🔑Bringing the pork chop to room temperature before cooking prevents it from being dry.
🔑Seasoning the pork chop twice, before and during cooking, enhances its flavor.
🔑Searing the pork chop in a hot pan caramelizes the fat and keeps it moist.
🔑Basting the pork chop with butter adds flavor and prevents it from drying out.
🔑Making a mustard sauce and caramelizing apples elevates the dish and adds complementary flavors.
Why should I bring the pork chop to room temperature before cooking?
—Bringing the pork chop to room temperature allows it to cook more evenly and prevents it from being dry.
Why do I need to season the pork chop twice?
—Seasoning the pork chop before and during cooking ensures that it is well-flavored throughout.
How do I know when the pork chop is cooked?
—An 8-ounce pork chop usually takes between 7 and 8 minutes to cook. You can also use a meat thermometer to check for an internal temperature of 145°F (63°C).
What does basting with butter do?
—Basting the pork chop with melted butter adds richness and flavor while keeping it moist.
Can I use different types of apples for caramelized apples?
—Yes, you can use different types of apples for caramelized apples. Granny Smith apples are recommended for their tartness and firmness.
00:00Bringing the pork chop to room temperature before cooking prevents it from being dry.
00:09Season the pork chop with salt and pepper on both sides.
01:01Sear the pork chop in a hot pan for 90 seconds on each side to caramelize the fat.
01:13Baste the pork chop with butter for added flavor and moisture.
02:32Make a mustard sauce with cream, Dijon mustard, and grain mustard.
03:46Caramelize Granny Smith apples with brown sugar, star anise, cloves, and butter.
03:56Plate the dish with braised cabbage, cream potatoes, and caramelized apples.
