Main Dishesbonappetit4.0
Pork Chops With Green Chiles and Apples
A slightly spicy agrodolce mix of canned green chiles and crisp chunks of apple makes the perfect topping for thick, meaty seared pork chops.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Pat two 1"-thick bone-in pork chops (about 2 lb. total), dry with paper towels, then season well on both sides with kosher salt and freshly ground pepper.
Freshly ground pepper
2
Heat 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Cook pork chops until browned underneath, 5–⏱️ 7 minutes. Turn and cook until browned on other side and cooked through (a thermometer inserted near the bones should register 135°) , about ⏱️ 5 minutes. Transfer to a plate.
. extra-virgin olive oil2 Tbsp
3
Add two 4-oz. cans diced green chiles to same skillet. Cook, stirring often, until slightly darkened in color (they will soak up the caramelized liquid in the pan), about ⏱️ 1 minute. Add ⅓ cup sherry vinegar or red wine vinegar, 1 Tbsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring often, until liquid is slightly reduced, about ⏱️ 2 minutes. Stir in ⅓ cup water, then add 4 Tbsp. unsalted butter and season with pepper. Cook, stirring occasionally, until butter is melted and sauce is glossy, about ⏱️ 2 minutes. Remove from heat and stir in 3 medium Honeycrisp apples, cored, cut into ½" pieces.
4-oz. cans diced green chiles2. sugar1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. unsalted butter4 Tbspmedium Honeycrisp apples, cored, cut into ½" pieces3
4
Arrange pork on a platter; drizzle with juices on plate. Top with apple and green chile mixture and season with more pepper.
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