Pork Chops with Sautéed Apples and Onions
Pan-seared pork chops complemented by sweet and savory sautéed apples and onions, creating a delicious and satisfying dinner.
Ingredients
- •4 boneless pork chops, about 1-inch thick (6-8 oz each)
- •1 tablespoon olive oil
- •1 tablespoon butter
- •1 large yellow onion, thinly sliced
- •2 medium apples (such as Fuji or Honeycrisp), cored and sliced
- •1/4 cup chicken broth
- •1 tablespoon apple cider vinegar
- •1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F). Remove the pork chops from the skillet and set aside on a plate, tented loosely with foil to keep warm.
- 3
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced onions and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized.
- 4
Add the sliced apples and fresh thyme to the skillet with the onions. Cook for another 3-5 minutes, stirring occasionally, until the apples are slightly tender but still hold their shape.
- 5
Pour in the chicken broth and apple cider vinegar. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. Season the apple and onion mixture with a pinch of salt and pepper if needed.
- 6
Serve the seared pork chops immediately, topped with the warm sautéed apples and onions.
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