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Pair Your Pork Chops with Pink Lady Apples

It’s no secret that sweet ingredients bring balance to more savory-leaning dishes. Which is why Pink Lady apples are a welcome match for hearty pork chops in this seared supper. With a punchy mustardy pale ale sauce to top it all off, what more could you ask for on a chilly autumn night?

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Pork Chops with Pan-Seared Apples and Mustard-Beer Sauce

  • Author: Misfits Market


  • 1½ tablespoons kosher salt, plus more for seasoning
  • 1 teaspoon ground allspice
  • ½ teaspoon freshly ground black pepper
  • 4 boneless pork loin chops
  • 2 Pink Lady apples, peeled and cored, sliced into ½-inch wedges
  • 6 tablespoons unsalted butter, divided
  • All-purpose flour, for dusting
  • 1 large shallot, finely diced
  • 1 cup beer (pale ale)
  • ½ cup broth (chicken or beef)
  • 1 tablespoon maple syrup
  • 3 sprigs of thyme
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chives, finely chopped
  • Flaky sea salt


  1. For the pork chops, mix salt, allspice, and black pepper together in a small bowl. Pat pork chops dry with a paper towel and season all sides. Let rest at room temperature for 30 minutes. 
  2. Heat oven to 200 degrees. Meanwhile, melt 2 tablespoons of butter in a large pan over medium heat. Once melted, add apples in a single layer and cook until golden brown, 2 minutes on each side. Remove apples and place them on a sheet pan in the oven to keep warm. 
  3. Dust both sides of pork chops with a thin layer of flour. Wipe the same pan down with a paper towel to remove any remaining butter, then melt another 2 tablespoons of butter over medium-high heat. Sear pork chops until a golden brown crust forms and is cooked through, about 4 minutes on each side. Transfer pork chops to the sheet pan with the apples and keep warm in the oven. 
  4. For the sauce, cook shallots over medium heat for 2 minutes in the leftover butter and fat, scraping the bottom of the pan with a spatula to remove any brown bits. Add beer, broth, maple syrup, and thyme to the pan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has reduced by half and looks thick and glossy, 5-6 minutes. Remove sauce from heat and stir in the mustard and remaining 2 tablespoons of butter. Season generously with salt to taste. 
  5. To serve, place pork chops and apples on a dish and top with beer sauce. Add chives to the top and finish with some flaky sea salt.

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