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pork chops apples and onions in a sweet and savory cider sauce served on a platter

PORK CHOPS APPLES AND ONIONS

Claudia
Pork chops apples and onions are simmered in in a naturally semi sweet homemade cider sauce in this unique savory one skillet meal in less than a half hour.
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Prep Time 5 minutes
Cook Time 15 minutes
resting time 5 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 340 kcal

Ingredients
  

  • 4 pork chops about 1 inch thick with or without bone
  • 3 apples
  • 1 medium yellow onion
  • 3 tablespoons butter
  • 1 tablespoon maple syrup all natural real maple syrup
  • olive oil for frying pork chops

For cider sauce

  • 1 cup apple cider real apple cider
  • 1 teaspoons salt
  • ½ teaspoon cinnamon
  • 1 teaspoon corn starch

Instructions
 

Prepare Ingredients

  • Salt the pork chops.
  • Core the apples and then cut into ¼ inch slices.
  • Slice the onion.
  • Mix the cider, salt, corn starch and cinnamon together well until the corn starch dissolves. Shaking it all together in a covered bottle or jar works great for this.

Cooking Instructions

  • Put a 12 inch skillet on medium high heat to get the it hot, then add enough olive oil to cover the bottom of the skillet.
  • When the olive oil in the skillet gets hot. The oil will start looking wavy. Add the pork chops to sear (not cook). Fry the pork chops for 2 minutes on one side, turn over and fry on the other side for 1 minute. The chops should be golden brown on each side. When seared, take out of the skillet and put aside. Cook for less time if you chops are less than 1 inch thick. They will finish cooking in the sauce.
  • Turn skillet to medium heat, and add the butter and onions. Sauté until the onions are soft and browned.
  • Still on medium heat, add the cider sauce and apples. Boil for 5 minutes, uncovered, stirring frequently. The sauce will start getting thicker.
  • Add the maple syrup, mix it in well and then place the seared pork chops back in the skillet to finish cooking. Move the apples and onions aside in the skillet to fit the chops in. Submerge them in the sauce as much as possible. When the sauce comes to a boil again, turn down and simmer uncovered for 15 minutes.
  • Remove pork chops from the skillet and put aside. Scoop out the apples and onions then pour the sauce in a measuring cup, small pitcher or gravy boat to use at the table as a gravy.

Nutrition

Calories: 340kcalCarbohydrates: 33gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 91mgSodium: 663mgPotassium: 773mgFiber: 4gSugar: 25gVitamin A: 100IUVitamin C: 9mgCalcium: 50mgIron: 1mg
Keyword 30 minutes or less, apples and onions as a side dish, autumn meals, making a savory cider sauce, meat as a main course, one pan meal, pork and apples dinner
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