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Pork Chops with Caramel Apples

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: North American

Description

Pork chops with apples is an easy to make and delicious fall dinner recipe. The chops are first pan-fried, then apples and onions are cooked with a little honey until deliciously caramelized. Walnuts are sprinkled on top, and the sauce is fantastic spooned over mashed potatoes!


Scale

Ingredients

  • 4 boneless center-cut pork chops, 1 ½ inches thick
  • 1 teaspoon EACH: sea salt and pepper
  • 2 tablespoons butter, divided
  • 2 medium apples, sliced ¼ inch thick
  • 1 medium red onion, sliced ¼ inch thick
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
  • ½ cup chicken stock
  • 1 teaspoon dijon mustard
  • ½ cup chopped toasted walnuts (see notes)

Instructions

  1. Season both sides of the pork chops with the salt and pepper. 
  2. Heat a large frying pan over medium-high heat. Add half of the butter, let it melt, then add the pork chops to the pan. Sear the pork chops for 5 minutes on each side, reducing the heat if they become too brown. Remove them from the pan.
  3. While the pork cooks, chop the apples and onion. Add the remaining butter to the pan with the apples, red onion, and honey and let them cook for 3 minutes, or until they just start to soften. Stir in the sage. 
  4. Nestle the pork chops back into the pan. Mix the chicken stock and dijon mustard together then pour it into the pan. Simmer the pork chops for another 8-10 minutes, or until the reach an internal temperature of 145 degrees Fahrenheit. 
  5. Serve the pork chops and apples with the walnuts sprinkled over the top.

Notes

To toast the walnuts: heat your oven to 375 degrees. Place the walnuts in a small, ovenproof dish and toast them for 6-8 minutes, or until they darken slightly and become fragrant smelling. 

4 grilled pork chops with lots of tasty charred bits on a plate.

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