Pork Chops with Apples
Made with simple ingredients, this recipe for pork chops with apples and onions delivers tender, flavorful pork chops with a sweet and savory pan sauce that will make you swoon!
Servings: 4
Ingredients
- 4 boneless pork loin chops 1-inch thick
- kosher salt to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter or additional olive oil
- 1 large yellow onion thinly sliced
- 2 medium sweet apple cored and thinly sliced (like Gala, Honeycrisp, or Fuji)
- 1 cup apple cider not apple cider vinegar!
- 2 tablespoons Dijon mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme leaves
- ½ teaspoon black pepper
Instructions
- Remove the pork chops from the refrigerator and place on a platter or cutting board. Lightly sprinkle both sides of the pork chops with kosher salt. Let them sit at room temperature for at least 10 minutes or up to 30 minutes. Once the time has passed, pat the pork chops dry with a paper towel to remove the excess salt and moisture that formed on top of the pork.
- Heat 1 tablespoon extra virgin olive oil in a deep large heavy skillet over medium-high heat for about 1 minute, or until a drop of water sizzles when added. Place the pork chops in the pan in an even layer and let cook, undisturbed until golden brown, 3-4 minutes. Flip and continue to cook for 2-3 minutes, or until the opposite side is golden brown as well. Remove the pork chops from the pan, place on a plate, and set to the side.
- Add 1 tablespoon unsalted butter and the sliced onions to the skillet. Cook 2-3 minutes or until onions begin to soften, stirring often. Add the sliced apples and continue to cook until they begin to soften, about 5 minutes.
- Add 1 cup apple cider, 2 tablespoons Dijon mustard, 2 teaspoons onion powder, 1 teaspoon garlic powder1 teaspoon dried thyme leaves, ½ teaspoon black pepper, and a pinch of salt. Turn the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to medium.
- Return the pork chops to the pan, along with any juices that may have collected on the plate. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
- Simmer the chops in the apple and onion mixture for about 4-6 minutes, turning the pork chops after 3 minutes, or until the pork chops reach an internal temperature of 145℉ (64℃). Note: Bone-in pork chops will need closer 0-12 minutes to reach 145℉.
- Remove the pork from the heat and let rest for 5 minutes prior to serving.
Video
Notes
Dairy-Free: Replace the butter with additional extra virgin olive-oil or your favorite non-dairy butter.
Apple Cider: Feel free to use apple juice in place of apple cider with no other modifications needed. You can also opt to use chicken broth, but will want to add 1 tablespoon of brown sugar or maple syrup to replicate the sweet flavor the apple cider lends to this dish.
Use Bone-In Pork Chops: Using bone-in pork chops will require a longer time to simmer, so you may need more than 1 cup of apple cider for the pan sauce, as the cooking liquid will evaporate as the pork simmers.
Apples: Use a firm, sweet apple, like Honeycrisp, Fuji, or Gala. If you love tart dishes, swap the sweet apple for a granny smith apple.
Storage: Allow the pork and apples to cool slightly, transfer to an airtight container, and refrigerate for up to 3 days. To reheat, place the pork chops and pan sauce into a heat-safe dish and cover with a damp paper towel. Heat in 30-second intervals until just warmed through.
Nutrition
Calories: 335kcal | Carbohydrates: 25g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 155mg | Potassium: 749mg | Fiber: 4g | Sugar: 17g | Vitamin A: 161IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg
