Upgrade Your Pork Chops With Apples, Capers, and This Surprising Sauce

It’s an understatement to say that Peter Som knows his way around the kitchen. The culinary creator is the author of the cookbook Family Style and a repeat contributor to our Good Taste newsletter. (We adore his grandma’s lemon chicken if you need some additional dinner inspo.) Now that we’re beginning to settle into the fall season, we called him up to ask for an autumn-appropriate recipe that’s doable for weeknights — and he absolutely delivered.

Som lent us his method for “pork chops n’ apples” — an elegant riff on the classic, somewhat-retro combo of pork chops and apple sauce. Here, you’ll season the chops with smoky paprika, fragrant five spice, and mustard powder before searing. Then, you’ll add apples, shallots, thyme, rosemary, and butter to a hot pan before tossing in golden raisins, capers and flour. For the sauce, you’ll throw in a zesty mixture of chicken stock, miso, and mustard into the pan before adding those pork chops back. The end result is a satisfying, nourishing, sweet, and savory dinner that comes together speedily — our favorite kind.

Pork Chops ‘n Apples

Ingredients

• 1 cup chicken stock
• 1 tbsp white or yellow miso
• 2 tsp Dijon mustard
• 1 tsp whole grain mustard
• 1 tsp soy sauce
• 3 bone-in pork chops
• 1⁄2 tsp smoked paprika
• 1 tsp five spice powder
• 1 tsp mustard powder
• 2 tbsp neutral oil
• 1 tbsp butter
• 2 apples, cored and thinly sliced
• 2 shallots, thinly sliced
• 1 tsp thyme leaves, plus more for garnish
• 1 tsp rosemary leaves, minced
• 1⁄3 cup golden raisins
• 1 tbsp capers, drained
• 1 tbsp flour
• Kosher salt and freshly ground black pepper
• Flaky sea salt

Instructions

1. In a bowl, whisk together chicken stock, miso, Dijon mustard, whole grain mustard, and soy sauce, then set aside.
2. Season both sides of pork chops with paprika, five spice, mustard powder, and season well with kosher salt and black pepper.
3. In a large cast iron skillet or other heavy-bottomed skillet over medium heat, add oil then add pork chops. Sear until golden brown, 4-5 minutes per side. Transfer to a plate.
4. Into the same pan, melt butter, then add apples, shallots, thyme, and rosemary and sauté for 4-5 minutes or until softened. Add golden raisins, capers, and flour and stir for 1 minute or until flour has coated apples, then add stock and stir to combine. Add pork chops back into pan and nestle amongst the apples. Turn heat to medium low and cook for another 3-4 minutes or until sauce has thickened and chops register 145F.
5. To serve, garnish with thyme leaves, finish with flaky sea salt, and serve immediately from the pan.

Peter Som is a cookbook author and lifestyle expert.