1Cut the lean side of the pork loin into boneless pork chops.
2Cut the lean side of the pork loin into boneless pork chops.
3Cut the lean side of the pork loin into boneless pork chops.
4Alternatively, 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.
5Alternatively, 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.
6Alternatively, 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.
7Season both sides of the pork chops with kosher salt and black pepper.
8Season both sides of the pork chops with kosher salt and black pepper.
9Season both sides of the pork chops with kosher salt and black pepper.
10In a pan over medium to high heat, add a little bit of oil.
11In a pan over medium to high heat, add a little bit of oil.
12In a pan over medium to high heat, add a little bit of oil.
13Carefully lower your boneless pork chops into the pan, away from you, ensuring they sizzle right away.
14Carefully lower your boneless pork chops into the pan, away from you, ensuring they sizzle right away.
15Carefully lower your boneless pork chops into the pan, away from you, ensuring they sizzle right away.
16Cook for about two to three minutes until a nice crust forms.
17Cook for about two to three minutes until a nice crust forms.
18Cook for about two to three minutes until a nice crust forms.
19Flip the pork chops and crust the other side for another two to three minutes.
20Flip the pork chops and crust the other side for another two to three minutes.
21Flip the pork chops and crust the other side for another two to three minutes.
22Stand the pork chops up vertically to render the fat cap.
23Stand the pork chops up vertically to render the fat cap.
24Stand the pork chops up vertically to render the fat cap.
25Lower the heat and pull the pork chops out to rest.
26Lower the heat and pull the pork chops out to rest.
27Lower the heat and pull the pork chops out to rest.
28Carefully get rid of any excess fat in the pan using a paper towel, being careful not to wipe away the brown fond.
29Carefully get rid of any excess fat in the pan using a paper towel, being careful not to wipe away the brown fond.
30Carefully get rid of any excess fat in the pan using a paper towel, being careful not to wipe away the brown fond.
31Melt a few tablespoons of butter in the pan.
32Melt a few tablespoons of butter in the pan.
33Melt a few tablespoons of butter in the pan.
34Add one thin slice of Vidalia onion and one thin slice of Golden Delicious apple to the pan.
35Add one thin slice of Vidalia onion and one thin slice of Golden Delicious apple to the pan.
36Add one thin slice of Vidalia onion and one thin slice of Golden Delicious apple to the pan.
37Cook until the onions are nice and soft.
38Cook until the onions are nice and soft.
39Cook until the onions are nice and soft.
40Add about a cup of chicken stock and reduce it by about half.
41Add about a cup of chicken stock and reduce it by about half.
42Add about a cup of chicken stock and reduce it by about half.
43Stir in a nice scoop of Dijon mustard.
44Stir in a nice scoop of Dijon mustard.
45Stir in a nice scoop of Dijon mustard.
46Add the resting liquid from the pork chops to the sauce.
47Add the resting liquid from the pork chops to the sauce.
48Add the resting liquid from the pork chops to the sauce.
49Add a little bit of fresh picked thyme to the sauce.
50Add a little bit of fresh picked thyme to the sauce.
51Add a little bit of fresh picked thyme to the sauce.
52Serve 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.
53Serve 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.
54Serve 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
pork loin
pork loin
kosher salt
kosher salt
kosher salt
black pepper
black pepper
black pepper
oil
oil
oil
tablespoons butter
tablespoons butter
tablespoons butter
1 slice thin sliced Vidalia onion
1 slice thin sliced Vidalia onion
1 slice thin sliced Vidalia onion
1 slice thin sliced Golden Delicious apple
1 slice thin sliced Golden Delicious apple
1 slice thin sliced Golden Delicious apple
1 cup chicken stock
1 cup chicken stock
1 cup chicken stock
1 scoop Dijon mustard
1 scoop Dijon mustard
1 scoop Dijon mustard
fresh picked thyme
fresh picked thyme
fresh picked thyme
dry rub
dry rub
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