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Boy, do I have a delicious and ever so easy to prepare dinner of wonder for you today, my friends. I’m always trying to think of ways to use up pork chops…they are by far the least expensive protein these days and shouldn’t a person like you and I take advantage of such a thing? 🙂 We should.
Just look at they price on these beauties.
Enter this delicious recipe for Skillet Pork Chops with Apples and Onions. The process is simple, the pork turns out super moist, and flavorful. The apples and onions add great texture and soak up the delicious brothy sauce created from the drippings in the pan.
Also, you can make it in under 30 minutes. (Closer to 20, actually!)
Lots to love with this simple meal, my friends.
Let me show you how to make it happen!
Into a shallow plate pour the flour, cumin, salt, pepper and seasoned salt. Toss together to combine. Dredge the pork chops into the flour mixture, coating them on both sides. Place them on a separate plate and set aside.
Slice up a beautiful apple (I used Cosmic Crisp) and a yellow onion, into thin strips.
Heat a large, deep skillet up over medium high heat. Add 1 Tb butter and 1 Tb olive oil. Sautee the mixture for several minutes, or until the onions are wilted and slightly browned. It’s ok if the apples aren’t completely soft. You want them to retain a bit of crispy texture. They’ll get cooked a little bit more down the road.
In the same skillet you cooked the apples and onions in, add an additional Tablespoon of butter and an additional Tablespoon of olive oil. Allow them to heat through and then carefully place your coated pork chops into the pan. It should sizzle nicely for you. Allow the meat to become golden brown along the bottom (should only take about 2-3 minutes) then then flip them over. Let them sear on the second side for 2-3 minutes.
While they are cooking, add the broth, apple cider vinegar, mustard, sugar and parsley to a glass measuring cup. Stir to combine.
When both sides of the pork has been seared (the insides should still be pink), pour the brothy mixture into the skillet. Allow it to come to a simmer and then cover the pan with the lid. Cook on medium low for 6-7 minutes, or until the internal temperature of the pork reads 145 degrees. You don’t want to over cook them, my friends. They will stay nice and juicy for you, if you just mind the 145 degree temp rule.
Remove the lid and return the apples and onions to the skillet, stirring them in to combine. Allow them to simmer for just a minute or two, so they can heat back up and soak up the brothy sauce.
That’s it! Serve and enjoy!
They are fantastic with these yummy…
Table of Contents
SIMPLE STEAMED GREEN BEANS
Ingredients
- 2 pounds boneless sirloin pork chops
- 3 Tb flour
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Lawry's seasoned salt
- 1 apple (I used Cosmic Crisp)
- 1 large yellow onion
- 2 Tb butter, divided
- 2 Tb olive oil, divided
- 3/4 C chicken broth
- 1 Tb stone ground mustard
- 2 Tb apple cider vinegar
- 1/2 tsp sugar
- 1 tsp parsley (dried)
Instructions
- Into a shallow plate pour the flour, cumin, salt, pepper and seasoned salt. Toss together to combine. Dredge the pork chops into the flour mixture, coating them on both sides. Place them on a separate plate and set aside.
- Slice up a beautiful apple (I used Cosmic Crisp) and a yellow onion, into thin strips.
- Heat a large, deep skillet up over medium high heat. Add 1 Tb butter and 1 Tb olive oil. Sautee the mixture for several minutes, or until the onions are wilted and slightly browned. It's ok if the apples aren't completely soft. You want them to retain a bit of crispy texture. They'll get cooked a little bit more down the road.
- In the same skillet you cooked the apples and onions in, add an additional Tablespoon of butter and an additional Tablespoon of olive oil. Allow them to heat through and then carefully place your coated pork chops into the pan. It should sizzle nicely for you. Allow the meat to become golden brown along the bottom (should only take about 2-3 minutes) then then flip them over. Let them sear on the second side for 2-3 minutes.
- While they are cooking, add the broth, apple cider vinegar, mustard, sugar and parsley to a glass measuring cup. Stir to combine.
- When both sides of the pork has been seared (the insides should still be pink), pour the brothy mixture into the skillet. Allow it to come to a simmer and then cover the pan with the lid. Cook on medium low for 6-7 minutes, or until the internal temperature of the pork reads 145 degrees. You don't want to over cook them, my friends. They will stay nice and juicy for you, if you just mind the 145 degree temp rule.
- Remove the lid and return the apples and onions to the skillet, stirring them in to combine. Allow them to simmer for just a minute or two, so they can heat back up and soak up the brothy sauce.
That's it! Serve and enjoy!
Recipe from Jamie Cooks It Up!
I didn’t like pork chops for most of my life because I grew up in the days when you had to cook the daylights out of them. It was like trying to eat a piece of tree bark. But these look sooo good. So, so good.
Thank you, Erin!
Nutritional info ?????