Best Apple Onion Pork Chops Recipes

AUTUMN APPLE ONION PORK CHOPS

Steps:

• Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
• Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

PORK CHOPS WITH CURRIED APPLE-ONION SAUCE

Steps:

• Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
• Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

PORK CHOPS WITH CURRIED APPLE-ONION SAUCE

Steps:

• Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
• Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

ONION-APPLE PORK CHOPS

Steps:

• Sprinkle chops with garlic salt and lemon pepper. In a large ovenproof skillet, brown chops in oil. Remove and keep warm., In the same skillet, saute apple and onion in drippings until tender. Stir in broth and syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid is almost evaporated. Return chops to pan., Cover and bake at 350° for 15-20 minutes or until a thermometer reads 145°.

PORK CHOPS WITH APPLE AND ONION

Steps:

• Slash the edges of the chops in 1 or 2 places to prevent curling. To make the rub, in a small bowl combine the sage, salt, and pepper. Rub the pork chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
• In a large frying pan over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce heat to medium and cover the pan. Cook until the meat is lightly pink near the bone or an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C), 4-5 minutes longer. Transfer the chops to a platter and tent them loosely with aluminum foil while you make the sauce.
• Pour off all but 1 Tb of the drippings from the pan. Add the onion and apple and saute until the onion is translucent, about 5 minutes. Add the vermouth and deglaze the pan, scraping up any browned bits from the bottom.
• Spoon the apple and onion mixture onto individual plates. Place the pork chops on top, drizzle with the pan juices, and serve.

APPLE ONION PORK CHOPS

Steps:

• Salt and pepper chops and quickly brown.
• mix the remaining ingredients.
• Place chops in baking dish and top with applesauce mixture.
• Bake 375 for 40 minutes.

EASY APPLE-ONION PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; add pork chops Seal bag and shake to coat. In a large skillet, brown chops on both sides in butter . , Add onion and apple juice. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°. Remove pork chops and keep warm. Let stand 5 minutes before serving., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in remaining salt and pepper and browning sauce if desired. Serve with pork chops.

APPLE & ONION PORK CHOPS

Steps:

• Preheat oven to 350*F In a 9x9 casserole dish, layer apples and onions. Set aside. Season pork with garlic powder, salt, and black pepper on each side. Heat oil in pan until oil is hot. Place pork chops in pan and sear nicely on both sides. Do not cook through. Remove pork chops from pan and place on top of apple onion mixture. In same skillet add flour to remaining oil and stir until all flour is absorbed. Add water a few tablespoons at a time mixing well after each addition. Mixture will become a thick paste and then thin out. Once mixture is thinned out and there are no clumps you can dump remaining water in pan and stir well. Add apple sauce, all spice, cinnamon and lemon juice. Mix well. Pour this mixture over pork chops. Cover with foil and bake for 1 hour. Remove foil and bake for 30 minutes longer. Baste pork after 15 minutes. Pour apple mixture (not pork chops) into a sauce pan. Add 1 Tablespoon corn starch and bring to a boil. Boil for 3 - 4 minutes or until mixture thickens. Place pork chops over rice or mashed potatoes and spread apple mixture on top. Enjoy!

APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY

Steps:

• 1) Preheat the oven to 350 degrees F. 2) Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. 3) In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. 4) Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. 5) Stuff each chop with apple mixture and hold together with skewers. 6) In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. 7) Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. 8) Remove pork chops from pan and let rest 10 minutes. 9)Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

APPLE-ONION PORK CHOPS

Steps:

• Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes., Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.

APPLE AND ONION SMOTHERED PORK CHOPS WITH GARAM MASALA

Steps:

• Rub garam masala evenly on both sides of each pork chop and allow to sit about fifteen minutes at room temperature.
• Heat olive oil in a heavy bottomed cast iron skillet over medium heat.
• When it is quite hot, add the pork chops.
• Allow them to sit undisturbed until browned on the bottom, then turn over.
• When brown on the second side (you will know this because the chops will no longer stick to the pan-they will move freely), add onions and apples to the pan, along with crushed juniper berries.
• Sprinkle apples and onions with salt.
• Cook, stirring now and then, until the onions and apples are golden brown.
• Deglaze the pan with wine, stirring. Allow the alcohol to boil off, then turn heat down to low, and cover the pan.
• Cook until sauce reduces to a reddish brown glaze, and the apples and onions cling to the chops.