Pan-Seared Pork Chops with British Infused Olive Oil Blend and Apple Herb Pan Sauce deliver a restaurant-quality dinner with crisp golden edges, juicy centers, and a savory-sweet skillet sauce. Garden Infuzions British Infused Olive Oil Blend layers thyme, rosemary, sage, parsley, marjoram, black pepper, dill, and bay leaf into every stage of the recipe, while fresh apple, shallot, Dijon mustard, and apple cider create a glossy pan sauce that complements the pork beautifully. Ready in about 35 minutes, this comforting skillet meal is elegant enough for guests and practical enough for a family weeknight dinner.
Create Tender Pork Chops and a Rich Apple Herb Pan Sauce
For the best results, make this recipe with Garden Infuzions British Infused Olive Oil Blend.
Pan-Seared Pork Chops with British Infused Olive Oil Blend
Ingredients
Method
- Equipment: Large heavy skillet, tongs, cutting board, chef's knife, measuring cups and spoons, instant-read thermometer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Resting Time: 5 minutes
- Total Time: 35 minutes
- Pat the pork chops dry with paper towels. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Let the chops stand at room temperature for 15 minutes while preparing the apple and shallot.
- Heat 2 tablespoons British Infused Olive Oil Blend in a large heavy skillet over medium-high heat until shimmering.
- Add the pork chops and sear without moving for 4 to 5 minutes, until deeply golden. Turn and cook for another 3 to 5 minutes, or until the thickest part reaches 145°F.
- Transfer the pork chops to a clean plate and loosely tent with foil. Rest for 5 minutes.
- Reduce the heat to medium. Add the sliced apple and chopped shallot to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until the apple begins to soften and the shallot turns translucent.
- Pour in the apple cider and chicken stock. Use a wooden spoon to scrape the browned bits from the bottom of the skillet.
- Whisk in Dijon mustard, maple syrup, apple cider vinegar, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper.
- Simmer for 4 to 6 minutes, until the liquid reduces slightly and forms a glossy sauce that lightly coats the apples.
- Remove the skillet from the heat and stir in the remaining 1 tablespoon British Infused Olive Oil Blend.
- Return the pork chops and any accumulated juices to the skillet. Spoon the apple herb pan sauce over the chops, garnish with fresh parsley, and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Pan-Seared Pork Chops Recipe Tips
For evenly cooked pork chops with a deeply browned crust, pat the meat completely dry before seasoning and allow it to sit at room temperature for about 15 minutes. Heat Garden Infuzions British Infused Olive Oil Blend in a heavy skillet until shimmering, then avoid moving the chops during the first few minutes of searing. That uninterrupted contact helps create the golden exterior that gives this recipe its restaurant-style finish.
Bone-in pork chops offer excellent flavor and stay juicy during searing, but thick boneless chops also work well. Use an instant-read thermometer and remove the pork from the skillet when the center reaches 145°F. Resting the chops for five minutes allows the juices to redistribute while the apple herb pan sauce comes together.
How to Make a Balanced Apple Herb Pan Sauce
The sauce combines sweet apple, savory shallot, tangy Dijon mustard, apple cider, chicken stock, and British Infused Olive Oil Blend. Choose a firm apple such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith so the slices hold their shape while simmering. Scraping the browned bits from the skillet into the liquid is essential because those concentrated pan drippings provide much of the sauce’s depth.
Simmer the sauce until it lightly coats the back of a spoon. A final spoonful of British Infused Olive Oil Blend rounds out the flavor and adds a polished finish without overwhelming the apple. For a richer sauce, stir in one tablespoon of unsalted butter after removing the pan from the heat.
Serving Suggestions
Serve these pan-seared pork chops with mashed potatoes, roasted potatoes, buttered egg noodles, wild rice, or crusty bread to capture the apple herb pan sauce. Green beans, roasted Brussels sprouts, sautéed cabbage, glazed carrots, or a simple arugula salad make excellent vegetable sides. The warm apple and herb profile also makes this dish especially well suited to fall dinners, holiday meals, and relaxed weekend entertaining.
For more British-inspired flavor, pair this dish with Herb-Roasted Root Vegetables with British Infused Olive Oil Blend or Classic Shepherd’s Pie Elevated with British Blend Olive Oil. Browse additional British Infused Olive Oil Blend recipes for more savory, herb-forward meal ideas.
Storage and Reheating
Store leftover pork chops and apple herb pan sauce together in an airtight container in the refrigerator for up to three days. Reheat gently in a covered skillet over low heat with one or two tablespoons of chicken stock or water to loosen the sauce. Avoid high heat, which can dry out the pork. Freezing is possible for up to two months, although the apples will soften slightly after thawing.
Recipe Variations
Replace the pork chops with pork tenderloin medallions for a quicker-cooking variation, or use boneless chicken breasts pounded to an even thickness. For a more tart sauce, choose Granny Smith apple and reduce the maple syrup. For a richer autumn flavor, add a pinch of ground cinnamon or a teaspoon of whole-grain mustard. Fresh pears may also replace the apples for a softer, more delicate sweetness.
