As a reminder, EatGPT is an ongoing series where I ask ChatGPT for a timely recipe, I make it, rate it, and then try to improve it.
Here’s my prompt for the next recipe!
Let’s do an new EatGPT for September. What’s your recipe?!
ChatGPT said:
Let’s kick off September’s EatGPT with something that bridges late summer and early fall—comforting but still light, fast, and flavorful.
The recipe it came up with was a simple pan-seared pork chop that has an apple and shallot with a very light sauce. Let’s check it out and see if I can make it better!
ChatGPT Version:
I must say that this was the best EatGPT version of a recipe that I’ve gotten from ChatGPT. It was simple to make, had basic ingredients, and mostly clear instructions. The flavors were good and not too one-dimensional.
Here’s the FULL recipe it gave me to try:
Pork Chops with Apple-Dijon Pan Sauce
(Sweet, tangy, and totally seasonal. Ready in under 30 minutes.)
Ingredients (serves 4):
4 boneless pork chops
1 apple (like Honeycrisp or Gala), thinly sliced
1 small shallot or 1/4 red onion, finely diced
2 tsp Dijon mustard
1/2 cup chicken broth
1 tbsp apple cider vinegar or white wine vinegar
1 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
Optional: a few fresh thyme leaves or a sprinkle of parsley
Instructions:
Sear the pork: Pat pork chops dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chops for 3–4 minutes per side, until golden and cooked through. Remove and tent with foil.
Make the sauce: In the same skillet, reduce heat to medium. Add a bit of butter, then sauté the shallot and apple slices for 2–3 minutes until softened.
Deglaze: Add vinegar to the pan and scrape up the brown bits. Stir in the broth and Dijon, then simmer for 3–4 minutes until slightly thickened.
Finish: Return pork chops to the pan for a minute to rewarm and soak in flavor. Spoon sauce and apples over top.
Serve: Pair with mashed potatoes, rice, or a green salad.
Like I said, I thought this version was very good and the best recipe ChatGPT has made for me in this series.
My only notes on the recipe was that the apple mixture wasn’t enough of a topping and I wanted some other veggies in it. So I only added to this recipe to improve it and didn’t really change or subtract anything!
Here’s my version!
Crunch Time Version: Pork Chops with Apple-Dijon Pan Sauce
(My additions bolded. Still ready in under 30 minutes.)
Ingredients (serves 4):
4 boneless pork chops
1 apple (like Honeycrisp or Gala), thinly sliced
2 small shallots, finely sliced
2 cups shredded green cabbage
4 dates, sliced thin
1 tablespoon Dijon mustard
1/2 cup chicken broth
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
Instructions:
Sear the pork: Pat pork chops dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chops for 3–4 minutes per side, until golden and cooked through. Remove and tent with foil.
Make the sauce: In the same skillet, reduce heat to medium. Add a bit of butter, then sauté the shallot and apple slices for 2–3 minutes until softened. Add cabbage and dates.
Deglaze: Add vinegar to the pan and scrape up the brown bits. Stir in the broth and Dijon, then simmer for 3–4 minutes until slightly thickened. If very dry, add more chicken stock or water by the 1/4 cup.
Finish: Return pork chops to the pan for a minute to rewarm and soak in flavor. Spoon sauce and apples over top.
Serve: Pair with mashed potatoes, rice, or a green salad.
I served this over quinoa, but any grain will do!
Both versions were good, but I really liked the cabbage and date addition I made. Just two extra ingredients, but made the dish feel a little more complete.
This is a fun fall recipe no matter what version you make though and really quite easy.
Leave a comment if you try it out!