Pork Chops with Apples and Radishes

A sweet-savory dish that gets a double dose of apple flavor from both fresh fruit and hard cider.

Chelsea Fadda|May 17, 2022
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75 Minutes

2 Servings

Easy

pork | apple | cider

Pork and apples are a classic pairing, with the fruit bringing out some natural sweetness in the meat. In this recipe, the apple flavor comes from two sources—fresh apples and a hard cider marinade. Chef Chelsea Fadda, previously of Dai Due Butcher Shop and Le Politique, recommends using

Austin Eastciders

here. Their original blends bittersweet European apples with American dessert apples to create a crisp and dry cider. Fadda is now the Executive Chef of the new

Pecan Square Café

.

This simple but delicious dinner requires very little in the way of cooking time. The pork marinates in the cider for an hour, and then everything comes together in less than 20 minutes. Our

Stainless Clad Saute Pan

cooks the pork chops quickly and evenly, and leaves you plenty of room for the cider-based pan sauce.

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Ingredients

2

bone-in pork chops

16

ounces Austin Eastciders Original Dry Cider, or other dry hard cider, divided

2

garlic cloves, smashed

2

thyme sprigs

2

tablespoons kosher salt

1

tablespoon freshly ground black pepper

1

tablespoon dark brown sugar

Canola or other neutral oil

1

tablespoon unsalted butter

1

gala or pink lady apple, cut into wedges

5

small red radishes, halved lengthwise

Maldon sea salt (for serving)

Instructions

STEP 1

Marinate the pork chops in 1 ½ cups cider (reserving ½ cup for later) along with garlic, thyme, salt, pepper, and sugar for about an hour. Remove from marinade and pat pork dry.

STEP 2

Heat a large

Stainless Clad Saute Pan

over medium-high heat for 1-2 minutes. Add canola oil and let it get hot. Sear pork chops on one side until browned, 3-4 minutes. Then flip the chops over and add apple wedges and radishes to the pan. Cook, turning apples and radishes, until everything is nicely browned.

STEP 3

Once everything is nicely browned, add butter and deglaze with the reserved ½ cup cider. Baste the liquid over the pork, apples, and radishes using a

Wooden Spoon

until glazed.

STEP 4

To serve, arrange everything on a plate and drizzle with remaining pan sauce. Finish with Maldon sea salt.