Apples and cinnamon are always a winning combination, add in a perfectly seared pork chop and you have a simple yet delicious meal on your hands. Chef John Van House, for CORE Foodservice, shares a recipe you’ll have to try. For more pork recipes, check out the Minnesota Pork Board.
1 Boneless Pork Loin 3-4#
Salt and pepper (as needed)
Water (as needed)
½ tsp Cinnamon
2 cups Diced apples
¼ cup Sugar (or store-bought caramel)
¼ cup Corn syrup (or honey)
Chives-shaved as needed (1-2 Tbsp)
- Butcher the pork chops from the pork loin by cutting 8oz sections keeping the size of the chops similar (makes about 6 chops).
- Pat the pork chops dry and season with salt and pepper.
- Preheat grill on high heat.
- Gently place the chops onto the grill at a 30-degree angle to create cross-hatching and allow to sear about 2-3 minutes then rotate 60-degrees and sear again.
- Flip the chops and repeat on the second side-monitor and control the temperature of doneness by removing the chops as they firm up and an internal temperature of 145 degrees is reached.
- When chops are done cooking, remove from heat and allow to rest for at least 15 minutes.
- Place a sauté pan over high heat and add the sugar with a little water, just enough to make the sugar the texture of wet sand.
- Add the corn syrup to the sugar water mixture.
- Bring the sugar water mixture to a boil – NOTE: cooked sugar is extremely hot!
- Allow the sugar to caramelize slightly and add the diced apples and cinnamon.
- Bring to a boil and reduce any liquid by half.
- Place apples on a service plate, top with a pork chop -garnish with shaved chives.