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Pan-Seared Pork Chops with Apple Cider Reduction and Roasted Broccolini

Pan-Seared Pork Chops with Apple Cider Reduction and Roasted Broccolini

Dinner
Prep Time
20min
Cook Time
35min
Servings
4
Calories
510
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Chef's Note

The key to perfectly seared pork chops is to start with room temperature meat and a very hot pan. This creates the perfect fond (those delicious browned bits on the bottom of the pan) that forms the flavor base for your sauce. Don't move the chops around too much during searing - let them develop that golden crust!

Tags
pork
apple cider
cranberry
broccolini
dinner
pan-seared
comfort food
pork chops
sauce
fall
Ingredients

  • 4 1-inch thick bone-in pork chops

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried rosemary

  • 2 medium shallots

  • 2 cloves garlic

  • 1/2 cup apple cider

  • 1/2 cup chicken stock

  • 1/4 cup dried cranberries

  • 1 tablespoon whole grain mustard

  • 1 tablespoon butter

  • 2 bunches broccolini

  • 2 tablespoons olive oil

  • 2 cups roasted garlic mashed potatoes

Instructions
  • 1

    Remove pork chops from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.

  • 2

    Preheat oven to 425°F (220°C).

  • 3

    Season both sides of the pork chops with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried rosemary, pressing the seasonings gently into the meat.

  • 4

    Trim the ends of 2 bunches of broccolini. Place on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer.

  • 5

    Finely dice 2 medium shallots and mince 2 cloves of garlic. Set aside.

  • 6

    Heat a large, oven-safe skillet over medium-high heat until very hot. Add 1 tablespoon olive oil.

  • 7

    Place the pork chops in the hot skillet and sear for 3-4 minutes without moving them until a golden-brown crust forms.

  • 8

    Flip the chops and immediately transfer the skillet to the preheated oven. Roast for 6-8 minutes or until internal temperature reaches 145°F.

  • 9

    At the same time, place the baking sheet with broccolini in the oven and roast for 12-15 minutes until the stems are tender and the tops are slightly crispy.

  • 10

    Remove pork chops from the oven and transfer to a cutting board. Tent with foil and let rest for 5 minutes.

  • 11

    While the pork is resting, place the skillet over medium heat and add the diced shallots. Sauté for 2-3 minutes until softened.

  • 12

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 13

    Add 1/2 cup apple cider to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

  • 14

    Add 1/2 cup chicken stock and 1/4 cup dried cranberries. Bring to a simmer and reduce by half, about 5-7 minutes.

  • 15

    Stir in 1 tablespoon whole grain mustard and continue to simmer for 1 minute.

  • 16

    Remove from heat and swirl in 1 tablespoon butter until melted and sauce is glossy. Season with salt and pepper to taste.

  • 17

    Prepare mashed potatoes according to your preferred method, or reheat 2 cups of prepared roasted garlic mashed potatoes.

  • 18

    To serve, place a portion of mashed potatoes on each plate, place a pork chop alongside, spoon the apple cider sauce over the pork, and serve with roasted broccolini.

Nutrition Information (per serving)
510
Calories
38g
Protein
35g
Carbs
24g
Fat
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