As I was feeling rather laid back today I went with new baby potatoes and a mix of frozen vegetables (peas, carrots, mini sweet corn cobs, broccoli and cauliflower) as accompaniments to the pork chops.

Ingredients

• 8 Pork Chops
• 1 Small Bell Pepper
• ½ Cup 0f Apple Juice
• 3 Tablespoons of Brown Sugar
• 2 Tablespoons each of Olive Oil, Dried Rosemary, Soy Sauce (Kikkoman) and Dijon Mustard
• 1 Teaspoon of Minced Garlic
• 3 Dashes of Chili Sauce
• Freshly Ground Sea Salt and Black Pepper

Method

1. Medium dice the bell pepper and season the pork chops with freshly ground sea salt and black pepper
2. Preheat oven to 400 degrees F and warm cast iron fry pan/skillet/sauté pan to medium high heat
3. Add olive oil to skillet and let it come up to temperature
4. Add the seasoned pork chops to skillet and cook on one side until they begin to brown and caramelize (about 5 minutes). Flip the pork chops over and cook until the second side begins to brown and caramelize (roughly another 5 minutes). Now transfer the pork chops from the sauté pan to a plate, cover and set to one side. Do not overcrowd your sauté pan/skillet so you may need to perform this step in batches.
5. De Glaze – With the heat still set on high de glaze the pan with the apple juice
6. In a mixing bowl combine the brown sugar, dried rosemary, soy sauce, Dijon mustard, minced garlic and chili sauce. Now whisk them all together.
7. Once the apple juice comes to a boil, add the mixed ingredients stirring as you do so. Cook for another minute and then add the diced bell pepper and stir it in. Continue cooking for another 2½ minutes.
8. Return the pork chops to the pan and spoon juices over them. Place the pan pork chops and all into the preheated oven and cook for 15 minutes. The sauce will reduce and thicken in both texture and flavor. Keep an eye on it as you do not want it to over-reduce and burn. Once done remove it from oven and let stand 5 minutes prior to serving.
9. Cook vegetables as per usual

Tip – When searing your pork chops don’t be constantly moving them around in the pan and don’t turn them multiple times. Just let the meat caramelize and brown in its own time

Serving

Serve pork chops with generous helpings of vegetables. Add a couple of dollops of butter on top of peas, carrots, corn and new baby potatoes. You may also wish to serve with additional apple sauce (warmed being preferential). Enjoy!