Pork Chops with Caramelized Apples and Onions
Tender Pork Chops
with Caramelized Apples and Onions
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Tender Pork Chops

with Caramelized Apples and Onions


Serves 4
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 medium apples, cored and thinly sliced
  • 3 small red onions, peeled and thinly sliced
  • 1 tablespoon fresh thyme leaves, divided
  • Salt and pepper, to taste
  • 4 (6-ounce) bone-in pork chops
  • 1/2 cup apple cider
  • 1/2 cup chicken broth
Recipe by Anna Watson Carl
Photo by: Signe Birck


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Pork and apples are pretty much made for each other. This is the perfect dish to make on a cold fall or winter’s night. I like using Gala or Pink Lady apples, but any variety will do.

Preheat the oven to 375 degrees.

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the apples and onions and half of the thyme, and let cook for 8 minutes, or until softened. Add the apple cider and let simmer for another 7-8 minutes, or until the liquid has evaporated, and the apples and onions are beginning to caramelize. Season with salt and pepper to taste.

In a large, ovenproof skillet (or Dutch oven), heat the remaining 2 tablespoons of the olive oil over medium-high heat. Season the pork chops with salt and pepper. Sear the pork chops for 3 minutes per side, or until a golden crust forms. Pork in the chicken broth and apple-onion mixture and place the pan in the oven. Cook for another 6 minutes, or until the pork chops reach 145 degree internal temperature.

Let rest for 5 minutes and serve, garnished with the remaining thyme leaves. This is also really good with some grainy Dijon mustard served on the side.

MAKE AHEAD: The apple-onion mixture can be made 1 day ahead, and kept, covered tightly, in the refrigerator until ready to use.

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