Directions
- 1Cut the lean side of the pork loin into boneless pork chops.
- 2Alternatively, for boneless ribs, lay the fatty side of the pork loin on a cutting board, cut it open like a book, measure about two fingers, and don't cut all the way through.
- 3Season both sides of the pork chops with kosher salt and black pepper.
- 4In a pan over medium to high heat, add a little bit of oil.
- 5Carefully lower your boneless pork chops into the pan, away from you, ensuring they sizzle right away.
- 6Cook for about two to three minutes until a nice crust forms.
- 7Flip the pork chops and crust the other side for another two to three minutes.
- 8Stand the pork chops up vertically to render the fat cap.
- 9Lower the heat and pull the pork chops out to rest.
- 10Carefully get rid of any excess fat in the pan using a paper towel, being careful not to wipe away the brown fond.
- 11Melt a few tablespoons of butter in the pan.
- 12Add one thin slice of Vidalia onion and one thin slice of Golden Delicious apple to the pan.
- 13Cook until the onions are nice and soft.
- 14Add about a cup of chicken stock and reduce it by about half.
- 15Stir in a nice scoop of Dijon mustard.
- 16Add the resting liquid from the pork chops to the sauce.
- 17Add a little bit of fresh picked thyme to the sauce.
- 18Serve the pork chops with the sauce at medium temperature, or for shreddy, fall-apart pork chops, place them back in the sauce, cover with foil, and bake in a 350 degree oven for about an hour and a half to two hours.
Ingredients
- pork loin
- kosher salt
- black pepper
- oil
- tablespoons butter
- 1 slice thin sliced Vidalia onion
- 1 slice thin sliced Golden Delicious apple
- 1 cup chicken stock
- 1 scoop Dijon mustard
- fresh picked thyme
- dry rub
Equipment
pancutting boardfoiloven
Tips
- Cut pork chops extra thick if desired
- Butterfly pork chops for stuffing
- Freeze pork chops individually or in packs of two
- For boneless ribs, measure about two fingers and do not cut all the way through
- Ensure the pan is hot enough for the pork chops to sizzle immediately
- Use a weight on pork chops for a better crust
- Stand pork chops vertically to render fat cap
- Be careful not to wipe off the brown fond from the pan when removing excess fat
- Apples can be substituted with peaches or fennel in the sauce
- Never forget to add resting liquid to the sauce
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