Pan Fried Pork Chops with Apple Compote Print Email

For Compote:
1 small sweet onion, finely diced
2 small green apples (such as Granny Smitth or Orin), peeled, cored and diced
1 TBS brown sugar
1 TBS butter
1/4 tsp each of cinnamon and nutmeg
Juice and zest of one lemon

In small saucepan, mix all ingredients and set over medium heat. Continue to cook for 15-20 minutes, or until apples and onions are softened. Keep warm until chops are finished cooking.

For Chops:
4 Pork Loin chops (bone in)
canola or other high heat tolerant oil
salt & pepper

Rub each chop with a small amount of oil, then season generously with salt and pepper.

Heat cast iron or non stick skillet over medium high heat and wait until completely heated through. (To test, drop a small droplet of water in. If it sizzles and evaporates, were ready to cook!)

Set chops in one layer directly on pan and sear on one side for 5-6 minutes (or until beginning to brown), flip over (using tongs not a fork!) and sear other side for another 5-6 minutes. Lower heat to medium or medium low and continue to cook and flip until done to your taste. I prefer just slightly over medium rare, on the medium side, if you will. Still a little pinkish and not dry and overdone.

Remove from pan and set on plate for 5 minutes to rest.

Serve chops with a dollop of apple compote on top. Great with these Apple Cheddar and Rosemary Biscuits, found at

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