Pork Chops Baked With Apples And Onions
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon vegetable oil
- 4½-inch-thick pork chops
- 1medium onion, peeled and thinly sliced
- ¼cup sherry
- ¼cup apple cider
- 3large Macintosh apples, peeled, cored and cut into ¼-inch-thick slices
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
467 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 20 grams sugars; 42 grams protein; 405 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
Preheat oven to 350 degrees. Heat the vegetable oil in a large, ovenproof skillet over medium-high heat. Add the pork chops and sear until golden brown, about 1½ minutes per side. Place the pork chops on a plate and set aside.
- Step 2
Add the onion to the skillet and cook, stirring often, for 2 minutes. Add the sherry and the cider and cook, stirring contantly, scraping up any browned bits stuck to the bottom of the pan. Add the apples, ½ teaspoon salt and pepper to taste. Lower the heat and cook for 5 minutes.
- Step 3
Push the pork chops down into the apple mixture and pour any juices accumulated on the plate over them. Cover with foil and bake until the pork chops are tender and cooked through, about 15 minutes. Uncover and season with additional salt and pepper to taste. Divide among 4 plates and serve.
Private Notes
Comments
I used 1 2" thick chop & only 1 apple & 1 small onion. I didn't think there was enough liquid, so I added a bit more cider & a few tablespoons of chicken broth
I pulled out this recipe and then wondered what to do with a head of red cabbage I had in the refrigerator. When I had everything assembled I remembered a dish I had as a child prepared by my German grandmother...and added the chopped red cabbage to the pork chop pan. Used left over white wine and a dash of calvados instead of cider. Easy cold winter nights supper.
Used two substantial bone-in chops. Pre-seasoned with garlic powder, salt, pepper, poultry seasoning. Thought everything worked well, adequate juice at the end. We will make this again!
Added red pepper flakes and the Liquid from hot & sweet jalapeños and apple cider vinegar and dried cranberries. Doubled all sauce ingredients. Finished with 1Tbsp butter swirled in off heat. Cooked the whole time on stove. Delicious. Took close to an hour start to finish.
put a hint of maple syrup in and changed out sherry for marsala. It was REALLY good!
So good! And so easy! I didn't have sherry so I used some Calvados (apples, you know). I lit it up and burned off the alcohol mostly because that was fun. >:) Anyway, it was awesome. It's better than the kraut version. The key is the apple cide vinegar. Like. Wow.