Pan Seared Pork with Apples and Balsamic Reduction
- 4 4 pork ribeye steaks (about 4 ounces each)
- 1 1 large Granny Smith apple, cored and sliced
- 2 (tablespoon) 2 tablespoons olive oil
- 1/48 (ounce) Salt and freshly ground pepper to taste
- 3/ 4 (cup) 3/ 4 cup balsamic vinegar
- 3/ 4 (cup) 3/ 4 cup natural apple juice
- Heat skillet on medium high heat, add olive oil, and pork chops.
- Sear pork chops about three minutes on each side to brown. 3.Reduce heat and add apple slices, salt and pepper. Cook over medium heat to brown apples.
- Turn pork chops occasionally and continue cooking until meat reaches an internal temperature of 145 for medium well
- Pour 2-3 tablespoons Balsamic Reduction onto each plate. Top with pork chop and apples. Serve immediately.
- Balsamic Reduction
- Pour balsamic vinegar and apple juice into a medium sauce pan.
- Bring to a boil over med-high heat and continue boiling gently until liquid is reduced to about 1/ 3 cup.
- If you aren’t experienced with reductions, don’t panic. Keep a Pyrex measuring cup handy and check your liquid level every few minutes. Don’t leave the reduction unattended. It doesn’t take long. As the reduction cools, it will begin to thicken. This reduction looks best on the plate after it has cooled several hours. It can be made ahead of time and refrigerated. Serve at room temperature.
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C