One of the best recipes I’ve ever found is unquestionably this one! Cooked in a sweet sauce with apples and onions are succulent pork chops that have a fantastic spice rub. A wonderful fall dish that is also delicious year-round!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons rubbed sage
- 1 teaspoon dried minced garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground paprika
- 2 tablespoons olive oil
- 4 (5 ounce) boneless pork chops, about 1 inch thick
- 1 medium sweet onion, thinly sliced
- 2 medium Red Delicious apples, cored and thinly sliced
- ½ cup apple juice
- 1 ½ tablespoons brown sugar
Instructions
- Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Set aside 2/3 of the spice mixture for later use. Sprinkle remaining spice mixture onto the pork chops, coating all sides.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook in the hot oil until browned, 3 to 5 minutes per side. Remove pork from the skillet.
- Add onion to the skillet and cook until tender, about 3 minutes. Add apples; cook and stir for 2 more minutes. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
- Reduce heat to low, cover, and simmer until pork is longer pink in the center, and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version includes fresh sage and fresh thyme leaves as a garnish.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 620 mg |
| Sugars | 17 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I love apples and onions cooked together until jammy. I didn’t have any apple juice so I used cranberry juice (diet so as not to add too many calories to my Titos). Delicious and easy.
This was quite good and easy to prepare and get to the table in good time. I did make some changes. I know, don’t rate a recipe if you have made changes and I don’t seriously disagree. However I try to use what I have and am not much for running out to buy some ingredient I don’t use. So this is what I did with what I had and my husband loved it saying its nice to try something different and he was pleased there is enough for lunch tomorrow. I cut the recipe in half, made the seasoning very close to what was called for. I did leave out the sage. I had spiced apples that I made over last weekend and used them for the apples and brown sugar. I had some canned pineapple cubes with juice and used that for the apple juice. The chops got a really nice glaze type crust and were really tender, awesome tender. The spiced apples and pineapple were a bit too sweet so I will modify that as I will make this again. Thanks for the recipe. My husband and I really enjoyed it and it is quite adaptable.
So easy to make and the flavors so uniquely delicious. Used a Granny Smith Apple and inch and a half thick chops so they took a bit longer to cook and I flipped them half way through. They came out so nice and moist. Some of the best chops I have made.
2.7.21 Wouldn’t change a thing, this was delicious! The spice blend is spot on, and the pan sauce that you end up with is wonderful. I was waiting for my sweet potatoes to finish baking, and left the heat on the skillet, so my apples ended up a bit mushy. But that’s my fault, not the recipe’s. I liked this well enough that I’m going mix up a bottle of the spices to have on hand for an even speedier dinner. And did I mention how easy this is to make?? Well, it is. Simple Saturday evening dinner paired with baked sweet potatoes, green beans, and cranberry sauce. Thanks for sharing, we really enjoyed this.