Pan-Seared Pork Chops with Apples
A golden crust gives way to buttery, marbled meat, immediately hit by the sweet heat of blistered peppers and sticky balsamic pan drippings. Thick-cut Berkshire pork chops get pan-seared to develop deep flavour before taking a quick roast in the oven. We build the pan sauce right in the rendered pork fat, tossing in thin-skinned Jimmy Nardello peppers, Honeycrisp wedges, spicy Calabrian chili, and a splash of chicken stock and balsamic vinegar. Served with a cool, peppery radicchio and fresh apple salad, this dish balances rich, sweet, savoury, and spicy in every bite.
Ingredients
➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Berkshire Pork Chops
- 2 thick cut, bone-in (Berkshire) pork chops approximately 1¼ to 1½ inches (3 to 4 cm) thick, 12 to 16 oz (350 to 450 g) each
- 1 teaspoon Windsor Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon neutral oil such as avocado or canola oil
Calabrian Chili, Balsamic Apples & Jimmy Nardello Peppers
- 1 large Honeycrisp apple approximately 7 to 8 oz (200 to 225 g), cored and cut into 10 to 12 wedges
- 2 medium Jimmy Nardello peppers (Substitutions in Notes) approximately 2¾ to 3½ oz (80 to 100 g) total, stemmed, seeded, and cut diagonally into 1½-inch (4 cm) pieces
- 1 tablespoon unsalted butter for sautéing
- 1 small shallot finely minced (approximately 2 tbsp)
- 1 teaspoon Calabrian chili paste finely chopped chilies packed in oil
- ⅓ cup low-sodium chicken stock 80 mL
- 2 tablespoon balsamic vinegar 30 mL
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cold unsalted butter for finishing
Instructions
Prepare and Dry-Brine the Pork
- Pat the pork chops completely dry with paper towels. Season both sides and the outer fat cap evenly with salt and black pepper.
- Place the chops uncovered on a wire rack set over a sheet pan in the refrigerator for 2 to 8 hours to dry-brine.
- Preheat the oven to 350°F (175°C).
Dry-brining draws surface moisture away, concentrates seasoning, and guarantees a deeply browned crust. If short on time, season right before searing. Remove from the refrigerator while setting up ingredients.
Prep the Honeycrisp Apples & Peppers
- Core and cut the apple into 10 to 12 wedges, approximately ½ inch (1.25 cm) thick at their widest point. Leave the skins on.
- Remove the stems and seeds from the Jimmy Nardello peppers. Cut diagonally into pieces approximately 1½ inches (4 cm) long.
Sear and Oven-Roast the Pork Chops
- Set a 12-inch heavy oven-safe skillet over medium-high heat and add the neutral oil. Once the oil shimmers, place the pork chops in the pan, ensuring they don't touch. Gently press down on the center of each chop using a spatula or flexible turner for the first 10 to 15 seconds to ensure complete contact with the hot skillet for an even, deep golden crust. Sear undisturbed for 2 to 3 minutes on the first side.
- Flip and sear the second side for another 2 minutes. Using tongs, stand the chops vertically on their fat caps for 30 to 60 seconds to render and crisp the edge fat.
- Transfer the skillet straight to the preheated oven. Roast for 6 to 12 minutes. Check internal temperature using an instant-read digital thermometer inserted into the thickest part away from the bone; pull the pork when it reads 145°F (63°C).
- Transfer chops to a warm plate to rest for 3 to 5 minutes.
Blister the Peppers and Caramelize the Apples
- Using a dry oven mitt, return the hot skillet to medium-high heat. Carefully spoon off excess fat, leaving about 1 tablespoon of rendered drippings in the pan. Add the Jimmy Nardello peppers and cook for 2 to 3 minutes, turning until lightly blistered.
- Reduce heat to medium and add 1 tablespoon of unsalted butter. Once melted and foaming, arrange the apple wedges in a single layer among the peppers. Cook undisturbed for 2 to 3 minutes until golden brown on the bottom, then flip and cook for 1 to 2 minutes more. Add the minced shallot and cook for 30 seconds. Stir in the Calabrian chili paste and fresh thyme leaves, cooking for 15 seconds until aromatic.
Pro Tip: Once the skillet is back on the stovetop, drape a dry towel or silicone handle sleeve over the hot handle as a visual reminder to never grab it bare-handed.
Build the Spicy Balsamic Pan Sauce
- Pour the chicken stock and balsamic vinegar directly into the skillet. Gently scrape up the browned, seared bits from the bottom of the pan with a wooden spoon. Bring to a lively simmer for 2 to 4 minutes, until reduced and slightly syrupy.
- Lower heat to low, drop in the cold unsalted butter, and gently swirl the pan until the butter melts into a glossy, emulsified sauce. Taste and adjust: add a few drops of balsamic for brightness, extra chicken stock if reduced too far, or another ¼ teaspoon of Calabrian chili paste for higher heat.
Coat the Pork, Plate & Serve
- Return the rested Berkshire pork chops and any accumulated juices on the plate back into the skillet. Spoon the glossy Calabrian chili pan sauce over the chops, leaving some rendered crust visible.
- Transfer each chop to a warmed plate. Arrange the caramelized Honeycrisp wedges and blistered Jimmy Nardello peppers around the meat, and spoon the remaining sauce onto the plate. Mound a generous portion of a crisp apple salad alongside each chop and serve immediately.
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Video
Notes
Tips, Substitutions & Serving Suggestions
Technique & Safety Guardrails
- Use a Completely Dry Oven Mitt: Always ensure your oven mitt or dish towel is completely dry when grabbing the hot skillet handle out of the oven. Water conducts heat over 20 times faster than air, so any moisture in a damp mitt will instantly flash into steam when touching a 350°F (175°C) handle, causing severe steam burns.
- Spatula Pressure for Better Searing: Gently pressing down on the center of the pork chops with a flexible turner for the first 10 to 15 seconds ensures complete surface contact with the hot skillet for an even, deep golden crust.
- Thermometer Precision: The internal temperature dictates doneness, not elapsed time. Pulling at 145°F (63°C) preserves natural juices without overcooking.
- Jimmy Nardello Peppers: These Italian frying peppers carry an intensely sweet flavor with almost zero heat. Their delicate skins blister quickly; remove them before they collapse completely.
- Keep the Apple Skins On: Leaving the peels intact on cooked wedges prevents the fruit from breaking down into applesauce while simmering in the sauce.
- Windsor Kosher Salt Adjustment: Windsor Kosher salt is denser than Diamond Crystal. If substituting Diamond Crystal, increase volume by approximately 25-30%.
Substitution
- Jimmy Nardello Pepper Substitutes: If Jimmy Nardellos are unavailable, swap in Cubanelles (best overall match for thin skins and sweet flavor), Shishito peppers (use 6 to 8 whole peppers for quick blistering), or thin slices of Red Sweet Italian (Palermo) peppers. Standard red bell peppers work in a pinch; slice them thinly and sauté an extra minute to achieve a tender texture.
Serving Suggestions
While this dish offers a complete balance of proteins, fruit and cooked vegetables, it pairs wonderfully with:- Honeycrisp Apple & Radicchio Salad with Lemon: Serve with a cool, peppery salad; this dish balances rich, sweet, savoury, and spicy in every bite.
- Creamy Parmesan Polenta: Absorbs the extra Calabrian chili balsamic pan drippings effortlessly.
- Garlic Mashed Potatoes: A classic base for rich pan sauces.
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