It’s worth seeking out thick-cut pork chops, sometimes labelled “hotel-style,” for this recipe as they will stay juicy and tender after cooking. Reduce the cooking time if using thinner chops.
- Pork Chops 2 x 1 ¼” thick
- Salt and Freshly Ground Black Pepper to taste
- Olive Oil 2 Tbs, divided
- Granny Smith Apple 1, peeled, cored and cubed
- White Turnips 2, trimmed, scrubbed and cubed
- Butter 1 Tbs
- Hard Cider Syrup ¼ cup
Hard Cider Syrup
- Dry Hard Cider 3 cups
- Sugar 1/2 cup
- Make the syrup: Combine the cider and sugar in a saucepan and bring to a simmer over medium heat, stirring. Cook, stirring periodically, until the mixture reaches 225˚F. Pour the syrup into a clean, warmed canning jar. Allow to cool. Store in the refrigerator.
- Put a cast iron cast iron skillet on the stove to heat.
- Rub both sides of the pork chops with half the olive oil and season generously with salt and pepper.
- When the skillet is really hot, cook the pork chops for about 8 minutes per side, lowering the heat if they start to burn, until the internal temperature reaches 145°F. Remove to a plate and cover tightly with aluminum foil.
- Lower the heat and add the remaining olive oil to the pan, along with the butter. Add the apples and turnips and sauté until just tender, about 5 minutes. Add the cider syrup and toss to coat. Allow to cook a little longer until the syrup forms a glaze.
- Plate the pork chops and stir any accumulated juices back into the skillet.
- Top the chops with apples and turnips and drizzle with any syrup remaining in the skillet.