Savory Herb Pork Chops with Apples and Onions
The classic combination of pork and apples is a warm and cozy dinner on a chilly fall evening. Center cut pork chops star along with apples and onions with an easy pan sauce.
Servings: 4
Calories: 427kcal
Ingredients
- 4 6 - ounce pork chops, boneless, center cut and about 1-inch thick each
- 3 tablespoons kosher salt
- 3 tablespoons granulated sugar
- dried thyme
- kosher salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 2 medium apples peeled and cut in large dice, about 3 cups
- 1 medium onion thinly sliced, about 1 cup
- 1 garlic clove minced
- ½ cup reduced sodium chicken stock
- ¼ cup white wine
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- ½ teaspoon Garam Masala
- 1 tablespoon salted butter
Instructions
- Dissolve the salt and sugar in 6 cups of cold water in a bowl or container large enough to hold the pork chops and brine. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Remove pork chops from the brine and pat dry with paper towels. Sprinkle pork chops with thyme, salt and pepper.
- Heat a sauté pan over medium high heat and add oil. Add pork and sauté on each side for about 3-4 minutes or until just cooked through. Transfer to a plate and tent with foil to keep warm.
- In the same pan over medium heat, add the apple, onion, and garlic. Sauté, stirring occasionally, for 2-4 minutes or until the apples begin to just soften and the shallots are translucent.
- Stir in chicken stock, wine, honey, mustard, and Garam Masala. Continue cooking for an additional 3-4 minutes or until the sauce is slightly thickened.
- Stir in the butter until it is melted. Season the sauce to taste with salt and pepper.
- Spoon the apple onion sauce over the pork chops and serve.
Notes
After brining and seasoning the pork chops, let them sit out on the counter for about 15 minutes. Bringing the meat to room temperature helps it cook more evenly.
Overcooked pork is tough and dry. And the thin boneless pork chops in this recipe cook quickly. Use an instant read thermometer to check the internal temperature of perfectly cooked pork. The National Pork Board recommends cooking pork to 145 degrees F followed by a 3 minute rest. Learn more about safe pork cooking practices here.
Nutrition
Serving: 1pork chop with apples | Calories: 427kcal | Carbohydrates: 22.2g | Protein: 45.2g | Fat: 16.2g | Saturated Fat: 5.5g | Cholesterol: 138mg | Sodium: 494mg | Fiber: 3.7g | Sugar: 15.8g
