This is an old recipe with a unique combination of spices and herbs. Pork chops are paired with apples and sweet onion then gently cooked with a touch of fresh lemon juice and chicken stock. Dark brown sugar and cinnamon bounce to life with a touch of tarragon, with its bright anise-like note.
Cook Time 1 hourhr15 minutesmins
Course Dinner, Lunch, Lunch and Dinner
Servings 4generous servings
Equipment
Large, deep sauté pan
Ingredients
4large bone-in pork chops, about 1” to 1-¼” thick, rinsed and patted dry
2teaspoonskosher salt
1teaspoonfreshly cracked black pepper
2tablespoonsolive oil
4tablespoonsbutter, divided
2cupsthinly sliced sweet onion, about 1 large onion
8cupscored and sliced Fuji apples, about 6 apples
½cupdark brown sugar
2tablespoonscinnamon
½teaspoondried tarragon
¼cupchicken stock
¼cupfresh lemon juice, about 1 large lemon
Instructions
Sprinkle the pork chops on both sides with the kosher salt and black pepper. Cover and refrigerate about 6 hours or overnight. About 30 minutes before you plan to cook the chops, pull them from the refrigerator.
Warm the olive oil in a large, deep sauté pan over medium heat. Sear the pork chops on each side until lightly golden, about 3 to 4 minutes per side. Transfer the chops to a platter while you cook the onions and the apples.
Add 2 tablespoons of the butter to the skillet then toss in the onions and the apples.
Whisk together the brown sugar, cinnamon and tarragon.
Stir about ⅔ of the mixture into the onions and apples. Continue cooking until they start to get tender, about 5 to 7 minutes.
Pour in the chicken stock and the lemon juice, mixing into the onions and apples. Place the pork chops on top of the onions and apples, nestling them in slightly. Sprinkle the remaining brown sugar mixture over the pork chops. Divide the remaining two tablespoons of butter, placing a piece on top of each chop.
Cover the sauté pan and bake in a 325-degree oven for about 45 minutes, then remove the lid and continue cooking for an additional 10 minutes or until the pork chops reach an internal temperature of 145-degrees. Let the chops rest for about 10 minutes then serve with a portion of the onions and apples, drizzled with the pan juices.
Notes
Season the pork chops the night before with a simple dry brine, to enhance the flavor of the chops .