Pork Chops with Apples and Onions
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pork Chops with Apples and Onions
Description
Bone-free pork chops are seasoned and seared in olive oil to develop a browned crust and cooked through to a safe internal temperature. After resting, the same skillet is used to sauté thinly sliced apples and red onions with fresh sage and rosemary, bringing natural sweetness and herbal aroma.
A sauce is made by combining chicken broth, apple cider, Dijon mustard, cinnamon, and allspice which is simmered in the skillet and reduced before the pork chops are returned to the pan to be coated in the flavorful glaze. The final dish offers a mix of juicy pork, tender fruits, and a fragrant, spiced sauce.
This dish is suited for dinner and pairs well with simple sides like steamed vegetables, roasted potatoes, or a grain to soak up the sauce. The use of fresh herbs and warm spices adds complexity without overwhelming the pork.
Ingredients
- 4 (5 oz.) pork chops 3/4-inch thick, boneless
- 1/2 cup chicken broth low-sodium
- 1/2 cup apple cider
- 1 1/2 tsp Dijon mustard
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 medium apple thinly sliced, sweet crisp varieties such as honey crisp, gala, fuji, golden delicious etc
- 1 small red onion thinly sliced
- 1 1/2 tsp sage minced, fresh
- 1 1/2 tsp rosemary minced fresh
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
User Reviews
Overall Rating
4.6
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