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If you’re craving a dish that feels like a warm hug on a chilly evening, you have to try this Pork Chops with Apples and Onions in Maple Herb Gravy Recipe. It’s a comforting, soul-satisfying meal that beautifully marries savory pork chops with the sweet and tart flavors of apples and onions, all enveloped in a luscious maple herb gravy. Perfectly simple but bursting with personality, this recipe brings that classic homestyle goodness right to your table.
Ingredients You’ll Need
Gathering the right ingredients is your first step toward creating magic in the kitchen. Each item here plays an essential role, from juicy pork chops that form the hearty base, to the fragrant herbs and sweet maple syrup that make the gravy sing. These simple ingredients combine to deliver layers of flavor and a beautiful balance of sweet and savory.
- 4 bone-in pork chops: Choose chops that are about 1-inch thick for juicy, tender results.
- Salt & black pepper (to taste): Essential for seasoning and enhancing all the other flavors.
- 1 tablespoon oil: Use a neutral oil like canola or vegetable for browning the pork chops evenly.
- 1 medium onion (cut into wedges): Adds sweetness and depth as it softens and caramelizes.
- 2 medium apples (cored and sliced): Provide a bright, fruity contrast that pairs perfectly with pork.
- 1 teaspoon dried rosemary: Adds an earthy, aromatic hint that complements the pork and apples.
- 1 teaspoon dried thyme: Offers a subtle herbaceous note to balance the dish.
- 1/4 cup white wine (or additional chicken broth): Helps to deglaze the pan and lift up all those flavorful browned bits.
- 1 cup chicken broth: Forms the savory base of the maple herb gravy.
- 1/2 tablespoon apple cider vinegar: Brings a gentle tang that brightens the gravy’s richness.
- 1 tablespoon mustard (whole grain preferred): Adds texture and a mild zing to the sauce.
- 2 tablespoons maple syrup (adjust to taste): Infuses a natural sweetness that makes this gravy unforgettable.
- 1 tablespoon cornstarch (mixed with 2-3 tablespoons cold water): Creates a smooth slurry to thicken the gravy just right.
- 1 tablespoon butter (optional): For a silky, decadent finish to the gravy.
How to Make Pork Chops with Apples and Onions in Maple Herb Gravy Recipe
Step 1: Brown the Pork Chops
Start by seasoning your pork chops generously with salt and pepper on both sides—this step locks in flavor and creates a perfect crust. Heat the oil in a large skillet over medium-high heat, then add the chops to the hot pan. Cook them until they develop a golden-brown color on both sides—that crispy sear is where a lot of the flavor builds up. Once browned, remove the chops and tent them with foil to keep warm while you work on the rest of the dish.
Step 2: Sauté the Onions and Apples
Next up, toss those onion wedges and apple slices into the same skillet. Sauté them over medium heat until they soften and start to take on some color. This step is incredibly rewarding as the sweetness of the apples deepens and the onions lend their mellow aroma. Season everything with dried rosemary, thyme, salt, and pepper to start layering in those lovely herbal notes. Pour in the white wine (or extra chicken broth if you prefer) and use a wooden spoon to scrape up the browned bits stuck to the pan—this deglazing step brings out rich, concentrated flavors in your gravy.
Step 3: Make the Maple Herb Gravy
In the same skillet, add chicken broth, apple cider vinegar, mustard, and maple syrup to the softened fruits and onions. Bring everything to a gentle boil, allowing the flavors to marry. Then, stir in the cornstarch slurry little by little, simmering until the gravy thickens to a luscious, coats-the-spoon consistency. This part is where the magic of the Pork Chops with Apples and Onions in Maple Herb Gravy Recipe truly shines with a balance of sweet, tangy, and savory goodness.
Step 4: Finish Cooking and Serve
Return your pork chops to the skillet, nestling them into the fragrant gravy. Let them simmer gently until they reach a safe internal temperature and soak up those incredible flavors. For an extra touch of indulgence, swirl in a tablespoon of butter right before serving—it makes the gravy so velvety and rich. This final step pulls all the components together into a beautifully cohesive dish that looks and tastes like pure comfort in every bite.
How to Serve Pork Chops with Apples and Onions in Maple Herb Gravy Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme leaves over the pork chops just before serving to add a fresh pop of green and brighten up the plate. For a touch of crunch, toasted pecans or walnuts scattered on top can provide an unexpected, delightful texture contrast that complements the softness of the apples and onions.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes, which soak up all that flavorful maple herb gravy. Roasted root vegetables or a simple buttered green bean almondine can also round out the meal beautifully, adding color and varied textures to every forkful.
