Skillet Pork Chops with Apples and Onions
Crisp fall days (and crisp fall apples) call for sweet & savory autumn recipes — and, do these Skillet Pork Chops with Apples and Onions ever deliver!
Servings 4
Equipment
Ingredients
for the chops
- 1 tablespoon olive oil
- 2.5 lbs bone-in assorted pork chops about four good-sized chops
- ½ teaspoon cinnamon
- ½ teaspoon chili powder
- Sea salt to taste
- Black pepper to taste
for the apples & onions
- 2 tablespoon butter
- 2 small or medium apples very thinly sliced (I used honeycrisp)
- 1 medium yellow onion sliced thinly into half-moons
- ¼ teaspoon chili powder
- ¼ teaspoon cinnamon
- 2 tablespoon packed brown sugar
Instructions
- Heat olive oil in a large skillet over medium-high heat for one minute. Meanwhile, season the pork chops on both sides with cinnamon, chili powder, sea salt, & pepper.
- Sear the pork chops over medium-high heat for 3-4 minutes a side, or until mostly cooked through. This will depend on thickness, but note that they’ll cook through more at the end, so leave some pink in there.
- While chops are cooking, thinly slice your apples and onion. (Discard the apple cores, but leave the skin on.)
- Remove the chops from the pan to a separate plate, reduce heat to medium, and melt in the butter. Add the apples and onion, then season with chili powder and cinnamon.
- Saute over medium heat for 15-18 minutes, stirring occasionally, or until onions are browned and softened. Stir in the brown sugar.
- Nestle the pork chops back into the pan, covering them with the apple/onion mixture. Continue to saute over medium heat for another 10 minutes, or until pork is cooked through and apples are softened.
- Serve pork chops topped with apples, onions, and pan drippings.
Notes
I went with a sweet & spicy flavor here by adding a little chili powder, but you could change things up by instead using garlic and rosemary, or other seasonings of choice.