Pan-Seared Pork Chops with Apple Cider Pan Sauce and Rosemary Roasted Potatoes
4.0
(1 reviews)
15min
40min
4
520
Chef's Note
The key to a perfect pan sauce is developing a good fond (those browned bits on the bottom of the pan). Don't rush the searing process, and make sure your pan is hot enough before adding the pork chops. If your sauce is too thin after reducing, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce.
Tags
Ingredients
4 each bone-in pork chops (1-inch thick)
2 pounds russet potatoes
3 sprigs fresh rosemary
2 sprigs fresh thyme
4 each garlic cloves
1 cup apple cider (unfiltered)
1/2 cup chicken broth
1 tablespoon Dijon mustard
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 medium shallot
3 tablespoons olive oil
1 pound green beans
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Wash and cut 2 pounds of russet potatoes into 1-inch cubes. Pat dry with paper towels to ensure crispy roasting.
- 3
Strip leaves from 2 sprigs of rosemary and finely chop. Mince 2 garlic cloves.
- 4
In a large bowl, toss potato cubes with 2 tablespoons olive oil, chopped rosemary, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
Spread potatoes in a single layer on a baking sheet and roast for 30-35 minutes, turning halfway through, until golden and crispy on the outside and tender inside.
- 6
While potatoes are roasting, pat pork chops dry with paper towels and season both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 7
Finely dice the shallot and mince the remaining 2 garlic cloves.
- 8
Heat a large cast iron or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil.
- 9
When oil is shimmering, add pork chops to the pan without crowding (work in batches if needed). Sear for 4-5 minutes on each side until golden brown and internal temperature reaches 145°F (63°C).
- 10
Transfer pork chops to a plate, tent with foil, and let rest for 5 minutes.
- 11
Return the skillet to medium heat. Add diced shallot and remaining minced garlic to the pan drippings, sautéing for 1 minute until fragrant.
- 12
Pour in 1 cup apple cider and 1/2 cup chicken broth, scraping the bottom of the pan with a wooden spoon to release the fond (browned bits).
- 13
Add 1 sprig each of rosemary and thyme to the sauce. Bring to a simmer and reduce by half, about 5-7 minutes.
- 14
Remove herb sprigs, then whisk in 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar.
- 15
Reduce heat to low and swirl in 2 tablespoons butter until melted and sauce is slightly thickened.
- 16
While sauce is reducing, trim the ends off 1 pound of green beans. Bring a pot of salted water to a boil, add green beans and blanch for 2-3 minutes until bright green and crisp-tender.
- 17
Drain green beans and rinse under cold water to stop cooking. Pat dry, then quickly sauté in the same pot with a drizzle of olive oil for 1-2 minutes.
- 18
Plate each pork chop with a portion of roasted potatoes and green beans, then spoon the apple cider pan sauce over the pork chops.
- 19
Serve immediately.
Nutrition Information (per serving)
520
38g
42g
24g
Reviews (1)
Danielle D.
11/13/20254/5
This was good. Mustard sauce was tasty but i a little runny even though I stuck to the recommended quantities. Pork chop was a bit tough.