Pork Chops with Apples and Onions
These pork chops with apples are onions are a favorite at my house! So easy to make in one pan, and perfect for a comforting fall dinner. The key to juicy pork chops is a quick dry brine, which happens while you prep the ingredients.
Servings: 4 people
Calories: 535kcal
Ingredients
- 4 boneless or bone-in pork chops about ½ inch thick, see notes below
- Salt and pepper
- Olive oil for searing
- 3 tablespoons unsalted butter divided
- 1 large yellow onion peeled and sliced
- 3 cloves fresh garlic, minced
- ½ teaspoon fresh thyme leaves
- ½ teaspoon fresh rosemary, minced
- ½ tablespoon dijon mustard
- ½ cup chicken broth plus more as needed
- ½ cup apple cider, plus more as needed NOT apple cider vinegar, see notes
- 2 medium honeycrisp apples sliced, no need to peel
Instructions
- Quick dry brine pork chops: Season pork chops with salt and pepper on both sides. Let them rest for 20 minutes (or alternatively season overnight, refrigerated). Use about ½ teaspoon of Kosher salt and a few grinds of pepper per pork chop. Tip: In this step, we are “quick dry-brining” the pork with salt. This will keep it juicy and tender.
- Cook pork chops: In a large skillet, heat olive oil over medium heat. Cook the pork for about 5 minutes per side, or until it's 150ºF in the center (it will finish cooking later). Remove from pan and set aside. Note 1: Bone-in pork chops may take an extra 2-3 minutes to cook, especially around the bone. Note 2: Pork is safe at 145ºF, but I prefer mine a little over; feel free to adjust to taste.
- Cook onions: In the same skillet (do not wipe clean), melt 2 tablespoons of the butter over medium heat. Cook the onions, stirring occasionally until softened, about 12 to 15 minutes. Add a splash of broth as needed to deglaze any brown bits. Tip: Try not to stir too frequently so that the onions have a chance to turn golden.
- Add aromatics: Then, add the minced garlic, rosemary and thyme. Cook for another 1-2 minutes, stirring, until fragrant.
- Build the pan sauce: Stir in the remaining 1 tablespoon of butter, dijon mustard, chicken broth, and the apple cider until incorporated. Scrape the brown bits with a wooden spoon. Bring to a simmer.
- Add the apples and simmer for about 5 to 7 minutes, until softened but still crisp. Season with more salt and pepper to taste. At this point, the sauce should slightly thicken, but still be relatively thin. If needed, more liquid (equal parts broth and cider) until desired consistency.
- Return the pork chops to the pan, nesting them under the apples. Simmer for another 2-3 minutes over medium-low heat to finish cooking. Serve immediately. Enjoy!
Notes
- Apple cider: We're using apple cider, the popular fall beverage. If not in season, see substitutions below.
- Best apples: Sweet and firm apples, like Honeycrisp or Fiji are ideal. Gala and braeburn work too. Slice them into the same size so they cook evenly.
- Variation: For sweet and tart flavors, use both Honeycrisp and Granny smith apples.
- Use bone-in or boneless pork chops, depending on your preference. Boneless are easier and faster to cook, they cook more evenly. Bone-in pork chops tend to be juicier and tastier, but take longer to cook especially around the bones. Always use a thermometer to be sure.
- Safe temperature for pork: A minimum of 145ºF in the thickest park, plus 5 minutes of resting time for medium-rare. 150-155ºF for medium and 155-160ºF for medium-well. 160ºF is well-done.
- I personally like my pork chops closer to medium. Since the pork is dry-brined for 20 mins, it will stay tender and juicy even when cooked to medium.
- Storage and reheating: Refrigerate in an airtight container for up to 3 days. Reheat in the microwave oven with the pan sauce plus a splash of broth.
- If you can't find apple cider, use unfiltered apple juice, such as Simply Apple Juice. It comes in bottles in the refrigerated section. Don't use the clear-color apple juice that comes in shelves (too diluted).
- Fresh herbs: You can use dried herbs, about one-third or half of the quantity of fresh herbs.
- Chicken broth: Vegetable broth.
Nutrition
Calories: 535kcal | Carbohydrates: 20g | Protein: 38g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 798mg | Potassium: 824mg | Fiber: 3g | Sugar: 14g | Vitamin A: 421IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg