Pork Chops with Apples and Onions

Name: Pork Chops with Apples and Onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 4 (5 oz.) 3/4-inch thick boneless pork chops; 1/2 cup low-sodium chicken broth*; 1/2 cup apple cider; 1 1/2 tsp Dijon mustard; 1/2 tsp ground cinnamon; 1/8 tsp ground allspice; Salt and freshly ground black pepper; 1 Tbsp olive oil; 2 Tbsp butter; 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.); 1 small red onion; 1 1/2 tsp minced fresh sage; 1 1/2 tsp minced fresh rosemary

User Reviews

4.6

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Course
Main Course
Cuisine
American

Pork Chops with Apples and Onions

Iris Warren

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Perfectly pan seared pork chops topped with a cider-cinnamon pan sauce and served with those tender, butter sautéed apples and onions. A perfect fall dish!

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Ingredients

Servings

4 (5 oz.) 3/4-inch thick boneless pork chops
1/2 cup low-sodium chicken broth*
1/2 cup apple cider
1 1/2 tsp Dijon mustard
1/2 tsp ground cinnamon
1/8 tsp ground allspice
Salt and freshly ground black pepper
1 Tbsp olive oil
2 Tbsp butter
2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), thinly sliced
1 small red onion, thinly sliced
1 1/2 tsp minced fresh sage
1 1/2 tsp minced fresh rosemary

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Instructions

Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.
In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).
Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer.
Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat.
Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.
Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.
*For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently.
Recipe source: inspired by Cooking Light