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Pork Chops with Apple Reduction

Pork Chops with Apple Reduction
Pork Chops with Apple Reduction

Pork and apples are a classic flavor pairing. Here, our Red Apple Balsamic kicks that sweet taste of apples up a notch to intensify the pork chop's meaty goodness.


·         4 tablespoons all-purpose flour, divided
·         4 4-oz. boneless center-cut loin pork chops
·         Cooking spray
·         1/3 cup minced shallots (about 2)
·         2 teaspoons minced garlic
·         1 8-oz. package pre-sliced mushrooms
·         2 teaspoons fresh thyme, chopped
·         1/4 cup Oli+Ve Red Apple Balsamic Vinegar
·         1/4 teaspoon salt
·         1/4 teaspoon black pepper
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce.)

Heat a large, nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well.

Stir in Red Apple Balsamic and bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.