Pork Chops with Apple Onion Rosemary Pan Sauce & Buttered Carrots

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Score: 8/10

A well-written, weeknight-friendly recipe with great flavors, though the pan sauce technique needs a slight adjustment to achieve the right consistency.

Strengths

• Classic, appealing flavor combinations (pork, apple, rosemary).
• Efficient use of cookware, such as reusing the carrot pot for the kale.
• Correct pork cooking temperature (145°F) and inclusion of resting time.
• Good use of acid (lemon juice) to balance the vegetables.

Issues

• medium / cookability: Adding 1 cup of chicken broth and simmering for 4 to 5 minutes on medium heat will not sufficiently reduce the liquid to create a 'true pan sauce.' It will likely be too thin and brothy.
• low / ingredient_usage: Thinly slicing the apple may cause it to turn into mush after 2 minutes of sautéing and 4 to 5 minutes of simmering. Thicker slices or small wedges would hold up better.

Suggested fixes

• Reduce the chicken broth to 1/2 cup, or increase the heat to medium-high and the reduction time to 8-10 minutes.
• Instruct the cook to cut the apples into 1/4-inch slices or wedges rather than thinly slicing them.
• Consider lightly dredging the pork chops in a dusting of flour before searing; the residual flour in the pan will help thicken the sauce.