Enjoy this recipe for pan seared pork chops from my favorite French cook: my husband Nico.
These seared pork chops a la provencale are made with pork chops seasoned with Herbes de Provence and seared in butter with caramelized cognac apples. In the South of France people like to grill meats. In the winter or colder months they are cooked in pans, while in the summer outdoor homemade grills are very common. It’s a common practice for people to go nearby forests and roadsides to pick up dry branches and use them as fuel for grilling food outdoors. Both olive oil and butter are used for cooking meat dishes, olive oil works great for grilling, but butter is a great option for searing meat. Using butter gives the dish a distinct flavor and creates a light coating on the taste buds that enhances the taste of the foods cooked with it.
Pork chops seasoned with Herbes de Provence and seared in butter with caramelized cognac apples.
- 3 pork chops
- 1 to 2 tablespoons of Herbes de Provence, or a mix of thyme/rosemary/oregano/marjoram
- 1 apple, cored and sliced
- 1/2 onion, yellow or white, cut in slices - optional
- 2 tablespoons of butter - 1 for for the first part, and another tablespoon for the second part
- 1 tablespoon of brown sugar
- 1 tablespoon of cognac
- Salt to taste
- Rub the pork chops with the Herbes de Provence and salt.
- Melt the butter in a pan over medium to high heat.
- Place the pork chops in the center of the pan and let them sear until golden on each side.
- Add the sliced apples and onions.
- Continue cooking, stirring gently and turning the apples/onions as needed.
- Once the pork chops are fully cooked remove them from the pan and place them on a warm plate.
- Add the remaining butter to the apples, next add the brown sugar and cognac. Gently stir the apples/onions and cook until the apples start to caramelize.
- Add the pork chops back to the pan and serve immediately with your choice of side dishes.
The other ingredient that gives the dish a taste of the South of France is the herb mix. Herbes de Provence consists of a mix of of dry thyme, savory, rosemary, oregano, and others (lavender, basil, fennel). These days you can find Herbes de Provence in most grocery stores, but it’s also easy to just improvise and mix the ones that you have available. A great side dish to accompany these seared pork chops is a potato gratin – together this will make a comforting meal that is perfect for the fall/winter