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
Scale
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.