Creative Ways to Present
For a rustic yet elegant presentation, serve the pork chops on a big wooden board surrounded by the apples and onions. Alternatively, plate each chop individually, spooning the maple herb gravy generously over the top, and garnish with a crisp apple slice or a sprig of fresh rosemary for a restaurant-quality look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pork Chops with Apples and Onions in Maple Herb Gravy Recipe, store leftovers in an airtight container in the refrigerator. The flavors will mellow and meld beautifully overnight, making the next day’s meal just as delightful as the first.
Freezing
This dish freezes well if you want to save some for later. Place cooled pork chops and gravy in a freezer-safe container, leaving some room for expansion. Thaw overnight in the fridge before reheating gently on the stove to preserve moisture and flavor.
Reheating
To reheat, warm the leftovers slowly over low heat in a skillet or microwave, stirring occasionally to prevent the gravy from separating. Give it a splash of broth or water if the sauce feels too thick, and consider adding a small knob of butter to refresh its silky texture.
FAQs
Can I use boneless pork chops instead of bone-in?
Absolutely! Boneless pork chops will work just fine, though bone-in tends to retain more moisture and flavor during cooking. Just be careful not to overcook boneless chops since they can dry out faster.
What type of apples work best for this recipe?
Firm apples like Granny Smith, Honeycrisp, or Pink Lady are ideal because they hold their shape and provide a nice balance of tartness and sweetness that complements the pork perfectly.
Can I make the gravy without wine?
Yes! If you prefer not to use wine, simply substitute it with an equal amount of chicken broth. You’ll still get plenty of flavor thanks to the herbs, mustard, and maple syrup.
Is it possible to make this recipe gluten-free?
Definitely. Just ensure your mustard and chicken broth are gluten-free, and swap cornstarch for another gluten-free thickener if needed. Cornstarch itself is naturally gluten-free, so it usually works perfectly.
How do I know when the pork chops are fully cooked?
The safest method is to use a meat thermometer; pork should reach an internal temperature of 145°F (63°C). The chops will be juicy and tender when cooked to this temperature, then allow them to rest a few minutes before serving.
Final Thoughts
This Pork Chops with Apples and Onions in Maple Herb Gravy Recipe is one of those dishes that feels effortless to make yet impresses every single time. The rich combination of sweet, savory, and herbal flavors will have everyone at the table asking for seconds. Give it a try soon—your taste buds will thank you!
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Pork Chops with Apples and Onions in Maple Herb Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Pork Chops with Apples and Onions recipe features tender bone-in pork chops seared to golden perfection and simmered in a flavorful gravy made with sautéed apples, onions, dried herbs, white wine, and a touch of maple syrup. The combination of savory and sweet creates a comforting and elegant dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Meat
- 4 bone-in pork chops
Seasonings & Oils
- Salt & black pepper, to taste
- 1 tablespoon oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Produce
- 1 medium onion, cut into wedges
- 2 medium apples, cored and cut into slices
Liquids & Condiments
- 1/4 cup white wine (or more chicken broth as substitute)
- 1 cup chicken broth
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon whole grain mustard
- 2 tablespoons maple syrup (adjust to taste)
Thickening Agents & Extras
- 1 tablespoon cornstarch (mixed with 2–3 tablespoons cold water to create slurry)
- 1 tablespoon butter (optional, for richer gravy)
Instructions
- Brown pork: Season pork chops on both sides with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork chops to the hot pan and cook until they develop a golden-brown crust on each side, about 3-4 minutes per side. Remove the chops from the skillet and cover with foil to keep warm.
- Sauté onion and apples: In the same skillet, add the onion wedges and apple slices. Sauté over medium heat until they soften and begin to brown, about 5-7 minutes. Season with dried rosemary, dried thyme, salt, and pepper. Pour in the white wine to deglaze the pan, scraping the bottom to lift any browned bits for extra flavor.
- Make gravy: Add chicken broth, apple cider vinegar, whole grain mustard, and maple syrup to the skillet. Bring the mixture to a boil. Stir in the cornstarch slurry gradually and continue to simmer for about one minute until the gravy thickens.
- Finish: Return the pork chops to the skillet, nestling them into the gravy. Continue to cook until the pork reaches an internal temperature of 145°F (63°C) and the gravy has thickened to your liking, approximately 3-5 minutes. If desired, stir in the butter to enrich the gravy just before serving.
Notes
- Bone-in pork chops are preferred for better flavor and moisture, but boneless chops can be used.
- Adjust maple syrup quantity to balance the sweetness to your taste.
- Use chicken broth instead of white wine if avoiding alcohol.
- Ensure pork chops reach an internal temperature of 145°F (63°C) for safe consumption.
- If gravy is too thick, add a bit more chicken broth to thin it.
- Butter is optional but enhances the richness of the sauce.
