Pork Chops and Apples
Juicy, golden-brown pork chops meet tender, caramelized apples and onions in this comforting and flavor-packed recipe for Pork Chops and Apples. Seasoned with warm cinnamon, a touch of brown sugar, and fresh thyme, this dish is a delightful harmony of savory and sweet, perfect for a cozy family dinner or a special weeknight treat. Cooked in one skillet and deglazed with chicken stock for a rich, irresistible sauce, this recipe captures the essence of autumn flavors while offering an easy, 30-minute preparation. Serve hot with the sweet apple-onion mixture spooned over the top for a meal that’s as beautiful as it is delicious. Perfect for fans of classic pork recipes with a seasonal twist!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 large yellow onion
- 2 cloves garlic cloves
- 3 large apples (e.g. Honeycrisp or Granny Smith)
- 0.5 teaspoons ground cinnamon
- 2 tablespoons brown sugar
- 1 cup chicken stock
- 4 sprigs fresh thyme
Instructions
Pat the pork chops dry with paper towels and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once the butter is melted, add the thinly sliced onion. Cook for 5 minutes, stirring occasionally, until the onions are softened and begin to caramelize.
Mince the garlic cloves and add them to the skillet. Stir and cook for another 30 seconds until fragrant.
Core and slice the apples into ½-inch wedges. Add the apples to the skillet along with the cinnamon, brown sugar, and a pinch of salt. Stir to coat the apples in the cinnamon-sugar mixture and cook for 5-6 minutes until the apples are slightly softened.
Deglaze the skillet by pouring in the chicken stock. Stir to scrape up any browned bits from the bottom of the pan, then add the fresh thyme sprigs.
Return the pork chops to the skillet, nestling them among the apples and onions. Cover the skillet and reduce the heat to medium-low. Simmer for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the thyme sprigs and discard them. Stir in the remaining tablespoon of butter for added richness. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the pork chops hot with the apples and onions spooned over the top. Enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 24.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 601 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.
