Fried Pork Chops with Apples
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
430 kcal
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Course
Main Course, Dinner
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Cuisine
American
Fried Pork Chops with Apples
Description
Fried Pork Chops with Apples features boneless loin chops seasoned with garlic powder, salt, and pepper, seared until golden. The pan sauce is made by cooking red onions and sliced tart apples in butter, then adding a mixture of apple cider, whole grain Dijon mustard, cinnamon, and thyme. The pork chops return to the skillet to simmer briefly in the sauce until cooked to medium doneness (145°F). This method melds the pork's savory qualities with the sweet and tangy apple cider sauce, providing a gentle warmth from cinnamon and freshness from thyme.
The texture balances the crispness of browned pork edges with the softness of cooked apples and onions. The sauce lightly coats the meat, enhancing its flavor without overwhelming it. The use of apple cider rather than vinegar keeps the sauce bright but not sharp, complementing the fruitiness of the apples themselves.
Serve these pork chops with a simple starch like mashed potatoes or roasted vegetables to absorb the flavorful sauce. The combination of meat and apples fits well in autumn menus or whenever a comforting yet slightly fruity dish is desired.
It is important to avoid overcooking the pork chops to maintain juiciness, checking doneness with a meat thermometer. Using apple cider instead of vinegar maintains the subtle sweetness in the dish. If using large skillets, be prepared to add extra cider as it may evaporate quickly. Peeling thicker-skinned apples prevents toughness in the cooked fruit.
Ingredients
- 4 loin chops about 1” thick, boneless
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ red onion sliced
- 2 large apple sliced, tart
- ⅔ cup apple cider or as needed, not apple cider vinegar
- 2 teaspoons Dijon mustard whole grain
- ⅛ teaspoon cinnamon
- 2 prigs thyme or ⅛ teaspoon dried thyme leaves, fresh
Instructions
- Season pork chops with garlic powder, salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
- Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
- Whisk apple cider, mustard, and cinnamon, and add to the skillet with thyme. Simmer 2-3 minutes.
- Add the pork chops, along with any juices on the plate, back into the skillet.
- Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 145°F with a meat thermometer.
Notes
- Ensure to use apple cider, not apple cider vinegar, for the sauce to maintain its intended flavor balance.
- Cook pork chops to an internal temperature of about 145°F for safe doneness while keeping them tender; they will continue cooking slightly after removal from heat.
- If using a large skillet, add more apple cider as needed since it can evaporate quickly during simmering.
- Peel thicker-skinned apples to avoid tough skin texture; thinner-skinned apples can be left unpeeled or peeled according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430 | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 124mg | 41% |
| Sodium | 165mg | 7% |
| Potassium | 764mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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