This pork chop recipe starts with two perfectly seared pork chops and ends with a savory take on our favorite autumn produce: apples. Everything comes together quickly and easily in one pan, so you don’t have to stress over dish duty. 

Cook it With Our - 33cm Cast Iron Skillet

INGREDIENTS

Pork Chops

2 bone-in pork chops, about 1 inch thick
2 teaspoons Dijon mustard
¾ cup panko bread crumbs 
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 tablespoon rosemary, finely chopped 
1 tablespoon fresh thyme
2 tablespoons olive oil
1 tablespoon butter

Apples

3 medium apples
1 small red onion, sliced thinly
2 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons apple cider vinegar
Fresh thyme

METHOD

1. Preheat the oven to 400 degrees.
 
2. Pat pork dry and brush with Dijon on all sides.

3. In a small bowl, mix panko, salt, pepper, garlic powder, onion powder, cayenne, rosemary, and thyme.

4. Press the panko mixture into both sides of the pork, coating everything well. 

5. Heat a 12 inch cast iron skillet over medium high, 3-5 minutes. 

6. Add olive oil and sear pork 2-3 minutes per side. Remove to a plate.

7. Reduce heat to medium and add butter, apples, and onion. 

8. Cook for 5-7 minutes until apples soften and begin to caramelize.

9. Stir in brown sugar, cinnamon, salt, apple cider vinegar. 

10. Garnish the apples with thyme, then top with pork and bake for 10 minutes, or until the pork reaches 145 degrees.