Heat an empty large pan over medium-high heat for about 3 minutes to heat it through. For best searing results, use a cast-iron pan. Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning. Pork chops are cooked when they register an internal temperature of 145 F using a food thermometer. Bone-in pork chops, on the other hand, take longer to cook because they are thicker and have a bone - also a good reason to use a meat thermometer.
Boneless pork chops are easy to overcook, so be sure to use a meat thermometer. If you use bone-in pork chops, use a meat thermometer, and you might have to cook them in batches.
Baked pork chops and applesauce recipe how to#
Pork is juicy and moist every time! I provide cooking tips below on how to ensure the pork is tender and juicy and seared to perfection.The fruit perfectly complements the flavors of generously seasoned pork chops.(Add more oil and butter to skillet as needed.Pan-seared pork chops with apples are very flavorful - there is a lot of interplay going on between the savory and sweet flavors, fruity and meaty. Transfer as cooked to a platter and keep warm in oven. Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch.Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.Discard bay leaf and mash apples with a fork. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan.Marinate, covered and chilled, turning over once, at least 1 hour. Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops.Transfer the pork chops to a platter and top with the pan sauce sprinkle with parsley. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan.Remove to a plate and pour off the drippings from the skillet.
Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Heat a large nonstick skillet over medium-high heat and add the vegetable oil.
Season the pork chops with salt and pepper and rub all over with the paprika mixture.
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