Pork Chops With Apples Recipe


  • 4 (6- to 8-oz.) bone-in pork rib chops (1 to 1¼ inches thick)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 1 medium-size sweet onion, thinly sliced
  • 3 Granny Smith apples, peeled, cored, halved, and sliced
  • ⅓ cup chicken broth
  • 1 cup whipping cream
  • ¼ cup Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh thyme


  1. Blot pork chops dry and sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat and add pork chops. Turn heat to high and sear chops 2-3 minutes on each side, until brown on each side. Remove chops to a plate.
  2. Reduce heat to medium and add butter. When butter is melted, add onions to skillet and cook, stirring occasionally, for at least twenty minutes. You may need to add a little water or turn the heat down.
  3. Add apple slices and continue to cook ten more minutes. Add wine, scraping up brown bits from the pan. Cook until wine is almost evaporated, about 2 minutes.
  4. Add broth to skillet and cook 1 – 2 minutes, stirring frequently. Whisk together the cream and mustard and add to skillet, stirring constantly until bubbling, about 2 minutes. Add chops back to skillet, turning to coat and scooping apples and onion over the top of the chops. Sprinkle thyme into skillet.
  5. Cook additional 10-15 minutes, turning chops occasionally, until the chops are tender and done.

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