Pork Chops with Apples
on Sep 22, 2016, Updated Dec 24, 2024
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Apples are one of the best things that could happen to a pork chop.
Juicy, tender pork chops are paired with sautéed apples cooked in a touch of brown sugar and brandy for an autumnal dinner that is both homey and sophisticated at the same time. While some of us might be more familiar with Pork Chops with Applesauce, this version of pork and apples is a slightly different change of pace but equally delicious.
First, a super simple and immensely flavorful blend of seasonings is rubbed all over the chops, which are then pan-seared. I used bone-in pork chops, but you can use boneless if you prefer.
I served these pork chops with a colorful and easy Black-Eyed Pea Salad, a pairing inspired by a recipe from Chef Stephen Pyles in Dallas, Texas. It would also be great with a Winter Salad and Roasted Potatoes.
Table of Contents
Pork Chops with Apples: A juicy pork chop weeknight dinner with sliced sauteed apples comes together in 30 minutes.
Ingredients
For the Pork Chops
- Chili powder, paprika, cayenne pepper, and brown sugar – Combined to make a slightly sweet, spicy, and smoky rub for the pork.
- Pork chops – Bone-in or boneless are fine. While you do not need to brine your pork chops before cooking them if you have time, this will ensure the results are tender and juicy.
For the Caramelized Apples
If you don’t feel like sautéeing the apples in a pinch, you could substitute in some apple chutney.
- Brown sugar – Offers caramel flavor notes.
- Brandy – Enhances and provides a depth of flavor.
- Apples – I used Granny Smith for a slightly tart flavor, which is balanced by the brown sugar. Peel the apples before you slice them, or not; your choice.
Kitchen Smarts
Don’t overcook the pork: you are looking for an internal temperature of 140 to 145 degrees with a meat thermometer, and make sure you give them resting time. If you want to brine the pork chops for a few hours or up to a day ahead of time, your chops will be even more flavorful and moist.
How to Make Pork Chops with Apples
- Make the rub: Combine the chili powder, paprika, cayenne, brown sugar, and salt. Rub the mixture on both sides of the pork chops.
- Cook the pork chops: Heat olive oil in a grill pan or a large skillet over medium-high heat. Sear the pork chops on both sides until nicely browned and cooked through.
- Cook the apples: Add the butter to the pan you cooked the pork chops in and melt over medium heat. Add the apples and sauté until they just start to soften. Sprinkle over the brown sugar and caramelize them. Add the brandy and bring to a simmer.
- Serve and enjoy: Serve each chop with a heap of the apples and a bit of the juices on top.
Storage
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Bring the pork chops and apples to room temperature before reheating so that they don’t have to heat again for too long — that way, the pork chops should stay juicy, and the apples should hold their texture.
Leftover pork can be heated in a 300-degree oven just until warm to prevent overcooking. Apples can be rewarmed in a skillet or also in the oven. Ideally, place the chops and apples in separate baking pans to heat.
What to Serve With Pork Chops and Apples
More Savory Recipes With Apples
- Apple Cider Beef Stew
- Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples
- Asian Kohlrabi and Apple Slaw
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Roasted Chickpea, Apple, and Feta Salad
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Pork Chops with Apples
Equipment
Ingredients
For the Pork Chops
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 4 (1-inch thick) pork chops (about 3 pounds total)
For the Caramelized Apples
- 2 tablespoons unsalted butter
- 2 Granny Smith apples (peeled, if desired; cored and sliced)
- 2 tablespoons brown sugar
- 2 tablespoons brandy
- 1 recipe Black-Eyed Pea Salad (see Note)
Instructions
- In a small bowl, combine the chili powder, paprika, cayenne, 1 teaspoon brown sugar, and 1 teaspoon salt. Rub the mixture on both sides of the pork chops.
- Heat a grill pan or a heavy skillet over medium-high heat. Add the tablespoon of olive oil. Sear the pork chops on both sides until nicely browned and cooked through, about 4 to 5 minutes per side. The middle should still be very slightly pink, with an internal temperature of 145 F on a meat thermometer. Tent the pork chops with foil to keep warm.
- Add the butter to the pan you cooked the pork chops in and melt over medium heat. Add the apples and cook for 2 minutes, until they just start to soften. Sprinkle over the brown sugar and cook, stirring often, for another minute or two until you can smell the sugar caramelizing. Add the brandy and bring to a simmer using a spoon or tongs to scrape the bits off the bottom of the pan.
- Serve each chop on a plate with a generous restaurant-sized scoop of the black-eyed pea salad and heap some of the apples on top of the chops.
Notes
- Make the Black-Eyed Pea Salad before starting to cook the pork chops, and hold it at room temperature.
- Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring the pork chops and apples to room temperature before reheating so that they don’t have to heat again for too long — that way, the pork chops should stay juicy, and the apples should hold their texture.
- Leftover pork can be heated in a 300-degree oven just until warm to prevent overcooking. Apples can be rewarmed in a skillet or also in the oven. Ideally, place the chops and apples in separate baking pans to heat.
How much butter? It’s not in the ingredients list. But it sounds like a wonderful meal.
so sorry, added!