Apple Pork Chops recipe
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- Meat and poultry
- Cuts of pork
- Pork chop
I started making this dish a few years ago after apple picking with my children. I was looking for something different to do with some of the apples and this turned out to be delicious! We all enjoy it and hope your family does too.
767 people made this
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 (1.5cm thick) pork chops
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- 2 apples - peeled, cored and sliced
- 2 tablespoons soft light brown sugar
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground cloves
- 175ml (6 fl oz) hot water
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Preheat oven to 190 C / Gas mark 5.
- Heat oil in large frying pan. Sauté onion in oil for 1 minute, or until soft. Remove onion and set aside. Brown pork chops on both sides in oil.
- Place pork chops in an 20x30cm (8x12 in) baking dish and sprinkle with salt and pepper. Cover with the apples and cooked onion.
- In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in preheated oven for 30 to 45 minutes.
Reviews & ratingsAverage global rating:(543)
Reviews in English (397)
This is a fantastic cook - so easy and tastes great! One tiny adjustment - there was a lot of liquid so I poured it off just before serving, and thickened it with a little corn flour, then poured it back over the pork and served. Will definitely make this again!-21 Dec 2012
Altered ingredient amounts.I used Dijon mustard instead of ground mustard and it was very tasty!-10 Mar 2010
Used different ingredients.I used Chinese five spice instead of the ground cloves and the dish turned out delish!-11 May 2011
- 6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
- 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. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
Mix flour, salt and seasonings in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
Heat oil in large skillet on medium-high heat. Add pork chops brown on both sides. Remove from skillet. Add onion cook and stir 3 minutes or until tender. Add apples cook and stir 2 minutes.
Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low cover and simmer 5 minutes or until desired doneness.
Baked Apple Pork Chops
Pork chops are an ideal dinner idea when you need something quick and easy, and when paired with apples, butter, and brown sugar, it becomes a meal the whole family will love. Pork and apples are a classic combination, and tart ones, such as Granny Smith or Macintosh, are best in this recipe. Granny Smith apples are especially nice because they have a firm and crisp texture and they don't turn brown as quickly as other varieties.
People worry about pork drying out in the oven and it's true that it's easy for that to happen. But this recipe requires covering the pork with foil, and baking it at a moderate temperature, both of which help prevent it from getting dried out. Adding apples also helps, because in addition to their tart and sweet flavor, they add moisture as well.
This recipe is delicious as is, but you can add more ingredients if you'd like. You could sauté some onions and garlic in butter and add to the pork chops, or toss in some cubed potatoes. Add some fresh or dried herbs, such as marjoram, rosemary, or thyme. Pork chops and apples are great with a green salad, mashed potatoes, or steamed green beans.
Mix flour, sage, seasoned salt, thyme and nutmeg in small bowl until well blended. Sprinkle both sides of pork chops with 1 tablespoon of the flour mixture.
Heat oil in large skillet on medium-high heat. Add pork chops brown on both sides. Remove from skillet. Add apples, onion, remaining seasoned flour and juice to skillet stir until well mixed. Return pork chops to skillet.
Bring to boil. Reduce heat to low cover and simmer 5 minutes or until pork chops are desired doneness. Remove pork chops to serving platter keep warm. Simmer sauce 5 minutes or until slightly thickened. Serve sauce over pork chops.
Seared Pork Chops with Sweet Apples and Red Onions
I’ll be honest, pork chops haven’t always been my first choice of protein for dinner. But these pork chops change everything!
They are perfectly seared, perfectly spiced and seasoned and I just can’t get enough of the fresh apple and red onion addition.
Oh and that pan sauce! Let’s talk about that for a second because it is a key highlight of this dish.
It’s made with chicken broth for depth, apple cider for sweetness (and because it’s the perfect pairing to pork), then dijon mustard for zip, and those fresh herbs and autumn spices for flavor.
You know those spices that I can’t help but add to everything lately, even my main dish like so.
- Combine the pork chops and teriyaki sauce in a shallow bowl or sealable plastic bag, turning the chops to coat.
- Cover the bowl or seal the bag and marinate in the refrigerator for at least 1 hour and up to 8.
- Preheat a grill, grill pan, or large cast-iron skillet.
- While the grill warms up, heat the oil in a medium saucepan over medium heat.
- Add the onion and ginger and cook for about 2 minutes, until the onion is translucent.
- Add the apple, apple juice, vinegar, and five-spice, and stir to combine.
- Lower the heat and simmer for about 10 minutes, until the fruit is softened (but not mushy) and the liquid has thickened enough to cling lightly to the apples.
- When the grill or pan is hot, remove the pork from the marinade, blotting off the excess with paper towels, and grill for 4 to 5 minutes per side, until lightly charred all over and firm but slightly yielding to the touch. (Be careful—if the grill is too hot, the sugars in the marinade will burn. Ultimately, you want a nice medium heat.)
- Serve each chop with a scoop of the apple chutney.
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- 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
- 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
- 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
- 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
- 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
Reprinted with permission from What's for Dinner? by Curtis Stone, © 2013 Ballantine Books
Curtis Stone is the author of five cookbooks and host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
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- 4 tablespoons olive oil
- 2 teaspoons coarse salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick
- 1 large onion, cut into 1/2-inch dice
- 4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
- 1/2 cup cider vinegar
- 1/2 cup golden raisins
- 1 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- Pinch of cayenne pepper
Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops add to skillet. Saute until golden brown, about 2 minutes flip. Cook 2 minutes more place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.