Pork Chops with Apples and Onions

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 medium apples, peeled and sliced (Honeycrisp or Fuji work well)
• 2 cloves garlic, minced
• 1/4 cup apple cider
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Steps

1. 1 Pat pork chops dry with paper towels, then season both sides with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until browned; remove and set aside.
3. 3 In the same skillet, add the onions and cook until softened, about 5 minutes.
4. 4 Add apple slices and garlic to the skillet, cooking until apples begin to soften, about 5 minutes.
5. 5 Pour in apple cider and vinegar, stirring to scrape up any browned bits. Stir in thyme and red pepper flakes if using.
6. 6 Return pork chops to the skillet, reduce heat to medium-low, and cover. Cook for 10 minutes.
7. 7 Uncover, adjust seasoning if needed, and garnish with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, marinate the pork chops in the apple cider and thyme for 30 minutes before cooking.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the skillet during the last few minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave.

Serving Suggestions

• Serve with a side of mashed potatoes or buttered noodles.
• Pairs well with a crisp green salad dressed in a tangy vinaigrette.

FAQ