Boneless Pork Chops with Apples and Onions
Directions
- 1Cut the boneless pork loin into boneless pork chops.
- 2Cut the boneless pork loin into boneless pork chops.
- 3Cut the boneless pork loin into boneless pork chops.
- 4Season both sides of the pork chops with kosher salt, black pepper, onion powder, garlic powder, dried parsley, dried oregano, and dried mustard powder.
- 5Season both sides of the pork chops with kosher salt, black pepper, onion powder, garlic powder, dried parsley, dried oregano, and dried mustard powder.
- 6Season both sides of the pork chops with kosher salt, black pepper, onion powder, garlic powder, dried parsley, dried oregano, and dried mustard powder.
- 7Thinly slice one yellow onion.
- 8Thinly slice one yellow onion.
- 9Thinly slice one yellow onion.
- 10Peel and thinly slice one Hudson Valley apple.
- 11Peel and thinly slice one Hudson Valley apple.
- 12Peel and thinly slice one Hudson Valley apple.
- 13In a small pan over low heat, melt a knob of butter.
- 14In a small pan over low heat, melt a knob of butter.
- 15In a small pan over low heat, melt a knob of butter.
- 16Add the sliced onions and apples to the pan.
- 17Add the sliced onions and apples to the pan.
- 18Add the sliced onions and apples to the pan.
- 19Season the onions and apples with a light pinch of salt and pepper.
- 20Season the onions and apples with a light pinch of salt and pepper.
- 21Season the onions and apples with a light pinch of salt and pepper.
- 22Once the onions and apples are cooked down, add a tablespoon of Dijon mustard and fold it in.
- 23Once the onions and apples are cooked down, add a tablespoon of Dijon mustard and fold it in.
- 24Once the onions and apples are cooked down, add a tablespoon of Dijon mustard and fold it in.
- 25In another pan over medium to high heat, add enough oil to coat the bottom of the pan.
- 26In another pan over medium to high heat, add enough oil to coat the bottom of the pan.
- 27In another pan over medium to high heat, add enough oil to coat the bottom of the pan.
- 28Sear the pork chops for two to two and a half minutes per side, until a crust is developed.
- 29Sear the pork chops for two to two and a half minutes per side, until a crust is developed.
- 30Sear the pork chops for two to two and a half minutes per side, until a crust is developed.
- 31Rest the meat for at least five minutes. Then add the resting liquid to the onions and apples.
- 32Rest the meat for at least five minutes. Then add the resting liquid to the onions and apples.
- 33Rest the meat for at least five minutes. Then add the resting liquid to the onions and apples.
- 34Serve the pork chops over the onion and apple mixture.
- 35Serve the pork chops over the onion and apple mixture.
- 36Serve the pork chops over the onion and apple mixture.
Ingredients
- 1 boneless pork loin
- 1 boneless pork loin
- 1 boneless pork loin
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch onion powder
- 1 pinch onion powder
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 pinch garlic powder
- 1 pinch garlic powder
- 1 pinch dried parsley
- 1 pinch dried parsley
- 1 pinch dried parsley
- 1 pinch dried oregano
- 1 pinch dried oregano
- 1 pinch dried oregano
- 1 pinch dried mustard powder
- 1 pinch dried mustard powder
- 1 pinch dried mustard powder
- 1 yellow onion
- 1 yellow onion
- 1 yellow onion
- 1 Hudson Valley apple
- 1 Hudson Valley apple
- 1 Hudson Valley apple
- 1 knob butter
- 1 knob butter
- 1 knob butter
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard
- 1 enough to coat the pan oil
- 1 enough to coat the pan oil
- 1 enough to coat the pan oil
Equipment
knifecutting boardbaking sheetsmall pantongsmeat thermometer