Description

This Apple Pork Chops recipe features juicy, perfectly seared pork chops simmered in a flavorful sauce made with white wine, apples, and a blend of herbs and spices. The dish combines savory and sweet elements, creating a comforting and delicious meal perfect for dinner. The tender pork chops paired with softened apples and a rich, thickened sauce offer a wonderful balance of flavor and texture.

Ingredients

Scale

Pork Chops

4 pork chops, center cut, bone-in, about 1 to 1.5 inches thick
Salt to taste
Black pepper to taste
1 teaspoon Italian seasoning
1-2 tablespoons olive oil
½ cup dry white wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc recommended)
2 tablespoons butter
3 cloves garlic, minced
1 apple, peeled and sliced into 1/4-inch slices (Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn, or Granny Smith best)

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 dried parsley
¼ teaspoon ground sage
¼ teaspoon cinnamon
1 pinch nutmeg

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Instructions

Prep the Pork Chops: Season each side of the pork chops generously with salt, pepper, and Italian seasoning. Let them sit at room temperature for 35-45 minutes for best flavor and juiciness. If short on time, season just before searing.
Prepare the Sauce Mixture: In a bowl, combine chicken broth with cornstarch and stir until fully dissolved to avoid lumps. Add the bouillon cube, honey, balsamic vinegar, brown sugar, dried thyme, oregano, mustard powder, onion powder, parsley, sage, cinnamon, and a pinch of nutmeg. Mix well and set aside in a cool place.
Sear the Pork Chops: Heat olive oil in a large skillet over medium-high heat. Sear the pork chops in batches to avoid overcrowding, cooking 2-3 minutes on the first side and 1-2 minutes on the second side, adjusting time for thickness. Ensure edges are seared by holding pork with tongs. Remove chops and let rest.
Deglaze the Pan: Turn off the heat and add the white wine to the skillet. Set heat back to medium and use a spatula to scrape up all browned bits from the bottom and sides of the pan to incorporate their flavor into the sauce.
Add Butter and Garlic: Stir in the butter and minced garlic. Allow the mixture to simmer until reduced by half, about 4 minutes, enhancing depth of flavor.
Thicken the Sauce: Pour in the prepared chicken broth mixture. Bring the sauce to a boil to activate the cornstarch, thickening it quickly. Once thickened, reduce heat to low and simmer gently.
Add Pork Chops and Apples: Add the pork chops back to the skillet with any accumulated juices. Submerge the apple slices in the sauce and spoon syrup over the top for even flavor.
Simmer and Finish: Cover and simmer gently for 5-8 minutes until the apples soften and the pork reaches an internal temperature near 145°F. Remove from heat and let the pork rest for 3-5 minutes to allow juices to redistribute before serving.

Notes

Pork Chop Selection: Use center cut, bone-in pork chops with good marbling for best flavor and juiciness.
Apple Choice: Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn, or Granny Smith apples complement pork well.
Wine Options: Chardonnay, Pinot Grigio, or Sauvignon Blanc work best. For alcohol-free dishes, substitute with additional chicken broth.
Dry Brining: Salting the pork chops 35-45 minutes before cooking penetrates the meat for enhanced seasoning.
Searing Tip: Avoid overcrowding the skillet for even browning; sear edges by holding pork chops upright with tongs.
Storage: Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
Reheating: Thaw frozen leftovers overnight in the fridge, then bake covered at 350°F for about 20 minutes until heated through.
Serving Suggestions: Pair with sausage stuffing or your favorite side dishes for a complete meal.

Nutrition

Serving Size: 1 pork chop with sauce and apples
Calories: 380 kcal
Sugar: 10 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 85 mg