Pan-Roasted Pork Chops With Apple Fritters Recipe (2024)

By Sam Sifton

Pan-Roasted Pork Chops With Apple Fritters Recipe (1)

Total Time
1 hour, plus 48 hours' refrigeration
Rating
4(131)
Notes
Read community notes

The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog. (If you have access to a pig raised on acorns and herbs, feel free to cut corners.) Chef Josh Cohen toasts the spices he uses in his brining liquid before incorporating them. This is very much to the good of the chops and is worth the few extra moments it requires.

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Ingredients

Yield:Serves 4

    For the Pork Chops and Brine

    • 1cup apple cider
    • 6tablespoons sugar
    • 4tablespoons kosher salt, plus more for seasoning
    • 3bay leaves
    • 2dried chiles de árbol
    • 5juniper berries
    • 1teaspoon caraway seeds
    • 1teaspoon mustard seeds
    • 1teaspoon coriander seeds
    • 4pork chops on the bone, approximately 1 ½ inches thick
    • Freshly ground black pepper
    • 2tablespoons neutral oil, like canola

    For the Sauce

    • 1tablespoon unsalted butter
    • 2shallots peeled and finely diced
    • 1teaspoon thyme leaves, chopped
    • 2tablespoons brandy
    • 1cup heavy cream
    • ½ cup pork or chicken stock
    • 2teaspoons whole grain mustard
    • 1teaspoon horseradish, ideally freshly grated

    For the Apple Fritters

    • 2cups apple cider
    • 1cinnamon stick
    • 4Granny Smith apples, peeled, cored and cut into ½-inch rounds
    • 1whole egg
    • ½ cup very cold seltzer water
    • ½ cup rice flour
    • ½ cup all-purpose flour
    • 1cup neutral oil, like canola

Ingredient Substitution Guide

Preparation

  1. Step

    1

    In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.

  2. Step

    2

    To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.

  3. Step

    3

    Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.

  4. Step

    4

    For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.

  5. Step

    5

    Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.

Ratings

4

out of 5

131

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Private Notes

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Cooking Notes

Lennie

Pork Chops are great, but if you want them juicy, forget oven, just pan sear each side 3 minutes. I did 4 min on stove and 6 in oven and they were overcooked for my liking. Apple fritters need sugar in batter and maybe vanilla or bourbon. Some kind of kick. Even some cinnamon in the batter. They could use a bourbon maple glaze. I made spaetzle to go with it and steamed spinach. The brine and the sauce were both great.

Wendy

A few years ago I moved to a small town and now order spices at good prices from Penzeys.com. Surprisingly, the small gourmet food shelves of places such as Marshall's, TJ Maxx and HomeGoods sometime offer spices such as sumac and Herbes de Provence. When I'm in a rush and don't have an ingredient in a recipe, a quick Google - e.g. "substitute for za'atar" - usually turns up a reasonable option.

Kim Huffman

Do not skip the brine! Today's pork products need it for juiciness, and that extra bit of flavor the brine imparts. I use rosemary and a touch of sage in my pork brines.

Nice Sub for a Sunday Roast

The chops brown nicely without overcooking, probably because of the sugar and because of their thickness. No sides needed, but I sometimes serve coleslaw or fried cabbage with this.

Rosieruns

I made the chops and sauce - really good. The chiles de arbol can be found in most supermarkets in the produce or "international" section.

Karin Byars

Since this comment section turned in to a commercial for Penzey's let me add my voice. I started ordering from them 20 years ago but we got lucky in Georgia , they opened a shop in Atlanta.

DJ

Caution! Some pork comes pre-salted (brined), and brining them will make it overly salted, and unpalatable. Check to see if the pork chops you use are this type, salt will be listed on the label.

frazeej

Agree, wholeheartedly!

JimF from Sewell

Irene B

Made the pork chops tonight. As noted by others, they were very juicy and flavorful (started them in the brine two nights ago). The sauce was very good but very rich, and I found it made too much for four chops. Next time I'll cut the recipe in half. Served the chops with roasted sweet potato wedges and steamed Brussels sprouts. Definitely a keeper recipe!

