As a chef clients will often ask me to recommend menus when I am working with them for dinner parties. Usually steak or seafood is requested but I would sometimes get a client who wanted pork for their main entree. My ears would perk up as this side is one of my favorite to make.
I would quickly tell them about my double cut salt and herb crusted bone in pork chop with Crispy Brussels Sprouts and Sweet Potatoes. If they liked where I was going, I would tell them about these Honey Roasted Apples. An adaptation of a Michael Chiarello recipe, these are crispy while soft, sweet while salty and they are an absolute amazing side to a pork dish [I’ve also made them with chicken and with stuffed pastas].
They are deceivingly easy and taste like you know some kind of kitchen wizardry that elevates honey and apples to a whole other level. The secret? Some butter, a good hot cast iron skillet and the play between kosher salt and honey. Make this side dish, you won’t be sorry.
Pre-heat oven to 425.
Remove the core and cut into 1 inch chunks, toss with lemon juice. 
Heat a cast iron skillet on medium high heat with the butter in it. 
When the butter begins to brown add the apples and kosher salt. 
Sautee for 5 to 7 minutes until the edges start turning a rich brown color. 
Add the honey and put in oven for about 8-10 minutes. 
The apples should be tender but not mushy and richly caramelized. 
Carefully serve with spatula, taking care not to smash them.
Ingredients
- 2 Granny Smith apples
- 2 Braeburn or similar apples
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 1/3 cup honey
- 1/2 teaspoon kosher salt
Instructions
- Pre-heat oven to 425.
- Remove the core of the apples and cut into 1 inch chunks, toss with lemon juice.
- Heat a cast iron skillet on medium high heat with the butter in it.
- When the butter begins to brown add the apples and kosher salt.
- Sautee for 5 to 7 minutes until the edges start turning a rich brown color.
- Add the honey and put in oven for about 8-10 minutes.
- The apples should be tender but not mushy and richly caramelized.
- Carefully serve with spatula, taking care not to smash them.
Notes
Nutrition
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Can this be used for a dessert? Over a pavlova?
If you try it please let us know how it turned out! Enjoy!
Can these be made with a butter alterative? I have been dairy free while nursing my son but would love to try these.
I haven’t tested with a non-dairy alternative, I don’t see why not but the taste may change a bit.