After being browned in butter, these apple pork chops are simmered in the tastiest cider sauce with fresh apples and sage. The perfect fall meal that is easy to prepare and is always a hit!
We consume a lot of chicken, but occasionally I buy some pork chops to vary our diet. Despite only having 6 ingredients, these apple pork chops are incredibly flavorful. Pork chops and apples are a classic flavor combination, and the addition of apple cider here really makes this dish special. This recipe is ideal for a busy weeknight but elegant enough to serve to guests, and the flavors just scream fall.
Here is 4 recipe(s):
Cinnamon-Apple Pork Chops
Years ago, I discovered this recipe for pork chops and apples online, and it quickly became a favorite. The one-pan cleanup is a bonus, and the ingredients are simple to keep on hand. —Christina Price, Pittsburgh, Pennsylvania.
Yield: 4 servings.
Nutritional Information: 316 calories, 12g of fat (4g saturated), 62mg of cholesterol, 232mg of sodium, 31g of carbohydrate (25g sugars), 4g of fiber, and 22g of protein. Diabetic Exchanges: 3 lean meat.
- 2 tablespoons reduced-fat butter, divided
- 4 boneless pork loin chops (4 ounces each)
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 medium tart apples, thinly sliced
- 2 tablespoons chopped pecans
1 tablespoon of butter should be heated to medium heat in a large skillet. Cook the pork chops for 4-5 minutes on each side, or until an instant-read thermometer registers 145°. Meanwhile, combine salt, nutmeg, cinnamon, and brown sugar in a small bowl. , Remove chops; keep warm. Cook and stir the mixture of apples, pecans, brown sugar, and the final 1 tablespoon of butter until the apples are soft. Serve with chops.
One Pan Pork Chops with Apples and Onions
This dish of pork chops with apples and onions is a deliciously flavorful and light meal that is ideal for autumn. Plus, it’s all made in ONE pan!.
Serving Size: 1 serving
Nutrition Facts: calories 382 kcal, Carbohydrate 16. 2 g, Protein 32. 5 g, Fat 9. 8 g, Cholesterol 17. 1 mg, Sodium 359 mg, Sugar 10. 3 g, servingSize 1 serving.
- 2 Tbsp olive oil (divided)
- Pork chops that weigh 3 to 4 ounces and have their bones in.
- Kosher salt and black pepper (to taste)
- 3/4 cup low sodium chicken stock
- 1 tsp Dijon mustard (or whole-grain Dijon)
- 1 Tbsp fresh sage (chopped)
- 1 1/2 tsp fresh rosemary (chopped)
- 1/2 tsp fresh thyme (chopped)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 medium apples (thinly sliced (I used Gala))
- 1 small red onion (thinly sliced)
- Pork chops should be seasoned with black pepper and kosher salt on both sides. Large, heavy-bottomed pan (or skillet) with 1 tablespoon olive oil added should be heated over MED-HIGH heat. Pork chops should be added to the pan with at least an inch between each chop for even cooking and browning. Pork chops should be seared for 3-5 minutes per side, or until nearly done. Chops will continue cooking in the sauce later.
- Remove pork chops to a plate.
- Chicken stock and mustard should be whipped together in a small mixing bowl before using.
- Add apples and onions to the pan after adding the final tablespoon of oil. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in the stock mixture while gently scraping any brown bits from the pan’s bottom (those are packed with flavor).
- Return the pork chops to the pan and position them between the apples.
- Cook the pork chops for 2-3 minutes, or until they are done and the liquid has reduced by half.
Apple Pork Chops
The best pork I’ve ever had, these apple pork chops are the ideal fall meal for a busy weeknight and only require 6 ingredients.
Serving Size: 1 serving
Nutritional information per serving: 270 kcal, 4 g of carbohydrate, 24 g of protein, 16 g of fat, 8 g of saturated fat, 98 mg of cholesterol, 173 mg of sodium, and 3 g of sugar.
- 3 tablespoons butter (divided use)
- 4 bone in pork chops (approximately 5-6 ounces each)
- 1/2 cup + 2 tablespoons apple cider (divided use)
- 1 tablespoon Dijon mustard
- 1 teaspoons chopped fresh sage
- 3 apples cored and thinly sliced
- salt and pepper to taste.
- Preheat the oven to 400 degrees.
- Melt one and a half tablespoons of butter in a sizable skillet over medium heat. Pork should be liberally salted and peppered before cooking for six minutes on each side to achieve a deep golden brown color.
- The pan should contain 1/2 cup of cider. Bake for 10 to 15 minutes. Your desired level of doneness and the thickness of your chops will determine the bake time. For medium-rare, which is how I like my pork, bake it for 10 minutes; for well-done, bake it for 15 minutes.
- Cook the apples in the remaining butter over medium-high heat in a different skillet for five minutes while the pork is baking. Turn up the heat to high, add the final 2 tablespoons of apple cider, and continue cooking for an additional 1-2 minutes. Season the apples with salt to taste.
- Transfer the pork to a plate after the pan has finished baking. Add salt and pepper to taste after whisking the mustard and sage into the cider drippings. Put the apples and pork on a plate, then drizzle the sauce on top. Serve.
Pork Chops with Apples and Onions
You’ll enjoy how easy it is to prepare this one-pot dinner, which is sure to be a hit with your family. After browning your choice of braising liquid (apple cider, beer, wine, or water), add onions and apples to the pan with your browned pork chops. Just 15 minutes more of simmering and this warm fall meal will be ready.
- 6 bone-in, 3/4-inch-thick pork chops (shoulder or loin).
- Coarse salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 large white onion, sliced
- 2 to 3 apples, cored and sliced (about 3 cups)
- 1 cup beer, white wine, cider, or chicken broth
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. If you have a smaller cast-iron skillet, you’ll need to cook in batches. Once the skillet is hot, swirl in the olive oil. To ensure a good golden sear forms, place the pork chops in and leave them alone for a few minutes. For a total of about 10 minutes, flip the food and thoroughly brown the other side. Transfer the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. About 8 minutes of sauteing is required to lightly caramelize the onion slices and soften the apples. Stir in the beer or other liquid. Return chops to the pan.
- Depending on the size of the chops, cook for an additional 15 minutes, turning the chops halfway through, and covering with the apple mixture. Transfer the chops back to the warm plate if the apple mixture requires a little thickening. Simmer the mixture on high for a few minutes to reduce the liquid. Serve the chops with a generous spoonful of the apple-onion mixture on top of the rice or mashed potatoes.
Pork Chops with Apple and Cinnamon in 30 Minutes
What are the best apples to cook with pork?
Choosing Apples for Pork Braeburn, Gala, Granny Smith, Golden Delicious, Honeycrisp, and Pink Lady apples are some of the best in general for baking and cooking. Golden Delicious and Honeycrisp are particularly good with pork.
Is it better to bake or pan fry pork chops?
Pork chops are a tender meat that cooks quickly, but because of this, it’s very easy to overcook them when using the stovetop to oven method. Because of this, I prefer to begin the chops on the stovetop so they can get a good sear before moving them to the oven to finish cooking.
What is the best way to cook pork chops so they are not dry?
High-heat frying turns them golden brown, and baking the pork chops at a moderately high temperature (400 degrees F) prevents them from drying out. Pork chops can be cooked in the oven using this “sear-roasting” technique: fry the chops until golden brown on one side, flip, and cook in the oven.
Why do people put apples in pork?
This type of dish is still prepared and consumed, especially in Northern and Central Europe. Apples’ acidity aids in the digestion of fatty meats like pork. “.