Pork Chops With Apples
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Pork Chops With Apples
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Skillet pork chops with apples and onions features juicy seared pork chops finished in the oven in a sweet, savory sauce! Easy and delicious!
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Ingredients
- 4 bone-in pork chops at least 3/4-inch thick
- Brine if using see notes*
- 2 tablespoons canola oil
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt* divided
- ½ teaspoon black pepper divided
- 2 tablespoons unsalted butter
- 2 medium apples thinly sliced (I leave the peels on); use any apples you like
- 1 medium yellow onion thinly sliced
- 2 teaspoons Dijon mustard
- 1 cup low sodium chicken broth
- 1 tablespoon chopped fresh sage plus additional for serving
Instructions
- If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
- Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
- In a wide, shallow bowl (a pie dish works well), stir together the flour, 1/2 teaspoon salt (reduce to ¼ teaspoon salt if brining), and 1/4 teaspoon pepper.
- In a wide skillet with high sides, heat the oil over medium-high heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess.
- Once the oil is hot and shimmering, carefully lower the dredged chops into the pan (do this away from yourself so you do not get splattered). Cook briefly on each side until browned, about 2 to 3 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate. Check their internal temperature to so you have an idea of how much they’ve cooked (if they are already 135°F, they are done and will come to temperature as they rest; thin pork chops are FAST).
- Reduce the heat to medium low. Add the butter and let melt. Add the apples, onion, remaining 1/2 teaspoon salt (reduce to teaspoon salt if you brined the chops), and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are softened, about 5 minutes. Stir in the Dijon mustard.
- Slowly the broth, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to reduces somewhat, about 3 minutes.
- Stir in the sage. Return the pork to the pot, nestling them down into the apple/onion mixture. If your pork already reached temperature, serve immediately (you don’t need to further cook or rest the pork). Otherwise, continue simmering until the pork is tender and reaches 135° F on an instant read thermometer, about 2 to 5 minutes more (pork is considered safe to eat at 145° F, but its temperature will continue to rise as it rests—the length of time you need will depend upon the thickness of the chops).
- Remove from the heat and let rest a few minutes. Taste and seasoning with more salt/pepper to taste. Sprinkle with a little more fresh sage. Serve pork warm, with the apples, onions, and pan juices spooned over the top.
Notes
- TO STORE: Refrigerate leftover pork chops with apples in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm the pork in a 350 degrees F oven, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating according to the instructions above.
- *BRINE: If time allows, for the juiciest possible pork chops, I STRONGLY advise brining: in a large pot, whisk together 4 cups cool water and 3 tablespoons kosher salt. Add the pork and submerge for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry (no need to rinse). Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.
- TO STORE: Refrigerate leftover pork chops with apples in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm the pork in a 350 degrees F oven, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
Show Details
Serving
1 (of 4)
Calories
501kcal
(25%)
Carbohydrates
22g
(7%)
Protein
38g
(76%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
0.4g
Cholesterol
132mg
(44%)
Potassium
793mg
(23%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
238IU
(5%)
Vitamin C
6mg
(7%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1 (of 4) | |
| Calories | 501kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 132mg | 44% |
| Potassium | 793mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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