I made Pork Chops with Apples last fall when a coworker brought in two huge bags of apples from his trees. We eat a lot of apples in our house so I was excited for all the possible apple themed recipes. Not to mention, they’re one of my favorite foods to cook and bake with. Applesauce goes together with pork chops like burgers and French fries, so apples sautéed in butter with onions will be even better.
I didn’t take all of the apples, at least not at first. I wanted to leave some for my coworkers. That weekend was like a two day episode of Iron Chef with apples being the mystery ingredient. By Sunday night I could have peeled an apple blindfolded. When I got back to work I thanked my coworker by bringing him some apple turnovers.
I started by warming up my cast iron skillet over a medium heat and gave it a squirt of olive oil. While the skillet warmed up I trimmed he excess fat from the pork chops and gave them each a pinch of salt and pepper on both sides.
I cooked the pork chops in the skillet for about five minutes each side and then removed them from the pan onto a plate. Next I added a generous amount of butter to the skillet with the already cut and peeled apples along with the sliced onions. After about eight minutes my kitchen smelled incredible with the fragrant combination of the pork chops, apples and onions.
I stirred in the chicken broth to the skillet, then put the pork chops back in under the onions and apples and let them finish cooking. I am a little crazy about cooking meat. I like to use a thermometer and cook it to the exact temperature I need. When cooking pork chops, they should have a minimum internal temperature of 145F.
The Pork Chops with Apples on Sunday night went over really well as the grand finale of the apple weekend. My family loved them. They liked being able to eat a piece of the soft cooked apple with every bite of pork chop.
Adapted from Martha Stewart