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!
- 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)
- Season both sides of the pork chops with the salt and pepper.
- 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.
- 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.
- 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.
- Serve the pork chops and apples with the walnuts sprinkled over the top.
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.