Pork Chops With Apple
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 41½-inch center-cut loin pork chops, about 1½ pounds total weight
- Salt to taste if desired
- Freshly ground pepper to taste
- 2Golden Delicious apples, about ¾ pound
- 1tablespoon corn, peanut or vegetable oil
- ¼cup finely chopped onion
- 1tablespoon brown sugar
- 2tablespoons red-wine vinegar
- 1red ripe tomato, peeled, seeded and cut into ¼-inch cubes, about ¾ cup
- ½cup fresh or canned chicken broth
Nutritional analysis per serving (4 servings)
437 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 42 grams protein; 861 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim most of fat from chops andsprinkle on both sides with salt and pepper.
- Step 2
Quarter, core and peel apples.
- Step 3
Heat oil in skillet large enough to hold chops in one layer. Cook until nicely browned on one side, 2 or 3 minutes. Turn and cook again until browned, 2 or 3 minutes more.
- Step 4
Continue cooking chops about 15 minutes, turning often. Arrange quartered apples around the chops. Cover closely and continue cooking 5 minutes.
- Step 5
Transfer chops and apples to warm platter and cover with foil. Pour off fat from skillet. Add onions and stir until wilted.
- Step 6
Add brown sugar and vinegar and stir. Add cubed tomato and broth. Stir to dissolve brown particles that cling to skillet. Cook, stirring, 2 minutes. Add any liquid that accumulated around the chops. Cook until sauce is reduced to about ¾ cup.
- Step 7
Pour hot sauce over chops and apples and serve.
Private Notes
Comments
Just delicious. Added two tablespoons of mustard to the broth and used a tablespoon of maple syrup instead of the brown sugar as that is what I had. Served over spetzle with red cabbage and we ended up with nothing but clean plates.
Delicious and easy to make. Added some chopped cabbage (about 1/4 of a large green cabbage) to the pork chops about 5 minutes before the apples, and doubled the sauce. The chops (very thick ones) didn’t need 15 minutes—they were overcooked. I only did 2 so maybe that made the difference—10 minutes would do it. I left the cabbage and apples in the pan for another 5 or 6 minutes after removing the chops.
I made this for the first time this evening. Our pork chops were about 1/2 in. thick and most definitely did not need as much time as indicated here. For chops this thin, I'd recommend simply skipping those 15 mins at the start of step 4.
Just ok. Not a Wow dish but a good way to use up apples (maybe a more tart apple would have yielded better flavour) and cabbage. Sauce did not thicken at all. Cooked chops 3 minutes a side and that was plenty. Then sautéed shallots, apples, cabbage and fresh rosemary before adding the rest of the ingredients. Covered and simmered to soften cabbage and apples. The aroma was enticing!
Delicious late fall dinner. We seared the 1/2” bone in chops for 3 minutes per side. It was plenty of time to get the meat to 140 degrees. We added 2 cups of cabbage and a medium onion sliced pole to pole to make this a one pot meal. The tomato added nothing but a minor amount of visual interest.
Added oregano on the chops. May add some Dijon into the sauce next time. Needed a little zip