Apple Pork Chops in Creamy Onion Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
4 boneless pork chops, about 3/4 to 1 inch thick
2 tablespoons olive oil
2 large onions
3 cloves of garlic
2 tablespoons flour
1 1/2 cups chicken broth
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 large apples
1/2 cup heavy cream
Salt and pepper to taste
Directions:
Get prepped: Slice onions, peel and slice apples, and mince garlic. Measure out broth, cream, mustard, and vinegar. Pat pork chops dry and season generously with salt and pepper.
Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Sear boneless pork chops 2 to 3 minutes per side until golden brown. Remove and set aside.
Cook the onions: Add onions to the skillet and cook until golden and softened. Stir in garlic and cook for 1 minute.
Make the sauce base: Sprinkle flour over the onions and stir to coat. Gradually whisk in chicken broth, scraping up browned bits. Stir in Dijon mustard, apple cider vinegar, thyme, and rosemary.
Add apples and chops: Nestle pork chops and apple slices into the sauce. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, until the pork reaches 145°F and apples are tender.
Finish the sauce: Remove the chops to a plate and stir heavy cream into the skillet. Let the sauce thicken slightly, then return the chops to coat in the sauce before serving.
1/2 cup heavy cream, Salt, and pepper
Notes:
Pat pork chops dry before searing for the best browning.
Do not overcrowd the skillet. Sear in batches if needed.
Use a thermometer for perfectly cooked pork.
Slice apples a little thicker so they do not fall apart.
Rest the chops 5 minutes before serving for juicier results.
Troubleshooting Guide – Common Problems and Solutions:
My sauce is too thin. Let it simmer uncovered for a few extra minutes or whisk in a cornstarch slurry to thicken it up.
My sauce is too thick. Add a splash of broth or cream until it loosens to the consistency you like.
My pork is dry. That means it was cooked too long. Use a thermometer next time and pull the chops at 145°F for juicy results.
My apples are mushy. Cut them a little thicker or stick with firm varieties like Granny Smith or Honeycrisp.
My sauce split. The cream went over too much heat. Lower the heat next time and stir it in gently.
Frequently Asked Questions:
Can I use bone-in pork chops?
Yes, increase the simmering time by 5 to 10 minutes.
Do I need to peel the apples?
No, peeling is optional. Leaving the skin adds texture and color.
Can I use fresh herbs instead of dried?
Yes, double the amount since fresh herbs are less concentrated.
Is this freezer-friendly?
Not really. Cream sauces can separate. Refrigeration is better.
Nutritional Facts:
Calories: 469kcal | Carbohydrates: 23g | Protein: 32g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 486mg | Potassium: 754mg | Fiber: 4g | Sugar: 13g | Vitamin A: 510IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg
Recipe courtesy of Kylee Cooks.com