Apple Pork Chops
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Apple Pork Chops
Description
In this recipe, pork chops, ideally center-cut and bone-in for flavor and moisture, are seasoned with salt, pepper, and Italian seasoning. They are seared in olive oil until browned, which creates a crisp crust and locks in juices. The accompanying sauce is prepared separately by mixing chicken broth and cornstarch with a combination of honey, balsamic vinegar, brown sugar, dried herbs, and warming spices like cinnamon, nutmeg, and sage. Wine is added as well to enhance depth.
Fresh apples, minced garlic, and butter contribute sweetness and richness, balancing the savory pork and spiced sauce. The sauce is gently cooked to thicken and coat the pork chops, creating a flavorful glaze that complements the tender meat.
This dish works well as a main course served with sides such as roasted vegetables, mashed potatoes, or a simple green salad. The interplay of sweet apples and the spice-infused sauce adds complexity that contrasts nicely with the juicy pork chops.
For best results, dry brine the pork chops for 35-45 minutes before cooking to enhance flavor penetration and juiciness. Leftover pork chops can be refrigerated for up to three days or frozen for up to three months. When reheating from frozen, thaw overnight in the refrigerator and bake covered at 350°F for about 20 minutes to maintain moisture and texture.
Ingredients
- 4 pork chops see notes
- salt
- black pepper
- 1 teaspoon Italian seasoning
- 1-2 tablespoons olive oil
- ½ cup white wine dry
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 apple See notes
Sauce
- 2 cups chicken broth
- 3 tablespoons cornstarch
- ½ chicken bouillon cube
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon parsley
- ¼ teaspoon ground sage
- ¼ teaspoon cinnamon
- 1 pinch nutmeg no more than a small pinch
Instructions
Prep Work
- Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. If you’re short on time: Season the pork chops just before searing.
- Combine the chicken broth with the cornstarch and mix until well combined. Make sure the broth is not warm/hot so that you don’t activate the cornstarch. Mix in the remaining sauce ingredients and store in a cool place until ready to use.
Sear the Pork
- Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear 2 at a time for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer, and smaller/leaner cuts can be seared more quickly. Set aside and let rest.
Make the Sauce
- Turn the heat off and add the wine. Set heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, the brown bits add more flavor to the sauce.
- Add the butter and garlic. Simmer until the liquid is reduced by half, about 4 minutes.
- Add the chicken broth mixture (from step 2 of prep work) and bring it to a boil to activate the cornstarch. It will thicken rather quickly once a boil is reached. Once desired thickness is obtained, reduce to a simmer.
Finish the Dish
- Peel the apple and cut it into 1/4-inch slices.
- Add the pork chops to the sauce along with any juices from the plate). Add the apples and spoon the sauce on top. Note: The apples will soften better if they're submerged in the sauce.
- Cover and simmer gently for 5-8 minutes, or until the apples have softened and the pork is nearly 145° F.
- Remove from heat and let the pork chops rest for 3-5 minutes, the internal temperature will increase a few more degrees and the juices will absorb. Serve with sausage stuffing! (See blog post for other great serving options!)
Notes
- Use center-cut, bone-in pork chops about 1 to 1.5 inches thick for best texture and flavor.
- Dry brine pork chops for 35-45 minutes prior to cooking to enhance seasoning and juiciness.
- Apples like Fuji, Gala, Honeycrisp, or Granny Smith pair well with pork in this recipe.
- Dry white wines such as Chardonnay or Sauvignon Blanc are recommended for the sauce; chicken broth may be substituted if preferred.
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
- When reheating from frozen, thaw overnight then bake covered at 350°F for 20 minutes to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 107mg | 36% |
| Sodium | 669mg | 28% |
| Potassium | 622mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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