Pork chops with apples and onions is a classic autumnal dish that is the epitome of comfort food. It's a hearty and rustic meal that is packed with flavor and is surprisingly easy to make. The combination of savory pork, sweet apples, and caramelized onions is a match made in culinary heaven. It's a dish that is perfect for a cozy weeknight dinner or a casual weekend gathering with friends and family. The aroma of the apples and onions simmering away with the pork chops is enough to make your home feel warm and inviting.
The star of this dish is, of course, the pork chops. For the best flavor and texture, it's worth seeking out thick-cut, bone-in pork chops. The bone helps to keep the meat moist and flavorful during cooking. Look for pork chops that have a good amount of marbling, as the fat will render down and add richness to the dish. Before cooking, it's a good idea to season the pork chops generously with salt and pepper.
The first step in preparing this dish is to sear the pork chops in a hot skillet. This creates a beautiful golden-brown crust on the outside of the pork chops and locks in all the delicious juices. Once the pork chops are seared, they are removed from the skillet and set aside.
The same skillet is then used to cook the apples and onions. This is a key step, as the apples and onions will soak up all the flavorful browned bits that are left in the pan from searing the pork chops. The onions are sliced and sautéed until they are soft and caramelized, which brings out their natural sweetness. The apples are then added to the skillet. A firm and slightly tart apple, like a Granny Smith or a Honeycrisp, is a great choice for this dish as it will hold its shape during cooking and provide a nice contrast to the sweetness of the onions. The apples are cooked until they are tender but still have a slight bite to them.
For an extra layer of flavor, a splash of apple cider or white wine can be used to deglaze the pan. This helps to lift all the flavorful bits from the bottom of the pan and creates a simple yet delicious pan sauce. A touch of thyme or sage can also be added to the skillet to complement the flavors of the pork and apples.
Once the apples and onions are cooked, the seared pork chops are returned to the skillet and nestled in amongst the apples and onions. The skillet is then covered, and the dish is allowed to simmer gently for a few minutes. This allows the pork chops to finish cooking and to absorb all the wonderful flavors of the apples, onions, and pan sauce.
Pork chops with apples and onions is a dish that is both simple and elegant. It's a one-pan meal, which means less cleanup, making it a perfect choice for a busy weeknight. It's a dish that is incredibly versatile. You can add a splash of cream to the pan sauce for a richer, more decadent dish. You could also stir in a tablespoon of Dijon mustard for a tangy kick.
This dish is best served hot, straight from the skillet. It's delicious on its own, but it also pairs wonderfully with a variety of side dishes. Creamy mashed potatoes, roasted sweet potatoes, or a simple green salad are all great accompaniments.
Pork chops with apples and onions is a timeless classic for a reason. It's a dish that is comforting, flavorful, and incredibly satisfying. It's a celebration of the simple and delicious flavors of autumn, and it's a dish that is sure to become a regular in your dinner rotation.
Ingredients:
4 thick-cut, bone-in pork chops
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 large onions, sliced
2 large apples (like Granny Smith or Honeycrisp), cored and sliced
1/2 cup apple cider or dry white wine
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon butter
Instructions:
Pat the pork chops dry with paper towels and season generously on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the pork chops to the skillet and sear for 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the sliced onions to the skillet. Cook, stirring occasionally, for 8-10 minutes, until the onions are soft and caramelized.
Add the sliced apples and thyme to the skillet and cook for another 5 minutes, until the apples are tender.
Pour in the apple cider or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes, until the liquid has reduced slightly.
Stir in the butter until it has melted.
Return the seared pork chops to the skillet, nestling them in amongst the apples and onions.
Cover the skillet and cook for another 5-7 minutes, or until the pork chops are cooked through.
Serve the pork chops hot, with the apple and onion mixture spooned over the top.
