home cooked dinners by the season

Apple and Onion Pork Chops

Apple and Onion Pork Chops

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.

Apple and Onion Pork Chops
Serves: 4 (2 pork loin chops per person)
  • 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
  1. Stir together flour and thyme.
  2. Season both sides of pork with salt and pepper then dredge in flour, shaking off excess.
  3. 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.
  4. 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.
  5. 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.
For a thicker sauce, whisk together 2 teaspoons cornstarch with 1 tablespoons of water and stir into the pan liquid and apples; simmer just until thickened, about 1 minute.


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4 thoughts on “Apple and Onion Pork Chops”

  • I love this recipe. I have made it many times but have used apple juice. Thanks for the tip. Can,t wait to try it,s new improved form. Love the chicken chili made it for a crowd last night and you won raves. Keep all the goodies coming!

  • I have also BBQ’d the pork as a tenderloin with apples and onions but recently BBQ’d some huge red grapes as well . Amazing to have a bite of the BBQ grape with the pork !!!

  • Even though spring is less than a week away, I needed comfort food what with all this dreary drizzle. It certainly fit the bill. Totally loved this dish.

    • Is is always a pleasure to hear from you making my recipes and enjoying them. Ugh, yes our weather belies spring is nearly hear and I, too, am still craving heartier comfort food. Thank you for writing!

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