Pork Chops with Apples and Onions

Pork Chops with Apples and Onions is easy, quick and super flavorful infused with aromatic herbs and spices.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 23

Total Time 28

Servings

Calories 765kcal

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.