Pan-Seared Pork Chops Over Smashed Potatoes with Quick Dijon & Apple Pan Sauce
Golden, caramelized pork chops nestled over creamy smashed potatoes and finished with a silky Dijon and apple pan sauce—this dish feels rustic yet refined. The pork is deeply savory, the potatoes rich and comforting, and the sauce brings brightness from shallots, tart Granny Smith apple, a touch of apricot jam, and sparkling wine.
Built in the same skillet used to sear the pork, the sauce captures all the flavorful browned bits from the pan, creating depth with minimal effort. The result is juicy, tender chops and a glossy, balanced sauce worthy of any dinner table.
Equipment
- large pot
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Vegetable peeler
- Large skillet
- Tongs
- Wooden spoon or spatula
- Instant-read thermometer (optional)
- Colander
- Hand mixer or potato masher
- Serving spoon
Ingredients
Easy Smashed Potatoes
- 3 pounds potatoes peeled and diced
- 1 teaspoon kosher salt
- 1 cup 2 sticks unsalted butter
- Salt and freshly ground black pepper to taste
Pork Chops & Sauce
- 4 thick center-cut pork chops about 1½ inches thick
- Salt and freshly ground black pepper to taste
- 1 teaspoon olive oil
- 2 shallots minced
- 2 heaping tablespoons apricot jam
- 1 heaping tablespoon Dijon mustard
- 1 Granny Smith apple peeled and diced small
- 1 cup brut sparkling wine or chicken stock
- 2 –3 tablespoons cold butter cubed
- Scallions or tender fresh herbs for garnish
Instructions
- Place the diced potatoes in a large pot. Add enough water to mostly submerge the potatoes. Bring to a gentle simmer over medium heat, stirring occasionally. Adjust heat as needed—do not let it boil aggressively. Simmer for 20–30 minutes, or until fork tender.
- While the potatoes cook, season the room-temperature pork chops generously on both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add the olive oil.
- Sear the pork chops until deeply caramelized on both sides. Cook to 145°F for medium (recommended), or 150–155°F for medium-well. This takes about 7–9 minutes depending on thickness.
- Remove the pork chops from the pan and set aside to rest.
- In the same skillet, add the shallots, apricot jam, Dijon mustard, and diced apple. Stir, scraping up the browned bits from the bottom of the pan.
- Sauté for 2–3 minutes, then pour in the sparkling wine or chicken stock. Reduce by about one-quarter, until slightly thickened and syrupy.
- Remove the pan from the heat. Add the cold butter and swirl or stir until melted and glossy. Season the sauce with salt and pepper to taste.
- Drain the water from the potatoes. Add the butter and mash using a hand mixer or potato masher until smooth but still slightly rustic. Season with salt and pepper to taste.
- To serve, spoon smashed potatoes onto each plate. Top with a pork chop and generously spoon over the sauce. Garnish with scallions or tender fresh herbs.