Serves 2

Equipment: Cast Iron Pan, The Chef’s Press 18 oz.

Pork Chops

2 bone-in pork chops (1–11⁄2 inches thick) 

Kosher salt and freshly ground black pepper

• 1 tablespoon Olive oil

• 1 Tablespoon butter

• 1 garlic clove, smashed

• 1 sprig fresh rosemary or thyme (optional) 

Apple Cider Glaze

• 1 Gala apple, small diced

• 1/2 Cup apple cider

• 1 Tablespoon Dijon mustard

• 1 Tablespoon maple syrup

• 1 Tablespoon Italian Parsley, chopped

• Salt to taste
  
  Instructions 

1. Season the Pork

   Pat the pork chops dry and season generously with kosher salt and black pepper. Let it sit at room temperature for 15 - 20 minutes.
   

2. Preheat the Pan
   Heat a cast-iron pan over medium-high heat until hot.
   

3. Sear with The Chef’s Press
   Add olive oil to the pan. Place pork chops in, then press firmly with The Chef’s Press. Sear 4–5 minutes, then flip and sear the other side another 4–5 minutes, adding butter, garlic, and rosemary to baste. Cook with the internal temperature reaches 145 degrees.
   

4. Make the Glaze
   Remove the butter from the sautepan, add the diced apple, and roast until golden brown. Add the maple syrup and cook until reduced and caramelized. Add the apple cider, cook, reducing by half over medium heat. Finish the sauce with he dijon mustard and butter. Using your spoon, whisk the sauce off the heat until the butter is emulsified.  Add the chopped parsley. Adjust the seasoning. 
   

5. Resting
   Let rest 5 minutes before slicing. Spoon the apples over the pork chop and glaze. Serve with roasted squash, bitter greens, or grilled bread.