ButcherBox’s boneless sweet and savory pork chops get a good sear before being drenched in a creamy, apple-y sauce made up of sour cream, apple cider and, yes, apples. The overall effect is delicious—very autumnal and a nice warming dish for these chillier nights. This recipe can easily be halved.
- 4 ButcherBox Boneless Pork Chops
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1/2 cup sour cream or creme fraiche
- 2 tbsp whole-grain mustard
- 2 tbsp vegetable oil
- 1 tbsp butter
- 3 apples such as Granny Smith, sliced into ½-inch wedges
- 3 tbsp 3 tablespoons brown sugar
- 6 scallions, white and green parts separated and chopped
- 1/2 cup apple cider or white wine
- Pat the pork chops dry and then season all over with salt and pepper. In a small bowl, whisk together the sour cream and mustard
- Heat a large sauté pan over high heat. Add the oil; once it’s shimmery, add the chops (in batches if too crowded) and press them firmly into the pan so they have an even, flat contact. Cook until golden brown, about 5 minutes, then turn them over and sear until cooked through, about 4-5 more minutes; they should read read 145°F (62.8 °C) with a meat thermometer. Turn off the heat, transfer the chops to a cutting board to rest. Discard the fat and wipe the pan clean
- Heat the butter in the same pan over high heat; once melted and bubbling, sauté the apple slices with 2 tablespoons of the brown sugar, stirring often with a spoon until the apples have softened and slightly caramelized, about 5–7 minutes. Stir in the white and light green parts of the scallion, cook for about 1 more minute and then transfer them to the pork chop plates. Wipe the pan clean.
- Add the cider or wine to the pan, bring to a simmer and reduce by about half, then stir in the sour cream-mustard mix along with the remaining 1 tablespoon brown sugar, making sure it‘s well combined. Turn off the heat.
- Slice the pork chops and transfer to the serving plates, spoon the sauce over the chops and apples and garnish with the green parts of scallion. Sprinkle flake salt all over.
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