15 min
10 min
2 pers
Ingredients
- 1 pink lady apple peeled, cored & thinly sliced
- 2 bone-in pork chops flattened to ½” thickness
- 2 Tablespoons unsalted butter divided
- 2 Tablespoons olive oil divided
- 2 Tablespoons Arlotta Peach Balsamic Vinegar
- 2 Tablespoons water
- Kosher salt and black pepper to taste
Directions
Step 1
Peel, core, and thinly slice the apple. Set aside. Flatten pork chops until they are about ½” thick. Season the chops with kosher salt and pepper on both sides.
Step 2
In a large pan, add 1 Tablespoon of olive oil and heat on medium high. Add pork chops and brown on both sides, cooking for about 5 minutes total. Set aside and tent with foil to keep warm.
Step 3
Add 1 Tablespoon of butter, with 1 Tablespoon of olive oil to the same pan, and slightly scrape with a rubber spatula or wooden spoon, to pick up the brown bits. Add sliced apples and season with a light sprinkling of salt. When the apples are slightly soft, water, and Arlotta Balsamic Vinegar. (Optional: Add in a little brown sugar with the apples). Cook the sauce down until thickened, and swirl in the last tablespoon of butter. Taste and adjust the seasoning with more salt and pepper if needed.
Step 4
Add the pork chops back into the pan and coat in the sauce, turning with tongs to flip them, to make sure they’re nicely coated on both sides. Remove to a serving platter and garnish with the apples and remaining sauce on top. Serve with a side of mashed potatoes and a salad.
