Book report with a side of chops: Pork Chops with Balsamic-glazed Apples

Apples, leeks, cider and balsamic vinegar create a seasonal topping for pan-seared, oven-finished pork chops. Recipe, adapted from The Staub Cookbook, below.

ONE OF OUR MOST TREASURED PIECES OF COOKWARE is our deep blue Staub oval Cocotte. The hefty enameled cast-iron Dutch oven, made in France in a former artillery factory, inspires us to up our cooking game every time we use it. Apparently, we’re not alone. The Staub Cookbook has been called a “beautiful love letter to the enameled cast-iron cookware of Staub.”

Published last month by Ten Speed Press, The Staub Cookbook is a compilation of 100 recipes from chefs, influencers and other professionals, with Staub and Amanda Frederickson at the helm. The book is subtitled Modern Recipes for Classic Cast Iron; the recipes are a mix of classic and inventive dishes, all approachable. Then Staub threw in some classic French dishes.

Our recipe is a streamlined version of one in the book. We skipped the overnight, multi-ingredient brining of the chops, substituting a quick dry brine with coarse kosher salt. And we substituted a couple of ingredients in the apple topping. We also changed the cooking process a little—instead of doing everything on the stovetop, we finished the pan-seared chops in the oven. For us, this gentle overall heat seems to help keep chops and steaks from drying out. And for the record, we didn’t cook this with a Staub pan; a 3-1/2-quart braiser is next on our wish list. You can find The Staub Cookbook here.

Print Pin

Pork Chops with Balsamic-glazed Apples

Apples, leeks, cider and balsamic vinegar create a seasonal topping for pan-seared, oven-finished pork chops.

Ingredients

For the chops:

• 4 thick-cut bone-in pork chops about 1/2 pound each
• coarse kosher salt
• freshly ground black pepper
• 2 tablespoons olive oil

For the balsamic-glazed apples:

• 2 tablespoons olive oil
• 1 medium leek white and pale green parts only, halved lengthwise and sliced crosswise into 1/2-inch pieces, about 1-1/2 cups (or use shallots)
• 2 firm tart apples, cored and thinly sliced (we used Granny Smith—see Kitchen Notes for substitutes)
• 1/2 teaspoon dried tarragon
• 1/4 cup white balsamic vinegar
• 1/4 cup fresh apple cider
• 4 to 5 teaspoons dark brown sugar
• salt and freshly ground black pepper

Instructions

• Prepare the chops. Sprinkle chops generously on both sides with coarse kosher salt. Set aside for at least 15 minutes, up to 25, to dry brine them. Rinse salt from chops and pat them dry with paper towels.
• While chops are dry brining, preheat oven to 350ºF. Heat 2 tablespoons oil over a medium-high flame in a large skillet. Season chops generously with black pepper. DO NOT add any more salt. When pan is good and hot, sear chops on one side until nicely browned, about 5 to 6 minutes. Turn and cook on the other side for about 2 minutes. Brown chops in two batches, if needed, to avoid crowding the pan.
• When chops are browned, transfer pan to oven (returning additional chops to pan if you brown them in batches). Cook until just cooked through, but not overdone—about 4 to 5 minutes (an instant read thermometer should register at least 145ºF). Transfer to a plate and tent with foil. Let chops rest about 5 minutes.
• Meanwhile, prepare the apples. In another large skillet, heat 2 tablespoons oil over a medium flame. Add leeks to pan and cook, stirring occasionally, until translucent, about 2 minutes. Add apples and tarragon to pan and cook, stirring occasionally, for 2 to 3 minutes.
• Add vinegar and cider to pan. Sprinkle in 4 tablespoons brown sugar, and season with salt and pepper, stirring to combine. Bring to a boil, then reduce heat to low. Cook until apples are tender, but not falling apart, about 5 to 7 minutes—taste to see if they're tender enough and adjust brown sugar as needed. Turn off heat and keep warm until chops are ready.
• Plate chops and top with apple mixture. Serve.

Kitchen Notes

Apple picking. We used Granny Smiths, which are readily available. Other tart apples that would work include Jonathans, Jonagolds and Honeycrisps.