Pork Chop recipe
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San Diego’s Top of the Market Executive Chef Ivan Flowers has an extensive culinary history.  He owned Fournos in Sedona, AZ, which was named a top 25 restaurant in Arizona. He was also Executive Chef at L’Auberge in Sedona & Different Pointe of View in Scottsdale. He has cooked alongside James Beard Award winners Alex Stratta & Bradford Thompson and developed his passion for food while helping his Father cook at The Rendezvous in New York.

Chef Ivan FlowersChef Flowers’ philosophy on cooking is, “Passion is everything. Delicious begins and ends with passion.”  One of Chef Ivan Flowers’ favorite fall dishes to make is, Pan Roasted Pork Chops with Apple Cider Glazed Cipollini Onions & Baby Arugula. As soon as there is even a slight nip in the air, Chef Flowers is preparing this as a special at the restaurant.

Chef Flowers told us that “Growing up in Brooklyn, NY I loved fall. Right after Labor Day it was like somebody flipped a switch. All of a sudden the mornings were crisp, you needed a jacket in the evening and, most importantly, you began eating all those wonderful fall dishes. For me, it would simply not be fall without pan seared pork chops. Living on the coast in California, I miss that sudden change to fall that I loved in New York, but when I make, and eat, this dish, I am instantly transported to a crisp autumn evening, cuddling inside & watching red and orange leaves fall from the trees. So, forget the pork chops and apple sauce when the leaves start to fall. Put on your flannel PJ’s and pan roast two and a half inch thick pork chops to medium rare (yes, it is perfectly safe!). Apple cider and butter turn the Cipollini onions into a seasonal treat. The peppery arugula paired with warm socks and a fireplace. And with that, you are set for fall…“.

Pork Chop recipePan Roasted Pork Chop Apple Cider Glazed Cipollini Onions and Baby Arugula

Serves Four

4 each center cut or end cut 8 ounce pork chop
1 cup Apple Cider
1/8 Cup Champagne Vinegar
1 Teaspoon Garlic Puree
2 Tablespoons Olive Oil
6 Cups Baby Arugula
1/2 pound Cipollini Onions
1 Tablespoon Unsalted European Style Butter


  • Heat saute pan to medium high heat with oil
  • Salt and pepper chops to taste and cook 4 minutes on one side, then 4 minutes on other side
  • Transfer to a sprayed baking sheet and place in a 450 degree oven for 7 to 8 minutes.
  • Let rest for 4 minutes
  • Place onions in the pan you just used for the chops
  • Saute onions with garlic puree over medium heat till caramelized
  • Deglaze with vinegar, apple cider and brown sugar and reduce till a slight syrup appears
  • Add in butter, take off heat then add arugula to slightly wilt
  • Salt and pepper to taste
  • After taking pork out of oven and res for 4 minutes
  • Place onions and arugula on plate along with chop
  • Enjoy

Top of the Market is located at 750 North Harbor Drive, in San Diego, California

Hours of Operation

Mon – Thu: 11:00 am – 2:45 pm, 4:00 pm – 10:00 pm
Fri – Sat: 11:00 am – 2:45 pm, 4:00 pm – 10:30 pm
Sun: 11:00 am – 2:45 pm, 4:00 pm – 10:00 pm

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena