This recipe is a simple and delicious dish that combines apples with pork chops. The cinnamon in the apple sauce gives it a sweet flavor, while the savory pork chops add a savory taste.
Pork chops with caramelized apples and onions are a savory dish that is perfect for fall.
The combination of savory pork chops and apples is ideal for the fall season, when apples are plentiful. All apples are delicious, whether Gala, Honeycrisp, Fiji, or Granny Smith.
About Apples with Chops de porc
I’m married to a Southern guy who grew up on good ol’ Southern cuisine, and pork chops are one of his faves.
Nanny, his grandmother, and his mother were both masters of Southern cooking.
Dishes that are perfect and soul-satisfying.
Although, truth be told (and he acknowledges it), the meals were not always the healthiest, despite their deliciousness.
Pork chops cooked in fat and bacon grease and then covered in gravy are a good example.
So when he asked for pork chops the other day, I told him, “You bet!”
However, I had to make a few adjustments, beginning with the lard and bacon fat.
I used olive oil instead of butter and seasoned them thoroughly with my favorite pork spices, which I heard about at the CIA (Culinary Institute of America) in Napa.
Instead of frying them, I seared each side quickly and cooked them in the oven.
I also made a lighter sauce out of the heavy gravy.
And, since no good Southern meal is complete without dessert, I knew we had to include it.
Southern Living has a fantastic recipe for Old Fashioned Apple Pie that would go well with these pork chops.
However, I lightened up by just eating the apple part of the pie.
The result was this dish for Savory Pork Chops with Apples.
My spouse not only like it, but he has requested it many times.
Savory Pork Chops with Apples Ingredients
- Brown Sugar is a kind of sugar that is used
- Pork Chops
- Wondra Flour
- Olive Oil is a kind of oil that comes from
- Wine made from white grapes
- Mustard Dijon
How to Make Apple-Spiced Pork Chops
Preheat the oven to 400 degrees Fahrenheit.
Place 1 big apple in a bowl after peeling and thickly slicing it.
After that, combine butter, brown sugar, cinnamon, grated lemon peel, crushed cloves, and ground allspice with the apples.
Bake for 30 minutes with the apples in an oven-safe dish.
Pat the pork chops dry with a paper towel while they bake with the apples. After that, massage them with half a teaspoon of olive oil.
Season with salt, pepper, rosemary, sage, and fennel on both sides.
(This was the seasoning used by Chez Panisse to season their pork loin lunch at the Culinary Institute of America.)
Since then, it’s been my favorite pork season.
Next, gently dust both sides of the pork chops with Wondra flour.
Over medium high heat, add olive oil to a frypan and rapidly sear the chops for 3-4 minutes.
Place the chops on a platter and set aside.
Place the pork chops on top of the apples with the browned side up after the apple slices have reached the 30-minute mark.
Continue to bake the pork chops for another 15 minutes, or until they reach a temperature of 145 degrees.
Then, while you’re making the sauce, take the apples and pork chops out of the oven and cover them with foil to keep them warm.
Preheat the skillet in which the pork chops were cooked to medium high.
Then, using White Wine, deglaze the pan by whisking up the browned bits in the bottom.
Allow 3 minutes for the sauce to decrease by half.
Then add the butter and simmer for another 2 minutes, or until the sauce has thickened somewhat.
Finally, add the Dijon mustard and simmer for an additional minute.
To serve, spoon half of the sauce onto each dish and top with a pork chop.
Serve with the apples strewn down the side.
You may use any apple variety you like.
For pies, a more tart apple, such as a Granny Smith, is often used, although I like them all.
What’s even more astounding is that there are over 7500 different kinds of apples on the planet.
The greatest thing about all 7500 types is how good they are for your health.
When I was researching for my book Natural Healing Foods, I came across a slew of clinical trials involving apples and a variety of ailments.
The University of Massachusetts-Lowell, for example, found that apples and apple juice are good for brain function and may assist with Alzheimer’s disease symptoms.
Another Cornell University research came to the same result – that it was helpful not just for Alzheimer’s disease but also for Parkinson’s disease.
Apples may also help to reduce breast cancer tumors, according to Cornell.
Quercetin, a flavonoid found naturally in apples, is the key.
Apples are also helpful for weight reduction, according to the State University of Rio de Janiero.
What’s not to enjoy about that?
If you like this recipe, be sure to save it to your Pinterest board!
Restaurant Pork Chops is another option.
Recipes to Print
Apples and Savory Pork Chops
Because of the softness of the pork and the depth of flavor from the spice combination of fennel, rosemary, sage, and cinnamon, this Easy Pork Chops and Apples dish stands out from the crowd.
Time to Prepare: 10 minutes
45 minutes to prepare
Time allotted Time: 55 minutes
Course Description: Main Course
Keywords: Apples with Pork Chops
calorie count: 265 kcal
- 1 large peeled and sliced apple
- 1 tablespoon clarified butter
- 1 teaspoon of brown sugar
- a quarter teaspoon Cinnamon
- 1/4 teaspoon grated lemon peel
- 1/8 teaspoon cloves (ground)
- 1/8 teaspoon allspice powder
- 2 Boneless Pork Chops (about 3/4″ thick)
- a quarter teaspoon of salt
- a quarter teaspoon of pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried fennel
- 1 tablespoon flour
- 1 tablespoon extra virgin olive oil
- 2 tbsp. melted butter
- White wine, 1/2 cup
- 1 teaspoon mustard (Dijon)
- Preheat the oven to 400 degrees Fahrenheit. Apple should be peeled and thickly sliced before being placed in a dish. Mix apples with butter, brown sugar, cinnamon, grated lemon peel, crushed cloves, and ground allspice. Bake for 30 minutes with the apples in an oven-safe dish. While the apples bake, wipe the pork chops dry with a paper towel and rub them with 1/2 teaspoon of oil. Season both sides of the Pork Chops with salt, pepper, Rosemary, Sage, and Fennel, then dust both sides with flour. Cook the remaining 1/2 tsp oil in the fry pan over medium high heat for 3-4 minutes, or until golden brown on the bottom. Transfer to a plate. Place Pork Chops on top of apples with browned side up after they’ve been prebaked for 30 minutes. Bake for another 15 minutes, or until the temperature of the pork chops reaches 145 degrees. After taking the chicken from the oven, cover it with foil and set it aside to rest while you prepare the sauce. Heat the pan in which the Pork Chops were cooked to medium high and add the wine, scraping up any browned parts in the pan. Heat for 3 minutes, or until the wine has reduced by half, then whisk in the butter and cook for another 2 minutes, or until the sauce has thickened slightly, then add the mustard and cook for 1 minute longer. To serve, spoon 1/2 of the sauce onto each dish and top with Pork Chop. Serve with apple slices on the side.
265 calories | 22 grams of carbohydrates | 1 gram of protein | 15 grams of fat | 8 grams of saturated fat | 33 milligrams of cholesterol | 426 milligrams of sodium | 161 milligrams of potassium | 2 grams of fiber | 13 grams of sugar
Slow cooker pork chops with apples and onions are a great way to prepare for the fall season. The slow cooking makes the meat very tender, while the apples and onions add a sweet flavor to the dish. Reference: slow cooker pork chops with apples and onions.
Frequently Asked Questions
What are the best apples to cook with pork?
The best apples to cook with pork are Granny Smith apples.
Why do people eat apples with pork chops?
Apples are a fruit, and pork chops are a meat.
Should you Season pork chops before cooking?
That is a good question, but I am not sure that there is an answer to that.
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