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!
Ingredients
4boneless, center-cut pork chops, 1 ½ inches thick
1teaspoonEACH: sea salt and pepper
2tablespoonsbutter, divided
2mediumapples, sliced ¼ inch thick
1mediumred onion, sliced ¼ inch thick
2tablespoonshoney
1tablespoonchopped fresh sage, or 1 teaspoon dried sage
Season both sides of the pork chops with the salt and pepper.
4 boneless, center-cut pork chops, 1 teaspoon EACH: sea salt and pepper
Heat a large frying pan over medium-high heat. Add 1 tablespoon 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 1 tablespoon of 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.
2 medium apples, 1 medium red onion, 2 tablespoons honey, 1 tablespoon chopped fresh 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 they reach an internal temperature of 145 degrees Fahrenheit.
½ cup chicken stock, 1 teaspoon dijon mustard
Serve the pork chops and apples with the walnuts sprinkled over the top.
½ cup chopped toasted walnuts
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.