Pan Seared Pork Chops with Miso Apple Pan Sauce

bone-in pork chops with sauteed apples and a miso apple pan sauce

Pan Seared Pork Chops with Miso Apple Pan Sauce

Course: Main

Cuisine: American

Keyword: Pork, Skillet

Difficulty: Easy

Prep Time: 10

Cook Time: 20

Resting Time: 5

Servings:

Calories: 484kcal

Author: Marilyn

The crust on these pork chops is deep brown. The sauce itself is glossy and loose, tart from the apple and cider vinegar, with a savory depth from the white miso that rounds out the sweetness. It pools around the base of the chop and coats whatever you serve alongside. One pan, thirty minutes, and a sauce that tastes amazing.

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Ingredients

4 bone-in pork chops about 1 inch thick
1 teaspoons kosher salt
0.5 teaspoons black pepper
2 tablespoons neutral oil (canola or grapeseed)
2 tablespoons unsalted butter
3 garlic cloves smashed
4 fresh thyme sprigs
1 Honeycrisp or Fuji apple peeled and thinly sliced
1 shallot thinly sliced
0.3 cups dry white wine or apple cider
0.5 cups low-sodium chicken stock
1.5 tablespoons white miso paste
1 teaspoons apple cider vinegar
1 tablespoons cold unsalted butter cut into cubes

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Instructions

Using paper towels, pat the chops completely dry. Season all sides with salt and pepper. Let stand at room temperature for 20 minutes.
In a large stainless-steel or cast-iron skillet over medium-high heat, add the oil and heat until shimmering. Place the pork chops in the pan without crowding them. Sear undisturbed for 3 to 4 minutes until deep golden brown. Turn and add butter, garlic, and thyme. Tilt the pan and baste the chops with the butter repeatedly for 2 to 3 minutes, until the internal temperature registers 135°F when tested with a meat thermometer.
Transfer the chops to a plate or cutting board. Tent loosely with foil and rest for 5 to 8 minutes. The internal temperature will increase to 145°F while resting.
Pour off all but about 1 tablespoon of fat from the skillet, while keeping the fond in the skillet. Return to medium heat. Add the apple slices and shallots. Cook, stirring occasionally, for 3 to 4 minutes until softened and lightly caramelized. Add the cider and scrape up any browned bits from the bottom of the pan. Cook 1 minute until mostly reduced.
Add the stock. Whisk the miso paste into the pan liquid until fully dissolved. Do not boil. Simmer 2 to 3 minutes until the sauce coats the back of a spoon. Stir in the cider vinegar. Remove from the heat and add in the cold butter, one cube at a time, until the sauce is glossy.
Spoon the miso apple pan sauce over the chops. Serve immediately.

Notes

White miso is the best choice. Yellow miso works as a substitute. Red miso is too intense and will overpower the apple's acidity.
If you're using boneless chops, start checking the internal temperature a minute or two earlier. They cook through faster than bone-in.
The sauce is good over steamed jasmine or short-grain rice. Egg noodles also work. A side of sautéed bok choy, roasted cabbage, or steamed broccoli pairs well with both the pork and the sauce.

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