Reverse Seared Pork Chops With Pan-roasted Apples Recipe
Reverse searing pork chops for juiciness and perfect doneness. Flavored with pan-roasted apples.
Equipment
Ingredients
- 2 bone-in pork loin chops
- Kosher salt and pepper to taste
- Non-stick cooking spray or some high smoke point oil
- 2 –3 Tbsp butter
- 1 sprig fresh rosemary cut in half
- 3 Tbsp finely diced Granny Smith apple plus apple slices for garnish
Instructions
- Preheat your oven to 300°F (149°C).
- Season the pork chops liberally with kosher salt and black pepper. Spray them with non-stick cooking spray on both sides.
- Place the chops on a rack set in a rimmed baking sheet. Insert a probe into the center of the thickest chop. Set the high-temp alarm on your ChefAlarm to 110°F (43°C).
- Cook the chops in the oven until the ChefAlarm high-temp alarm sounds. Remove them from the oven.
- Preheat a cast-iron or other heavy-bottom pan over medium-high heat for a couple of minutes. Spray the pan with nonstick spray or slick it with a little oil.
- Place your chops in the pan and start to sear them.
- After cooking on one side for about 2 minutes, flip them over. Add the butter to one side of the pan and let it start melting and bubbling.
- Use a hot pad to grab the handle and tilt the pan up toward yourself. Add the sprigs of rosemary to the pool of hot butter and start basting the chops with the sizzling butter by using a large spoon.
- After about 30–45 seconds of basting, add the minced apple to the butter pool and continue basting, moving spoonfuls of butter and diced apple up onto the chops.
- After 30–45 more seconds, start temping the chops with your Thermapen ONE.
- When your pork chops reach a lowest-internal temperature of 140°F (60°C), remove them from the pan, with apples still atop, and let them rest. Scoop out any more caramelized apple bits and top the chops with them.
- If you like, you can sear/caramelize the apple slices you reserved for garnish.
- Serve the chops and prepare yourself for sincere compliments.
Notes
If you want to cook more than two chops, cook them all in the oven together then sear them in batches of two, carefully pouring and wiping out your pan between batches. The chops will be fine sitting on the counter while you cook the ones closer to the front of the line. We cooked four chops with a photo session between the first and second batch, and both batches were equally tasty.