Pan-seared pork chops are delicious with the apple and squash chutney. You will not be disappointed. Enjoy!
- 4 boneless Circle B Ranch pork chops (about 2 lbs.)
- 3 Tbsp. olive oil, divided
- 1 large (about ½ lb.) Granny Smith apple, cored and diced small
- 1 large (about ½ lb.) Red Delicious apple, cored and diced small
- 1 pkg. (20 oz.) Butternut Squash,diced medium
- 1 cup apple cider
- 4 oz. Demi-Glace de Veau
- 2 Tbsp. granulated sugar
- 1 Tbsp. fresh sage, cut into fine strips
- 4 Tbsp. butter
- 4 tsp. shallots, chopped
- 4 tsp. thyme, chopped
- Preheat oven to 350°.
- Lightly coat chops evenly on all sides with pan searing flour; pat off excess.
- Heat 1 Tbsp. oil in ovenproof skillet on MEDIUM-HIGH until oil faintly smokes. Place chops carefully into hot oil. When sides have changed color about ¼ of way up, turn carefully.
- Place entire pan in oven. Cook chops to 150° internal temperature, 18-20 minutes. Check by inserting digital thermometer halfway into thickest part.
- While chops are cooking, heat 2 Tbsp. oil in another pan over MEDIUM-HIGH, until oil faintly smokes. Add apples and squash; sauté until softened and lightly browned, 6-8 minutes, stirring occasionally.
- Reduce heat to MEDIUM-LOW. Add apple cider. Simmer until most of liquid has evaporated, 8-10 minutes. Stir in demi-glace; simmer 2-3 minutes. Stir in sugar and sage. Salt and pepper to taste.
- Remove chops from oven; add butter, shallots, and thyme to pan. Baste meat about 30 seconds with butter mixture; serve with the apple & squash chutney.
- Serving Size: 4