Boneless Pork Chops with Caramelized Apples
One pan, 30 minutes, and very little babysitting are all you need for these Boneless Pork Chops with Caramelized Apples! This comforting meal is very fall-forward, and you're going to love the flavors that come from the simple pantry ingredients that go into it!
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
- 4 boneless pork chops 1/2-inch thick
- 2 teaspoons fresh sage minced
- 1 teaspoons fresh rosemary minced
- 1 teaspoon Kosher salt plus more to taste
- 1 teaspoon Black pepper plus more to taste
- 1 tablespoon olive oil divided
- 1 medium red onion thinly sliced
- 2 red apples thinly sliced
- 1/3 cup red wine
- 2/3 cup beef or chicken broth
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Rub the minced herbs on both sides of the pork chops, then season with salt and pepper to taste.
Heat a large cast-iron skillet over high heat, then add half of the olive oil. Sear the pork chops for 2 minutes on each side, until golden. Transfer to a plate.
Remove the skillet from the heat and carefully wipe it out with paper towels. Return skillet to the stove, reduce heat to medium, then add the remaining olive oil.
Add the onion and apples and cook 5-6 minutes until lightly browned, stirring frequently. Season with salt and pepper, the stir in the wine, deglazing the pan with a wooden spoon to release the brown bits from the bottom. Allow to reduce for 1 minute, then stir in the broth and maple syrup.
Return the pork chops to the skillet, nestling them between the apples and onions. Cover and cook for 4-5 minutes, turning once, until just cooked through. Center pork temperature should be at least 145 degrees F when probed with a meat thermometer.
Serve the pork chops, onion and apples over mashed potatoes or rice, drizzled with the pan juices.
Calories: 331kcal | Carbohydrates: 19g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 797mg | Potassium: 695mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1% | Vitamin C: 7.5% | Calcium: 2.7% | Iron: 5.8%