My F&W
quick save (...)
Pork Chops with Sauteed Apples
© Tina Rupp

Pork Chops with Sautéed Apples

  • FAST

Andy Nusser sautés apple rings until they're golden, then serves them with fat chops and a puckery pomegranate vinaigrette. To dress up the dish, he sometimes replaces the apples with quince.

  1. 1/4 cup extra-virgin olive oil
  2. 4 boneless pork chops, about 1 inch thick (about 2 pounds)
  3. Salt and freshly ground pepper
  4. 2 large Granny Smith apples, cored and cut into 1/2-inch-thick rounds
  5. 1 1/2 tablespoons honey
  6. 1 1/2 tablespoons sherry vinegar
  7. 1/2 cup pomegranate seeds (from 1/2 small pomegranate)
  1. In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Season the pork chops with salt and pepper. Add the chops to the skillet and cook over high heat, turning once, until they are golden, about 7 minutes. Transfer the chops to a plate, cover loosely and keep warm.
  2. Add the apples to the skillet and cook over high heat, turning once, until softened and golden, about 6 minutes.
  3. In a small bowl, whisk the honey and vinegar with the remaining 3 tablespoons of olive oil; season with salt and pepper. Stir in the pomegranate seeds. Transfer the pork and apples to plates, scatter the pomegranate seeds and vinaigrette on top and serve.

Suggested Pairing

Dark, earthy Priorato red.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.