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Pork Chops with Apples and Onions Recipe

American · Main course · 35 min total

Juicy pan-seared pork chops are paired with sweet caramelized apples and onions in a savory brown butter sauce, making a comforting and elegant weeknight dinner.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large apples, such as Honeycrisp or Granny Smith, cored and sliced into 1/2-inch wedges
• 1 large yellow onion, halved and sliced into 1/4-inch half-rings
• 1/4 cup apple cider or apple juice
• 1 tablespoon fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar

Instructions

1. Pat pork chops dry with paper towels and season both sides with salt and pepper.
2. Heat a large skillet over medium-high heat. Add butter and olive oil. When butter is melted and foaming, add pork chops in a single layer. Cook until golden brown, about 4-5 minutes per side. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add apples and onions to the skillet. Cook, stirring occasionally, until softened and lightly caramelized, about 6-8 minutes.
4. Stir in apple cider, thyme, Dijon mustard, and brown sugar. Scrape up any browned bits from the bottom of the skillet. Cook until liquid is slightly reduced, about 2 minutes.
5. Return pork chops to the skillet, nestling them among the apples and onions. Spoon some of the sauce over the chops. Cook until heated through and pork reaches an internal temperature of 145°F, about 2-3 minutes.
6. Serve pork chops topped with apples and onions and drizzled with pan sauce.

Tips

• Let pork chops rest for 5 minutes before serving to retain juiciness.
• Use a mix of tart and sweet apples for balanced flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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