A delightful combination of tender pork chops with a flavorful herb crust, paired with a warm spiced apple compote.
Peel, core, and chop the apples into small pieces.
Uniformly sized apple pieces ensure even cooking.
Combine the apples, cinnamon, ground clove, honey, and juice of the lemon in a medium pot.
Stir the mixture well to evenly coat the apples with the spices.
Cook the apple mixture over medium-low heat, covered, stirring occasionally, until the apples are tender, about 30 minutes.
Check the apples occasionally to prevent sticking or burning.
Mash the cooked apples to your desired consistency using a potato masher.
For a smoother texture, use an immersion blender.
Preheat the oven to 300°F (150°C).
Ensure the oven is fully preheated before placing the skillet inside.
Mix the breadcrumbs, oregano, sage, and pepper in a shallow bowl.
Mix thoroughly to evenly distribute the herbs and spices.
Coat each pork chop with Dijon mustard, then press into the breadcrumb mixture to coat both sides.
Press firmly to ensure the breadcrumbs adhere well to the pork chops.
Heat olive oil in a large skillet over medium-high heat and sear the pork chops for 4-5 minutes on each side.
Ensure a golden crust forms on each side for added flavor.
Transfer the skillet to the preheated oven and bake for 20 minutes to finish cooking.
Use an oven-safe skillet to avoid transferring the pork chops to another dish.
Serve the pork chops with a generous spoonful of apple compote on top.
Garnish with fresh herbs for a touch of color and flavor.
