Pan-Seared Pork Chops with Apple Compote and Spinach Salad

This dish brings together the classic pairing of pork and apples in a delightful way. Juicy pan-seared pork chops are topped with a sweet and tangy apple-shallot compote, accompanied by crispy fried shallots, roasted Yukon Gold potatoes and a fresh spinach salad with sliced apples and balsamic dressing.

Perfect for a weeknight dinner or a special occasion, this recipe is balanced and full of flavor. The crispy shallots add a wonderful crunch, while the compote provides a burst of fruity sweetness that complements the savory pork.

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Ingredients

2 unit Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 FlourView ingredient guideLike ingredientDislike ingredient

1 Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 SpinachView ingredient guideLike ingredientDislike ingredient

12 Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ShallotView ingredient guideLike ingredientDislike ingredient

3 Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Cut potatoes into ½-inch cubes. Toss on a baking sheet with 1 tablespoon olive oil, salt and pepper. Roast for 25 minutes until tender and golden brown.
2. Peel, core and dice half the apple; thinly slice the other half. Thinly slice half the shallot into rings; finely chop the remaining half. Toss sliced shallot rings with 1 tablespoon flour in a small bowl.
3. Heat ¼-inch oil in a medium pan over medium-high heat. Fry shallot rings until golden and crispy. Remove with a slotted spoon; drain on paper towels. Season with salt and pepper.
4. Season pork chops with salt and pepper. Discard all but 1 tablespoon oil from the pan. Heat over medium-high; cook pork chops 3-5 minutes per side until golden and just barely pink inside. Rest 5-6 minutes.
5. Make compote: Add chopped shallot and diced apple to the pan; cook 3 minutes until softened. Reduce heat to low; add stock concentrate and ¼ cup water. Simmer 3 minutes until slightly thickened. Season with salt and pepper. Set aside.
6. In a medium bowl, toss spinach and sliced apple with balsamic vinegar and 2 tablespoons olive oil. Season with salt and pepper.
7. Mound salad on plates. Top with roasted potatoes, pork chops and apple compote. Garnish with crispy shallots.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm apple works well. Granny Smith or Honeycrisp are good choices.

What can I substitute for the veggie stock concentrate?

You can use ¼ cup of vegetable broth or chicken broth instead.

How do I know when the pork chops are done?

Cook until golden brown and just barely pink inside or until an instant-read thermometer reads 145°F.