork chops with salt and pepper on both sides while heating your cast-iron skillet over medium-high heat on the stovetop. Drizzle the skillet with cooking oil and wait for a shimmer.
- Once the skillet is heated, gently lay down the chops and sear on both sides. Do not move once they hit the pan. Allow about 2 minutes on each side. This high heat and hot oil will give you a chop house-style outer char.
- Place your skillet in the oven and finish the chops for 6 to 8 minutes or until the internal temperature reaches 135 degrees F.
- Carefully remove the skillet from the oven and place it back on the stovetop. Add 1/2 the butter, all of the garlic and the fresh herbs. Once the butter has melted, shift the pan back and forth with one hand and occasionally tip the pan, and with a big spoon lift the liquid up and over the chops to baste. Continue for an additional 1 to 2 minutes staying mindful the butter does not burn. Check the internal temperature and remove it from the pan at 140 degrees F. Allow the chops to rest, covered.
- While the pork is resting, using medium-low heat, toss in the apples. Add the remaining butter and season with a little salt and pepper. Sauté for about 3 to 5 minutes until apples begin to cook, but avoid them becoming soggy. Add the sugar and spices. Sauté an additional minute or two then add the walnuts. Allow the sugar to caramelize for about a minute.
- Move the pan off the heat and carefully deglaze with the hard acidic cider, apple juice or apple brandy. Be sure to keep any alcohol away from the flame. Add the chicken stock and lemon or orange juice. Return the pork and bathe in the sauce and allow the juices to thicken. Serve the sautéed spiced apples on top of each chop and garnish with candied walnuts and chopped parsley.
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