Description
Apple Pork Chops are juicy center-cut bone-in pork chops cooked to perfection, served in a flavorful sauce made with dry white wine, chicken broth, and a blend of herbs and spices, complemented by tender apple slices simmered to soften. This comforting dish pairs beautifully with sausage stuffing or your favorite sides for a delicious meal.
Ingredients
Scale
Meat and Seasoning
- 4 pork chops
- Salt to taste
- Pepper to taste
- 1 teaspoon Italian seasoning
- 1-2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 apple, peeled and sliced
Liquid Ingredients
- ½ cup dry white wine
- 2 cups chicken broth
Sauce Dry Ingredients
- 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 parsley
- ¼ teaspoon ground sage
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
Instructions
- Prep the Pork Chops: Season each side of the pork chops with salt, pepper, and Italian seasoning. For better flavor and juiciness, let them sit out at room temperature for 35-45 minutes. If short on time, season just before searing.
- Prepare the Sauce Mixture: In a bowl, combine chicken broth with cornstarch, mixing well to avoid lumps. Ensure the broth is cool to prevent premature thickening. Add chicken bouillon cube, honey, balsamic vinegar, brown sugar, thyme, oregano, mustard powder, onion powder, parsley, sage, cinnamon, and nutmeg. Stir 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, cooking two at a time. Sear each side for 2-3 minutes on the first side and 1-2 minutes on the second side. Adjust searing time for thickness: longer for thick cuts, shorter for leaner cuts. Use tongs to sear fat edges as well. Once seared, set chops aside and let rest.
- Deglaze and Build the Sauce: Turn heat off and pour in the white wine. Turn heat back on to medium and scrape the bottom and sides of the skillet with a silicone spatula to loosen browned bits, adding flavor to the sauce.
- Add Butter and Garlic: Stir in butter and minced garlic. Simmer the mixture until the liquid reduces by half, approximately 4 minutes.
- Incorporate Sauce Mixture: Pour in the prepared chicken broth and cornstarch mixture. Bring to a boil to activate the cornstarch thickening, then reduce to a simmer once the sauce reaches desired thickness.
- Prepare Apples and Finish Cooking: Peel and slice the apple into 1/4-inch slices. Add the pork chops back to the skillet along with any resting juices, placing the apple slices into the sauce. Spoon sauce over the apples and cover the skillet. Simmer gently for 5-8 minutes, until apples soften and pork reaches an internal temperature near 145° F.
- Rest and Serve: Remove from heat and let the pork chops rest for 3-5 minutes; this allows temperature to rise slightly and juices to redistribute. Serve with sausage stuffing or your favorite sides.
Notes
- Pork Chops: Use center-cut, bone-in pork chops about 1 to 1.5 inches thick with good marbling for best results.
- Apples: Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn, or Granny Smith apples complement pork well.
- Wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc dry white wines are ideal. Non-alcoholic white wine or additional chicken broth can be used as substitutes.
- Brining: Dry brining for 35-45 minutes allows more salt penetration and juicier meat; adjust salt amount accordingly.
- Searing Tips: Do not overcrowd the pan when searing to ensure crisp edges. Use tongs to sear edges of fat. Adjust heat as needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheating: Thaw frozen leftovers overnight or defrost in microwave, then bake covered at 350° F for 20 minutes.
- Serving Suggestions: Pairs well with sausage stuffing; explore other sides as noted in blog post.
Nutrition
- Serving Size: 1 pork chop serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
