Apple & Chorizo Smothered Pork Chops

An 'Iron Chef' Inspired Dish Built Around Apples

The two famous chefs reveal their final dishes using secret ingredient, apples.
Cook Time: min


  • 3 tbsp. olive oil
  • 1 tsp. Emeril's Essence spice mixture (Click Here for recipe)
  • salt and pepper
  • 5 center-cut pork chops with bone in, about 1 inch thick each
  • 2 medium yellow onions, sliced thinly
  • 8 small cloves of garlic, peeled
  • 1 lb. Spanish chorizo, sliced
  • 1 cup chicken stock
  • 1 cup apple cider
  • 2 Tbsps. flour
  • 3 scallions, green parts only, sliced thinly on the bias
  • Cooking Directions

    Pat pork chops dry with paper towels and sprinkle both sides evenly with salt, pepper, and Emeril's Essence.

    Meanwhile, heat olive oil in a large saute pan over high, until oil is shimmering. Add chops to the pan and brown for about 5 minutes. Turn chops over and add onions, garlic, and chorizo. Saute for about 5 minutes longer. Add chicken stock and apple cider.

    Reduce heat, cover the sauté pan and let simmer for 8–10 minutes (or until an instant-read thermometer inserted into the thickest part of the chops reads 160 degrees F). Using tongs, remove chops from the pan and let rest on a plate. Add flour to the cooking liquid and stir vigorously with a wire whisk.

    Cook sauce until thickened, about 2 to 3 minutes. Return chops to the pan until heated through. Sprinkle with scallions for garnish.

    Recipe Summary

    Main Ingredients: pork chops, apples

    Course: Dinner, Main Course

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