Pork and apples are one of fall’s best pairings, and this recipe puts them together in one pan in about 30 minutes.
The chops get a golden sear. The apples soften in butter. Then a splash of our Red Apple Balsamic turns the pan drippings into a glossy, sweet-tart glaze that tastes like you worked a lot harder than you did. It’s cozy enough for a Sunday supper and quick enough for a Tuesday night. Our kind of recipe.Why Red Apple Balsamic works with pork
Pork loves a little sweetness and a little acid, and Red Apple Balsamic brings both in one bottle. It’s a dark balsamic with a crisp, fruity apple finish, so it builds a glaze without needing jam or a pile of sugar. As it simmers, it thickens into a syrupy sauce that clings to every bite. It also does double duty here. You cook with it in the pan, then drizzle a little more straight from the bottle at the end for a bright, fresh pop of flavor. This recipe features:Red Apple Balsamic Glazed Pork Chops
Ingredients
- 4 bone-in pork chops about 1 inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp Primo extra virgin olive oil
- 2 tbsp butter
- 2 red apples Honeycrisp or Gala, cored and thinly sliced
- 1 shallot minced
- 2 garlic cloves minced
- 1/3 cup Primo Red Apple Balsamic plus more for drizzling
- 1/4 cup apple cider or apple juice
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves or 1/2 tsp dried
Instructions
- Season the chops. Pat the pork chops dry and season both sides with salt and pepper.
- Sear. Heat the olive oil in a large skillet over medium-high. Sear the chops 4 to 5 minutes per side, until they reach 145°F inside. Move them to a plate and tent with foil.
- Caramelize the apples. Lower the heat to medium and melt the butter in the same pan. Add the apple slices and cook about 5 minutes, until golden and just tender.
- Add the aromatics. Stir in the shallot and garlic and cook about 1 minute, until fragrant.
- Build the glaze. Add the Red Apple Balsamic, apple cider, brown sugar, Dijon, and thyme. Scrape up the browned bits from the bottom of the pan. Simmer 5 to 6 minutes, until syrupy and reduced by about half.
- Glaze and serve. Return the chops and any resting juices to the pan. Spoon the apples and glaze over the top, then finish with a light drizzle of Red Apple Balsamic straight from the bottle.
Notes
Tips, swaps, and what to serve with it
- Watch the glaze at the end. Fruit balsamics have natural sweetness, so they can go from syrupy to scorched fast. Pull the pan off the heat once it coats a spoon.
- Taste before adding more sugar. Red Apple Balsamic is already sweet-tart, so you may not need the full tablespoon of brown sugar.
- Like it tarter? Swap in Granny Smith apples.
- Boneless chops work too. Cut the sear time to 3 to 4 minutes per side.
- Serve it with roasted sweet potatoes, mashed potatoes, or green beans tossed in a little Primo olive oil.
Grab a bottle and get cooking
Ready to make it? Shop Red Apple Balsamic online, or stop by our shop at 2237 Bardstown Rd. in Louisville and taste it for yourself before you buy. While you’re there, ask us which olive oil to pair it with. We love helping you find your new favorite combo. Special thanks to Saratoga Olive Oil for the inspiration for this recipe!
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