Pork Chops with Apples and Onions

878 Ratings
  • 5 188
  • 4 275
  • 3 247
  • 2 121
  • 1 47

This one-pot dinner is sure to be a hit with your family, and you'll like how simple it is to make. Loin or shoulder pork chops are browned, then onions and apples are sautéed in butter and your choice of braising liquid (apple cider, beer, wine, or water). Simmer together for just 15 minutes more, and this cozy fall dinner is ready.

By Lucinda Scala Quinn
Martha Stewart Living, December 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (22)

878 Ratings
  • 5 188
  • 4 275
  • 3 247
  • 2 121
  • 1 47
Martha Stewart Member
05/20/2017
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.
Martha Stewart Member
10/22/2015
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!
Martha Stewart Member
09/14/2015
Made this a few times and love it, and love Lucinda
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Martha Stewart Member
07/09/2014
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!
Martha Stewart Member
10/15/2013
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!
Martha Stewart Member
08/28/2013
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.
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Martha Stewart Member
06/07/2013
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! :)
Martha Stewart Member
05/21/2013
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!
Martha Stewart Member
03/27/2013
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.
Martha Stewart Member
11/10/2012
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.
Martha Stewart Member
06/21/2012
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?
Martha Stewart Member
03/06/2012
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.
Martha Stewart Member
02/18/2012
Have made this several times and very much enjoy it! Yum! It's fun to vary the type of liquid you use.
Martha Stewart Member
01/11/2012
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.
Martha Stewart Member
08/13/2011
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!
Martha Stewart Member
07/20/2011
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.
Martha Stewart Member
04/17/2011
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!
Martha Stewart Member
01/14/2011
Really very good. Made exactly as the recipe directed (using chicken broth).
Martha Stewart Member
12/03/2010
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
Martha Stewart Member
09/21/2010
I made this for dinner tonight - yummy - used pure apple juice for the liquid - "lick the plate" good !!!
Martha Stewart Member
09/20/2010
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.
Martha Stewart Member
07/30/2010
This is such an easy and good recipe my family and i really enjoyed it.
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