Apple Pork Chops

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 8/13/2020

A classic combination of pork and apples.

Timeless and savory-sweet, the combination of pork and apples tastes just like fall. To intensify the flavors—and edge out the chill in the air—add a splash of warming bourbon.

Serves: 4 Save

Ingredients (10)

  • 4 (8-ounce) bone-in pork chops, about 1-inch thick (about 2 pounds)
  • 2 teaspoon sea salt, divided
  • Freshly ground black pepper
  • 2 fresh thyme leaves, divided
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 shallot, minced (1 to 2 tablespoons)
  • 1 tart apple, such as Granny Smith, Braeburn or Pippin, peeled, cored and sliced 1/4-inch thick
  • 1/2 cup applesauce
  • 1 cup reduced-sodium chicken broth

Directions

  1. Rinse pork chops, pat dry and sprinkle both sides with 1/2 teaspoon salt, pepper and 1 tablespoon thyme, pressing lightly so seasonings adhere.
  2. Heat oil in a large cast-iron skillet over medium heat until sizzling hot. Add meat and cook 5 to 6 minutes per side, turning only once, to brown. Transfer to a platter and cover loosely to keep warm.
  3. Add butter to pan and heat until foamy. Add shallot and thyme and cook, stirring, until tender, about 3 minutes. Add apple, applesauce, broth and ½ teaspoon salt and pepper to skillet scraping up browned bits. Cook, stirring, until apple is tender and sauce reduces slightly, 3 to 4 minutes.
  4. Return meat, along with any juices that have collected at the bottom of the plate, to pan and cook just until thoroughly heated, about 2 minutes. Transfer to a platter or individual plates and serve warm with sauce and apples spooned over the chops.

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