Skillet Pork Chops with Shallots and Apple Wedges
Deliciously seared and seasoned pork chops for an easy weeknight dinner.
- KCal: 284kal
- 4 1/2-inch-thick bone-in pork chops (4 ounces each)
- salt and fresh ground pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon butter
- 2 sweet apples, sliced in wedges
- 2 shallots, thinly sliced
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh or dried marjoram
- 3/4 cup fresh apple cider (NOT vinegar)
- Rub pork chops on all sides with prepared sage, salt, and pepper.
- Heat a large cast-iron skillet over high heat and add 1 tablespoon olive oil and butter.
- Add pork chops to the skillet and sear on both sides; about 4 minutes per side.
- Remove pork chops from skillet and set aside.
- Add the remaining olive oil and stir in the apples and shallots, season with rosemary, marjoram, salt, and pepper.
- Cook over medium-high heat for 4 to 5 minutes, or until tender and lightly browned.
- Stir in the cider and scrape the bottom of the pan to release any browned bits.
- Return pork chops to the skillet; cover and cook, turning once, for 5 minutes, or until cooked through.
- Remove from heat; rest for 5 minutes and serve.