Pork Chops with Apples and Onions
Perfectly pan seared pork chops topped with a cider-cinnamon pan sauce and served with those tender, butter sautéed apples and onions. A perfect fall dish!
3/4-inch thick boneless pork chops
low-sodium chicken broth*
Salt and freshly ground black pepper
sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.),
minced fresh sage
minced fresh rosemary
Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.
In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).
Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer.
Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat.
Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.
Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.
*For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently.
Recipe source: inspired by
Copyright %YEAR% Cooking Classy