TC outwest

I would just drink it as mulled cider - simmer it down a bit if the water makes it too thin. Or boil it down, add some butter, use it as a glaze for something.

Liz Fritz

So good!! I subbed red pepper flakes for the chilies de arbol and it tasted fine. A note about cooking process/time - I made the batter while the pork chops were cooking and then asked my SO to fry them while I made the sauce. The fritters are best served hot, so don't make more than you need, and make them the last part of the meal to be ready. Paired with mashed sweet potatoes seasoned with cinnamon and a green salad to mix up the color. Thank you!

Chloe

This was a huge hit. I found I had to fiddle with the oven timing until they just felt done enough rather than abide by the 6-8 minute timing. The only thing I would suggest adding, as I chose to, where some sautéed mushrooms to the cream sauce. I did this right before adding the brandy (and I didn't happen have any so cognac works in a pinch too). Would definitely say this one was a big winner. Served with wild rice and braised red cabbage.

Amy Salvia

As Lennie stated, just pan sear the chops. I kept them warm in a 250 over while I made the sauce. The sauce is delicious! I skipped the fritter and pan fried sliced apples with butter, brown sugar, cinnamon etc. made for a nice side. Mashed potatoes and salad finished the meal for four. Tasty!

Cat

The pork chops and sauce were absolutely delicious. This is a keeper. Made exactly as described save for replacing the juniper berries (not on hand) with peppercorns. Otherwise, for less hassle, made cooked apples instead of fritters and rounded out the meal with roasted brussel sprouts. An easy and special dinner.

JM

I would change the first step by starting with toasting the spices, then adding 1 cup of water and the salt and sugar to the pan while still on the heat, stirring to dissolve the salt and sugar. Remove from the heat and then add 3 cups of cold water and the apple cider and let it cool to room temp before adding the pork.

Trudy Self

I always soak pork in milk or buttermilk, not salt, often do the same with chicken. Greatly improves both without adding ALL THAT SALT that soaks in.

RPR

Didn’t do the fritters, brined in just salt water, made half the sauce with half and half not cream. Cooked pork chops to 145 F.

May

Vanilla bean and booze in poaching liquid, cinnamon and nutmeg in coating. Alter brining spices to match cumin for cooking seasoning - juniper berries, coriander seeds, bay leaves.Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.In hot skillet brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes (estimate is for 4 chops)

Jenn

Nice combination of classic (pork) and unexpected (apples). If your apples are slightly over the hill, skip the blanching step altogether or they'll fall apart. The end of a jigger serves as a good tool to remove the core, much better than trying to cut it out. For the fritters, a few substitutions out of necessity (graham flour instead of rice, and porter instead of soda water) turned out just fine.

Carol Watts

I’m sorry, it seems this recipe just likes Enhancements too much. There really isn’t any need to put pan in oven, the stovetop does fine. Many of the ingredients in the marinade seem extraneous. I’ve never blanched my apples before frying and if you fry them correctly, why should you?I would suggest we minimize the ingredients, the cooking prep and the dirty pots. Can this recipe be reworked?

naomi dagen bloom

Delicious even for those of us not using chilles or horseradish. Plain Greek yogurt subbed well for heavy cream. Batter ingredients for apple useful discovery for future.

Liz Fritz

So good!! I subbed red pepper flakes for the chilies de arbol and it tasted fine. A note about cooking process/time - I made the batter while the pork chops were cooking and then asked my SO to fry them while I made the sauce. The fritters are best served hot, so don't make more than you need, and make them the last part of the meal to be ready. Paired with mashed sweet potatoes seasoned with cinnamon and a green salad to mix up the color. Thank you!

Anne

Added Calvados instead of brandy to sauce

Anne

One could drink this sauce. I used Maille (French) whole grain dijon mustard, which is the best, and fresh horseradish. Next time I will double these two, I prefer a little more zing.

