Pork Chops with Apple - a taste of fall in 30 minutes

Pork Chops with Apple (Photo by Erich Boenzli)

5 from 2 votes

Pork Chops with Apple - a taste of fall in 30 minutes

Pork chops with apple is a fall classic. But we can actually make it tastier and simpler. And yes, it’s a one-pot dish, ready in 30 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: American

Keyword: pork chops with apple

Servings:

Calories: 715kcal

Author: Erich Boenzli

Ingredients

For the chops

2 thick (bone-in) pork chops
2 tablespoons neutral oil (like canola)
½ tablespoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon “warm” spice, such as cinnamon, allspice, etc (optional)

For the sauce

2 crisp apples (like Fuji), cored and cut into 12 wedges each
2 tablespoons unsalted butter
1 teaspoon rosemary, chopped
1 teaspoon sage, chopped
½ cup red onion, chopped
2 cloves garlic, unpeeled, crushed
½ cup chicken stock
2 tablespoons heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste

US Customary - Metric

Instructions

Pat pork chop dry, season with salt, pepper, and your favorite spice
2 thick (bone-in) pork chops, ½ tablespoon kosher salt, 1 teaspoon freshly cracked black pepper, 1 teaspoon “warm” spice, such as cinnamon, allspice, etc (optional)
In a large frying pan, wait for the oil to get really hot
2 tablespoons neutral oil (like canola)
Add pork chops and cook for about 3 minutes per side
Remove from the pan and loosely cover with foil
Do a quick temperature check or cut into one chop (the temperature should be less than 145°F and/or the inside of the chop should be still a little pink)
In the same pan, heat the butter until bubbly, then add apples, onions, garlic, sage, and rosemary
2 crisp apples (like Fuji), cored and cut into 12 wedges each, 1 teaspoon rosemary, chopped, 1 teaspoon sage, chopped, ½ cup red onion, chopped, 2 cloves garlic, unpeeled, crushed, 2 tablespoons unsalted butter
Cook for about 4 minutes while stirring and occasionally turning the apple pieces.
Add chicken stock, heavy cream, and Dijon mustard
½ cup chicken stock, 2 tablespoons heavy cream, 1 tablespoon Dijon mustard
Reduce heat and let simmer until the sauce starts to thicken, about 10 minutes (if the sauce reduces too quickly, add some more chicken stock or water; if it won’t thicken, add some apple sauce)
Taste and add more salt and/or pepper as needed
Salt and pepper to taste
Add pork chops back into the pan and baste with the sauce for about 5 minutes or until the internal temperature reads 145°F
Serve with a French baguette

Notes

Nutrition