Recipe by Rachael Ray
This recipe at the muse appeared in our Harvest 2020 topic. Receive the journal here.
- 4 center-lower pork loin chops (about 1 1/2 inches thick)
- Salt and pepper
- 1 tsp. every granulated garlic and granulated onion
- 2 tbsp. EVOO
- 2 tbsp. butter
- 6 small or toddler potatoes, thinly sliced (about 1 lb.)
- 2 candy-tart apples, comparable to Gala or Honeycrisp—quartered, cored, and thinly sliced (to peel or no longer is up to the cook dinner)
- 1 small red onion, thinly sliced, or 2 small shallots, peeled and thinly sliced
- 1/2 cup (blended) chopped herbs, comparable to myth, rosemary, and thyme
- 1/2 cup chicken stock
- Juice of 1/2 lemon
- 1 tbsp. grainy mustard
1. Bring the pork chops to room temperature. Pat the meat dry, then sprinkle on each sides with salt and pepper and the granulated garlic and granulated onion.
2. Warmth a if truth be told astronomical solid-iron skillet (13 to 14 inches) or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the chops. Cook dinner until browned, 3 minutes per facet; transfer to a plate.
3. In the same skillet, soften the butter, then add the potatoes, apples, onion, and herbs. Season with salt and pepper. Duvet and cook dinner, stirring infrequently, until the greens and apples soften a dinky bit, 4 to 5 minutes.
4. Scurry within the stock, lemon juice, and mustard. Scramble the chops help into the skillet. Duvet in part and cook dinner until an instantaneous-study thermometer inserted horizontally into the chops registers 140°, about 5 minutes. Aid the chops straight from the skillet.