Recipe by Rachael Ray
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- 4 center-cut pork loin chops (about 1 1/2 inches thick)
- Salt and pepper
- 1 tsp. each granulated garlic and granulated onion
- 2 tbsp. EVOO
- 2 tbsp. butter
- 6 small or baby potatoes, thinly sliced (about 1 lb.)
- 2 sweet-tart apples, such as Gala or Honeycrisp—quartered, cored, and thinly sliced (to peel or not is up to the cook)
- 1 small red onion, thinly sliced, or 2 small shallots, peeled and thinly sliced
- 1/2 cup (combined) chopped herbs, such as sage, rosemary, and thyme
- 1/2 cup chicken stock
- Juice of 1/2 lemon
- 1 tbsp. grainy mustard
1. Bring the pork chops to room temperature. Pat the meat dry, then sprinkle on both sides with salt and pepper and the granulated garlic and granulated onion.
2. Heat a very large cast-iron skillet (13 to 14 inches) or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the chops. Cook until browned, 3 minutes per side; transfer to a plate.
3. In the same skillet, melt the butter, then add the potatoes, apples, onion, and herbs. Season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables and apples soften a bit, 4 to 5 minutes.
4. Stir in the stock, lemon juice, and mustard. Slide the chops back into the skillet. Cover partially and cook until an instant-read thermometer inserted horizontally into the chops registers 140°, about 5 minutes. Serve the chops directly from the skillet.