I feel like pork chops don’t get enough attention. We all talk about bacon. pork belly, pork butt (pulled pork) but what about the rest of the pig?! ? Even the leaner meats of pork are *packed* with a slightly sweet, nutty flavor (and are great for absorbing marinades) and deserve recognition. Lately, I’ve been playing with pork loin and of course, pork chops. That’s why we are here today!! The lovely pork chop.
To be specific, this recipe calls for pork loin chops, not pork shoulder chops. You *could* use pork shoulder chops, but if you want them just like mine, go with the bone-in pork loin chops. My store didn’t specify if I purchased rib chops or center cut, but I think (based off of the shape) they were rib chops. Regardless, either will be great. Here is a guide about different pork chops from the Kitchn for your pork chop questions. Anyway, you can make this recipe with any leaner cut of pork, so don’t get upset I you can’t find the same exact ones that I used.
Let’s talk about the sauce. I was going to serve a full blown apple chutney here, but after testing this recipe, I realized that I wanted something quick and …. to put it simply: cooked in the remaining butter and pork fat in the pan. I took the flavors and ingredients of an apple chutney (minus extra fruit juices) and cooked them with the same method that’s used to make a pan sauce. To make this as convenient as possible, it cooks in the 10 minutes that we are letting our pork chops rest. That way everything is ready on time and we have a bomb a$$ meal.
For side dishes, I went with my honey dijon kale salad and added roasted Brussels sprouts and apple slices instead of avocado. You could also go with my dijon chickpeas and a kale salad. Or, just roast your fave vegetable and serve that right on the side! You do you!
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