Apple-Onion Pork Chops
We went full-tilt New England with these flavorful apple-onion pork chops, adding pure maple syrup and crisp apple cider.
By Yankee Magazine|Sep 29 2022|
Apple-Onion Porkchops
Photo Credit: Michael PiazzaWe went full-tilt New England with these apple-onion pork chops, adding pure maple syrup and crisp apple cider. The result is a flavorful apple-onion-maple pork chop extravaganza.
Because the pork chops aren’t thick, the braising time is quick, but the flavors are deep.
Yield
6 servings
Total Time
25 minutes
Ingredients
6 bone-in pork chops, 1/2- to 3/4-inch thick
Kosher or sea salt
Freshly ground black pepper
3 tablespoons vegetable oil
5 medium-size yellow onions, thinly sliced
2 garlic cloves, minced
4-5 fresh thyme sprigs
2 bay leaves
1-1/2 cups sweet apple cider
3 cups chicken stock
1/4 cup maple syrup
3 firm-sweet apples such as Pink Lady or Honeycrisp, peeled, cored, cut into 1/2-inch-thick wedges
Juice of 1 lemon
Instructions
Pat pork chops dry with a paper towel, and season on both sides with salt and pepper.
In a large skillet with lid over medium-high heat, add oil and brown chops on both sides, about 3 minutes per side. Remove chops to a plate.
Lower heat to medium and add onions. Stir often, cooking until softened and browned around the edges, about 5 minutes.
Stir in garlic, thyme, and bay leaves; cook until fragrant, about 1 minute. Add apple cider, chicken stock, and maple syrup, scraping up any browned bits from bottom of pan, and bring to a boil.
Lower to a simmer. Stir in apples. Return chops to pan, nestling them into onions and apples. Cover, cook about 15 minutes. (Pork will be cooked through and tender.)
Remove chops and arrange on serving plates.
Remove thyme stems and bay leaves from sauce. Raise heat to high; cook sauce until thickened, about 5 minutes. Add lemon juice. Season to taste with salt and pepper. Cover chops with sauce and serve immediately.
It looks delicious! But how do I print it? Why the heck don’t you simply have a “Print” button on there somewhere? Thanks!
Hi there! To print the recipe, scroll to the top of the page and click the green square with an image of a printer on it. The button is just below the title of the page. Hope this helps!
I hadn’t seen the green square with the printer on it. But no problem, I copy and paste on a word document and save to the computer anyhow. But testing with my icon on the recipe page, press two buttons at once Ctrl & ‘P’. The print page appears and click ‘Print” (have the printer connected). Quite simple.
I made this dish for dinner tonight, and it was delicious! However, it resembled soup with 4-3/4 cups of liquid added to the dish for the sauce. It never thickened up. There must be a mistake in the measurements or something left out that would thicken it. I made it as written. It is good though and tasty with rice to collect the sauce.
DELICIOUS!! Although, I agree with a previous comment that there is much fluid, but I pulled the chips out and wrapped them in foil to rest while doing a lengthy reduction. It is well worth it, though.
Thanks for another great recipe! ????
What about correcting thickening? Is it supposed to be soup?
I will make this nxt time our g-daughter comes over for dinner. She loves pork chops. Something different. Thanks for sharing