Description
This Apple Pork Chops recipe offers a delicious combination of juicy, seasoned pork chops simmered with tender apple slices in a flavorful white wine and herb sauce. It’s perfect for a comforting dinner showcasing a balance of savory and sweet flavors.
Ingredients
Scale
Pork Chops
- 4 pork chops (center cut, bone-in, about 1 to 1.5 inches thick)
- Salt
- Pepper
- 1 teaspoon Italian seasoning
- 1-2 tablespoons olive oil
- ½ cup dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 apple (Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn, or Granny Smith)
Sauce
- 2 cups chicken broth
- 3 tablespoons cornstarch
- ½ chicken bouillon cube
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon parsley
- ¼ teaspoon ground sage
- ¼ teaspoon cinnamon
- 1 pinch nutmeg (small pinch)
Instructions
- Prep the Pork Chops: Season each side of the pork chops with salt, pepper, and Italian seasoning. For best results, let them sit at room temperature for 35-45 minutes to allow the salt to penetrate the meat and make the pork juicier. If short on time, season just before searing.
- Prepare the Sauce Mixture: In a bowl, combine chicken broth with cornstarch, mixing thoroughly until smooth. Ensure the broth is cool to prevent activating the cornstarch. Stir in the chicken bouillon cube, honey, balsamic vinegar, brown sugar, dried herbs (thyme, oregano, parsley), mustard powder, onion powder, ground sage, cinnamon, and a small pinch of nutmeg. Set this mixture aside in a cool place until needed.
- Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops two at a time and sear each side: 2-3 minutes on the first side and 1-2 minutes on the second. Adjust time for thickness — thicker cuts require longer searing. Remove and let rest.
- Deglaze and Start the Sauce: Turn off the heat, add the white wine to the skillet, and set the heat back to medium. Use a silicone spatula to scrape up the browned bits from the bottom and sides of the skillet, as these add rich flavor to the sauce.
- Add Butter and Garlic: Stir in butter and minced garlic and simmer until the liquid is reduced by half, about 4 minutes.
- Thicken the Sauce: Pour in the prepared chicken broth mixture and bring to a boil to activate the cornstarch. The sauce will thicken quickly; once thickened, reduce to a simmer.
- Prepare the Apples: Peel the apple and slice into ¼-inch thick slices.
- Simmer the Pork and Apples: Add the seared pork chops back into the skillet along with any juices released. Add the apple slices, spoon sauce over them, and submerge apples partially for better softening. Cover the skillet and simmer gently for 5-8 minutes, or until apples soften and pork reaches an internal temperature close to 145° F.
- Rest and Serve: Remove from heat and let pork chops rest for 3-5 minutes so the temperature can rise slightly and juices absorb. Serve warm with your choice of sides such as sausage stuffing.
Notes
- Use center cut, bone-in pork chops, about 1 to 1.5 inches thick, with marbling for best flavor and juiciness.
- Recommended apple varieties for pairing with pork include Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn, and Granny Smith.
- Preferred dry white wines are Chardonnay, Pinot Grigio, or Sauvignon Blanc; non-alcoholic white wine or chicken broth can be used as substitutes.
- If dry brining the pork chops for 35-45 minutes, you can salt more liberally as the salt penetrates the meat thoroughly.
- Sear pork chops in batches without overcrowding the skillet to get a nice crust and crisp edges. Use tongs to sear fat edges if present.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- To reheat frozen leftovers, thaw overnight in the refrigerator or defrost in the microwave, then bake covered in a lightly greased casserole dish at 350° F for 20 minutes.
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
