One Pan Apple Pork Chops
AN EASY RECIPE FOR One Pan Apple Pork Chops
Whenever I want something cozy to eat my default is almost always either a soup or a pasta. There really is no in-between. However, every once in a while a dish creeps through the cracks of the in-between to tug at my heart strings and beg me to make space for it amongst all the soups and pastas. These one pan apple pork chops are just one of those dishes. And to be honest, they’re so good, they don’t really need to beg, I’ll happily make space for them any time.
Now I know you’re probably thinking something along the lines of “Ok, cool. But do we really need another recipe for pork chops and apple slices?” I mean, that’s about as groundbreaking as florals for spring, no?! Which is totally fair, but…hear me out. Apples three ways. Yes, really. Because why have just apple slices when you can also have apple butter and apple cider?! And have a more delicious apple flavor packed pork chop as a result?!
Yes, the apples three ways is really the standout star of this show, but let’s not sleep on the other things that make this apple pork chop recipe so special. First there’s the aromatics. I use both thyme and sage. Because why use one when you could use both? I mean, one is fine and all, but go big or go home, right? Then we dive into the onion category in which I like to use, yes, onions (another classic apple pork chop staple), but also lovely buttery shallots. They add so much flavor while not overpowering the apples as simply using onions tends to do. Last but most certainly not least, we’ve got the brown butter. Because why cook your onions and apples in regular butter when you could cook them in warm, rich, fragrant, nutty brown butter?! It’s a total game changer that adds a whole other layer of warmth and flavor to this dish. Oh, and bonus, did you catch the part where this whole thing is whipped up in one pan? Because who doesn’t love doing less dishes?!
This moist and tender pork with warm, rich buttery apple sauce is a dream on a chilly fall evening or a cold winter night. Enjoy it on it’s own, but to really do it right, serve it over mashed potatoes or, my favorite, cheesey polenta. It’s so good it almost makes e forget about my soups and pasta…almost…
WHAT YOU NEED TO MAKE APPLE PORK CHOPS
PORK CHOP- use a bone-in pork chop to help keep the meat juicy and tender while it cooks; one bone-in chop should serve two people
THREE KINDS OF APPLES- apples (I like something tart and crisp, but any apple will do), apple butter and apple cider (I typically use a hard apple cider but regular apple cider works just as well)
ONIONS + SHALLOTS- I like to use a mix for an overall more balanced flavor as I feel like just onions are too overpowering and just shallots don’t pack enough punch
FRESH SAGE + THYME- I love using both herbs (the more the merrier), however using only one or the other works just fine
OLIVE OIL + BUTTER- our two fats; olive oil for searing and butter for adding richness and creaminess; the butter also gets browned to add additional depth of flavor and warmth to the overall dish
BALSAMIC VINEGAR- to help deglaze the pan, thicken the sauce and add a touch more flavor
GRAINY DIJON MUSTARD- added flavor and texture; regular dijon will work, just not quite as wonderfully as the grainy option does
SALT + PEPPER- to season the meat and the sauce.
HOW TO MAKE APPLE PORK CHOPS
This one pan meal is quite simple and easy to make but there are just a few key things to take note of to ensure the best tasting apple pork chops.
STEP 1- PREP THE PORK CHOPS
First it’s important to let the pork chops come to room temperature. Then give them a good pat dry (I use a paper towel for this) before generously seasoning both sides with salt and pepper (this helps not only add flavor but also to tenderize the meat). Sear them in a super hot skillet (“hot” being the key word here) until golden brown on both sides, then set them aside.
STEP 2- MAKE THE SAUCE
Here’s where all sorts of flavor really comes into play. In the same pan (just on lower heat), brown the butter. Start by sauting the shallots and onion, then add in the apples and herbs. Deglaze the pan with the balsamic vinegar then mix in the apple butter, mustard and cider, continuing to simmer until the liquid has cooked down. Once the sauce has thickened, the pork chops get added back in along with the remaining tablespoon of butter (to make a nice rich, glossy sauce), cook for a few more minutes, then serve.
WHAT TO SERVE WITH APPLE PORK CHOPS
You can keep it easy and simply serve this with a salad or a side of roasted veggies, like roasted potatoes or roasted parsnips, but if you want to kick it up a notch these pork chops are lovely with mashed potatoes, mashed sweet potatoes or even mashed parsnips, but my absolute favorite way to enjoy this dish is with creamy cheesy polenta made with a sharp aged cheddar cheese. Total comfort food dreams!
Apple Pork Chops
Serves 2
INGREDIENTS
1 tablespoon olive oil
1 pound pork chop, bone in
Kosher salt + fresh ground black pepper
3 tablespoons unsalted butter
2 medium-sized shallots, thinly sliced
½ large red onion, thinly sliced
¼ teaspoon kosher or sea salt
1 large apple, thinly sliced
A few fresh sage leaves and/or fresh thyme sprigs
3 tablespoons balsamic vinegar
2 tablespoons apple butter
2 tablespoons old style mustard (I use Maille)
4 ounces hard apple cider (you can also use regular apple cider)
DIRECTIONS
Let the pork chop rest out at room temperature for about 30 minutes. Then pat dry (I like to use a paper towel for this) and generously salt and pepper both sides with the kosher salt and black pepper.
Heat the olive oil in a large skillet (I like to use a cast iron skillet) over medium-high heat. Once the oil is hot carefully add the pork chop and sear, 8 minutes per side. Remove to a plate.
Lower the heat to medium, then add 2 tablespoons of butter to the pan. Let the butter melt down and cook until it’s brown, about 5-7 minutes. Once the butter has browned, add the onion, shallot and sprinkle with ¼ teaspoon sea salt, then stir a few times. Continue sauteing, stirring occasionally, for 5 minutes, then mix in the apples and herbs and saute for 3 more minutes.
Deglaze the pan with the balsamic vinegar, then stir in the apple butter, mustard and the cider and continue to simmer on medium-low heat until the liquid starts to cook down and form a sauce.
Add the pork chop back in along with the remaining tablespoon of butter and continue cooking, spooning some of the sauce over the pork chops. Once the butter has melted, the sauce is a nice thickness and the internal temperature of the pork chop is 145 F on a meat thermometer, remove from the heat and allow to rest for 3-4 minutes.
Once you’re ready to serve, thinly slice the pork chop, discarding the bone and serve it either alone, or on a bed a cheesy polenta, mashed potatoes, etc. with the apple sauce mixture drizzled on top.
NOTES
This recipe can easily be doubled to serve 3-4 people. Just be sure to use a bigger skillet to accomodate two large pork chops.
If you can’t find apple butter, you can use fig butter instead (it will alter the flavor but just slightly).
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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE
