Herb-Marinated Pork Chops
with balsamic spinach salad / roasted apples
- Parsley, fresh - 1 Tbsp, fresh
- Garlic - 2 cloves, crushed
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Pork chops, boneless and thick-cut (sub boneless chicken breasts) - 1 1/2 lbs
- Stock, any type - 1/2 cup
- Shallots - 2 cloves, diced
- Vinegar, balsamic - 2 tsp
- Oil, olive - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Maple syrup - 1 tsp
- Spinach, baby - 4 oz
- Apples, any variety - 2, halved
- Butter - 1 Tbsp
- Cinnamon, ground - 1/2 tsp
- Marinate pork - Chop parsley. Crush garlic with the palm of your hand (no need to peel it). Combine parsley, garlic, vinegar, mustard and cooking oil in a container or plastic bag. Add pork and toss to coat in marinade. Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Shallots - If prepping right before cooking, get apples in the oven before continuing with prep steps. Dice shallots. (Can be done up to 5 days ahead)
- Heat oven to 425F / 218C.
- Slice apples in half and place, cut-side up in a 8" x 8" / 20cm x 20cm baker. Add enough water to cover the bottom of the pan. Melt butter in the microwave and pour over the cut side of the apples. Sprinkle with cinnamon. Bake until golden brown on top and softened, 25 minutes. If apples start to brown too much on top before softened, cover with a piece of foil.
- While apples bake, heat a skillet over medium-heat heat. Add cooking oil and then sear pork chops on both sides until deep golden brown, ~3 minutes per side. Add stock to the pan. Cover pan with foil and transfer to the oven.
- Cook pork chops for 10 to 12 minutes (depending on the thickness of the chops), until pork is firm to the the touch (internal temperature of 145F / 62C degrees).
- Remove pork from the oven and transfer to a cutting board. Cover with foil and let rest for at least 5 minutes. Reserve any liquids in the bottom of the pan to serve over the finished dish.
- While pork rests, combine shallots, vinegar, oil, mustard and maple syrup. Toss with spinach just before serving.
- Slice pork and pour any cooking liquid from the pan over top. Serve with spinach salad and roasted apples on the side and enjoy!
I changed this up a slight bit by using plain mustard in place of Dijon, and I cooked mine in a casserole pan since I was doing 8 chops. I did find that I needed to cook the chops and the apples longer than noted in the recipe, to get them where we wanted them... but we all enjoyed them. These are definitely going to be part of our standard rotation! (note: we didn't make the salad)0 Helpful
Subbed herb goat cheese instead of making my own. Tasty!0 Helpful
This was so tasty! The salad, apples, pork...so good it was worth seconds!0 Helpful
This may be my favorite meal yet! Even my five year old liked it! I added a splash of wine to the reserved juices in the pan and then simmered it on high while I cut the pork in order to create a thicker jus for topping. So delicious!0 Helpful
We loved this!! The pork would have been severely overcooked if I followed instructions - I did 3 and 3 on stovetop and then 5 in the oven and it came out at 160°F. The filling was so good - I added the tiniest bits of thyme and basil because I had them lying around.0 Helpful
To the filling I additionally added 1 oz cream cheese , seasoned salt, garlic salt, and a pinch of cayenne pepper. Was really tasty!0 Helpful