Pork chops served with caramelised apples and onions is a winning classic dish! Super simple but truly delicious and impressive
Make Pork Chops exciting again!
These classic Pork Chops have modest ingredients, but they’re far from being boring, dry or tasteless! Thanks to the quick and easy method of cooking them, and there’s no need for any expensive kitchen equipment.
So if you’re looking for no-fuss juicy and flavourful pork, then look no further! We’re going to sear and cook pork chops to perfection in a frying pan with loads of butter, garlic, rosemary, and sage. Gorgeous herb flavours, but they won’t overwhelm the beautiful taste of the succulent pork.
The secret lies within the cooking method. We pan fry the pork chops over high heat and turn them over every minute, whilst regularly basting them in melted herb butter. See, no complex techniques or ingredients are required, but the results are amazing.
These pork chops are so tasty that you could just have them on their own, but let’s carry on with the perfect classic pairing. Apples with pork, but we’re skipping the apple sauce today and going for chunky sweet and sour caramelised apples with onions.
Pork Chops with Caramelised Apples and Onions is still a classic dish with a modern twist. Easy and delicious as a weeknight meal but also perfect for a special occasion.
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Hubby scores this dish 9/10!!!
Born in the ’80s, our household has a warm spot for classic dishes. Dishes that are now probably considered not trendy nowadays, such as meatloaf, prawn cocktail, casseroles and pork chops! I have to admit that I never ran to the dinner table when mum made these dishes.
It’s funny, looking back, how I miss my mum’s cooking as soon as I left home. Even the dishes I thought I loathed, I actually didn’t.
Like most people, my preference for food changed as I aged and I met people along the way that have changed my mind towards certain foods. I mostly avoided pork and beef until I was in my mid-twenties. This changed when I was close to being anaemic and began dating meat-loving guys.
These days, we still don’t eat much red meat because we live on chicken and seafood as our source of protein. I should clarify, we, meaning my sister, and I, not my husband.
Unfortunately for him, Tomasi loves pork, beef and lamb, but because I’m the cook, he doesn’t get to eat it that often. So when I made these pork chops, he was extra nice to me for a day… or maybe for just an hour more like it!
I cooked 4 pork chops and hubby helped himself to 2 1/2 chops himself. In between mouthfuls he made comments like ‘Mm, this pork is so beautiful,…so tender,…the apples are also delicious too,….I’m really enjoying this meal’. A happy hubby means no changing nappies or cleaning dishes for a few weeks! Haha yeah right, who am I kidding?
Ingredients for Pork Chops with Apples and Onions
Pork chops – I used rindless pork cutlets, but most cuts of pork would work. Aim for pork pieces that are approximately 4cm (1.6in) thick, so they’re less likely to dry out during cooking.
Apples – I used Granny Smith apples as I like a little tartness in contrast to the sweet caramelised flavours. However, red apples would also work and taste delicious. I peeled my apples, but you may leave the skin on if preferred.
How to make for Pork Chops with Apples and Onions
Step-by-step guide with photos
Season both sides of the pork with salt and pepper. Slice the onion and apples into approximately 0.5cm (0.20in) wedges.
Heat the oil over high heat in a medium frying pan. Once the oil smokes, place in the pork and cook for a minute untouched. Flip the pork chop over and cook for a minute, then flip over the pork again, then add the butter into the pan.
Add the butter into the pan with the pork. Once it butter melts, add in garlic, sage and rosemary. Continue to flip the pork over every minute. During cooking, baste the pork regularly with melted butter using a spoon. Tilt the pan slightly and spoon the butter and place it over the pork repeatedly. It should take the pork 3 to 4 minutes on each side to cook to medium, cook for longer if desired. Place the pork onto a cooling rack and let them rest whilst cooking the apples.
Heat oil in a separate frying pan over medium-high heat. Place in the fennel and quickly stir-fry for 10 seconds, then add in the apples, onion, balsamic vinegar and water. Stir regularly for a couple of minutes, then add in the sugar and butter. Once the butter has melted, leave the apples to soften and caramelise. Do this by flipping the apples over every 10 seconds and stirring occasionally. Have a taste of the apples and season with salt if needed before removing them from the pan.
For other quick and delicious meal ideas, try this gorgeous Easy Tuscan Chicken or, if fish is more your thing, try this healthy and tasty Parmesan Panko Crusted Fish
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
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Cheers (I’ll drink to that) – Cat Tre
Pork Chops with Apples
Ingredients
- 2 pork chops (approx. 600 to 700gm/ 1.3 to 1.5lb) (NOTE 1)
- 1 tbsp light or mild olive oil (or neutral tasting oil)
- salt and pepper to season
- 40 gm unsalted butter
- 2 cloves garlic (peeled or unpeeled, crushed)
- 1 sprig rosemary
- 4 sage leaves
For the apples
- 1 tbsp light or mild olive oil
- ½ tsp fennel seeds (optional)
- 2 Granny Smith apples (NOTE 2)
- 1 medium red onion
- 1 tbsp balsamic vinegar
- 2 tbsp water
- 1½ tbsp brown sugar (packed)
- 20 gm unsalted butter
- salt and pepper to taste
Instructions
- Season both sides of the pork with salt and pepper. Slice the onion and apples into approximately 0.5cm (0.20in) wedges.
- Heat the oil over high heat in a medium frying pan. Once the oil smokes, place in the pork and cook for a minute untouched. Flip the pork chop over and cook for a minute, then flip over the pork again.
- Add the butter into the pan with the pork. Once it butter melts, add in garlic, sage and rosemary. Continue to flip the pork over every minute. During cooking, baste the pork regularly with melted butter using a spoon. Tilt the pan slightly and spoon the butter and place it over the pork repeatedly. It should take the pork 3 to 4 minutes on each side to cook to medium, cook for longer if desired. Place the pork onto a cooling rack and let them rest whilst cooking the apples.
- For the apples – Heat oil in a separate frying pan over medium-high heat. Place in the fennel and quickly stir-fry for 10 seconds, then add in the apples, onion, balsamic vinegar and water. Stir regularly for a couple of minutes, then add in the sugar and butter. Once the butter has melted, leave the apples to soften and caramelise. Do this by flipping the apples over every 10 seconds and stirring occasionally. Have a taste of the apples and season with salt if needed before removing from the pan.
