Pork Chops With Horseradish Applesauce
Tender pork loin chops cooked to perfection and paired with a flavorful applesauce and a savory pan sauce. These succulent chops are infused with the fragrant herbs, creating a delightful balance of flavors. A quick yet satisfying dish that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 2 center-cut pork loin chops, each 1 1/4 to 1 1/2 inches thick
- Coarse kosher salt and freshly ground pepper, to taste
- 2 tsp. minced fresh rosemary
- 2 tsp. minced fresh sage
- 1 cup unsweetened applesauce
- 2 tsp. cream-style horseradish
- 4 tsp. sugar
- 1 Tbs. olive oil
- 1 shallot, minced
- 1/2 cup dry vermouth or dry white wine
- 1/2 cup low-sodium chicken broth
Instructions
- Season the pork chops on both sides with salt and pepper, and then with 1 1/2 tsp. <i>each</i> of the rosemary and sage. In a small bowl, combine the applesauce, horseradish and sugar and stir to blend.
- In a heavy fry pan over high heat, warm the olive oil. Add the pork chops and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low, cover and cook, turning the chops once, until the meat feels firm but not hard when pressed and an instant-read thermometer inserted into the center of the meat registers 145&#176;F, 3 to 4 minutes per side. Transfer the chops to a warmed plate and cover with aluminum foil.
- Pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat, add the shallot and saut&#233; until fragrant, about 30 seconds. Add the vermouth, broth and the remaining 1/2 tsp. <i>each</i> rosemary and sage. Boil until syrupy, about 2 minutes, stirring to scrape up the browned bits on the pan bottom.
- Return the chops to the pan and turn them a few times to absorb the flavors. Transfer the chops to warmed plates and spoon the sauce over the top. Serve immediately with the applesauce. Serves 2.
- <b>Quick tips:</b> For succulent pork chops, make certain they sizzle both while browning and after they are covered, adjusting the heat as needed. Don&rsquo;t overcook the pork or it will be dry; test it with an instant-read thermometer to be sure. A quick sauce made in the pan in which the pork was cooked takes advantage of the delicious pan drippings&mdash;you don&rsquo;t want to waste them.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 2.
Comments
No comments found.