Are y’all ready for this? …No, no, I don’t think you are. Okay, if you insist. But if your head explodes upon contemplating the deliciousness of these Apple Spice Pork Chops, don’t say I didn’t try to warn you.
I don’t even know if I can describe how awesome these pork chops are. The brown sugar and butter create an amazing caramel-like sauce that drenches the pork chops in a deep, rich, sweetness. Add a little spice from the cinnamon, nutmeg and black pepper and you’ve got a carnival in your mouth. Pork heaven.
See this recipe used in my weekly meal prep.
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Since these Apple Spice Pork Chops simmer in the delicious sauce there is not even a fraction of a possibility that chops will turn into dry hockey pucks. No, they’re juicy, rich, sweet and savory all at one time. *mouth watering as I type*
What Type of Pork Chops Should I Use?
A couple of notes: I used boneless, center-cut, thick chops but you can use bone-in as well. Just do not use thin-cut pork chops because they will likely cook too quickly and become overcooked, dry, and tough. Shoot for something 3/4-1 inch thick.
What Type of Apples are Best for This Recipe?
I used fuji apples for this recipe because I wanted something that was halfway between sweet and tart. I would suggest using any variety that is sweet but not sickeningly so. You need a little “acid” in there.
What to Serve with Apple Spice Pork Chops
I love making this a classic meal with mashed potatoes and green beans, but you could also pair it with something like Apple Walnut Stuffing, Wild Rice Pilaf, or some Maple Roasted Acorn Squash to really maximize those fall vibes! Or how about a Wild Rice and Vegetable Casserole? YUM.
Apple Spice Pork Chops
Servings 4Ingredients
- 4 pork chops ($6.44)
- 2 Tbsp vegetable oil ($0.08)
- Pinch salt and pepper ($0.05)
- 1 med onion ($0.38)
- 2 fuji apples ($1.99)
- 2 Tbsp butter ($0.26)
- 1 Tbsp brown sugar ($0.03)
- 1/4 tsp cinnamon ($0.02)
- 1/8 tsp nutmeg ($0.02)
- 1 cup chicken broth ($0.13)
Instructions
- Heat the vegetable oil in a heavy skillet over medium heat. While the skillet is heating, open the pork chops and season each side with a pinch of salt and freshly ground pepper.
- Once the oil is hot and shimmering, place the chops in the pan. Cook the chops undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.
- While the chops are searing, thinly slice the onion and slice the apples into wedges. Once the chops have browned on both sides, remove them to a clean plate (they do not need to be cooked through at this point). Add the apples, onions, and butter to the skillet and sauté until the onions are softened. Allow the moisture from the apples and onions to dissolve the browned bits from the skillet as they cook.
- Add the broth, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is combined, then return the chops to the pan, along with any juices that may have collected on the plate. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
- Simmer the chops in the apple and onion mixture for about 10 minutes, or until the liquid has reduced by half, the apples are soft, and the pork chops are cooked through. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. Serve each chop with apples, onions and sauce spooned over top.
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How to Make Apple Spice Pork Chops – Step By Step Photos
Season both sides of four pork chops with a pinch of salt and pepper. I used boneless, but you can use bone-in, if you prefer.
Heat a large skillet over medium, then once hot add 2 Tbsp vegetable oil. Swirl the skillet to coat the surface in oil, then add the pork chops. Let them cook until browned on one side (about 5-7 minutes), then flip and cook until browned on the second side. It’s important not to move them around while they are browning. They may stick to the skillet a little at first, but they will release when they develop that nice brown crust. Once browned on both sides, remove the chops to a clean plate. They do not need to be fully cooked through at this point.
While the pork chops are cooking, thinly slice one yellow onion and slice two apples into thin wedges. After removing the pork chops from the skillet, add the apples, onions, and 2 Tbsp butter.
Sauté the apples and onions until the onions are softened and the juices from the apples and onions have dissolved all the browned bits of pork from the bottom of the skillet.
Once the onions have softened, add 1 cup chicken broth, 1 Tbsp brown sugar, 1/4 tsp cinnamon, and 1/8 tsp nutmeg. Stir everything together until combined.
Return the pork chops back to the skillet, along with any juices that collected on the plate, and nestle them down into all of that goodness. Allow the broth to come up to a strong simmer, then let the chops simmer in the liquid for about 10 minutes, or until the liquid is slightly thickened and the apples are soft.
