Pork Chops with Apples and Onions

Lynnda Cloutier


This is a very simple dish with can be easily varied. You can replace the onions with leeks or a sliced potato. Deglaze the pan with white wine, broth or water. Great with rice. Source: unknown

pinch tips: Flour, Eggs & Breading Techniques


 Be the First





20 Min


15 Min


Stove Top


6 bone in pork chops (loin or shoulder) cut 3/4 inch thick
coasre salt and freshly ground pepper
1 tbsp. extra virgin olive oil
2 tbsp. butter
1 large white onion, sliced
2 to 3 apples, cored and sliced, about 3 cups
1 cup beer, white wine, cider or chicken broth

Directions Step-By-Step

Trim chops of fat. Sprinkle generously with salt and pepper on both sides. Heat a large cast iron skillet over high heat and then swirl in olive oil. Lay in chops and don't move them for a few minutes to assure a good golden sear forms. Turn and brown well on the other side for a total of about 10 minutes. Remove chops to a warm plate.
Swirl butter into pan. Add onion and apples. Saute til onion slices are lightly caramelized and apples have begun to soften, about 8 minutes. Stir in beer or other liquid. Return chops to pan
Cook til pork is tender, about 15 more minutes, depending on size of the chops, turning halfway through and covering chops with apple mixture. If the mixture needs a little thickening, remove chops to warm plate again and simmer mixture on high for a few minutes to reduce. Serve chops over rice or mashed potatoes with a large spoonful of the apple onion mixture over the top.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American