Pan Braised Pork Chops with Apples and Onions

This recipe features a technique called braising which, in my opinion, every home cook should learn. Braising is a method of cooking meats that first calls for browning over high heat and then finishing in a sauce or other liquid, similar to a pot roast. Here our chops are finished over a savory mix of fruit and vegetables for a one skillet meal. You’ll want to put pan braised pork chops with apples and onions on your list of fall meals to try.

Buy bone in pork chops for the best flavor

The recipe comes from Mark Bittman’s How to Cook Everything: The Basics but is available online at Oprah.com. I purchased bone in chops about as thick as my thumb. These had a nice bit of fat on them which tends to cause the meat to curl when cooking. You can trim it off, or score it to allow the chops to remain flat.

For the veggies I used apples, onions and mushrooms. You could choose to add peppers or just use onions. The method will be the same. Likewise, feel free to add fresh or dried herbs. I used rosemary and parsley. Thyme would also be a good choice. While the recipe calls for 1/2 cup of wine, you can leave it out and increase the amount of broth used.

If you’ve been looking for a flexitarian pork chop recipe you’ll find pan braised pork chops with apples and onions fits perfectly and best of all, it’s an easy weeknight meal.

Pan Braised Pork Chops with Apples and Onions

An easy meal with Autumn flavors

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Course: Main, Skillet Meal

Cuisine: Whole30

Servings: 4 servings

Author: LydiaF

Ingredients

• 2 tablespoons olive oil
• pinch red pepper flakes
• 4 pork chops bone in
• 1 - 2 cloves garlic chopped
• about 2 cups cored, sliced apples (2 - 3 apples depending on the size)
• 1 large onion peeled and sliced into petals
• 2 cups chopped mushrooms (2 generous handfuls)
• salt and pepper to taste
• 1 - 2 teaspoons dried herbs (I used rosemary and parsley, increase the amount if using fresh herbs)
• 1/2 cup dry white wine (optional)
• 1/2 cup chicken stock
• 1 - 2 tablespoons butter
• juice from half a lemon

Instructions

• Heat the olive oil and red pepper flakes in a large, heavy skillet over medium high heat.
• Season the chops on both sides with salt and pepper
• Add the chops to the pan and leave them alone while they brown. After two minutes or so, turn the chops and brown the other side. If they are sticking to the pan when you try to turn them, let them cook for a little while longer.
• Carefully add the wine and allow it to reduce slightly. Turn the chops a couple of times to coat them.
• Remove the chops to a plate and add the onions, apples, garlic, mushrooms and any seasoning to the skillet.
• Cook for 5 minutes or so, adding broth as the veggies dry out.
• Return the chops and their juices along with the remaining broth to the pan. Reduce the heat to low and cover the pan with a lid.
• The chops are ready when the juices are clear and the meat is slightly pink when you cut into them.
• Remove the chops again and stir the butter and lemon juice into the apples and onions. Taste and adjust the seasoning.
• To serve arrange the chops on a plate and spoon the veggies on top.

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More from Mark Bittman:

This week’s I Heart Cooking Clubs ingredient theme was apples and pears. I’m looking forward to seeing what the other bloggers have come up with. Be sure to drop by for more delicious recipes and feel free to join us!