The pork chops should be cooked through, the apples tender, and the pan sauce should be absolutely SCRUMPTIOUS.
Make sure you serve your Apple Spice Pork Chops with plenty of the apples and onions from the skillet, plus a couple spoonfuls of that amazing sauce!
This is our new fall favorite. All of my kids liked it and it was super simple to prep. Thank you!
I don’t eat meat but thought the flavors of this sounded really good, so I subbed in tofu and it worked really well! I browned the tofu in a separate pan and then put it in with the cooked apple and onion mixture and let it cook together for a bit and it was great! I left out the broth and I don’t think it needed it, though perhaps because I used Macintosh apples that kind of dissolved. Anyways, wanted to share in case any of veg readers were wondering if this translated!
This would probably work really well with tempeh since it’s dense. Or seitan. Never tried though!
Apples had really good flavor and tasted like cinnamon apples, but the pork chops came off bland and did not carry much flavor even when soaking.
My family has this regularly. Even toddlers–one of whom who is very picky–adore it. Thank you!! Delicious, healthy, easy, fast, affordable. Wow.
Somehow we loved our latest rendition the best: no onion, with Pink Lady apples (one of our favorite eating apples, which is sweet/tart like Fuji can be). Yum! Throwing that out as another variation idea. (I love comments for encouragement to try recipes, and for tweaks…)
This makes a WONDERFUL pork chop meal. It’s totally delicious. I usedbone-in chops and the cooked perfectly. 616-706-3243
Ma’am, is that your phone number? Hmmm…
I made this with one apple and chucks of pineapple and it was great.
Delicious! Made this several times with all different apples (whatever we had on hand). Ive also shared this recipe multiple times to friends. So quick and easy to make with two babies running around. Thanks!
I made these with bone-in pork chops and it did not go well. The meat kind of curled up so I couldn’t get a good sear, since the bone was blocking it. Also, I stupidly left the lid on the pan when simmering so none of the broth evaporated and it was soupy. Don’t make my mistakes! Just use boneless chops.
Personally I always use bone-in chops and keep the lid on until the end. And that works for me :) So I guess everyone just has to experiment and see what works for them. But just wanted to drop in and testify that bone-in chops can work too :)
Little tric… Cut a slit in the middle of the bone-in chop before cooking. It won’t cure up on you! :)
*trick and cut lol
*curl {OMG, auto-correct}
I tried it with bone in. Next time I’ll do this!
I did not get browning either, even with the lid off, which happens for me frequently with the pans I use. They are thin and non-stick, and they are just not conducive to browning. I can see in Beth’s pics at the bottom that she regularly uses stainless skillets and my theory is that those tend to be better with creating the browning. Probably cast iron as well. Perhaps that helps?
I’m going to make this tonight! One question, I have leftover beef stock in the fridge. Do you think it would be ok to use beef stock instead of chicken broth?
That might be okay, but I think it’s just going to be a matter of personal preference. Beef broth has a much stronger flavor, so it might overpower the other flavors in this dish.
Do you think Granny Smith apples would be too tart in this recipe?
I do, yes.
Was looking for a pork chop recipe and found this one. I have bone in pork chops, would that still work for this recipe?
Bone in chops take longer to cook through, so you’ll probably need to let the chops simmer with the apples and onions a bit longer. A longer simmer can change the sauce and break down the apples and onions more, though, so just keep in mind that it may not turn out exactly the same.
Would this be a freezable dish??
I haven’t tried freezing this one, but it should do okay. The main issue you might run into is that pork chops can overcook easily, so after reheating they might be a little more on the tough side.
I thought I hated pork chops until I tried this recipe! This will be the only way I ever eat pork chops from now on. Trying tonight with chicken!
Looks delicious!!! Is it possible to make this without the onions? Hubby doesn’t do onions.
The onions are pretty important for this recipe because their savory flavor balances the sweetness of the apples. I wouldn’t make this without onions.
I don’t do onions either, @kara, so I do make this without them. I like it just fine, though I like sweet in general. I did them over mashed potatoes with a tomato salad on the side and it was delicious. :)
(Also, my dog absolutely loves when I make this for dinner, he stares at me from the moment he smells it cooking and licks up every bit of leftover sauce and pork he can get. )
Hi!! This recipe looks so yummy— we are doing whole30 right now and wondering if you think it would work without the brown sugar and subbing ghee for the butter?
It will definitely change the flavor, so you might just need to try it to see if those substitutions will be palatable to you. :)