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At a glance: Lard-Seared Pork Chops with Apple and Cider Pan Sauce: serves 4, cooked in butter and lard, with no seed oils.
Thick bone-in pork chops seared hard in lard, then finished with apples, shallots and a reduced apple cider pan sauce mounted with cold butter. Lard gives pork a deep golden crust and a clean, savoury flavour. It's a 35-minute fall dinner from one cast iron skillet, with no seed oils at any stage.
Lard. It's pork fat, so it tastes right with pork, and commercial lard has a published smoke point of about 240 °C / 464 °F [1], well above a medium-high sear. Cook the chops to 145 °F in the centre and rest them 3 minutes, as USDA recommends for pork chops [2].
Why lard for pork chops
Before vegetable shortening and seed oils, lard was the everyday frying fat in American kitchens, and pork seared in pork fat is the most natural pairing there is. Lard stays stable at searing heat, browns the meat evenly and leaves a clean pan for the sauce. The apples cook in the same fat after the chops come out, picking up the browned bits. See what lard is and lard vs tallow if you're choosing between fats.
Serves 4 · Prep 10 min · Cook 25 min
Ingredients
- 4 bone-in pork chops, 1 to 1¼ inches thick
- 1½ tsp salt
- ½ tsp black pepper
- 2 tbsp lard
- 2 firm apples (Honeycrisp or Pink Lady), cored and cut into 8 wedges each
- 1 large shallot, thinly sliced
- 1 tsp fresh thyme leaves
- 1 cup fresh unfiltered apple cider
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard (check the label: mustard seed, vinegar and salt, no added oil)
- 2 tbsp cold butter, cubed
- Lodge Cast Iron Skillet, 12 in: Heavy cast iron stays hot when the meat goes in, so it browns instead of steaming.
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Check price on Amazon - Alpha Grillers Instant-Read Thermometer: Checking the thickest part is the reliable way to know it is cooked through. Check price on Amazon
Method
- Pat the chops dry and season both sides with salt and pepper. Rest 15 minutes at room temperature if you have time.
- Heat the lard in a large cast iron skillet over medium-high heat until shimmering. Sear the chops 4–5 minutes per side until deeply browned and an instant-read thermometer reads 145°F in the centre. Move to a plate, tent with foil and rest at least 3 minutes.
Our pick for step 2Fatworks Pasture Raised Leaf LardLeaf lard is neutral in flavour, so the apples and cider sauce stay in front, and it takes a hard sear.
Check price on AmazonAdd to cartAffiliate link. As an Amazon Associate we earn from qualifying purchases. - Lower the heat to medium. Add the apple wedges cut-side down and cook 2–3 minutes per side until golden. Add the shallot and thyme for the last minute.
- Pour in the cider and vinegar, scraping up the browned bits. Simmer 5–6 minutes until reduced by about half and slightly syrupy.
- Off the heat, whisk in the Dijon, then the cold butter one cube at a time until glossy.
- Return the chops and any resting juices to the pan. Spoon the sauce and apples over and serve.
Tip: Use fresh, unfiltered apple cider, not hard cider or apple juice. It reduces to a far richer sauce.
Substitutions
- Fat: beef tallow or ghee both sear well. Butter alone will burn at this heat, so keep it for the sauce.
- Chops: boneless or thinner chops cook faster. Start checking the temperature after 2–3 minutes per side.
- Apples: firm pears work the same way.
Storage and reheating
Refrigerate leftovers promptly in a covered container. Reheat gently in the skillet with a splash of cider or water until the chops reach 165°F, the USDA reheating temperature for leftovers [2].
Troubleshooting
- No crust: the chops were wet or the pan wasn't hot enough. Pat them very dry and wait until the lard shimmers.
- Thin sauce: keep reducing. It should coat a spoon before the butter goes in.
- Sauce split: the pan was too hot when the butter went in. Take it off the heat and whisk in a splash of cider.
Frequently asked questions
Why sear pork chops in lard instead of oil?
Lard is pork fat, so it complements the meat, and commercial lard has a published smoke point of about 240 °C / 464 °F, comfortably above a medium-high sear. It also keeps the dish free of seed oils.
What temperature should pork chops be cooked to?
USDA's safe minimum for pork chops is 145°F, measured with a food thermometer, followed by a rest of at least 3 minutes.
Can I use apple juice instead of apple cider?
Fresh, unfiltered apple cider gives a richer, less sweet sauce. Apple juice works but reduces to something sweeter and thinner. Don't use hard cider.
Can I make this with boneless pork chops?
Yes. Boneless chops cook faster, so start checking the temperature after 2–3 minutes per side.
Is Dijon mustard seed oil free?
Most Dijon is made from mustard seed, vinegar or wine, and salt, with no added oil, but check the label. Some mustard-based sauces and dressings do contain oil.
Sources
Part of: Seed-Oil-Free Recipes · Shop the pantry →
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