I’ve chosen thin cut top loin pork chops for this recipe because they cook quickly, but if you prefer a thicker chop or one with the bone you can substitute them and increase the cooking time.
Why dredge the pork chop in flour? Because it contributes to browning the pork chop and it gives a bit of thickening for the sauce. Fresh thyme says autumn to me and I love the earthy herb flavor it adds to the apple and onion. I use a combination of butter and vegetable oil many times when browning meat or fish. Butter adds flavor, but on its own it will start to brown and burn at a heat necessary for browning because its milk solids. Vegetable oil can be used at a higher temperature without burning because it has a higher “smoke” point. Tart apples, apple cider and onions compliment the simple flavor of the pork chop. Wine is optional but even the small amount contributes flavor.
If you’re like me and in a hurry or a bit lazy, I sometimes don’t remove the cooked chops while sauteing the apples and onions. I push them off to one side, sometimes stacking them up together and the saute the onions and apples on the other side of the pan.
- ⅓ cup flour
- 1-1/2 teaspoons fresh chopped thyme or ½ teaspoon dried
- 8 boneless, thin cut pork top loin chops (about 1 pound)
- Kosher salt
- Fresh ground black pepper
- 2 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup thinly sliced onion
- 1 Granny Smith or tart apple, thinly sliced (about 2 cups)
- 2 tablespoons white wine (optional)
- 1 cup apple cider or apple juice
- ¾ cup chicken broth
- Stir together flour and thyme.
- Season both sides of pork with salt and pepper then dredge in flour, shaking off excess.
- Heat oil and butter in a large skillet over medium heat until butter is foaming and just starting to turn light brown; add pork chops in a single layer and cook until lightly browned, about 2-3 minutes per side (don’t be tempted to turn the pork chop too quickly, allow them to brown); transfer pork chops to a platter and keep warm.
- Add onion to the skillet and cook and stir over medium heat, scraping up browned bits from the bottom of the pan, until lightly browned, about 3-4 minutes; add apples and cook and stir to lightly brown, about 2-3 minutes. Add wine, cider and chicken broth and bring to a simmer; add browned pork chops to pan, making sure they are slightly covered with some liquid and apples. Reduce heat to low and simmer just until pork chops are cooked.
- Remove pork chops to a serving platter and keep warm. Simmer apples and liquid just until slightly reduced, about 2 to 3 minutes (or see note). Season with salt and pepper and spoon over pork chops.