French · Dinner
Pork Steak with Apple Sauce
Bone-in pork loin chop seared until golden, served with a silky pan sauce built from shallot, cider vinegar, and chicken stock, alongside a soft apple compote finished with butter and thyme. A classic French bistro preparation highlighting the natural affinity between pork and apple.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
545Calories
42.8gProtein
33.1gFat
18.2gCarbs
10.8gSugar
2.6gFiber
1422mgSodium
195mgChol
13.5gSat Fat
789mgPotassium
42mgCalcium
1.9mgIron
0.8mcgVitamin B12
5.8mgVitamin C
protein-rich
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
pat the pork chop dry with paper towel and season both sides with salt and black pepper. Peel, core, and dice the apple into small cubes; finely dice the shallot.
2
Sear
heat the olive oil in a heavy skillet over medium-high heat and sear the pork chop 3 to 4 minutes per side until golden brown and cooked through.
3
Rest
transfer the chop to a plate and rest 5 minutes, tented loosely with foil.
4
Simmer
melt half the butter in the skillet over medium-low heat and sweat the shallot 2 minutes until translucent. Add the apple and thyme sprigs, cover, and simmer 6 minutes until the apple softens into compote.
5
Sauce
deglaze the skillet over medium heat with the apple cider vinegar and chicken stock, scraping the base 1 to 2 minutes until glossy. Stir in the remaining butter until melted and smooth; discard thyme stems.
6
Plate
set the rested pork chop on a warmed plate, spoon the apple compote alongside, and pour the pan sauce over the meat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in pork loin chop
- 22 small apple
- 2 tbsp2 tbsp butter, divided
- 22 small shallot
- 2 tbsp2 tbsp apple cider vinegar
- 4 sprigs4 sprigs fresh thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 4 tbsp60ml chicken stock
