MAKES: 4 servings TESTED BY: Carla C.
038 Skillet Pork Chops with Apples and Onions
TASTING COMMENTS:
We left the peel on the apples because we thought the color was pretty. You could use Granny Smith apples, but you might want to peel them. Their green skin turns gray when cooked.—CC
start to finish 35 minutes
- 4 bone-in pork chops, cut ½ inch thick (about 2 lb.)
- ½ tsp. salt
- ¼ tsp. cracked black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 large yellow onion, cut into ½-inch-thick wedges
- 2 red cooking apples, such as Braeburn, cored and cut into ½-inch-thick wedges
- ½ cup chicken broth
- ¼ cup heavy cream
- 3 Tbsp. coarse ground mustard
- 5 sprigs fresh thyme
- 1 Tbsp. snipped fresh sage
We tested this recipe with bone-in chops, but you could use boneless chops as well. As long as they’re about ½ inch thick, the cook time won’t change and you will still get juicy results!
1. Season pork chops with salt and pepper. In an extra-large skillet heat oil and butter over medium-high heat until butter is melted. Add chops and cook 5 minutes, turning once. Transfer to a plate.
2. Add onion to skillet. Cook and stir 3 minutes, stirring occasionally. Add apples, broth, and cream, stirring to scrape up any browned bits from bottom of skillet. Stir in mustard and thyme. Reduce heat. Cover; simmer 8 minutes.
3. Return chops and accumulated juices to skillet. Simmer, uncovered, 4 to 5 minutes or until pork is done (145°F) and sauce is slightly thickened. Remove from heat. Discard thyme and sprinkle with fresh sage. Let stand 3 minutes.
Per serving 442 cal., 27 g fat (9 g sat. fat), 111 mg chol., 642 mg sodium, 17 g carb., 3 g fiber, 12 g sugars, 32 g pro.
To wedge an onion, cut it in half from the root end to the top and remove the papery skin. Place each half cut side down on a cutting board and cut into even slices.
