Bone-In Pork Chops With Apples And Cipollini Onions
Succulent pork with tart and mildly sweet cipollini onions and apples, this combination with creamy white sauce that’s been simmered away with the left-over pan juices and the flavorful mix of onions, apples, thyme and garlic is the perfect marriage of flavors. This recipe is so versatile it really pairs with everything from roasted potatoes, steamy asparagus to sautéed brussels sprouts.
Enjoy!
Serves 4
Ingredients
4 Bone-In Pork chops (6-8 oz. & 1 inch thick)
3 Medium green apples (medium wedges)
1 ½ Cups of Cipollini onions (fresh or frozen) Or 1 ¼ Cups
of medium sliced yellow onion or both
4 Large garlic cloves (chopped)
1 ½ Cups of whipping cream (one pint)
3 Tablespoons of Dijon mustard
4 Fresh large thyme sprigs
1 Teaspoon of salt
1 Teaspoon of white pepper
3 Tablespoons of olive oil
1 Tablespoon of ground clove
Preparation
-Let’s begin by prepping our yellow onion. Take of their peel, slice in half and start by slicing them; I prefer a medium slice for this recipe. Side note you can do both like I did in the video or you can choose either the Cipollini or sliced onions. Once done set aside for later use.
-For the garlic, please use LARGE cloves as this adds more flavor to the recipe. You can either chop it up or thinly slice your garlic, this honestly depends on your preference. Save the garlic for later use.
-Now for the apples I prefer the green apples as they have more tartness to their taste, start by slicing the ends off and setting the sliced bottom side down so we can have more stabilization when slicing. Start carefully slicing down all around the apple leaving the core to discard and place all your cut halves face down [see video] start by slicing the apples into medium thin wedges. Once you’ve cut your 3 medium apples place them on a plate and set them aside for later. At this point if you’d like to use your cipollini onions as well then gather them up with the rest of your prepared ingredients.
-For this recipe I love using fresh thyme as it’s more aromatic and has a much more intense flavor to it.
- Now for the pork chops, before we start seasoning them we need to make sure they have been thawed out completely and then patted dry with a paper towel so we don’t get any excess moisture. I prefer a bone-in pork chop as it tends to look a bit more fancy and gorgeous; but don’t fret if you can’t find them, you can always use regular boneless pork chops or sliced pork tenderloin.
- Start by seasoning your pork with salt on both sides; for this recipe I am using about 1 ¼ teaspoon of fine salt. My tip when your seasoning your meats is to sprinkle above and a bit away from the protein so the salt spreads out evenly on the surface.
- Start sprinkling the tops of the pork with the ground clove and rub the clove into the pores of the meat, do this on both sides. We want to make sure that the bottom and top sides are a bit heavily seasoned with the clove as this makes a great crust when searing it.
- Place your seasoned chops onto a plate and into the fridge until your ready to sear.
-Now for the cooking, turn your stovetop to a medium-high heat and in a large pan pour in your two to three tablespoons of oil. Let the oil come up to a high heat, we want to make sure the oil is hot (not burning) so we can get a nice sear on the chops. Place your pork chops one by one in the pan, I like grabbing the bone in part and swirling it in the hot oil; start by placing each pork chop side by side making sure to leave a bit of space in between each one. Sear the first side for 3-4 minutes depending on the thickness of your pork chops. Once that side is seared, flip it over and sear it for another 3-4 minutes; making sure that your leaving a little space in between each pork chop. Once seared place the pork chops onto a large plate and turn down your stovetop to a medium heat.
- Using the same flavorful porky oil place in your sliced onions and mix, next add in your sliced green apples and your four fresh thyme sprigs; add in your Cipollini onions and add in ½ teaspoon of salt; lastly add in your garlic and sauté until the veggies and apples become a bit translucent. This should take anywhere from 3 to 5 minutes.
- Now pour in your 1 ½ cups of heavy cream evenly and mix. Next will add in our three tablespoons of Dijon mustard and mix until the mustard is incorporated in the sauce. Begin by adding the one teaspoon of white pepper and mix again. Let the cream sauce come to a simmer, this should take another 3-4 minutes. At this point taste as you go, if it needs more salt or white pepper then add it in little by little.
- Turn down your stovetop to a medium- low heat and start by placing your pork chops inside the sauce and carefully start tucking them in one by one until there all evenly placed in the pan. Once done pop the lid on top, this part is definitely crucial as this is what’s going to cook the pork all the way through, if you don’t have a lid you can always use foil to cover the top of the pan.
- Allow the pork chops to cook in that creamy sauce for about six minutes, then pop the lid open again and flip the chops to the other side and place the lid back on and cook for another four minutes. Once done pop open the lid and serve immediately.
- For the garnishing I like using fresh thyme leaves but you can always use chopped parsley; this depends on your preference.
BON APPETIT FRIENDS!
WATCH THIS FULL QUICK ONE PAN FOOD TUTORIAL HERE