Pork Chops with Apples, Onions & Herbs 'de Provence
- clove garlic, minced
- 1 tablespoon soy sauce
- 2 8ounce center cut boneless pork chops
- 1 tablespoon olive oil
- 1 medium sweet white onion, sliced
- 2 medium sweet apples, cored and chopped
- 4 ounces chanterelle mushrooms
- 1 teaspoon Herbs de Provence
- 1 pinch kosher salt
- 1/4 cup hard cider
- 1 lemon, juiced
- 1 tablespoon butter
Although most of the apples grown in France come from the northern region of Normandy, I have given this dish a little Southern French spin. Choose any fresh apple you have from the orchard or market. I like a sweet and tangy apple like SweeTangoⓇ Serve with a whole grain side.
Shared with permission from author, Joan Donatelle, Astonishing Apples
In a glass container, stir together the soy sauce and garlic and add the pork chops, turning to coat. Marinate in the refrigerator for at least one hour; discard the marinade.
Set a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, sear the pork chops for 4-5 minutes on one side and then flip to sear the other side.
Reduce the heat to medium. Add the onions, apples, mushrooms, herbs and salt. Cook the pork chops until an internal temperature registers 140 degrees on a meat thermometer.
Remove the chops to a platter and cover with aluminum foil.
Continue to cook the apple mixture until tender for about 10 more minutes. Pour in the cider and cook to reduce the liquid, scraping the bottom of the pan to loosen any browned bits.
When the liquid is absorbed, swirl in the lemon juice and butter. Taste and adjust seasoning if necessary. Serve apple mixture with pork.