Pork Chops with Apples and Onions is easy, quick and super flavorful infused with aromatic herbs and spices. In less than 30 minutes, you can serve this delicious, simple pork chops recipe on busy weeknight.
If you’ve never cook with apples, you’ll be surprise how good it pairs with pork chops and flavor is elevated more by herbs, spices and the celery seeds.
Pork chop is packed with protein and less fattier than beef. It is also cheaper than beef. Due to being lean, it can get tough and dry out quickly if not properly cooked.
It is delicious grilled or deep-fried like this Deep Fried Breaded Pork Chops.
Pork chop comes from the pig’s loin between the hip and the shoulder. Tenderloin is the pig’s most tender meat and it comes from this area too.
It can get confusing when you go to the store with different selections of pork chop cuts.
Make sure you pick the right pork chops for the recipe you are making. You want your meat tender and moist and not dry and tough.
Although it is cheaper to buy in bulk at Costco or Sams, I get pork chops at my local grocery store. They have more selections.
Types of pork chops
These pork chops are taken from the pig’s loin. They all cook the same: quick at high heat. It get’s tough and dry if cooked too long.
It is best to use an instant read thermometer for moist, tender, juicy meat.
- Bone-in Rib Pork Chops – This comes from the loin in the rib area commonly labeled with the word “rib” like center-cut rib chop, rib end cut, or rib pork chop.
- Bone-in Loin Pork Chops – This comes in the center of the loin. It is labeled as center cut loin pork chop, top loin pork chop or Porterhouse chop.
This cut is meaty with t-bone at the center with a little bit of tenderloin meat.
3. Boneless Pork Chops – This cut is either rib pork chop or loin pork chop.
2 other cuts labeled as pork chops
These cuts come from the border of the pig’s loin and the shoulder or hip area which is tougher and should be cooked slow at low temperature.
Although tougher and fattier than loin, it is loaded with flavor if cooked right.
These are best marinated, braised and cooked longer to break the connective tissues for moist, tender, juicy meat.
4. Shoulder chops – This cut is usually labeled with the word “shoulder” or “blade” such as pork steaks, blade steaks, pork shoulder steaks, pork shoulder blade steaks, blade chops, blade-end pork loin chops or pork loin blade chops.
5. Sirloin chops – also referred to as Sirloin steak.
How to make apple pork chops
- Combine the herbs and spices.
- Melt butter and add pork chops.
- Brown pork chops for 45 seconds on each side over medium heat. Remove from skillet.
- Add water, onions, apples and brown sugar in skillet over low heat and cook for 5 minutes.
- Dredge pork chops with herb and spice mixture.
- Place pork chops on top of apple mixture and steam for 15 to 17 minutes. Once internal temperature reads 145 degrees F, remove from skillet and rest for 3 minutes before serving.
Note: Use an instant read thermometer to check the internal temperature.
Frequently asked questions
What cut of pork chop to use?
For this recipe, I recommend using boneless or bone-in rib or loin pork chops that are 1 – 1 ½ inches thick.
Should I use thin or thick cut?
This recipe calls for thick cut pork chops. If you use thin cut, adjust cooking time accordingly.
The general rule is 1 tablespoon fresh herb substitute with 1 teaspoon dried herb.
For the best pork chops that are moist, juicy and tender use an instant read thermometer. Once the minimum internal temperature of 145 degrees F is reached, remove from heat and rest for 3 minutes before serving.
|Medium-Rare||145-150 degrees F|
|Medium||150-155 degrees F|
Note: Although I love well-done meat, with pork chops I cook it medium with an internal temperature of 150 degrees F. It will continue to cook while resting.
Also, a MINUTE of extra cooking time can easily dry out and toughen the meat.
Should I brine before cooking?
Brining will add moisture and flavor to meat. A simple brine solution of salt and water is all you need. You can also add aromatic herbs to infuse meat with flavor.
The ratio of brine solution is 1 tablespoon Kosher salt to 1 cup water. If you like to use table salt the ratio is ½ tablespoon table salt to 1 cup water.
No need to boil mixture. Add water and salt in a big zip lock bag. Salt will eventually dissolve in water. Add the pork chops. Refrigerate for an 1 – 2 hours.
Rinse and pat dry with paper towel before cooking.
Note: Season recipe with less salt.
How to store fresh pork chops in the freezer?
If you buy in bulk, I suggest you freeze them in portions. Vaccum sealed pork chops will store better against freezer burns especially if storing for a couple of months. Otherwise, use a huge zip lock bag, place 4 to 6 pieces in one layer.
It is easier to thaw if portioned and in 1 layer.
How to thaw frozen chops?
Store overnight in the refrigerator to thaw or submerge sealed zip lock bag in cold water. Replace water every 20 minutes until fully thawed.
I don’t suggest thawing in the microwave.
When cooking pork chops, I cook enough so we don’t have any leftovers. Meat can dry out when reheated. Leftovers can be stored up to 3 days in the refrigerator.
The easiest way to reheat leftovers is in the microwave although it not the preferred way. Place pork chops in a plate covered with damp paper towel. Heat in 30 seconds increments on low power.
It is better to reheat in a skillet with a little bit of broth or water (¼ cup) over low heat until pork is warm. Flip to other side and use an instant read thermometer until internal temperature reaches 165 degrees F. Add more broth if needed.
Pork Chops with Apples and Onions
- 2 pork chops bone-in or boneless rib or loin chops, 1 – 1 ½ inches thick
- 1-2 Granny smith apples cored and sliced
- 1 ½ tablespoons unsalted butter
- 1 medium yellow onion thinly sliced
- 1 tablespoon brown sugar
- ¼ cup water
- ½ tablespoon celery seed
- ½ teaspoon fresh thyme minced
- 1 teaspoon fresh chives minced
- ½ teaspoon fresh cilantro minced
- ½ teaspoon fresh Italian parsley minced
- ¼ teaspoon ground black pepper
- salt to taste
- Mix celery seeds, thyme, chives, cilantro, parsley, salt to taste and pepper in a bowl or on wax paper. Set aside.
- Melt butter in skillet over medium heat.
- Brown pork chops for 45 seconds on each side then remove from skillet.
- Pour water in skillet then add onions, apples and brown sugar. Cook for 5 minutes over low heat.
- Meanwhile, dredge pork chops in herb mixture.
- Place pork chops on top of apple mixture, cover skillet and steam for 15 to 17 minutes. Note: Use an instant read thermometer. It is cook when internal temperature reaches 145 degrees F.
- Remove from skillet. Rest for 3 minutes and top with apple mixture and pan juices.
- For herb substitution: The general rule is 1 tablespoon fresh herb, substitute 1 teaspoon dried herb.
- Storing leftovers - When cooking pork chops, I cook enough so we don’t have any leftovers. Meat can dry out when reheated. Leftovers can be stored up to 3 days in the refrigerator.
- Reheating leftovers - The easiest way to reheat leftovers is in the microwave although it not the preferred way. Place pork chops in a plate covered with a damp paper towel. Heat in 30 seconds increments on low power.
- It is better to reheat in a skillet with a little bit of broth or water (¼ cup) over low heat until pork is warm. Flip to other side and use an instant read thermometer until internal temperature reaches 165 degrees F. Add more broth if needed.
- I got this recipe from the simple truth organic box when I bought the herbs and tweak the recipe. Their recipe doesn’t call for browning the pork chop. You can skip that step if you like.