Ingredients
- 4 boneless pork chops
- Your favorite spice blend (or salt and pepper)
- All-purpose flour for dredging
- 3 T grapeseed oil
- 1 Granny Smith apple, peeled and cut into wedges
- 2 medium red onions, sliced thin
- 1/2 dried tart cherries
- 2 c chicken stock
- 1 bay leaf
- 2 t fresh thyme, rough chopped
- 1 t fresh marjoram, rough chopped
- salt and pepper to taste
Details
Preparation
Step 1
Season the pork chops with the spice blend to taste. Dredge them in the flour, shaking off any excess.
Heat a large skillet or saute pan over medium-high heat, and add the oil. Sear the pork chops on the first side until golden brown and crisp, about 3-4 minutes. Flip and repeat. Transfer to a platter and set aside.
Reduce the heat to medium, and add the apple and onions. Cook, stirring occasionally, until the apples and onions are lightly caramelized, about 7-8 minutes. Add the cherries, chicken stock and bay leaf.
Nestle the pork chops in the pan and bring the stock to a boil. Reduce the heat to a simmer, and cook until the pork shops are cooked to your liking. An internal temperature of 135 - 140 degrees is ideal.
Stir in the thyme and marjoram and season with salt and pepper to taste.
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