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
Pork chops smothered with apples, onions, cinnamon, and butter make for a rich and flavorful main dish.
- 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
- 1/4 tsp cinnamon $0.02
- 1/8 tsp nutmeg $0.02
- 1 tsp chicken or vegetable bouillon $0.09
- 1 cup water $0.00
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.
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.
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.
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.
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.
Adapted from this recipe on Marthastewart.com
Step By Step Photos
Open 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.
When 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.
When 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.
While the chops are doing their thing, get out your onion and apples. Wash the apples well.
Slice the onion thinly. Core and slice the apples into wedges. Next time I think I’ll slice the apples a little thinner.
Once the pork chops have seared on both sides, remove them to a plate. Add the apples, onion and butter to the skillet.
Stir 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.
Add 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.
Add 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.
Serve each chop with some apples, onions and sauce spooned over top!
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!!