Pork Chops with Apples

Too often we don’t consider pork chops because we’re expecting them to emerge tough, dry and low on flavor. What a missed opportunity, though. This recipe for apple pork chops solves all three challenges and gives you a weeknight dinner option that’s ready in under 30 minutes.

While some pork and apple combinations smother the meat in applesauce, this apple pork chop recipe aims for a chunkier texture that glazes the pork with a sweet and spicy syrup. The addition of chopped pecans gives the sauce some satisfying crunchiness too.

Ingredients for Pork Chops with Apples

• Butter: Use some to fry the pork chops and the rest for the apple and sugar mix.
• Pork loin chops: These boneless chops cook fast and evenly without adding too much fat to the sauce.
• Brown sugar: You need the sweetness and caramel aroma of sugar to temper the tartness in the apples.
• Cinnamon powder: This wonderful, warming spice infuses the sauce with a distinctive aroma.
• Ground nutmeg: Another fall spice that gives the sauce an extra background flavor.
• Salt: Just a pinch of salt helps balance the sweetness and bring out other flavors.
• Apples: Thin slice some medium tart apples. Granny Smith or McIntosh are perfect.
• Chopped pecans: These will soften without entirely losing their crunch and give the fruity sauce a nutty (not surprisingly) finish.

Directions

Step 1: Brown the pork loin chops

In a large skillet, melt the butter over a medium heat and add the pork chops. Take care not to overcrowd the pan. Cook for four to five  minutes on each side or until a thermometer reads 145°F, the safe internal temperature for pork.

Step 2: Mix the glaze

Meanwhile, in a small bowl, mix the brown sugar, cinnamon, nutmeg and salt.

Step 3: Heat the sweet apple sauce

Remove the chops and keep them warm. Add the apple slices, chopped pecans, brown sugar mix and more butter to the same pan, scraping the pan to release any crispy meat residue. Cook until the apples are tender and the sugar has dissolved into a smooth syrup. Serve over the chops or on the side.

Editor’s Tip: Get the best caramelized crust on your chops by seasoning first with salt and pepper and resting at room temperature for about 10 minutes before pan-frying.

Recipe Variations

• Add onions: You can power up the flavor profile by adding a chopped onion to the sliced apple mix. Start sauteing the onion first because it needs a few extra minutes to soften.
• Make a thicker sauce: If you want a velvety, savory sauce rather than a sweet and sticky one, you can thicken the apple sauce with a little flour and chicken stock.
• Cook them low and slow: For juicy and tender pork without worrying about chewiness, use bone-in chops and assemble all the ingredients in a crockpot. Simmer on low for up to four hours.

How to Store Pork Chops with Apples

You can store any leftover pork chops and apples in an airtight container in the refrigerator for up to three days. Reheat in the oven with a little added water to stop the chops from drying out.

Can you freeze pork chops with apples?

You shouldn’t have any issues with freezing pork chops and apples. Make a batch, allow it to cool and store them in a sealed, freezer-friendly container for up to three months. Allow them to thaw overnight in the refrigerator before reheating.

Pork Chops with Apples Tips

What’s the white residue coming off my pork chops?

Bone-in pork chops in particular exude a grayish protein called albumin. You’ll see it on cooked salmon too. It’s perfectly edible, but if you don’t like the slippery texture then just wipe it away or brine your pork chops for a few hours before browning.

Can I use bone-in pork chops for this recipe?

Bone-in chops have a fat cap that will give you a more intense and meaty flavor. You’ll need to cook them for longer to reach the internal temperature of 145°. If you’re not in a hurry, they are worth trying as an alternative since they stay moist for longer.

What can I serve with apple pork chops?

A steaming, buttery heap of fall side dishes, such as Brussels sprouts or cabbage, go nicely. Alternatively, load up on carbs such as mashed potatoes, rice or noodles to soak up the sweet sauce.