Pork Chops with Apple Puree – Perfectly pan-seared pork chops with apple puree topped with shallot vinaigrette
Apples are part and parcel of the Fall season, aren’t they? Just as much as pumpkins and scarecrows, apples put me in mind of warm, cozy sweaters and changing leaves. Apples are a big deal here in north Georgia. Before we moved here, I never realized how many apple orchards there are in this area.
On most any October weekend, you’ll find the roads around here swarming with folks headed to the apple orchards. It’s so much fun to take the whole family to pick your own and it gets everyone out in the fresh air for a day!
And, of course, everybody has their favorite apple. They can spend hours debating the best taste, best texture, best apple for specific uses. You probably have a favorite as well, right? Well, I was recently introduced to a new variety called SweeTango. These might just make me leave my old favorite behind.
SweeTango is a cross between Honeycrisp and Zestar and is available for a limited season in the Fall. September through November only. Yes, this is my new favorite apple. It’s crispy, juicy, sweet, and spicy all in one. It even has a hint of citrus. Just amazing.
How to Make Pork Chops with Apple Puree
Beautiful SweetTango apples! Core, peel and dice the apples.
Place the peeled and diced apples along with the sugar and water in a medium saucepan. Bring to a boil, reduce heat to a simmer and cook until apples are soft and the liquid is reduced (about 20 minutes).
Meanwhile, mix the vinegar, oil, and shallot in a small bowl and set aside.
Heat a large, heavy skillet over medium-high heat. Season the pork chops liberally with salt and pepper. Add the butter and oil to the pan. When the butter has melted, add the pork chops.
Cook, turning occasionally until cooked through (internal temperature should be 160 degrees).
Serve the chops topped with apple puree and dress with apple vinaigrette.
🧾 More Recipes You’ll Like
- Apple Bread with Praline Topping
- Pear and Apple Compote with Yogurt and Granola
- Apple Pies – Baked not Fried
- Apple Slab Pie
- Spiced Applesauce in the Slow Cooker
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Pork Chops with Apple Puree
- 2 pounds apples peeled and diced recommend SweeTango or Honeycrisp
- ⅓ cup sugar
- 1 cup water
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons diced shallot
- 4 thick center cut pork loin chops
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon canola oil
- Place the peeled and diced apples along with the sugar and water in a medium saucepan. Bring to a boil, reduce heat to a simmer and cook until apples are soft and the liquid is reduced (about 20 minutes).
- Meanwhile, mix the vinegar, oil, and shallot in a small bowl and set aside.
- Heat a large, heavy skillet over medium high heat. Season the pork chops liberally with salt and pepper. Add the butter and oil to the pan. When the butter has melted, add the pork chops. Cook, turning occasionally, until cooked through (internal temperature should be 160 degrees).
- Finish the apple puree by blending until smooth, or for a chunkier puree simply stir with a fork.
- Serve the chops topped with SweeTango apple puree and dress with apple vinaigrette.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.