Fruit and pork are two favorite culinary companions. This one-pan meal is just right for when the temps drop, and you want something rich and hearty. Brine thickcut, bone-in chops to ensure tenderness, as pork dries out quickly during the cooking process. Use tart, firm apples such as Granny Smith, Pink Lady, Golden Delicious or Jazz.
Serves 4
4 bone-in pork chops, thick cut (1-inch) and brined*
Sugar
Salt
Flour
Pepper
Butter
Olive oil
4-5 dried figs, sliced into strips
6 apples, cored and cut into thick wedges or chopped into large cubes
1½ cups halved and thinly sliced sweet onion
Fresh thyme, divided use
1 cup apple cider
1 cup dark beer such as a Belgium ale or German lager
- To brine pork: Dissolve ½ cup kosher salt and ½ cup granulated sugar in 4 cups of warm water. Let mixture cool and submerge chops in mixture for 2-8 hours; meat should be completely covered.
Pat pork chops dry, season with salt and pepper.
Dredge in flour, shaking off excess. In a large skillet over high heat, heat 1 tablespoon butter and 1 tablespoon olive oil. Sear chops on both sides until they develop a bit of a crust, about 2-3 minutes. Remove chops from skillet and set aside.
Lower heat to medium and add a bit more butter to skillet. Add figs, onions, apples and minced thyme. Cook until fruit and onions are soft. Remove from skillet.
Add apple cider and dark beer to skillet and deglaze pan. Bring mixture to a simmer and add chops to the pan. Cook until chops are done, turning once, about 10 minutes. Time depends on chops’ thickness; a meat thermometer should read 145°F. Remove chops.
Continue to simmer sauce until it thickens and whisk in a bit more butter to create a smooth mixture.
Plate each chop and spoon apple-onion mixture and beer-cider sauce over each. Finish with a sprig of fresh thyme.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.