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Thick Pork Chops with Spiced Apples and Raisins

Thick Pork Chops with Spiced Apples and RaisinsTyler Florence, celebrity chef, created a fabulous pork chop and apple dish to welcome the cool and colorful season of autumn.

Recipe Ingredients:

Spiced Apples and Raisins:
1 tablespoon butter
3 Granny Smith apples, peeled, cored and sliced in 1/2-inch thick wedges
2 sprigs fresh thyme leaves
1/2 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon fresh lemon juice
Sea salt
Freshly ground pepper

4 bone-in loin pork chops, center-cut, about 8-ounces each
Extra-virgin olive oil
Sea salt and freshly ground black pepper

Cooking Directions:

  1. Preheat oven to 400°F (205°C).
  2. Spiced Apples and Raisins: Melt butter in a large skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 6 minutes to give them some color. Toss in raisins and add apple juice. Stir in the brown sugar, cinnamon, and cloves. Season to taste with salt and pepper. Add lemon juice and simmer until apples are tender but still hold their shape, about 10 minutes. Set aside and keep warm.
  3. For Chops: Rub chops on both sides with a little olive oil and season well with salt and pepper. Place a large ovenproof skillet, preferably cast-iron, over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Brown chops for 2 minutes on each side.
  4. Place skillet in oven and roast chops about 15 to 20 minutes until center is still slightly pink in the center and internal temperature reads 160°F (70°C) when tested with an instant-read thermometer.
  5. Serve pork accompanied by the warm spiced apples, drizzling a bit of the sauce over the chops.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 504 calories; Protein: 32 grams; Fat: 18 grams; Sodium: 540 milligrams; Cholesterol: 100 milligrams; Saturated Fat: 6 grams; Carbohydrates: 56 grams; Fiber: 2 grams.

Recipe and photograph provided courtesy of National Pork Board.