Your family will love this one-pot meal, and you’ll appreciate how easy it is to prepare. 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. Martha Stewart Living, December 2009.
Here is 3 recipe(s):
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.
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.
Skillet Smothered Pork Chops with Apples and Onions
These delectable pork chops cooked in a skillet with savory apple, onion, and thyme will make for a quick dinner tonight!
Serving Size: 1 Serving
Serving Size: 1 Serving, Calories 380, Carbohydrate 12g, Cholesterol 135mg, Fat 0.5g, Fiber 2g, Protein 40g, Saturated Fat 10g, Sodium 980mg, Sugar 8g, Trans Fat 0g.
- 4 boneless, 1 1/2 lb., fat-trimmed pork chops, 1 inch thick
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1 cup thinly sliced onions
- 4 teaspoons chopped fresh thyme leaves
- 2 cups of 1 large Honeycrisp apple, quarter-inch-thick slices
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- Rub pork chops with salt and pepper. Melt 2 tablespoons of the butter in a 12-inch nonstick skillet over a high heat. Cook the pork chops for 3 to 4 minutes, or until the first side is browned. Turn pork over, lower heat to medium, and cook for an additional 4 to 6 minutes, or until the center of the pork is no longer pink (at least 145°F). Transfer to plate, and cover with foil to keep warm.
- Onions and 3 teaspoons of the thyme are added as the remaining 2 tablespoons of butter are melted over medium heat in the same skillet. Stirring occasionally, cook onions for 5 to 6 minutes, until they are translucent and starting to brown.
- Add apple; cook 1 to 2 minutes. Add chicken broth and cook, stirring occasionally, for 6 to 7 minutes, or until apples are tender-crisp and sauce is reduced. Serve the onion mixture over the pork, and top with the final teaspoon of thyme.
Pork Chops with Apple & Onions | Episode 1108
What is the secret to making tender pork chops?
- Opt for Thick-Cut Bone-In Pork Chops. Pork chops that are too thin won’t be able to finish cooking when seared.
- Skip the Brine, but Season Liberally. …
- Let the Pork Chops Rest. …
- Sear Pork Chops Over Medium-High Heat. …
- Baste the Pork Chops. …
- Let the Pork Chops Rest, Again. …
What apples are best for cooking with pork?
We suggest sweeter varieties that maintain their shape while baking, such as Golden Delicious, Piata®, and Honeycrisp for pairing with the saltiness of pork, as these can be the ideal complement to cut the salt from any pork dish and, if you’re entertaining, it can be a nice little surprise when your guests dig in.
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.
Should pork chops be covered or uncovered in the oven?
Pork chops should be baked uncovered for the first 15 minutes at 350 degrees Fahrenheit. Remove them and cover them with foil once they’re finished (the safe internal temperature is 145 degrees Fahrenheit). Let the chops stand three minutes before serving.