Pan-Seared Pork Chops with Apple Compote and Roasted Potatoes

Apples and pork are a classic pairing and this recipe takes it to the next level with juicy pan-seared chops and a sweet-tart apple compote. The compote is made with diced Granny Smith apples and a touch of chicken stock, simmered until thick and glossy. Serve it alongside sautéed spinach and onions, plus crispy roasted Yukon Gold potatoes for a complete meal.

For extra-crispy potatoes, place your baking sheet in the oven while it preheats. This simple trick ensures the potatoes start sizzling as soon as they hit the pan, giving you golden, crunchy edges every time.

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Ingredients

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400°F. Cut the potatoes into 1/2-inch cubes, then toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast for 25 minutes, until tender and golden brown.
2. Peel, core and dice half the apple. Thinly slice the remaining half. Halve, peel and thinly slice the onion.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add half the onion and cook, tossing, for 2-3 minutes, until just softened. Add the diced apple and cook, tossing, for 3 minutes, until softened. Reduce heat to low and add 1/4 cup water and the stock concentrate. Simmer, stirring, for 3 minutes, until thickened. Season with salt and pepper. Remove from pan and set aside. Rinse out the pan and return to the stove.
4. Season the pork chops on all sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the pork chops and cook 4-5 minutes per side, until golden brown and just barely pink inside. Set aside to rest for 5-6 minutes.
5. Cook the spinach: Heat a drizzle of olive oil in the same pan over medium-high heat. Add the remaining onion and sliced apple and cook, tossing, for 3-4 minutes, until softened. Add the spinach and toss until wilted, 2-3 minutes. Season with salt and pepper.
6. Serve: Mound the spinach mixture onto plates and top with the roasted potatoes, pork chops and apple compote. Enjoy!

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm, tart apple like Honeycrisp or Fuji works well. Granny Smith is recommended for its tartness that balances the sweet compote.

How do I know when the pork chops are done?

Cook until golden brown on the outside and just barely pink inside. An instant-read thermometer should read 145°F.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free. Just ensure your chicken stock concentrate is dairy-free.