Entree: United States – Washington (Pacific Northwest) – Washington Apple Pork Chops

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Additional 5 min

Total 45 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (28 g) unsalted butter, divided
- 1 medium shallot, minced (about 2 tbsp / 30 g)
- 2 cloves garlic, minced (approx. 6 g), divided
- 2 medium Washington apples (Honeycrisp or Fuji), cored and thickly sliced, about 10 oz (280 g)
- 1 cup (240 ml) Washington hard cider (or 240 ml unsweetened apple cider)
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) light brown sugar, packed
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp fresh thyme leaves (or 3 sprigs thyme)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) cold water, optional (for a thicker glaze)
- 1.5 lb (680 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (56 g) unsalted butter (for potatoes)
- 1/2 cup (120 ml) whole milk (or heavy cream)
- Salt and pepper, for mashed potatoes
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil (for beans)
- 1 clove garlic, minced (from the 2 cloves listed above)
- 1/2 tsp lemon zest
- 2 tbsp (16 g) sliced almonds, toasted (optional)

Instructions

Short Description:
Pan-seared bone-in pork chops finished with a sweet-tangy Washington apple and cider glaze, served with creamy Yukon Gold mashed potatoes and lemon-garlic green beans for a complete Pacific Northwest main course.

Regional Notes:
This version highlights Washington-grown apples (such as Honeycrisp or Fuji) and local hard cider in the glaze, giving a sweeter, fruit-forward profile than generic apple-pork recipes. Using hard cider and fresh apples from Washington is the defining regional touch, and the simple potato and green-bean sides reflect common Pacific Northwest accompaniments.

1. Bring a large pot of salted water to a boil and add the Yukon Gold potatoes. Simmer until fork-tender, about 15–18 minutes.
2. While potatoes cook, season both sides of the pork chops generously with salt and pepper. Pat dry with paper towels.
3. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. When butter is foaming, add the pork chops and sear undisturbed 4–5 minutes until a deep golden crust forms. Flip and sear the other side 4–5 minutes until crusted and internal temperature reaches 140–145°F (60–63°C) depending on thickness. Transfer chops to a plate and tent loosely with foil to rest 5 minutes.
4. In the same skillet over medium heat, add the remaining 1 tbsp (15 ml) olive oil and minced shallot. Sauté until softened, about 2 minutes, then add 1 clove (half of the minced amount) of garlic and cook 30 seconds until fragrant.
5. Add the sliced Washington apples and cook 3–4 minutes until they begin to soften and brown lightly.
6. Pour in the hard cider, apple cider vinegar, brown sugar, Dijon mustard, fresh thyme leaves, and chicken stock. Stir to combine and bring to a simmer. Cook 6–8 minutes, stirring occasionally, until the liquid reduces and thickens into a glossy glaze. If you prefer a thicker glaze, whisk in the cornstarch slurry and simmer 1 minute until glossy.
7. Stir in the remaining 1 tbsp (14 g) butter to finish the sauce, taste and adjust seasoning with salt and pepper. Return pork chops to the skillet and spoon glaze over them to warm through for 1–2 minutes.
8. Drain the cooked potatoes and return to the pot. Add 4 tbsp (56 g) butter and 1/2 cup (120 ml) milk, then mash until smooth and creamy. Season with salt and pepper to taste and keep warm.
9. While glaze reduces, blanch the green beans in a pot of boiling salted water for 3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain well.
10. Heat 1 tbsp (15 ml) olive oil in a small sauté pan over medium heat. Add the remaining minced garlic and cook 30 seconds until fragrant. Add the blanched green beans and toss 1–2 minutes to heat through. Remove from heat and stir in lemon zest and toasted sliced almonds. Season with salt and pepper.
11. To serve, spoon a portion of mashed potatoes onto each plate, place a pork chop on top or beside the potatoes, and spoon extra apple-cider glaze and apples over the chop. Add a portion of lemon-garlic green beans to complete the plate.