Description
This Apple Pork Chops recipe features tender, juicy pork chops seared to perfection and simmered in a flavorful sauce made with white wine, garlic, and a blend of herbs, finished with sweet sliced apples. The dish combines savory and sweet elements, making it a comforting and elegant main course perfect for family dinners or special occasions.
Ingredients
Scale
Pork Chops
- 4 pork chops
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1-2 tablespoons olive oil
- ½ cup dry white wine
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 apple, peeled and sliced
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 small pinch nutmeg
Instructions
- Season Pork Chops: Season each side of the pork chops evenly with salt, pepper, and Italian seasoning. For best results, allow them to rest at room temperature for 35-45 minutes to enhance flavor and juiciness. If short on time, season just before cooking.
- Prepare Sauce Mixture: In a bowl, combine the chicken broth and cornstarch thoroughly, ensuring the broth is cool to avoid premature thickening. Stir in the chicken bouillon cube, honey, balsamic vinegar, brown sugar, dried thyme, oregano, mustard powder, onion powder, parsley, sage, cinnamon, and nutmeg. Set aside in a cool place.
- Sear Pork Chops: Heat olive oil in a large skillet over medium-high heat. Sear pork chops in batches, placing two chops at a time. Cook for 2-3 minutes on the first side, then 1-2 minutes on the second side, adjusting time for chop thickness. Remove and let rest.
- Deglaze and Make Sauce: Turn off the heat and pour in the white wine, scraping the skillet bottom and sides with a silicone spatula to lift browned bits for extra flavor. Add butter and minced garlic, simmering until the liquid reduces by half, about 4 minutes.
- Thicken Sauce: Add the prepared chicken broth mixture to the skillet and bring to a boil to activate the cornstarch. Stir continuously until the sauce thickens, then reduce heat to a gentle simmer.
- Add Apples and Simmer: Add pork chops back into the skillet along with any resting juices. Submerge apple slices into the sauce and spoon some sauce on top. Cover and simmer gently for 5-8 minutes until apples soften and pork reaches an internal temperature close to 145°F.
- Rest and Serve: Remove skillet from heat and let pork chops rest for 3-5 minutes to allow the temperature to rise slightly and juices to redistribute. Serve warm with your choice of sides such as sausage stuffing or vegetables.
Notes
- Pork Chops: Use center cut, bone-in pork chops about 1 to 1.5 inches thick for optimal juiciness and flavor.
- Apple Varieties: Choose Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn, or Granny Smith apples for best pairing with pork.
- Wine Substitute: Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc work best; non-alcoholic white wine or additional chicken broth can be used if preferred.
- Brining: Dry brining the pork chops for 35-45 minutes allows for more liberal seasoning as the salt penetrates meat thoroughly.
- Searing Tips: Avoid overcrowding the pan, sear in batches, and sear the edges to render fat. Adjust heat as needed to prevent burning.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw thoroughly before reheating.
- Reheating: Bake thawed pork chops covered at 350°F for about 20 minutes to reheat evenly without drying.
- Serving Suggestions: Pairs well with sausage stuffing, roasted vegetables, or mashed potatoes.
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
