There’s something about the combination of apples and pork chops that just feels like a warm hug on a plate. Maybe it’s the sweet aroma of cinnamon dancing through the air, or perhaps it’s that delightful sizzle when the chops hit the pan. Either way, this easy apple pork chops recipe is your ticket to a dinner that’s both comforting and irresistibly tasty.
Steps
- Season pork chops with salt and pepper. Melt 2 tablespoons of butter over medium heat in a large skillet and cook the chops for 6 minutes on each side until they are a deep golden brown.
- Pour 1/2 cup of apple cider into the pan with the pork chops and let it simmer for an additional 6 minutes, or until a meat thermometer reads 145 degrees F in the thickest part of the chops.
- In another pan, melt the remaining butter over medium heat. Add the sliced apples and cook for 5 minutes until they start to soften.
- Add the remaining 2 tablespoons of apple cider to the apples, increase the heat to high, and cook for 1-2 more minutes. Season the apples with salt to taste.
- Transfer the cooked pork chops to a serving plate. Whisk Dijon mustard and fresh sage into the cider drippings in the pork chop pan, seasoning with salt and pepper as needed.
- Arrange the cooked apples over the pork chops on the plate, then pour the cider and mustard sauce over the top. Serve immediately.
Ingredients
- 4 tablespoons butter, divided
- 4 bone-in pork chops (approximately 5-6 ounces each)
- 1/2 cup + 2 tablespoons apple cider, divided (preferably fresh)
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh sage
- 2 cups apples, cored and thinly sliced (such as Pink Lady or Honeycrisp)
- Salt and pepper, to taste
FAQ
- How do I know when my pork chops are fully cooked?
- Pork chops are fully cooked when they reach an internal temperature of at least 145 degrees Fahrenheit. It’s advisable to use a digital probe thermometer to ensure accuracy. Be careful not to let the temperature exceed 145 degrees Fahrenheit to prevent the meat from becoming dry.
- Can I substitute the apples in this recipe with another fruit?
- Yes, you can replace the apples with pears if you prefer. Use a firm variety such as Bosc to ensure the fruit maintains its shape during cooking. Swap the apple cider with pear juice for a consistent flavor profile.
- What type of apple cider should I use for this dish?
- Opt for a fresh, unfiltered apple cider packed with spices and aromatics. Avoid the clear apple cider that resembles apple juice and lacks spices like cinnamon, as it may not deliver the same rich flavor.
- Can I use boneless pork chops instead of bone-in?
- Yes, you can use boneless pork chops, although bone-in chops tend to offer more flavor and are less likely to dry out during cooking.
- What are some alternative herbs to sage for this recipe?
- If you don’t have fresh sage, you can use fresh rosemary or thyme. These herbs also complement the flavors in the dish well. Feel free to experiment with additional seasonings like a cinnamon stick, sliced red onion, or a splash of lemon juice for extra flavor.
Tips
- Choose firm apple varieties like Honeycrisp, Granny Smith, or Fuji to ensure they cook quickly and maintain texture during the cooking process.
- Opt for bone-in pork chops to enhance flavor and prevent the meat from drying out.
- Use fresh sage for the best taste; dried sage won’t provide the same depth of flavor.
- Select a fresh, unfiltered apple cider with spices for a richer sauce; clear cider similar to apple juice will not yield the same results.
Equipment
- Digital probe meat thermometer
- Large skillet or pan (if not already owned)
