Pork And Apple Recipe

Prep

Preheat oven to 400°F (200°C). Pat pork chops dry and season both sides with 3/4 tsp salt, 3/4 tsp pepper, and smoked paprika (if using). Toss potato wedges in 1 tbs olive oil and a pinch of salt and pepper.

Sear pork

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, sear pork chops 2–3 minutes per side until golden brown; transfer to a plate. Do not fully cook through — just develop color.

Sauté aromatics

Reduce heat to medium. Add the remaining 1 tbs butter to the skillet. Add sliced onion and cook 4–5 minutes until softened and starting to brown. Add minced garlic and chopped sage leaves and cook 30–45 seconds until fragrant.

Combine apples & potatoes

Add apple slices and par-cooked potato wedges to the skillet with the onions. Toss briefly to coat in butter and aromatics. Season with remaining salt and pepper. Pour in 1/2 cup apple cider and 1/2 cup stock to deglaze the pan, scraping up browned bits.

Bake

Nestle the seared pork chops on top of the apple-potato mixture. Pour remaining 1/2 cup apple cider and 1/2 cup stock evenly around (not directly over the pork to preserve sear). Transfer skillet to the preheated oven and roast 18–22 minutes, until potatoes are tender and pork reaches 145°F (63°C) internal temperature. If potatoes need more color, broil 1–2 minutes at the end, watching closely.

Rest

Remove skillet from oven. Transfer pork chops to a cutting board and tent loosely with foil to rest 5–7 minutes. Keep apples and potatoes warm in the skillet while you make the gravy.

Pan juices & shallot

Place the ovenproof skillet (or separate pan if preferred) over medium heat. If using the same skillet, spoon off excess fat leaving about 1 tablespoon. Add 1 tsp olive oil and the minced shallot; sauté 1–2 minutes until softened.

Deglaze with wine

Increase heat to medium-high and carefully add 1 cup red wine to the pan. Scrape up any browned bits from the bottom. Let simmer briskly 3–4 minutes until reduced by about one-third.

Add stock & thicken

Stir in 1 cup demi-glace (or concentrated beef stock) and bring to a gentle simmer. To thicken, sprinkle 1 tsp flour evenly and whisk briskly for 1–2 minutes, or simmer until the gravy coats the back of a spoon. If too thick, add a splash of water or stock to reach desired consistency.

Finish

Turn off heat and whisk in 1 tbs cold butter to give the gravy a glossy finish. Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp pepper as needed.

Slice pork chops if desired. Spoon apples and potatoes onto plates, place a pork chop atop, and spoon warm red wine gravy over the pork. Garnish with whole sage leaves and chopped parsley. Serve immediately.