Herb-Crusted Pork Chops with Apple and Cider
Pan-seared pork chops finished in the oven, topped with an aromatic crust of fresh herbs, garlic, and breadcrumbs, served with a light apple and cider sauce. This original recipe balances savory, fruity, and herbal flavors.
Ingredients
- 4 800 g thick bone-in pork chops (7 oz cada una)
- 8 g salt (divided)
- 3 g black pepper (freshly ground)
- 30 ml olive oil (divided)
- 1 180 g firm red apple (diced small)
- 1 40 g shallot (finely chopped)
- 3 cloves garlic (2 chopped for the crust and 1 for the sauce)
- 45 g breadcrumbs (preferiblemente panko fino or pan grated dry)
- 15 g fresh parsley (finely chopped)
- 4 g fresh rosemary (finely chopped)
- 3 g fresh thyme (solo the leaves)
- 28 g butter (divided)
- 15 ml Dijon mustard (for adherir the crust)
- 180 ml apple cider (without gas)
- 15 ml apple cider vinegar (for equilibrar the sauce)
- 120 ml chicken broth (low sodium if possible)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F.
- 2
Season the pork chops on both sides with 6 g salt and the black pepper. Let them rest for 10 minutes at room temperature while you prepare the crust.
- 3
In a bowl, mix the breadcrumbs, parsley, rosemary, thyme, 2 minced garlic cloves, 1 tablespoon olive oil, and 1 tablespoon melted butter until the mixture is lightly moistened and crumbly.
- 4
Heat a large oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the pork chops for 2 to 3 minutes per side until nicely browned.
- 5
Remove the skillet from the heat. Brush the top of each chop with Dijon mustard and press the herb-breadcrumb mixture on top to create the crust.
- 6
Transfer the skillet to the oven and cook for 10 to 14 minutes at 220 °C / 425 °F, or until the center of the chops reaches 63 °C / 145 °F.
- 7
Move the chops to a plate and let them rest for 5 minutes so the juices can settle.
- 8
While they rest, place the same skillet over medium heat. Add the remaining 1/2 tablespoon butter, the shallot, the remaining garlic clove, and the apple. Cook for 3 minutes, stirring, until the apple starts to soften.
- 9
Add the apple cider, apple cider vinegar, chicken broth, and the remaining 2 g salt. Cook for 4 to 5 minutes until the sauce reduces slightly and looks glossy.
- 10
Serve the pork chops hot with the apple-cider sauce spooned over the top or on the side.
Chef tips
For a crispier crust, use panko breadcrumbs and avoid packing the mixture too tightly onto the chops. If your chops are thinner, reduce the oven time to keep them from drying out.
Substitutions
You can swap the red apple for a green apple for a tarter profile. Rosemary and thyme can be replaced with fresh sage. If you do not have shallot, use finely chopped white onion instead.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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