apple spice pork chops

$7.41 recipe / $1.85 serving

Are y’all ready for this?

…no, no, I don’t think you are.

Okay, if you insist… But if your head explodes upon contemplating the deliciousness of this recipe, don’t say I didn’t try to warn you.

I don’t even know if I can describe it… it’s just wonderful. No, it’s more than wonderful. The brown sugar and butter create an amazing caramel like sauce that drenches the pork chops in a deep, rich, sweetness. Add a little spice from the cinnamon, nutmeg and black pepper and you’ve got a carnival in your mouth. Pork heaven.

Also, since the chops simmer in the delicious sauce there is not even a fraction of a possibility that chops will end up as dry hockey pucks. No, they’re juicy, rich, sweet and savory all at one time. *mouth watering as I type*

A couple of notes: I used boneless, center cut, thick chops but you use bone-in as well. I chose fuji apples for this recipe because I wanted something that was halfway between sweet and tart. I would suggest using any variety that is sweet but not sickeningly so. You want a little “acid” in there.

Apple Spice Pork Chops

Apple Spice Pork Chops

4.5 from 2 reviews
apple spice pork chops
 
Prep time
Cook time
Total time
 
Total Cost: $7.41
Cost Per Serving: $1.85
Serves: 4
Ingredients
  • 4 thick cut pork chops $5.01
  • 2 Tbsp vegetable oil $0.06
  • a sprinkle salt and pepper $0.05
  • 1 med onion $0.38
  • 2 med apples $1.69
  • 2 Tbsp butter $0.07
  • 1 Tbsp brown sugar $0.02
  • ¼ tsp cinnamon $0.02
  • ⅛ tsp nutmeg $0.02
  • 1 tsp chicken or vegetable bouillon $0.09
  • 1 cup water $0.00
Instructions
  1. Heat the vegetable oil in a heavy skillet over medium-high heat. While the skillet is heating, open the pork chops and season one side with salt and freshly ground black pepper.
  2. Once the oil is hot (it should look wavy or ripply) place the chops in the pan, seasoned side down. Season the other side and let the chops cook undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.
  3. While the chops are searing, thinly slice the onion. Wash, core and slice the apples into thin wedges. Once the chops have seared on both sides, remove them from the pan and add the apples, onion and butter. Stir and cook for about five minutes or until the apples and onions begin to soften.
  4. Add the bouillon, water, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is mixed together then return the chops to the pan. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
  5. Simmer the chops in the apple/onion mixture for about 10-15 minutes or until the liquid has reduced by half. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. Serve each chop with apples, onions and sauce spooned over top.
Notes
Adapted from this recipe on Marthastewart.com

 

Apple Spice Pork Chops

Step By Step Photos

raw pork chopsOpen the package of pork chops and season one side with salt and pepper. Heat a large, heavy skillet with vegetable oil over medium-high heat.

sear chopsWhen the oil is very hot (it should look wavy), add the chops, seasoning side down. Season the second side with salt and pepper. Let the chops sizzle in the skillet, without disturbing them until they form a brown crust.

crusted pork chopsWhen the chops have seared and formed a crust, they will no longer stick to the pan and you can turn them over and cook the second side in the same manner.

apple onionWhile the chops are doing their thing, get out your onion and apples. Wash the apples well.

sliced onions applesSlice the onion thinly. Core and slice the apples into wedges. Next time I think I’ll slice the apples a little thinner.

add apples onions to skilletOnce the pork chops have seared on both sides, remove them to a plate. Add the apples, onion and butter to the skillet.

deglaze panStir them all around so that the butter and juices from the apples and onion deglaze the pan (deglaze = dissolve all of the crusted pork goodness stuck to the pan). Cook them down for about 5 minutes or until they begin to soften.

bouillon and spicesAdd the water, bouillon, brown sugar, cinnamon and nutmeg. I didn’t bother measuring the nutmeg and cinnamon, just go ahead and sprinkle some in there. Stir it all around to mix everything together.

nestle chops inAdd the chops back to the pan and nestle them down in all of that goodness. See them hiding down in there? Continue to let everything simmer until the liquid reduces by half. Stir everything around every few minutes or so.

apple spice pork chopsServe each chop with some apples, onions and sauce spooned over top!

apple spice pork chopspork rapture
Pork rapture, y’all.

I felt kinda weird about using someone else’s image (pork rapture) that I found on google until I opened their website and saw that they borrowed my meatball sub photo in a recent post… what a coincidence!!

23 Comments

  1. Marie says:

    These were fantastic! Made them with some quinoa and broccoli. Yummy! I’d actually give them a 4.5 star, with the .5 star off only because these were merely “really delicious” instead of some of the “mind-blowing, life-changing” recipes on this site.

  2. Alexa says:

    Thanks! Excited to try and experience the pork rapture!

  3. carson says:

    Please don’t take this the wrong way, but I just tried this and….I love you

  4. Brooke says:

    Could you do this in the crockpot? If so, any suggestions about cooking time? Thanks!!

    • Hmmm, I’m not sure without doing some experimenting. One thing is for sure, though, you won’t get the nice browning action with a slow cooker and that’s pretty important for depth of flavor.

  5. Hi Beth! I included this recipe, your glazed pork chops, and your french bread pizza recipes in my 10 favorite fast and easy dinner recipes roundup. Come by and check it out and grab a button if you like! http://www.missloviecreations.blogspot.com/2013/06/my-favorite-things-thursday-10-favorite.html

  6. I just made this for dinner tonight, and OMG was it good!!!!

  7. Anonymous says:

    Going to try this tonight with fried cabbage and wild rice….thanks for the recipe I am always looking for new ways to impress my special guy….

  8. Belle says:

    Thank you so much for this recipe! My boyfriend was absolutely in love with the apple pieces. :) I will be making this often!

  9. I made this on the weekend and served with some steamed broccoli and roasted potatoes. It was amazing. The sauce is unbelievably tasty. Pretty sure my boyfriend is going to write you a thank you letter at some point.

  10. I cannot wait to make this tonight! I’ve already (successfully)made the black beans and tortillas. I’m in the process of making the No-knead bread right now. I’ll let you know how it turns out. SO very thankful for your blog :)

  11. Eddie says:

    I made some sweet potato fries to go with this (definitely a budget bytes item!) and didnt have any nutmeg so I used apple pie spice instead. Turned out great!

  12. Finally got around to making this one. Damn straight Pork Rapture!!!! with a side of wild rice it was:::HEAVEN:::
    The only thing that I altered was I subbed apple juice for the water and bumped up the spices a tad.

  13. Kelly says:

    this would go great with some cabbage. just fry it up with the apples and onion, or make it separately. there’s a dish in sweden called “brown” cabbage that’s made with apple juice and butter (I think) and you just let it fry/simmer. cabbage is hella cheap too!

  14. Going to the store RIGHT NOW. I want this. :)

  15. Anonymous says:

    Think I might try these with the chipotle sweet potatoes

  16. There are pork chops, boneless ones, in the fridge that are just waiting to be used in this recipe tomorrow for dinner. This looks way yummy so thanks, ahead of time.
    Peace & Love,
    ~Barb~

  17. thanks for the idea! Pork chops were on sale today, had an old apple that needed to be used and actually about a cup of apple pie filling I threw in with the onion. Thanks again!

  18. Well, I made some collard greens (recipe will be posted later this week) but I’d also serve a basic rice pilaf or some type of starch along side both.

  19. Anonymous says:

    this looks awesome, although i might eat two chops a serving. any great ideas for something to serve this with?

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