Smoked Pork Chops with Autumn Fruits and Applejack
Savor the essence of autumn with these Smoked Pork Chops with Autumn Fruits and Applejack—a perfect balance of sweet, savory, and smoky flavors. Succulent smoked pork chops are seared to golden perfection, then paired with a medley of seasonal fruits including tender red-skinned apples, juicy pears, and tart dried cranberries. The dish is elevated by a rich sauce infused with apple cider, honey, and the warm notes of cinnamon, nutmeg, and applejack brandy. Roasted together in one skillet for easy preparation, this dish is perfect for cozy dinners or entertaining guests. Serve it with the caramelized fruit and a drizzle of the luscious pan sauce for a meal that's as visually stunning as it is delicious. Ready in under 45 minutes, this one-pan masterpiece brings the flavors of fall to your table in no time!
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Recipe Information
Ingredients
- 4 pieces smoked pork chops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 cup applejack (apple brandy)
- 1 cup apple cider
- 2 tablespoons honey
- 4 sprigs fresh thyme
- 2 large red-skinned apples, cored and sliced
- 2 large ripe pears, cored and sliced
- 0.25 cup dried cranberries
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
Pat the smoked pork chops dry with paper towels, then season both sides with a pinch of black pepper.
Sear the pork chops in the hot skillet for 2-3 minutes per side, or until they develop a golden-brown crust. Remove the chops and set them aside.
In the same skillet, reduce the heat to medium and deglaze with the applejack. Allow it to simmer for 1-2 minutes, scraping the bottom of the skillet with a wooden spoon to release any browned bits.
Add the apple cider, honey, thyme sprigs, cinnamon, nutmeg, kosher salt, and remaining black pepper to the skillet. Stir well to combine.
Add the sliced apples, pears, and dried cranberries to the skillet, tossing them gently in the sauce to coat.
Return the pork chops to the skillet, nestling them among the fruit.
Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Carefully remove the skillet from the oven and discard the thyme sprigs.
Let the pork chops rest for 5 minutes before plating. Serve the pork chops with the roasted fruit and drizzle them with some of the pan sauce.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 42.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
