28 September 2022
Apples and pork are great companion foods. The salt of the pork is offset by the sweetness of the apples. Each variety of apple has its own texture and flavor combination of sweet and tart. They come in many shades of red, yellow, green, and combinations. It will have a pleasant aroma, although different varieties have weaker or stronger scent.
Opt for apples with a good color and feel firm with no apparent dings or bruises. Store them in the refrigerator to maintain crispness. Cut apples can oxidize but if you sprinkle them with some lemon juice, they won’t turn as quickly. Many orchards offer a “pick your own,” which is a fun family activity.
Apple Pork Chops
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- 4 (1/2-inch thick) pork chops
- salt and pepper to taste
- 2 medium (2-3/4″ diameter) apples – peeled, cored and sliced
- 2 tablespoons brown sugar
- ½ teaspoon ground mustard
- ⅛ teaspoon ground cloves
- ¾ cup hot water
- Preheat oven to 375 degrees F
- Heat oil in large skillet. Saute onion in oil until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
- Place chops in an 8 x 12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
- In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes.
One Pan Pork Chops with Apples and Onions
- 2 Tbsp olive oil divided
- 3-4 oz bone-in pork chops or whatever with comfortably fit in your pan
- salt and pepper to taste
- 3/4 cup chicken stock
- 1 tsp Dijon mustard or whole-grain Dijon
- 1 Tbsp fresh sage chopped
- 1 1/2 tsp fresh rosemary chopped
- 1/2 tsp fresh thyme chopped
- 2 medium apples thinly sliced
- 1 small red onion thinly sliced
- Season both sides of pork chops with salt and pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over medium heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
- Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits.
- Slide pork chops back into the pan, nestling them down in between the apples.
- Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.