Categories: Meals
Ingredients
- Kosher salt
- 4 boneless pork chops, trimmed
- 1/2 tsp paprika
- 2 tbsp. unsalted butter
- 2 Gala apples, sliced 1/2 inch thick
- 4 shallots, thickly sliced
- 1 tbsp. tomato paste
- 2 tbsp. apple cider vinegar
- 1 tbsp. honey
- 2 tsp chopped fresh thyme
- 20 frozen mini cheese-and-potato pierogi
- Chopped fresh chives, for topping
Directions
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Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tbsp. butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn’t get too dark, about 2 minutes per side. Remove the pork to a plate.
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Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8-10 minutes. Add a little more water, if needed.
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Meanwhile, add the pierogi to the pot of boiling water and cook as directed. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tbsp. butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.