Welcome back to another weekly episode of Soigne! What I am dying to know is how on earth is it October already? I mean what the crap happened to September, or the summer for that matter? Time is just ticking along and before you know it, I’m going to be buried in snow up to my behind trying to shovel my way out one smoked pork butt at a time! Well enough of the jibber jabber and let’s get right into these Bone In Pork Chops with Onion and Apple Butter Recipe. Talk about SIMPLE, I mean this recipe could not get any easier. I know, I know the last few Soigne’s have been a bit much with the apple rose pie, and lobster stuffed tortellini, or even my char siu skirt steak cooked directly on open coals, sorry about all that I get carried away. My intent with Soigne was to make simple things really elegant and with as few ingredients and tools and techniques as possible, so sorry if I failed you on those other videos. At the very least, hopefully you enjoyed them for the beauty of food photography and video… Hopefully!
I wanted to get back to the Soigne foundation of simple and trying to do it all in 1 pan, which these Bone In Pork Chops with Onion and Apple Butter Recipe did. When I eat pork I either want it in the form of bacon, a smoked pork butt or a double thick bone in pork chop. Pork loins and tenderloins are cool and all, but I want something that’s either ridiculously juicy and flavorful, or smoked to perfection, so these bone in pork chops in this video get the job done.
Usually when you get in bone in pork chops the bone isn’t exactly exposed so you have to French it. Simply cut around the bone right where the meat connects to it and cut around it and scrape until the bone is clean. I used to have to do this back in my sous chef days in St. Louis, only I would have about 50 bone-in pork chops and like 20 racks of lamb to do it on… It sucked! Once your bone is exposed you then want to season it up on both sides with salt and pepper and get it ready for cooking.
I cooked these bone in pork chops in a cast iron skillet over medium-high heat with olive oil. Olive oil has a low smoking point so I like that I don’t have to worry about it burning too much. As soon as I thrown the pork in the pan I like to add in some butter, fresh thyme sprigs and garlic cloves, very similar to the bone in ribeye I did earlier in the year. Once I flip the pork, after it’s ridiculously golden brown of course, I then baste the pork over and over again until it is finished cooking. Believe it or not you can cook pork to medium to medium-well these days without worrying about getting sick. I mean seriously when is the last time you heard of someone getting trichinosis from eating undercooked pork? Exactly, you haven’t so dig into that medium pork!
Once the pork is cooked simply set it aside to the plate and remove all of the oil, thyme and garlic from the pan and return the pan to the burner over medium heat. You then want to add in a bit more butter because now it’s time to make our apple butter! I do have a few recipes on my site for apple butter, so I decided to enhance this one by adding a few other ingredients. First start by adding in some onions and getting them lightly browned. Follow it up by throwing in some fresh fennel and apples and cooking them until they begin to brown, which honestly only takes about 5 to 7 minutes. You next want to add in some sugar to help sweeten up the mixture followed up by deglazing with apple cider vinegar. Season up the mixture and finish it up with a bit more butter. Now dump all that apple butter recipe goodness all over your cooked bone in pork chops. You’re welcome!
- 2 Frenched bone-in pork chops
- 1 tablespoon of olive oil
- 6 ounces of unsalted butter
- 6 sprigs of fresh thyme
- 8 garlic cloves
- ½ peeled and thinly sliced sweet onion
- ½ thinly sliced fresh fennel bulb
- 2 thinly sliced Tsugaru apples, seeds removed
- 1 ½ tablespoons of sugar
- 2 tablespoons of apple cider vinegar
- 1 ounce of thinly julienne prosciutto ham
- Kosher salt and fresh cracked pepper to taste
- Season the pork well on both sides with salt and pepper.
- Next heat the oil in a large cast iron skillet over medium-high heat and add in the pork.
- Immediately add in 2 ounces of unsalted butter, thyme and garlic cloves and cook until the pork is golden brown, about 4 to 5 minutes before flipping it over.
- Baste the pork constantly with the butter in the pan until it is browned all the way around and a medium to medium-well internal temperature is achieved, about 5 to 7 more minutes.
- Remove the pork from the pan discard the butter, thyme and garlic in the pan, and then return the pan to the burner over medium heat.
- Add in 1 ounce of butter and cook the onions until they are lightly browned, about 5 minutes. Next, add in the fennel and apples and cook for 3 to 4 minutes. Add in the sugar and cook for 2 minutes before deglazing with the apple cider vinegar.
- Finish the mixture with salt, pepper and remaining 3 ounces of butter.
- Pour the apple butter over the pork chops.