Pork Chops With Apples
Pork Chops with Apples is a sweet and savory combo that is a delicious dinner! The apples and onions are cooked in apple cider, rosemary, and a splash of balsamic vinegar.
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PORK CHOPS WITH APPLES AND ONIONS
If you’re looking for a cozy fall dinner, this is it! Juicy pork chops get seared in one skillet, then tender apples and onions cook down in a buttery cider sauce right in the drippings. It’s sweet, savory, and done in about 30 minutes.
Pork and apples are a classic pairing for a reason. The tart-sweet fruit cuts the richness of the pork, and the pan sauce picks up every browned bit from searing. Everything happens in one pan, so cleanup is easy on a weeknight.
Why you’ll love this recipe
- One skillet and about 30-35 minutes
- Juicy chops, never dry, thanks to thick cuts and the right internal temperature
- A sweet-savory apple cider pan sauce
- Feels like fall but uses everyday ingredients
HOW TO PICK A PORK CHOP
Buy thick, bone-in rib or center-cut chops about 1 to 1 1/2 inches thick with pink-red meat and some marbling. Thin chops overcook before they brown, and that’s the number one reason pork chops turn out dry.
- Thickness: 1 to 1 1/2 inches. Thick chops give you a deep sear and a juicy center.
- Bone-in vs. boneless: Bone-in chops have more flavor and a little more margin for error. Boneless work too; just start checking the temperature a couple of minutes earlier.
- Color: Look for pinkish-red to rosy meat. Avoid chops that look pale, grayish, or wet in the package.
- Marbling: Thin white streaks of fat through the meat mean more flavor and moisture.
- Fat cap: A thin, firm white rim of fat is good. Avoid yellowed fat.
- Even thickness: Chops of the same thickness cook at the same rate.
- Freshness: Check the sell-by date, and choose packages with little liquid pooled in the tray.
Best Apples for Pork Chops
Use firm, crisp apples that hold their shape in a hot skillet; soft apples turn to applesauce. I like Honeycrisp or Pink Lady.
Tips for juicy pork chops
- Cook to 145°F, then rest 3 minutes. That’s the USDA safe temperature for whole cuts of pork. A little blush of pink in the center is perfect and safe. An instant-read thermometer is the best tool for this recipe.
- Pat the chops dry. A dry surface browns; a wet one steams.
Storage
- Fridge: Store leftovers in an airtight container for 3 to 4 days.
- Reheat: Warm in a covered skillet over medium-low with a splash of cider or broth until heated through. The microwave works on 50% power in short bursts.
OTHER PORK RECIPES:
- Cafe Rio’s Sweet Barbacoa Pork
- Grilled Pork Tenderloin
- Horseradish Crusted Pork Chops
- Mojo Pork Tenderloin
- Root Beer Pulled Pork Sandwiches
- Easy Crockpot Pork Carnitas
Pork Chops with Apples
Ingredients
- 2 tablespoons olive oil
- 4 thick pork chops, (1-1½ inches thick)
- spices salt, pepper, paprika
- 2 tablespoons butter
- 1 large apple, cored and sliced thinly, (I like Honeycrisp or Pink Lady)
- 1/2 yellow onion, sliced thinly
- 2 cloves garlic, minced
- 1 cup apple cider
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh rosemary, minced, (measured then chopped)
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- When oil is heating, pat the pork chops dry and season well with salt, pepper, and paprika (about 1 teaspoon each).
- Add pork chops to skillet, and brown 3-4 minutes per side. Do not flip until time so that it gets a good sear. Remove from the pan, place on a plate, and cover with foil to keep warm.
- Reduce skillet heat to medium. Melt the butter in the pan. Add the apples and onions and cook for about 6-8 minutes or until onions and apples are soft.
- Add the garlic and cook for 30 seconds. Add the cider, balsamic, and rosemary. Bring to a medium simmer.
- Add the pork chops back to the pan. Cook for about 6-10 minutes, until liquid has reduced in the pan AND internal temperature of the center of the pork chops read 145℉. Let rest for a few minutes then serve.
