Coriander Pork Chops with Sauteed Apples and Caramelized Onions
Elevate your dinner table with these Coriander Pork Chops with Sautéed Apples and Caramelized Onions—a dish that perfectly balances savory, sweet, and tangy flavors. Juicy bone-in pork chops are seasoned with earthy ground coriander, pan-seared to golden perfection, and nestled into a luscious medley of tender caramelized onions and honey-kissed apple slices. A touch of apple cider vinegar and chicken stock ties it all together with a glossy pan sauce that’s irresistibly rich. This 50-minute recipe is a feast for the senses, ideal for cozy family dinners or impressing guests with minimal effort. Pair it with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 teaspoons ground coriander
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions
- 2 large apples (such as Honeycrisp or Granny Smith)
- 1 tablespoon brown sugar
- 4 sprigs fresh thyme
- 2 tablespoons apple cider vinegar
- 0.5 cup chicken stock
Instructions
Season both sides of the pork chops with ground coriander, 1 teaspoon of salt, and 1 teaspoon of black pepper. Set aside to let the flavors meld while you prepare the other ingredients.
Thinly slice the yellow onions and core and slice the apples into 1/4-inch thick wedges. Keep them separate as they’ll be cooked at different times.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork chops for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove pork chops from the skillet and place them on a plate to rest. Loosely cover with foil.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the sliced onions along with 1/2 teaspoon of salt. Cook, stirring occasionally, for approximately 15 minutes, until the onions are deeply caramelized and golden brown.
Add the brown sugar and fresh thyme to the caramelized onions, stirring to combine. Cook for another 1-2 minutes until the sugar dissolves and starts to glaze the onions. Carefully remove the thyme sprigs and discard.
Push the onions to one side of the pan and add the remaining 1 tablespoon of olive oil to the empty side. Add the sliced apples to the skillet and sauté for 6-8 minutes until tender and slightly browned.
Deglaze the pan by adding the apple cider vinegar and chicken stock, scraping up any browned bits from the bottom of the pan. Let the liquid reduce for about 2-3 minutes until slightly thickened.
Return the seared pork chops to the skillet, nestling them among the apples and onions. Spoon some of the pan sauce over the meat, then let everything simmer together for 3-4 minutes to meld the flavors.
Remove from heat and serve the pork chops topped with the sautéed apples and caramelized onions. Drizzle any remaining sauce from the pan over the top and enjoy!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 18.6 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
