Past Recipes
Braised Pork and Apples

Braised Pork and Apples with Haricots Verts and Herbed Sourdough Croutons

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A little sneak peek of fall starting to creep up, brought to you by Chef Grace's grandmother—Baba, as they used to call her. Baba's famous pork chops were served with crispy croutons that turned into a sort of stuffing once they soaked up the rich sauce from a slow braise. Here, that's a white wine pan sauce with Gala apple, tender onions, sage, and thyme.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

  • Calories 610
  • Protein 36g
  • Total Carb 41g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless pork chops
    • 2
    • boneless pork chops
  • unsalted butter
    • 3 packets
    • unsalted butter
  • sourdough bread
    • 2 slices
    • sourdough bread
  • Gala apple
    • 1
    • Gala apple
  • haricots verts
    • 6 ounces
    • haricots verts
  • sage
    • 1/8 ounce
    • sage
  • thyme
    • 1/8 ounce
    • thyme
  • yellow onion
    • 1
    • yellow onion
  • white wine
    • 1/4 cup
    • white wine
  • chicken bouillon cube
    • 1
    • chicken bouillon cube

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Sear pork chops

    Sear pork chops

    Preheat oven to 425°F. Pat pork chops dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add pork chops and sear until browned on bottom, 3-5 minutes. Flip and sear about 1 minute more (they'll finish cooking in the oven). Transfer pork chops to a plate, browned-side up. Reserve fat in pan, off heat, for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While pork chops sear, unwrap 2 packets butter and cut into small dice. Cut or tear sourdough into ½-inch pieces. Rinse all produce. Slice off rounded sides of apple and thinly slice, discarding core. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Roughly chop sage leaves, discarding stems. Strip thyme leaves, discarding stems. Peel onion, halve, and thinly slice.

  3. Make sauce

    Make sauce

    Return pan from pork to medium-high heat with remaining butter and 2 teaspoons olive oil. When oil is shimmering, add apple and onion; cook, stirring, until soft and beginning to brown, 5-6 minutes. Add white wine; cook, scraping up brown bits from pan, until reduced by ½, 1-2 minutes. Add bouillon cube and 1 cup water; stir to combine, mashing cube to dissolve. Simmer until reduced by ⅓, 5-6 minutes more. Remove pan from heat.

  4. Roast haricots verts

    Roast haricots verts

    While sauce simmers, line a baking sheet with aluminum foil. On sheet, toss haricots verts with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender, 8-10 minutes.

  5. Braise pork and apples

    Braise pork and apples

    Season pan sauce with ¼ teaspoon salt and pepper as desired. Return pork to pan with sauce, browned-side up, nestling partway into sauce. Scatter over sourdough, sage, and thyme. Dot with diced butter. Transfer pan to oven and roast until croutons are golden and pork is cooked through and no longer pink, 8-10 minutes. Use any downtime to set the table.

  6. Plate braised pork and apples

    Plate braised pork and apples

    Divide roasted haricots verts between serving plates. Add braised pork, apples, and onions, being sure to divide sourdough croutons evenly. Dig in!

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