Pork Chops with Apples
Tender, juicy bone-in pork chops pair perfectly with caramelized onions and cinnamon-spiced apples in this comforting "Pork Chops with Apples" recipe. This one-pan dish brings together savory and sweet flavors, highlighted by a rich sauce made with chicken broth, apple cider vinegar, and fresh rosemary. Ready in just 40 minutes, it's an ideal weeknight dinner that feels gourmet yet is incredibly easy to prepare. The pork chops are seared for a golden-brown crust, then simmered to perfection alongside the apples and onions, soaking up all the warm, autumn-inspired flavors. Serve it with a side of mashed potatoes or roasted vegetables for a complete and satisfying meal everyone will love!
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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
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium apples, cored and sliced
- 0.5 teaspoons ground cinnamon
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 sprigs fresh rosemary
Instructions
Season both sides of the pork chops with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the pork chops in the skillet for 4-5 minutes per side, or until golden brown. Remove the pork chops from the skillet and set them aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 1 minute, until fragrant.
Add the sliced apples to the skillet and season with 0.5 teaspoon of salt and the ground cinnamon. Sauté the apples for 3-4 minutes, until slightly softened.
Pour in the chicken broth and apple cider vinegar, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Add the rosemary sprigs to the skillet and return the pork chops to the pan, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the rosemary sprigs and serve the pork chops with the apples and onions, spooning some of the sauce over the top.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 48.9 g | ||
| Protein | 199.0 g | 398% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3464 mg | 74% | |
*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.
