Description
This Easy Pork Chops and Apples recipe combines tender, juicy pork chops with a flavorful apple-infused sauce. Quick and simple to prepare, this dish offers a perfect balance of savory and sweet, making it an ideal weeknight dinner that everyone will enjoy.
Ingredients
Scale
Main Ingredients
- 4 boneless pork chops (about 1 inch thick)
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/2 tablespoon Dijon mustard
- 3/4 cup chicken broth or stock
- 1 Granny Smith apple, chopped small
- 1/4 teaspoon Italian seasoning
Instructions
- Season and Dredge Pork Chops: Sprinkle the pork chops evenly with salt, pepper, and garlic powder. Then, dredge each chop in flour to coat lightly. This step helps create a golden crust when cooking.
- Sear the Pork Chops: Heat 1 tablespoon of butter and the olive oil in a skillet over medium-high heat. Once hot, place the pork chops in the pan and cook for 3 to 4 minutes on each side until they develop a nice golden crust.
- Chop the Apple: While the pork is cooking, chop the Granny Smith apple into small pieces. This will be added to the sauce later for sweetness and texture.
- Remove Pork Chops: Take the pork chops out of the skillet and set them aside to rest temporarily.
- Prepare the Sauce: Add the Dijon mustard, chicken broth, and the remaining tablespoon of butter to the skillet. Stir well until the mustard is completely dissolved and the mixture is smooth.
- Add Apples and Seasoning: Stir in the chopped apples and Italian seasoning, then let the sauce cook for a few minutes to allow the flavors to meld and the apples to soften slightly.
- Finish Cooking the Pork: Return the pork chops to the skillet, reduce the heat to medium-low, cover the pan, and cook for another 2 to 3 minutes or until the pork reaches an internal temperature of 145°F. The pork may remain slightly pink inside, which is safe and indicates juiciness.
- Reduce Sauce and Serve: Remove the lid and check the sauce consistency. If you prefer a thicker sauce, continue cooking uncovered until reduced to your liking. Once the apples are tender and the pork is cooked through, serve immediately.
Notes
- Use a meat thermometer to ensure pork is cooked safely to 145°F.
- Granny Smith apples are preferred for their tartness, but feel free to substitute with another firm apple variety.
- For a gluten-free version, substitute the flour used for dredging with a gluten-free flour blend.
- Allowing the pork chops to rest after searing helps them retain their juices.
