Pork Chops with Apples and Onions

Original Post: https://www.evolvingtable.com/pork-chops-with-apples-and-onions/

Pork chops are cooked in a skillet with apples and onions.

5 from 2 votes

Pork Chops with Apples and Onions

Subtly sweet and oh-so-savory, this one-pan Pork Chops with Apples and Onions dish has all the cozy fall vibes you’re craving. Juicy, pan-seared pork chops, caramelized onions, and tender apples come together in a tangy mustard sauce so good, you’ll want to lick the plate clean!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

4 frenched bone-in pork rib chops about 2 pounds (see note)
1 ¼ teaspoons salt divided
1 teaspoon black pepper divided
1 tablespoon avocado oil
1 small sweet onion thinly sliced
2 medium Gala apples thinly sliced
2 tablespoons salted butter
3 garlic cloves finely minced
1 tablespoon all-purpose flour
¾ teaspoon Dijon mustard
1 cup chicken broth divided
½ teaspoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh thyme plus more for serving
Pinch of cinnamon

Instructions

Sprinkle the pork chops all over with ¾ teaspoon salt and ½ teaspoon black pepper. Heat the avocado oil in a large skillet over medium-high heat. Add pork chops and cook for 2 minutes. Reduce heat to medium and cook for 5-6 minutes, flip, and continue cooking for an additional 4-5 minutes, or until the pork chops reach an internal temperature of 145ºF. Transfer to a clean plate.
4 frenched bone-in pork rib chops, 1 tablespoon avocado oil
Add onion and apples to the skillet the pork chops were in. Cook for 5-7 minutes, stirring occasionally, or until the apples begin to soften. Transfer to the plate with the pork chops.
1 small sweet onion, 2 medium Gala apples
Return the skillet to the burner and add the butter. Once melted, add garlic and cook for 30 seconds, or until fragrant. Whisk in the flour and mustard. Once a thick paste forms, pour in ½ cup of the broth and whisk until smooth. Add the rosemary, thyme, cinnamon, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for 2 minutes, whisking constantly, or until the sauce begins to thicken.
2 tablespoons salted butter, 3 garlic cloves, 1 tablespoon all-purpose flour, ¾ teaspoon Dijon mustard, ½ teaspoon finely chopped fresh rosemary, ½ teaspoon finely chopped fresh thyme, Pinch of cinnamon
Whisk in the remaining ½ cup broth and simmer for 2 more minutes. Return the apples and onions to the skillet and stir until evenly coated.
Nestle the pork chops in with the apples and onions, reduce heat to medium-low and simmer for 10 minutes, or until the sauce has reduced by half and the pork chops are heated through.
Serve pork chops, apples, and onions with additional thyme, if desired.

Video

Notes

Pork rib chops: These are cut from the rib section of the loin, offering extra tenderness and rich flavor due to their marbling. If you can't find pork rib chops, bone-in pork chops will still work beautifully for this recipe, though the flavor may be slightly less rich.
Thickness of chops: For the perfect balance of sear and juiciness, look for pork chops that are no more than 1-inch thick. This thickness ensures they cook evenly without drying out.

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