Cookwith

Name: Seared Pork Chops with Apple-Rosemary Pan Sauce (Gluten-Free)
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 bone-in pork chops (about 1-inch thick, ~8 oz each); 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 1 small apple, cored and thinly sliced; 1 small shallot, finely chopped; 1 1/2 tsp fresh rosemary, minced; 1/2 cup low-sodium chicken broth (gluten-free); 1 tsp Dijon mustard (gluten-free); 1 tsp lemon juice

Seared Pork Chops with Apple-Rosemary Pan Sauce (Gluten-Free)

SeasonedSpoon1761

This recipe brings together the savory richness of seared pork chops and the bright, aromatic lift of a quick apple-rosemary pan sauce. Inspired by flavor layering techniques, the apples provide sweet acidity, while rosemary bridges earthiness between the pork and fruit. Dijon and lemon add depth and brightness, making this dish fresh and lively for a summer night. With just a handful of ingredients and a one-pan approach, it’s a beautiful and satisfying dinner that’s naturally gluten-free and perfect for the PEI late-summer weather.

Ingredients

Instructions

Pat pork chops dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear pork chops until golden and cooked through, about 3-4 minutes per side. Transfer chops to a plate and loosely tent with foil.
Reduce heat to medium. Add shallot and apple to the skillet; cook, stirring, until apple softens and shallot is translucent, 2-3 minutes.
Stir in rosemary, cook for 30 seconds until fragrant.
Add chicken broth and Dijon. Scrape up browned bits, simmer until slightly thickened, 2-3 minutes.
Return pork chops to skillet with any juices, spoon sauce over, and simmer 1 minute. Off heat, stir in lemon juice.
Plate pork chops, spooning apple-rosemary sauce over top.