Every jackass loves a good pork chop. We don’t mean those thin, cardboard cuts that your dad would bring home three nights per week because they were “on sale” again. If you don’t yet have one, get your fucking ass a butcher, Pronto. Your gastrointestinal tract will thank you.
We love meshing flavors and this pan-seared pork chop with cooked apple and lemon-cilantro salsa is one helluvan example. B-T-Dubs, the KA original baste is the absolute shit on any cut of meat. Add some Dijon for an extra punch to the taste buds.
In a skillet or saucepan, melt butter over medium heat and sauté apples and onions until almost soft, about 4 - 5 minutes. Add lemon juice, brown sugar, and cinnamon and cook until brown sugar is dissolved - about 2 minutes. Remove from heat and add parsley and cilantro.
Preheat your oven to 400°F. In a small-ass bowl, mix melted butter, one tablespoon of olive oil, red wine vinegar, brown sugar, flour, garlic, onion powder, oregano, red pepper flakes, and black pepper to make a baste for the chops.
Add a tablespoon of olive oil to a skillet over medium-high heat. Brush the chops with the baste on one side. When the oil is hot, add the chops to the skillet basted side down and brush the top side with the baste. Flip the chops about every minute until both sides are golden brown. (For thicker cuts, sear on the edges as well.)
Throw them bitches into a baking dish and bake for 15 - 20 minutes, or until internal temperature is 145°F (time depends on thickness). We don't like food poisoning. Cook that shit right.
Get 'em outta the oven and let them rest for about 5 minutes. Top with Apple Salsa and serve.