Ingredients
- 32 ounces pork chops (4 chops)
- Pinch kosher salt
- Dash freshly ground black pepper
- 2 cups all-purpose flour
- 4 tablespoons olive oil
- 1 cup yellow onion, coarsely chopped
- 4 green or red serrano chili peppers, fresh, chopped small
- (for additional heat, don’t remove seeds)
- 2 Granny Smith apples, peeled, cored and chopped small
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 cups pure apple juice
- 4 tablespoons cane syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons cilantro, fresh, coarsely chopped
- Salt and pepper to taste
How to Make
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Step 1: Place the flour into a pie pan or deep dish; set aside. Season the pork chops with salt and pepper to your liking. Place them into the flour and dust to remove excess flour.
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Step 2: Place a large skillet or sauté pan over medium heat. Add the oil until hot; place the pork chop in the pan and cook 3 to 4 minutes on each side or until lightly browned , cooked evenly (better to cook a chop at a time, to get good browning, overcrowding prevents a good sear), and doneness is to your liking.
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Step 3: Remove chops from the pan and set aside on a paper towel-lined plate. Using the same pan, add onions and continue to stir over medium heat until translucent and soft, about 8 minutes. Add garlic and serranos, and cook and stir occasionally for an additional 2 minutes. Add the apples, coriander, chili powder, cumin, apple juice, cane syrup, vinegar and cilantro. Reduce the sauce over medium-low heat until slightly thickened, about 10 minutes. Taste sauce, and adjust seasoning with salt and pepper.
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Step 4: Place pork chops on individual plates or a platter. Spoon sauce over chops and serve right away.
We hope you enjoy this recipe!
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