Southbound Pork Chop Skillet for Two
A quick and irresistible meal for two that cooks in under an hour and all in one pan so there's less mess to clean? It does seem too good to be true, but this recipe will surely become a mainstay in your weekly dinner rotation. Try this recipe out for your next date night or for any occasion and fall in love with the tangy and sweet glaze from our Southbound sauce combined with balsamic vinegar. The combination of sweet onions, apples, and potatoes are the perfect side for the fantastic Fall meal.
Sweet Tea Brine
2 bone-in pork loin chops
1 large apple, sliced (we used a Granny Smith)
15-20 baby potatoes, halved
1 small or ½ medium sweet onion, sliced
2-4 sprigs of whole fresh thyme
2 Tablespoons of balsamic vinegar
Prepare Sweet Tea brine according to package directions and brine pork chops for a minimum of 2 hours up to overnight.
Remove pork chops from brine and pat dry with paper towels. Season to taste with Cubano rub.
Preheat oven to 350 degrees Fahrenheit.
Prepare sauce by mixing a ½ cup of Southbound sauce with 2 Tbls of balsamic vinegar. Set aside.
Preheat a large cast iron or heavy bottom skillet over medium heat. Add a small amount of oil or cooking spray and sear the pork chops for 2-3 minutes per side until a golden brown crust forms.
Place pork chops to one side of the skillet and arrange the potatoes cut side down directly on the open side of the skillet. Add onions and apples on top.
Pour the sauce over all of the ingredients and place thyme sprigs directly on top of the pork chops. Place skillet in oven and cook until pork chops reach 140 degrees internal temp(about 20 minutes).
Allow pork chops to rest for 10-15 minutes then serve.
- For extra sweetness, you can add some regular or hot honey to the sauce.
- Any apple works for this recipe, but we really liked Granny Smith apples in this dish.
- You can easily swap out the pork chops for chicken breasts or thighs.
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