Pork is perhaps the most dangerous and also the most unholy meat of them all, but it is 
definitely one of the tastiest. The United States consumes about nine million tons of pork every year, and for good reason: pork is awesome.
Many people like to pour apple sauce on their chops, but to that I say nay! It’s super-easy to make a nice sauce for pan-fried pork, and there’s no reason not to take advantage of that.
This is my recipe for pan-fried, apple juice marinated sauced pork chops.
INGREDIENTS:
- 1 pound of pork sirloin
- Marinade
- 1 cup of apple juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup soy sauce
- Sides
- 1/2 onion, chopped
- 2 russet potatoes, cubed
FIRST STEP: MARINATING
Put everything in a lidded container and leave in the fridge for 12 hours.
SECOND STEP: PAN-FRYING
Get a heavy-bottomed pan nice and hot. (a drop of water should dance wildly on the surface)
Stick the marinated pork chops in carefully. Let them sit for about a minute to get a nice sear.
Flip over and repeat, then turn the heat down to medium and cover. Continue cooking until done inside.
THIRD STEP: DEGLAZING
All those nice brown bits stuck to the bottom of the pan (also known as fond) shan’t go to waste.
To deglaze a pan, turn the heat up and add a cup of some kind of liquid (I used apple juice, but cider/beer/wine/sherry will do fine), stirring constantly — the fond will dissolve.
You can also thicken the sauce as I did here with a slurry of flour and apple juice.
FOURTH STEP: SIDES
Today I diced some potatoes and sliced some onions and sauteed them with olive oil and dried parsley. Simple, fast, and delicious.
FIFTH STEP: EATING
The sauce went very well with the pork chops. Sweet and juicy.
This recipe serves two people.
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