New This Month

Pork Chops with Apples and Onions

881

From Lucinda Scala Quinns Mad Hungry, comes an easy pork-chop dish. Sauteed apples and onion combine with the pork for a tastiness that never disappoints.

  • Servings: 6
pork chops with apples and onions

Photography: Jeff Sowder

Source: Martha Stewart Living, December 2009

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Variations include replacing the onion with leeks or adding a sliced potato. You can deglaze the pan with beer, white wine, cider, chicken broth, or even water.

Reviews Add a comment

  • dustinfaber
    20 MAY, 2017
    I did not have any of the liquids listed in the recipe or an onion. Instead, I used a shallot and a can of Pepsi and it was fantastic.
    Reply
  • foodfiend20
    22 OCT, 2015
    We enjoyed it very much. Used chunks of butternut squash along with the apples, and fresh sage as well. Served with noodles. Incredible fall dinner!
    Reply
  • MS11671061
    14 SEP, 2015
    Made this a few times and love it, and love Lucinda
    Reply
  • Pamela Ann
    9 JUL, 2014
    Oh wow! I used Fuji apples, a great white wine, added a roasted pablano and handful of basil from our garden, and served over brown rice...can't wait to make this again. SPECTACULAR!
    Reply
  • longbeachone
    15 OCT, 2013
    This was much better than I expected, and I thought it would be good! I used thick pork loin chops, and a very hot pan is essential to get a good sear. I added brown sugar to the apples and onions, and the apples I used were from my neighbors tree...very tart, crisp pie apples. The final product had a rich, caramel flavor. Just wonderful!
    Reply
  • Cat_BP
    28 AUG, 2013
    Simple and delicious...definitely a keeper! I brined my thick-cut, bone-in pork chops for a couple hours prior to preparation. I also opted for a sweet, sparkling wine as cooking liquid. When the chops were done, I removed them and added a splash of heavy whipping cream t0 the remaining liquid as a thickening agent and to create a rich "gravy". Served with a side of brussels sprouts. Yum! Love the balance of sweet and savory in this dish.
    Reply
  • Sue Larson
    7 JUN, 2013
    Yummy! I added cinnamon to the apple onion mix, used 2 huge pork chops from Whole Foods, 2 Cameo apples, 1 organic white onion & low sodium organic chicken broth. Cut back on the coarse salt a bit and served a salad first. Glad I didn't add the grain or potatoes, we were happily stuffed! :)
    Reply
  • aceofthetrade
    21 MAY, 2013
    As an Irish catholic young guy with 5 other hungry brothers, I'm designated the house cook. I don't have a lot of time, so it was great that this recipe was quick and easy. These pork chops were the talk of the town, and they literally went like hot cakes! The apples and onions provide a savory relish, almost like a chutney. Instead of using wine or beer, since that goes fast around here too, I used apple juice to deglaze the chops. They turned out so tender, fragrant, and delicious!
    Reply
  • dkaluzny620
    27 MAR, 2013
    Great recipe with an adjustment: I brined the pork chops first. The sauce was delicious, though, I did have to reduce it for about 5 minutes to achieve the right consistency. Next time, I'll try apple juice for the liquid rather than chicken broth. I think I'd prefer a bit more sweetness in this recipe than it had with the apples alone.
    Reply
  • davibes
    10 NOV, 2012
    Great recipe, but following your cooking instincts! There's no mention of reducing the heat after searing the chops from high or of seasoning the apple/onion mixture. Also, I agree with the comments about bringing the meat up to 140 instead of 160 - much juicier and still safe :) Also, Granny Smiths are, inmhop, the best for this recipe.
    Reply