Pork and apples are a combination that I can’t resist. The sugary burst of juices from the fruit brings out the sweetness of the pork, and when rounded out with the bite of onions and a hit of tart mustard, this dish is a flavor explosion.
Apples and onions flavor these pork chops in a tasty black-iron skillet combination. (All photos credit: George Graham)
An essential for this dish is to source thick, center-cut pork chops with enough fat on the sides to sear for maximum flavor. And the apple juice brine is a trick I’ve used in most of my pork recipes, including pork shoulder. Apple juice is cheap, but what it adds in flavor and moisture to your pork is magical. Don’t skip this step.
Give this recipe a try, and discover a wake-up call for how delicious pork chops can be.
- 4 (12-ounce) center-cut pork chops, about 1 ¼ inch thick
- 2 ½ cups apple juice
- 2 tablespoons table salt
- 1 strip smoked bacon, chopped
- 2 large yellow onions, cut into rings
- 2 medium apples, cut into wedges
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- ½ cup chopped flat-leaf parsley
- 4 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons corn starch, if needed
- 2 tablespoon finely diced flat-leaf parsley
- In a container with a lid, add 2 cups of apple juice, 2 tablespoons table salt, and 2 cups water. Submerge the pork chops in the brining liquid, cover, and refrigerate for 4 hours or overnight.
- In a large cast-iron skillet over medium-high heat, add the chopped bacon and cook until the fat renders. Remove the bacon and save it for later.
- Adjust the burner to high, and in the remaining grease, sear the fat sides of the pork chops until browned, about 5 minutes. Lower the heat to medium, turn the chops flat in the pan, and brown on both sides, about 5 minutes per side. Remove the pork chops.
- Add the onions to the skillet and brown, about 5 minutes. Stir in the apple wedges, garlic, parsley, thyme sprigs, and the reserved bacon pieces. Season with a sprinkle of salt and a generous grind of pepper. Add the remaining ½ cup of apple juice and a ¼ cup of water along with the mustard. Stir to combine. Add the pork chops back to the skillet.
- Lower the heat to a simmer and cook uncovered for 15 minutes. Turn the pork chops over and continue cooking until the meat registers an internal temperature of 165ºF, about 15 minutes. The gravy should be reduced and thickened at this point. If needed, adjust the gravy’s thickness by making a slurry with the cornstarch and cold water. Bring the skillet to a simmer and add the slurry and stir to thicken.
- Remove the thyme stems and discard. Garnish with a sprinkle of parsley; serve with mashed potatoes.
Pork chop heaven!
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George, another winning recipe!
Thanks John!
Made the pork loin with apple onion gravy last night and OMG! Talk about a flavor explosion right there in the old pie hole…who would’ve thought apples in gravy…right! This is a very easy recipe to follow and ohhh sooo good. I followed the recipe to a “t” with the exception of peeling and chopping apples vs. wedges with skin on.
Hey Dottee – Thanks for the kind review, and so glad you enjoyed the recipe. Apples and pork just seem to go together, so be sure to experiment with other combinations. All the best.
Chef, I prepared this chop recipe, and it was great. I will do this again.
Hey Bill- Glad to hear this pork chop recipe was a success. I love the apple / onion combination in the sauce. All the best.
I followed the recipe exactly (except for peeling the apples), and the chops were tender, juicy, and fantastically good. This is my new favorite recipe for pork!
Hey Sydney- So happy to hear that you loved the pork chop recipe. Thanks so much.
Two recipes in one weekend! Did the Cajun Meatballs on Saturday Night and Pork Chops on Sunday. (Ordering the Cookbook next) The Chops were very tender and juicy and the sauce / gravy had a wonderful flavor! Would not have put Pork, Apples and Onions together, but it really works! Thanks again George!
OMG!! This recipe was beyond amazing! I had to use dry herbs instead of fresh, but it was still delicious! Thanks for the great recipe!
This is a great recipe. Tastes just as good served over rice. Thank you for what you do, George, you are appreciated sir.
And I appreciate your kind comment, sir. Thank you Joshua!
Excellent!
I also like my pork chops with caramelized onion, pears and turnips
Made this tonight, and it was delicious! I had thick pork chops, and they were juicy and perfectly cooked. Went perfect with acorn squash and mashed potatoes.
I’m about to try this recipe. A small point, but what variety of apple is best? Thanks.
Hey John – I’m not a stickler for any particular apple in this recipe; use what is freshest. All the best.