Pork Chops with Apples

Course Dinner

Cuisine American

Keyword cast iron skillet pork chops, pork chop apple recipe, pork chops and apples, pork chops with apples

Prep Time 10

Cook Time 25

Servings servings

Calories 394kcal

Author Madeline Tague

Ingredients

4 boneless skinless pork chops each 1 inch thick
2 medium apples cut into ⅛” thin slices - I used honeycrisp
1/2 a yellow onion cut into ⅛” thin slices
1/2 tbsp olive oil
4 tbsp salted butter
1 tsp kosher salt
¼ tsp ground ginger
¼ tsp black pepper
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
1 tbsp light brown sugar
2 tbsp fresh sage leaves cut into ribbons

Instructions

Preheat oven to 350F. Mix together salt, ginger, black pepper, cinnamon and nutmeg. Pat pork chops dry with a paper towel and season on both sides with the seasoning mixture.
Heat oil in an oven safe skillet over medium-high heat. Place the seasoned pork chops in the pan and sear for 3 minutes, flip and cook for another 3 minutes. You want to make sure the chops have enough space to get a golden brown sear on both sides.
Remove the pork from the pan, set aside and reduce heat to low. Place the butter in the pan over low heat.
Once the butter is fully melted, pour the sliced apples and onions into the pan. Turn the heat back up to medium and saute for 5 minutes, tossing frequently.
After 5 minutes, add the brown sugar and fresh sage to the pan and saute for another 2 minutes. Turn off the heat and nestle seared pork chops into the pan with the apples and onions.
Place the full skillet in the oven and cook at 350F for 12 minutes. Check that the internal temp of the pork is at least 145F. Serve warm with the apples, onions and juices from the pan on top.

Notes

Pat the pork chops completely dry before seasoning. Dry pork gets a much better golden sear than pork that still has moisture on the surface. Use a paper towel and dry each chop on both sides before applying the spice rub.

Do not rush the sear. Let the chops cook undisturbed for a full 3 minutes on each side before flipping. This is what gives you that golden brown crust on the outside.

Slice the apples and onions thin. Thin slices caramelize faster and create a much more silky, jammy topping than thick chunks. Aim for about an eighth of an inch.

Use a meat thermometer. The pork is done when it reaches an internal temperature of 145F. Every oven is a little different so start checking at the 10 minute mark.

Nutrition