Pork Chops with Apples and Onions
Well-seasoned and perfectly cooked chops in a flavorful sauce, all on your table in just 30 minutes!
Ingredients
- 2 Tablespoons olive oil divided
- 3-4 pork chops boneless or bone-in
- 1 teaspoon kosher salt
- 8-10 cranks of fresh-ground black pepper
- 1 teaspoon ground cinnamon
- 2 medium apples
- 1/2 medium red onion
- 3/4 cup low-sodium chicken broth
- 1/4 cup apple cider optional
- 2 teaspoons Dijon mustard
- 1 Tablespoon butter
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
Instructions
- If possible, remove pork chops from the refrigerator 20-25 minutes prior to cooking. Season them generously on both sides with salt, pepper, and cinnamon and let rest.
- When ready to cook, warm 1 Tablespoon olive oil in a large skillet over medium-high heat. Add seasoned pork chops to the hot skillet.
- Sear the pork chops for 3-4 minutes without prodding or touching, until they are well-browned on the bottom, then flip and continue to cook for about 4-5 minutes, until they reach 145 degrees in the middle. (Exact cooking time will vary depending on how thick they are and whether they are bone-in or boneless.) Remove pork chops to a plate, tent with foil, and set aside.
- While the pork chops are cooking, core and thinly slice the apples, chop the onion into small wedges, and whisk the chicken broth, apple cider, and mustard together in a liquid measuring cup.
- After removing pork from the skillet, add the butter and remaining tablespoon olive oil, followed by the apples, onions, sage, and rosemary. Sauté for 2-3 minutes, then pour in the broth mixture. Use a wooden spoon to gently scrape the bottom of the pan and release any brown bits.
- Let the sauce simmer for 2-3 minutes, stirring occasionally, then return pork chops to the pan, nestling them in between the apples. Spoon the sauce over the chops, and serve with more fresh herbs sprinkled on top, if desired.
Video
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Notes
- Pork Chops: Try to purchase pork chops that are not excessively thin or thick. Approximately 3/4"-1″ is ideal. You should definitely plan to adjust cooking times if your pork chops are very thick (they will take longer to cook) or very thin (they will cook quickly and may dry out if left on too long). Bone-in pork chops will also take slightly longer than boneless.
- Use a Meat Thermometer: An instant-read thermometer is a simple tool that makes it so easy to get your pork chops perfect; I highly recommend keeping one right next to your cooktop.
- Storage: Leftovers keep very well for 3-4 days. Store in airtight containers in the fridge.
- Reheating: Warm portions in the microwave on 50% power. Using half power only takes slightly longer and reduces the odds of your meal drying out, which is especially a risk when reheating chicken or pork and can really make the leftovers less enticing.
Nutrition Estimate
Calories: 364 kcal, Carbohydrates: 17 g, Protein: 30 g, Fat: 20 g, Saturated Fat: 6 g, Cholesterol: 97 mg, Sodium: 715 mg, Potassium: 670 mg, Fiber: 3 g, Sugar: 12 g, Vitamin A: 137 IU, Vitamin C: 5 mg, Calcium: 23 mg, Iron: 1 mg