Gingered Apple Pork Chops recipe can be prepared in just one skillet. It’s practically fast enough for a weeknight meal. It’s from the new cookbook, Half Baked Harvest by Tieghan Gerard
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Gingered Apple Pork Chops
2tablespoons extra-virgin olive oil
2bone-in pork chops, about 1 inch thick, and 8 to 10 ounces each
Kosher salt and freshly ground pepper
1medium yellow onion, diced
2garlic cloves, smashed
1inch fresh ginger, grated or chopped
2teaspoons cumin seeds
1/2 cup apple cider
2tablespoons apple cider vinegar
1 to 2 jalapeno or red Fresno peppers, seeded and sliced
4sprigs of fresh thyme
1Honeycrisp apple, cored and cut into 1/4-inch slices
2bone-in pork chops, about 1 inch thick, and 8 to 10 ounces each
Kosher salt and freshly ground pepper
1medium yellow onion, diced
2garlic cloves, smashed
1inch fresh ginger, grated or chopped
2teaspoons cumin seeds
1/2 cup apple cider
2tablespoons apple cider vinegar
1 to 2 jalapeno or red Fresno peppers, seeded and sliced
4sprigs of fresh thyme
1Honeycrisp apple, cored and cut into 1/4-inch slices
1. Generously season the chops with salt and pepper on all sides (don’t forget to season the outer side of the fat!).
2. Heat a heavy skillet over medium heat until it’s very hot. Place the lard in the skillet and let it heat up.
3. Place the chops on the skillet, cover with splatter screen, or partially with lid. Let them cook for 5 minutes.
4. Flip the chops and continue cooking under the splatter screen or lid for another 5 minutes.
5. Remove chops from the skillet and let rest for 5-10 minutes.
6. Enjoy!