ONE PAN PORK CHOPS WITH APPLES AND ONIONS
This pork chops with apples and onions dish is a deliciously light and flavorful meal that's perfect for Fall. Plus, it's all made in ONE pan!
Provided by The Chunky Chef
Time 26m
Number Of Ingredients 12
Steps:
- Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
- Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
- Slide pork chops back into the pan, nestling them down in between the apples.
- Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.
Nutrition Facts : Calories 382 kcal, Carbohydrate 16.2 g, Protein 32.5 g, Fat 9.8 g, Cholesterol 17.1 mg, Sodium 359 mg, Sugar 10.3 g, ServingSize 1 serving
PORK CHOPS AND APPLE SHEET PAN DINNER
Pork and apples are the perfect pair in this quick and easy sheet-pan meal. With little prep time and minimal clean up, this dinner will become a weeknight favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
- Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
- Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.
PAN-ROASTED PORK CHOPS WITH APPLE FRITTERS
The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog. (If you have access to a pig raised on acorns and herbs, feel free to cut corners.) Chef Josh Cohen toasts the spices he uses in his brining liquid before incorporating them. This is very much to the good of the chops and is worth the few extra moments it requires.
Provided by Sam Sifton
Categories dinner, main course
Time P2DT1h
Yield Serves 4
Number Of Ingredients 28
Steps:
- In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
- To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
- Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.
- For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
- Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.
PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES
Pork Chops with Apples is a simple dinner recipe perfect for any time of year! The apples are caramelized in butter with brown sugar, cinnamon, and honey. The pork chops are pan-seared to a beautiful golden-brown crust and are tender, juicy, and moist.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Pat dry pork chops with paper towels.
- Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
- Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
- I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
- Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
- In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
- Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
- Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
- Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
- For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
- Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
- Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
- Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.
Nutrition Facts : Calories 558 kcal, Carbohydrate 32 g, Protein 37 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 129 mg, Sodium 426 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 20 g, ServingSize 1 serving
PORK CHOPS WITH APPLES
These moist tender chops get delicious flavor from Dijon mustard, onions and apple slices. Or try replacing the apples with pineapple rings for an appealing variation. I like to serve mashed sweet potatoes with this main course, along with a simple salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.
Nutrition Facts : Calories 226 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 504mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 9g protein.
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