It's apple season and Pork Chops with Apples are, of course, a perfect combo. Once in a while, we get a craving for an old school dinner with meat and potatoes and a side of veggies. Just like Mom used to make.
These pork chops with apples are all of that delicious comfort food, but a little bit elevated from the old school. It's pretty common to serve pork chops with apple sauce. I wanted to make something where I could use the fresh, crispy homegrown apples in seasonal abundance here right now.
Fresh Apples Are Best
A bonus of living here in apple country: It seems that I rarely have to buy fruit in a grocery store. At least at harvest time. We don't have an apple tree, but we do have friends and neighbours with trees who are happy to share. And if that doesn't happen, there are always local orchards, packing houses, and farm gate stands. We're lucky that way, but there are lots of other apple-growing regions. If you don't live in one, you can be sure to find apples fresh in stores at this time of year.
Although the fruit growing season is coming to an end, we can still get apples in stores until the next harvest. Commercial apples are stored through the winter months in temperature and oxygen controlled packing houses. This extends the life of the fruit, and depending on the variety, we still can buy apples in February.
Pan Frying Chops
These pork chops are quick and easy to make and the traditional union of pork chops with apples has a bit of a sweet & sour kick from apple cider vinegar, brown sugar and apple juice. Pan-frying chops gives them a nice crusty sear while keeping them moist and juicy. And caramelizing the apples and onions intensifies their sweetness and makes this dish taste rich and delicious. A perfect marriage of savoury and sweet. Serve these chops with a side of green beans and some mashed potatoes or Parsnip Puree.
More Pork Recipes to Try
Glazed Pork Chops with Carmelized Apples & Onions
- 6 sirloin pork chops
- 1 small onion sliced
- 2 apples cored, and sliced into ¼ inch wedges (no need to peel)
- 2 tablespoon peanut or vegetable oil
- kosher salt
- freshly ground black pepper
- ¼ cup apple juice
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- Pat chops dry with paper towel, and season on both sides with salt and pepper.
- Heat skillet over medium-high, and add oil to the pan.
- Add chops to the hot pan in batches, 2-3 at a time, making sure there is room all around them, and sear on both sides to a crusty golden brown, about 4 minutes on each side, depending on the thickness of the chops. Internal temp should be 150 F. Chops should be very slightly pink inside.
- Transfer chops to a serving platter.
- Add to skillet, the apple juice, vinegar and brown sugar, whisking to scrape up and incorporate the pan juices.
- Continue cooking until sauce is reduced by half, then add the onions, cooking for about 5 minutes until softened and caramelized.
- Add the apple slices to the pan and cook and stir until the apples are tender and golden brown. Add more apple juice if sauce is reduced too much. Cook to a fairly thick, shiny glaze.
- Pour sauce and apples over chops, and serve.