From Cook Street School of Culinary Arts

Perfect for fall entertaining



Kosher salt

2 pork chops

Apple juice or cider (reduced to syrup)

1 apple of choice (honey crisp or pink lady recommended)

1 tbsn canola oil


Season the pork chop.  Sear in pan on high heat, with oil in pan, until brown and caramelized.  Flip to other side.  Remove from pan and set aside.  With a towel remove all extra oil and add the cider or juice.  When it thickens this will be your glaze.  While the chop is still hot pour the glaze on the chop.  Serve with roasted apples.

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