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pork chops with apples and onions
- 2 Tbsp olive oil divided
- 3-4 oz bone-in pork chops whatever with comfortably fit in your pan
- Kosher salt and black pepper to taste
- 3/4 cup low sodium chicken stock
- 1 tsp Dijon mustard or whole-grain Dijon
- 1 Tbsp fresh sage chopped
- 1 1/2 tsp fresh rosemary chopped
- 1/2 tsp fresh thyme chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 medium apples thinly sliced (I used Gala)
- 1 small red onion thinly sliced
- Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later. (Read article How do you mince an onion to learn how to chop onions)
- Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
- Slide pork chops back into the pan, nestling them down in between the apples.
- Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.
Skillet Pork Chops with Apples & Onion
- Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan.
- In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, until a thermometer inserted in chops reads 145°, 3-5 minutes.
1 pork chop with 3/4 cup apple mixture: 360 calories, 15g fat (4g saturated fat), 82mg cholesterol, 545mg sodium, 22g carbohydrate (15g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1 fat.
Crockpot Barbecue Pork Chops with Apples and Onions
- Thinly slice your apples and onions and transfer them to the bowl of a 4 quart crockpot with a high heat setting. Toss them together gently to combine and spread the mixture to cover the base of the bowl.
- Place the pork chops on top of the apple and onion mixture, spacing them evenly apart from one another.
- In a small bowl, whisk together the barbecue sauce and water.
- Pour the runny sauce over the pork chops, making sure each one is evenly coated.
- Cover and cook on high for 2 hours or until the juices run clear.
- Serve immediately.
- I used thick cup pork chops (from Costco), so if you use thinner ones, you’ll want to reduce the baking time accordingly. Depending on the size of your chops, you’ll probably only need high heat for about 1 hour, or low heat for 90 min-to-2 hours.
- You can use whatever barbecue sauce you want, but if you are using homemade and it is not as thick as bottled stuff, you may want to reduce the water by a Tablespoon or so.
- If you’re making your own BBQ sauce, omit the sugar, molasses, or maple syrup (depending on the recipe) for Whole30 compliance.
- If you’re sensitive to high sugar fruits (such as if you’re on a candida cleanse or the SCD diet), you can swap in green apples (ok for candida, not ok for SCD) or red bell peppers. (Though, be aware that BBQ sauce is not going to be low-sugar).
- I have tried this with both onions and shallots and you can’t really tell the difference in the end, so use whatever you have on hand.
- Don’t forget that you can easily make your own barbecue sauce for this
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Slow Cooker Pork Chops, Apples, and Onions
- 3-4 boneless, center-cut pork chops, cut about 1-inch thick
- 3 red delicious apples, diced
- 1 small yellow onion, diced
- ¼ cup apple cider vinegar
- ¼ cup water
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
Apple & Onion Pork Chops
- 1 medium small onion
- 1 granny smith apple, chopped
- 3 (1 inch thick) pork chops or 4 (1/2 inch – 3/4 inch thick) pork chops
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons flour
- 1 cup water
- 1 cup applesauce
- Pinch of all spice
- Pinch of cinnamon
- 1 teaspoon lemon juice
- 1 Tablespoon corn starch
Preheat oven to 350*F
In a 9×9 casserole dish, layer apples and onions. Set aside.
Season pork with garlic powder, salt, and black pepper on each side.
Heat oil in pan until oil is hot.
Place pork chops in pan and sear nicely on both sides. Do not cook through.
Remove pork chops from pan and place on top of apple onion mixture.
In same skillet add flour to remaining oil and stir until all flour is absorbed.
Add water a few tablespoons at a time mixing well after each addition. Mixture will become a thick paste and then thin out. Once mixture is thinned out and there are no clumps you can dump remaining water in pan and stir well.
Add apple sauce, all spice, cinnamon and lemon juice. Mix well.
Pour this mixture over pork chops.
Cover with foil and bake for 1 hour.
Remove foil and bake for 30 minutes longer. Baste pork after 15 minutes.
Pour apple mixture (not pork chops) into a sauce pan. Add 1 Tablespoon corn starch and bring to a boil. Boil for 3 – 4 minutes or until mixture thickens.
Place pork chops over rice or mashed potatoes and spread apple mixture on top.
Tender Pork Chops with Caramelized Apples and Onions
- 4 bone-in pork loin chops, at least 1/2-inch thick
- 2-3 medium granny smith apples, peeled and sliced about 1/4-inch thick
- 1-2 medium yellow onions, sliced
- ⅓ cup brown sugar
- Kosher salt and freshly ground black pepper
- Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions.
- Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).
- Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.
How to cook perfect pork chops and apples?
Pork is easy on the budget, quick to prepare and a filling meal. Knowing how to prepare it the right way will give you so many menu possibilities.
- Bring the meat to room temperature before cooking.
- Cook them hot and fast.
- I like to use boneless pork chops for this dish. However, be aware that there is no bone and very little fat to keep them moist. As a result, it is easy to overcook them.
- Cook them to an internal temperature of 145 degrees F. Then, cover them lightly with aluminum foil and allow them to rest for five to ten minutes before serving.
What is good to eat with pork chops and apples?
As amazing and juicy as these pork chops are, you will want a side dish to make it a complete meal. Because of the meatiness of the pork, a green vegetable pairs perfectly with this dish. Try some of these ideas for a light side dish:
- Brussels Sprouts Bacon Salad
- Spinach Fruit Salad
- Tossed salad
- Quinoa Salad with Roasted Asparagus
- Rice or sweet potatoes would also make a great comfort food side
How to freeze prepared porkchops with apples and onions?
- Pour the COMPLETELY COOLED apple mixture into a resealable freezer bag and seal.
- Put the COMPLETELY COOLED pork chops in a separate freezer bag and seal.
- Day before cooking, thaw apple mixture and pork chops in the fridge, overnight.
- When ready to cook, add a tablespoon of butter to a cast iron skillet and melt over medium-high heat.
- Add the pork chops to the skillet and cook each side for about 4 minutes.
- Pour the apple mixture into the skillet; cook until heated through. Serve.