Pork Chops with Apples
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Dry brined time (optional)
6 hrs
-
Total Time
40 mins
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Servings
4
-
Calories
903 kcal
-
Course
Main Course
-
Cuisine
American
Pork Chops with Apples
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These one-skillet bone-in pork chops with apples, sage, cinnamon, and maple syrup are full of Fall flavor and so easy to make!
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Ingredients
Brine the pork chops (optional)
- 4 bone-in center cut pork chops
- 2 tablespoons Diamond Crystal kosher salt see notes below
Remaining ingredients
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter cubed
- 1 large onion sliced
- 4 medium Granny Smith apples cored and sliced
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh sage chopped
- salt and pepper to taste
Instructions
Brine the pork chops
- Place the chops in a baking dish and sprinkle with the kosher salt on all sides. Cover and refrigerate for at least 6 hours but preferably overnight. Be sure to flip the chops at the halfway point.
Sear the chops and make the sauce
- Dry the pork chops very well with paper towels and season with black pepper to taste on both sides. Note: If forgoing the brine, season the chops with salt and pepper to taste.
- Heat a large pan to medium heat with the olive oil. Sear the chops on both sides until well browned (about 3-4 minutes per side) then place the chops on a plate lightly tented with foil.
- Add the butter to the pan along with the onions and cook for 5 minutes. Add the apples and cook for another 5-7 minutes or until both the onions and apples are softened.
- Add the flour and cook until no longer white, stirring frequently (about 1-2 minutes).
- Add the chicken stock while whisking to incorporate and turn the heat to high. Boil for 2 minutes or until the sauce begins to thicken.
- Turn the heat down to a simmer and mix in the balsamic vinegar, maple syrup, mustard, cinnamon, and sage. Taste the sauce and season with salt and pepper to taste.
- Add the chops to the pan and cook at a low simmer, partially covered, until they reach an internal temperature of 140f (about 5 minutes) then remove the pan from the heat and serve. Enjoy!
Notes
- Bone-in center-cut pork chops are recommended.
- Dry brining is optional but recommended for at least 6 hours but ideally overnight. Do not brine chops that are sold in a sodium solution.
Brine at a 1-1.25% ratio of salt to weight for a delicious but not overly salty pork chop. 4 pounds of pork chops weigh 1816 grams so it needs 18-23 grams of salt which equals roughly 3-3 1/2 teaspoons of table salt. When using kosher salt you will need to use more volume because a tablespoon of kosher salt weighs less than table salt. See below.
1 Tablespoon of Table salt = ~19 grams 1 Tablespoon Morton kosher salt = ~15 grams 1 Tablespoon Diamond Crystal kosher salt = ~10 grams
- 1 Tablespoon of Table salt = ~19 grams
- 1 Tablespoon Morton kosher salt = ~15 grams
- 1 Tablespoon Diamond Crystal kosher salt = ~10 grams
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or stovetop until warm.
Nutrition Information
Show Details
Calories
903kcal
(45%)
Carbohydrates
41.4g
(14%)
Protein
68.1g
(136%)
Fat
50.9g
(78%)
Saturated Fat
16.5g
(83%)
Cholesterol
214mg
(71%)
Sodium
1350mg
(56%)
Potassium
333mg
(10%)
Fiber
6.8g
(27%)
Sugar
27.5g
(55%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 903 kcal
% Daily Value*
| Calories | 903kcal | 45% |
| Carbohydrates | 41.4g | 14% |
| Protein | 68.1g | 136% |
| Fat | 50.9g | 78% |
| Saturated Fat | 16.5g | 83% |
| Cholesterol | 214mg | 71% |
| Sodium | 1350mg | 56% |
| Potassium | 333mg | 7% |
| Fiber | 6.8g | 27% |
| Sugar | 27.5g | 55% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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