Pan-Seared Thick-Cut Boneless Pork Chops with Apples and Spinach
This simple but sophisticated take on pork and apples doesn't disappoint.
WHY THIS RECIPE WORKS
To get a deep sear and a juicy, tender interior on these meaty chops, we used a screaming-hot cast-iron pan. The fond left by the pork contributed deep flavor to the apples, onion, and wilted spinach that complete the dish.