You can use this recipe to pan sear any pork chops, that have been seasoned however you wish. Or follow this recipe with the addition of a pan sauce and apples, which makes a delicious and nourishing fall dinner.
2 pork chops
2 teaspoons minced garlic
1/4 cup white wine
1/2 cup chicken, beef, or pork broth, or water
1.5 cups apples cored and thinly sliced
Salt and Pepper
Pat pork chops dry and sprinkle with salt and pepper.
Heat a large skillet over medium high heat for a minute or two. Then add a tablespoon of lard or olive oil. When hot, add the pork chops. Brown on all sides, 1-2 minutes per side. Don’t forget to stand the pork chop on its edge with tongs to brown the fat cap (the strip of fat on the edge) as well. When browned, turn the heat to low. Listen to make sure the pork chops are still sizzling. You don’t want the heat too low so that the pork chops sweat out their juices, but you do want to hear a little sizzle. Cover, and cook until the pork chops are at least 150 degrees or cooked to your liking, turning once. They should be firm to the touch but not hard. When you first cut into them they should be a little rosy but then turn pale. This might take 5 to 10 minutes, depending on how long the chops were seared for and how thick they are.
Remove the pork chops from the pan and let them rest.
You can stop there and serve the pork chops however you want, or go a step further and make a pan sauce. Turn heat to medium. Adjust the fat so that there is a tablespoon or so in the pan, adding more if it seems too dry. When hot, add the garlic. Cook for thirty seconds, then add the wine. Cook for another thirty seconds, scraping the pan as you go to get up all the brown bits. Then add broth and the apples. Turn the heat to high. Cook to reduce the sauce, another few minutes. When it is almost syrupy and the apples are soft, turn off the heat.
Put the pork chops on plates and serve with the sauce and apples spooned over the top.
Serve with something starchy to soak up extra sauce such as winter squash puree or mashed potatoes and spicy salad greens. Enjoy!