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Kitchen Notebook

May 30, 2016

Pork Chops with Asparagus and Apples

90+ Minutes

Prep Time: 35 Minutes

Serves: 2


  • 2 Pork Chops
  • 2 Apples, roughly chopped
  • ¼ cup Scallions, roughly chopped
  • 1 bunch Asparagus
  • 1 bunch Parsley
  • 9 Tbsp. Olive Oil
  • 1/4 White Onion, charred and thinly sliced
  • 1 Shallot, minced
  • ¼  tsp. White Wine Vinegar
  • ½  tsp. Sugar
  • 1 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Capers
  • Salt and Pepper, to taste

Chop the apples and onion and sauté in a small sauce pot until onion is translucent and fragrant. Mix in white wine vinegar, sugar, 2 tablespoons olive oil, salt and pepper to taste and let simmer for 10-20 minutes or until apples have started to soften. 

In a medium bowl, mix the shallot and chopped parsley with the red wine vinegar. Set aside for 15 minutes, to macerate.  Add capers and scallion to the bowl. Slowly add 1 tablespoon of olive oil and salt and pepper, to taste. Set aside.

Remove pork chops from bag, rinse and salt and pepper to taste. Bring a skillet to medium heat (you can use the same one you used for the peaches), add 1 tablespoon olive oil and place the seasoned pork chops in the pan. Cook for about 4 minutes on one side; then flip and cook on other side for about 3 more minutes. Let rest while you cook the asparagus, about 5 minutes.

Heat a pan over a medium flame and add 2 tablespoons olive oil. Add asparagus and sauté until tender, about 2 to 3 minutes

To serve, top asparagus with parsley sauce and enjoy pork chops with the apple chutney, either on the side or on top!

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35 Min Apples Asparagus Chives Dinner Meat Parsley Pork Pork Chop Recipe Spring Summer

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