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Pork Chops with Apples and Onions

From Lucinda Scala Quinn’s “Mad Hungry,” comes an easy pork-chop dish. Sautéed apples and onion combine with the pork for a tastiness that never disappoints.

  • servings: 6

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

Cook's Note

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.

Directions

  1. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, December 2009

Reviews (18)

  • 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!

  • 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.

  • 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! :)

  • 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!

  • 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.

  • 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.

  • 21 Jun, 2012

    The pork chops and mashed potatos were wonderful--yet my boys were underwhelmed by the onions and apples. THe 19yo son said "apples should taste like apples" and the 15yo son said the "onions and apples didn't go together". I think adding a little allspice or cinnamon to the apples and onions would have been a little more flavorful. But I will not make this again. I used the wine etc--only had Fuji apples--perhaps you use a different apple?

  • 6 Mar, 2012

    This recipe is fabulous! A new family favorite, with one change...We encountered the tough meat problem with the cooking times in the recipe. We followed everything in the recipe except after we returned the pork chops to the apples and onions mix, we only cooked the chops to temperature: 140 degrees. We let it rest a few minutes and then served and the pork chops were tender and delicious.

  • 18 Feb, 2012

    Have made this several times and very much enjoy it! Yum! It's fun to vary the type of liquid you use.

  • 11 Jan, 2012

    Loved the meal...once the fire was out! I am no chef by any stretch of the imagination. I thought I would impress my mother with a "Martha Stewart Recipe" as she is an avid watcher of the show. I prepped everything, put the skillet on HIGH, as prescribed in the directions above, swirled in the olive oil and whoosh...FIRE! A wet dish towel and it was out, thank goodness. Needless to say the smoke alarms and fire definitely added to the meal! Wonderful flavors, not sure flambé isn't the way to go.

  • 13 Aug, 2011

    Loved it! First recipe to try with my picky husband and it passed with flying colors (I didn't tell him there was apples in it, or he wouldn't have even tried it) Thank you!

  • 20 Jul, 2011

    I have made this recipe three times and I have to say that while I like the flavor, I have yet to be happy with the tenderness (or lack thereof) of the pork chops. My family keeps requesting I make it, but I would love to know I'm doing wrong.

  • 17 Apr, 2011

    This was the first Mad Hungry recipe to make its debut in my kitchen. So incredibly good!! The apples and onions are the perfect pairing for the pork. Wish there would have been leftovers but we ate it all!

  • 14 Jan, 2011

    Really very good. Made exactly as the recipe directed (using chicken broth).

  • 3 Dec, 2010

    This is the most yummy pork chop recipe I have ever come across. I usually don't make pork chops because they never turn out for me and are normally dry, but this was incredibly moist and my husband actually went back for seconds!! I didn't have beer or wine, so I used 1/2 cup brandy and 1/2 cup chicken broth. It was amazingly delicious! I paired it with long grain

  • 21 Sep, 2010

    I made this for dinner tonight - yummy - used pure apple juice for the liquid - "lick the plate" good !!!

  • 20 Sep, 2010

    We made this last night, deglazing with a little bourbon and chicken broth. There wasn't a smidge of onion and apple left, it was that good. Also, grits (or polenta) was our choice for a side, along with the sauteed cabbage.

  • 30 Jul, 2010

    This is such an easy and good recipe my family and i really enjoyed it.