Gary

Made this last night for dinner, and it was utterly delicious. But I changed things a bit because I was too lazy to make the apple fritters. I followed the recipe exactly up until the step removing the pork chops from the oven. I took the chops out and kept them warm in a low oven. In the pan I first sauteed slices of a very large honey crisp apple for a few minutes until lightly browned, removed them and the proceeded with the recipe, adding cider instead of broth. Then added apples at end.

Neal

Cooking directions were spot on. It turned out great! I didn't have several of the ingredients for the brine but I added whatever I could find from my spice shelf. The sauce was particularly good.

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Pan-Roasted Pork Chops With Apple Fritters Recipe (2024)

FAQs

What is the secret to moist pork chops? ›

To cook moist pork chops, try brining them beforehand in a solution of water, salt, and sugar for at least 30 minutes. Then, sear them on high heat to lock in juices, and finish cooking them on lower heat until they reach an internal temperature of 145°F (63°C).

Will pork chops get more tender the longer you cook them? ›

Depends on the cut and cooking method. Pork shoulder can be cooked low and slow for a good amount of time but not pork chops or pork loin. Pork can get dried out and tough pretty easily. Ribs do well low and slow as well.

Why are my homemade apple fritters soggy? ›

Why are my apple fritters soggy? This is most likely the result of oil temperature. If your oil is too cool, your fritters will take a long time to fry and will end up greasy.

Should I bake or pan fry pork chops? ›

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

What should I season pork chops with? ›

Pork Chop Seasoning Recipe
  1. 3 tablespoons paprika.
  2. 2 tablespoons kosher salt.
  3. 3 teaspoons pepper.
  4. 2 teaspoons brown sugar.
  5. 2 teaspoons garlic powder.
  6. 2 teaspoons onion powder.
  7. 1/2 teaspoon cayenne pepper.
  8. 1/2 teaspoon sage (optional)
Jul 31, 2023

What is the best way to cook pork chops so they are not dry? ›

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

What is the best method to cook pork chops? ›

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

How do you make pork soft and tender? ›

Sear the pork, then bake it.

For instance, you might sear your pork in a hot pan on the stove (or on the grill), then transfer your pork to the oven (or move it to a cooler area of the grill and close the lid) for the rest of its cooking time. The indirect heat is vital to keeping your pork tender and juicy.

Should you rinse pork chops before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Why are apple fritters unhealthy? ›

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice. Apple fritters are deep fried in fat. A medium sized apple fritter contains approximately 17 grams of fat (almost half the fat from saturated fat) and 450 calories.

Why do you put baking powder in fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Does baking soda make fritters crispy? ›

Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy!

Is it better to bake pork chops at 350 or 400? ›

I find that boneless pork chops can cook quicker and become dry easier. I suggest you cook them around the 375 degree temperature or even 400 for a crispier skin. See below for how long to cook them based on their thickness.

How long to bake pork chops at 350 after searing? ›

How Long to Bake Pork Chops. Bake pork chops that are about 1¼-inch thick at 350 degrees Fahrenheit for 14 to 17 minutes or until an instant-read thermometer registers 145 degrees Fahrenheit. If you're concerned about the bake time varying because the chops are boneless or bone-in, stop worrying.

Do I have to brown pork chops before baking? ›

To bake pork chops without breading, sear them in a cast iron skillet before baking. The brown crust that develops when searing is where the great flavor comes from. Sear on each side for 2 to 3 minutes. For easy clean-up you can bake your chops right in the pan you used for searing.

Does soaking pork chops in salt water make them tender? ›

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

What can I soak my pork chops in? ›

To brine pork chops before cooking, create a brine solution using kosher salt, sugar, and water. Dissolve the salt and sugar in water, then immerse the pork chops in the brine. Refrigerate for a few hours, allowing the brining process to enhance flavor and tenderness.

How do you keep pork chops from being chewy? ›

To combat this, it's important to retain the moisture while cooking. You can achieve this by searing the pork chops over high heat to lock in the juices, then finishing them off in the oven at a lower temperature. This combination ensures the pork chops stay moist and tender throughout the cooking process.

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