Main Course, Pork

Skillet Pork Chops with Apples & Onions

0 Comments 08 January 2014

Sometimes a nice, thick pork chop can be as tasty and satisfying as a good steak. Am I right? Oh yes. It’s funny though how even I didn’t realize how big the chops I bought were until we placed them in the skillet to cook. Or tried to. Only four chops, but they wouldn’t all fit at once to brown, and so they jokingly became known as Man Chops as we tried this recipe out.

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This recipe is featured in a section of the latest Southern Living magazine as a one-pot type of dish and it’s pretty faboosh, as Sis Blogging Partner would say. It’s super easy to make, it’s quick and that pretty much ticks most of our usual checklist. Add in that the recipe is delicious and that’s pretty much our holy cooking trinity.

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Fruit is a common yet great accompaniment to pork, but hubby’s never been one for having fruit with meat. Yeah, not…manly enough? Whatever, dude, some things were meant to be, such as these apples with those chops above. Just sit back, relax and wait for the yum. It will happen! Or better yet, guys, try this out for yourselves.

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If you don’t have a cast-iron skillet for this recipe, it’s really no biggie. A nonstick or regular skillet that is a. big enough to house all your chops, and b. safe to use in the oven as well, will do just fine. If you do have cast-iron, use it! If you’ve cooked with yours often enough, you too know the superior quality you’ll get in return.

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The apples and onions go in after the meat, because while we do use the oven for cooking as well, the chops, fruit and onions won’t be there long enough to actually cook fully. The combination of pan-searing, sauteing and oven finishing will give you great results, though. HEre the apples and onions are getting their nice browned color from the juices leftover from the chops. After this, a simple sauce using whipping cream is, well, whipped up.

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Before it all goes in the oven, nestle some fresh thyme into the apples, onions, and maybe even on top of the chops themselves (just before yo add the cooked fruit and onion mixture on top). Fresh herbs, especially thyme, are some of my favorite additions to meals these days.

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When it’s all said and done…oh my, hello Dinner.

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And even better – hello sauce! The meat itself adds a terrific body to the creamy sauce, which thickens a little.

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If you’re into smaller meals, this may a chop to share. I couldn’t have finished one on my own the day we made them! You can certainly make this meal with smaller chops or even a tenderloin you slice into chops yourself. Either way, it’s a wonderful, solid recipe that’s great for your busy weeknight and it’s downright delicious. A bit of apple and onion with each bit of chop is a must. This is going on my family’s list of Things To Remake ASAP.

Skillet Pork Chops with Apples & Onions

from from Southern Living Magazine, January 2014, also via MyRecipes.com

Prep Time: 15 minutes Cook Time: about 30-35 minutes Level: Easy Serves: 2-4, depending on size of chops

  • 4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 Granny Smith apples, cut into 1/2-inch-thick wedges
  • 1 medium-size yellow onion, thinly sliced (root end intact)
  • 1/3 cup chicken broth
  • 1 cup whipping cream
  • 1/4 cup Dijon mustard
  • 2 tablespoons bourbon
  • 8 small fresh thyme sprigs

Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.

Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.

Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.

Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

Notes:

This was a really nice, easy recipe. Wouldn’t really change a thing about it except possible smaller chops next time.

If you’re gluten-free, just make sure the broth you buy is labeled gluten-free.

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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