Enjoy this recipe for pan seared pork chops from my favorite French cook: my husband Nico.
This recipe is another one from the south of France, where people like to enjoy meats grilled. French cooks prefer to use butter for their dishes over oil. Butter has the property of being thicker than oil at medium and low temperatures, and enhances the taste of food by coating around the mouth allowing it to better sense the flavors in the food. Paired with red wine, which is believed to help lower cholesterol, you have the “French paradox”: tasty food that may include butter in small to moderate amounts, which combined with red wine and a healthy lifestyle, allows food lovers to indulge without guilt. The grilled pork is a variation from the spicy baked pork with fruits, and also goes well with carbohydrates like pastas, potatoes and rice. The other ingredient that gives the dish a taste of Provence is its herbs. Herbes de Provence are a combination of dry thyme, lavender, basil, fennel, and savory (there are different variations but the main ingredient is thyme). The meat can be cooked using a frying pan, which is the most convenient tool. Alternatively, a real grill may be used. In this case, only grill the meat and sear the apples separately. 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.
Recipe: Seared pork chops a la provencale
Summary: Pork chops seasoned with herbes de provence and seared in butter with caramelized cognac apples.
Ingredients
- 3 pork chops
- 1 apple
- 2 tbs herbes de provence
- 1 tbs butter for the first part, another 1 tbs for the second part
- 1 tbs brown sugar
- 1 tbs cognac
- Salt to taste
Instructions
- Cut the apple in thin slices (we used 8 slices per apple for this recipe)
- Place the butter in a frying pan and heat it around level 6 / 10. Stoves may vary. The butter should melt and start boiling gently, but never too strong to turn it dark.
- Move the melted butter by lifting and slightly inclining the pan to help it spread across the surface.
- Place the pork chops in the center and the apples around it.
- Leave the stove at level 6 and cover for 5 minutes. At this point, turn the pork chops and apple slices on their other side. Let cook for another 5 minutes with lid on.
- Remove the pork chops and place them on a plate.
- The second part of the recipe: add the remaining butter to the apples, together with the cognac and brown sugar; gently move the apples around to mix the ingredients avoid sticking. As the apples cook they become softer so it is important to move them delicately so they do not break down. Let these sear for a total of 10 minutes.
- Add the apples to the pork plate and serve with accompanying dishes.
Thank you, I was happy to pair fresh apples with pork!
This may be a silly question for experienced foodies….but what herbs are in “herbs de provence” ?
It was a great recipe but I also want to know the secret of a tender pork chop,
I always seem to over cook it, maybe I need to use a meat thermometer…..?
Hi Monica: herbes de Provence typically contain a mix of dry thyme, basil, fennel, lavender and savory. There are several variations in the ingredients for the mix and what quantity of each. Thyme is present in almost all. As for the cook time, I tend to cook them on high heat for just a few minutes on each side. Towards the end you can apply a flat fork and press out the blood left. It allows you to shorten the cook time, keep the chops moist and juicy while at the same time cooking them fully (no pink left inside). – Nico.
Glad you posted the pictures. You didn’t say when to add the herbs. Also don’t the pork chops get cold in 10 minutes? Wouldn’t you want to put them in a covered casserole and slip into a warm oven? Or are they supposed to be eaten cold?
Hi: herbs can be added before cooking. Given they are dry they resist well to heat and can give taste to the meat during the process. It’s good practice to eat them warm and cover them. – Nico
Wonderful! Any secret for the meat. I am not sure why but everytime I cook pork chops the meet is not tender. I wonder if I overcooked? any tips. Mil gracias.
Hi Belem: generally it is recommended that meats are cooked slow to be tender, but in this case I like a combination of both: high heat for a short time to sear on both sides, then slow cook to finish. You can also use a fork and apply it flat to press the blood/juice out and finish cooking it in less time. It will limit the dryness typical of pork meat once fully cooked. – Nico
Oh! This looks so delicious!
@Laylita Oh this looks formidable! love the south french cuisine and I recommend this wonderful looking pork chops.
@Marina they eat lots of french beans
How do the French stay slender? Would you have any tips perhaps?
Hi Marina: not all French are slender
From a food standpoint, a little bit of red wine is known for eliminating cholesterol (up to a point). There are many things that conventional medicine / diet hasn’t figured out. People in sunny areas like the South of France are generally thinner, sun exposure does something to body metabolism. People also walk frequently to get to work, take a lunch break at the nearby bistro, buy groceries, etc. Many small things. – Nico.