Pork Chops with Apples

A clay baker turns pork chops into something special. The sealed, moist environment steams the meat until fork-tender while the soy sauce, honey, and garlic glaze caramelizes on the bottom. Adding cinnamon-dusted apple slices for the final 15 minutes gives them just enough time to soften without turning to applesauce.

The jar-shake method for the glaze is as low-effort as cooking gets. Oil, soy sauce, honey, and crushed garlic in a jar, shake it up, pour it in. No whisking, no saucepan, no cleanup.

Be careful when you open the clay baker to add the apples. The burst of steam is intense and can burn your hands and face. Open the lid away from you and work quickly.

The clay baker traps moisture that would normally evaporate in a regular roasting pan. This means the chops braise in their own juices, staying moist even if you use lean, bone-in cuts.

Pro Tips

• Soak the clay baker in water for 15 minutes before use if your model requires it; check the manufacturer’s instructions
• Use a firm apple like Granny Smith or Honeycrisp that holds its shape during baking
• Spoon the pan juices over the chops when plating; that glaze is too good to leave behind

Variations

• No clay baker? Use a Dutch oven with a tight-fitting lid for similar results
• Add sliced onions to the bottom of the baker with the chops for extra sweetness
• Replace honey with maple syrup for an autumn-forward glaze