Pan-Fried Pork Chops and Apples

Cozy season is upon us which means I’ve started to brainstorm all kinds of ways to use delicious locally-grown apples. Whether you’re using them in sweet recipes (like my apple cake) or savory ones like this, apple season is great time to get outside and enjoy all of the bounty that local farms have to offer. Serve this dish with quinoa, wild rice or mashed potatoes. This also reheats nicely if you want to prep it earlier in the week!

1. Season pork chops with garlic powder, freshly ground black pepper and 1/2 teaspoon salt.

2. Heat olive oil in a large skillet over medium-high heat. Brown pork chops for 3-4 minutes per side, or until nicely browned. Remove from the pan and transfer to a plate to rest.

3. Add butter and onion to the pan. Cook for 2 minutes, or until the onions start to soften, stirring occasionally. Add apples and continue to cook for 3 minutes longer.

4. Whisk the apple cider, cider vinegar, mustard, thyme, cinnamon and remaining 1/2 teaspoon salt in a small bowl. Pour into the skillet and simmer for 2-3 minutes, then stir in cream.

5. Add pork chops back to the pan, along with any juice from the plate. Spoon sauce over the pork to warm it back through and serve!

Pan-Fried Pork Chops and Apples

Serves 4

All you need:

4 boneless pork chops, about 1/2″ thick

1/2 teaspoon garlic powder

Freshly ground black pepper, to taste

1 teaspoon kosher salt, divided

2 tablespoons olive oil

2 tablespoons butter

1/2 red onion, sliced

2 apples, sliced

1 cup apple cider

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1/4 teaspoon dried thyme

Pinch ground cinnamon

2 tablespoons heavy cream

All you do:

1. Season pork chops with garlic powder, freshly ground black pepper and 1/2 teaspoon salt.
2. Heat olive oil in a large skillet over medium-high heat. Brown pork chops for 3-4 minutes per side, or until nicely browned. Remove from the pan and transfer to a plate to rest.
3. Add butter and onion to the pan. Cook for 2 minutes, or until the onions start to soften, stirring occasionally. Add apples and continue to cook for 3 minutes longer.
4. Whisk the apple cider, cider vinegar, mustard, thyme, cinnamon and remaining 1/2 teaspoon salt in a small bowl. Pour into the skillet and simmer for 2-3 minutes, then stir in cream.
5. Add pork chops back to the pan, along with any juice from the plate. Spoon sauce over the pork to warm it back through and serve!