Pork Chop and Apple Bake with Caraway Noodles
Elevate your weeknight dinner game with this comforting Pork Chop and Apple Bake with Caraway Noodles, a perfect fusion of savory and sweet flavors. Tender, golden-browned bone-in pork chops are baked atop a luscious medley of caramelized onions, tangy apple slices, apple cider, and a hint of thyme, creating a rich and aromatic sauce. As the perfect companion, al dente egg noodles are tossed with buttery caraway seeds, lending subtle warmth and a unique nutty flavor to the dish. Ready in just over an hour, this hearty, family-friendly recipe combines rustic comfort with gourmet flair. Serve it hot, garnished with fresh parsley for an added fresh touch, and enjoy a meal that celebrates fall flavors in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece medium yellow onion, thinly sliced
- 2 pieces apples (Granny Smith or Honeycrisp), cored and sliced
- 0.75 cup apple cider
- 0.5 cup chicken broth
- 1 tablespoon light brown sugar
- 1 teaspoon dried thyme
- 12 ounces egg noodles
- 1.5 teaspoons caraway seeds
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork chops for 2–3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and butter. Sauté the sliced onions for 4–5 minutes until they start to soften, then add the apple slices and cook for an additional 3 minutes.
Deglaze the skillet by adding apple cider and chicken broth. Stir in the brown sugar and thyme, scraping any brown bits from the bottom of the pan.
Transfer the onion and apple mixture to a baking dish, spreading it out evenly. Place the seared pork chops on top.
Cover the baking dish with foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Meanwhile, bring a pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and return to the pot.
Toss the cooked noodles with a tablespoon of butter and the caraway seeds. Stir well to coat.
Serve the baked pork chops and apple mixture over the caraway noodles. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 39% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 17.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 663 mg | 14% | |
*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.
