Best Apple Smothered Pork Chops Recipes

APPLE-SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with salt and sage. In a large skillet, brown chops on both sides in oil. Transfer to a greased shallow 3-qt. baking dish. Layer apples over the meat; drizzle with molasses., Add flour to pan drippings in skillet; stir until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the vinegar and raisins. Pour over apples and chops. , Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

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.

APPLE & CHORIZO SMOTHERED PORK CHOPS

Steps:

• Pat pork chops dry with paper towels and sprinkle both sides evenly with salt, pepper, and Emeril's Essence. Meanwhile, heat olive oil in a large saute pan over high, until oil is shimmering. Add chops to the pan and brown for about 5 minutes. Turn chops over and add onions, garlic, and chorizo. Saute for about 5 minutes longer. Add chicken stock and apple cider. Reduce heat, cover the sauté pan and let simmer for 8-10 minutes (or until an instant-read thermometer inserted into the thickest part of the chops reads 160 degrees F). Using tongs, remove chops from the pan and let rest on a plate. Add flour to the cooking liquid and stir vigorously with a wire whisk. Cook sauce until thickened, about 2 to 3 minutes. Return chops to the pan until heated through. Sprinkle with scallions for garnish.

APPLE AND BRIE SMOTHERED PORK CHOPS

Steps:

• Heat the oil in a large skillet (use one with a lid-you'll need it later) over medium high heat.
• Season both sides of the pork chops with salt and pepper.
• Put the pork chops into the hot skillet, and brown both sides. When browned (they don't have to be cooked through yet) remove the pork chops to a plate.
• In the same skillet sauté the onions for about 2 minutes then add the sliced apples and season with salt and pepper.
• When the onions are translucent and the apples have caramelized some, add the vinegar.
• Now stir in the chicken stock, Dijon mustard, maple syrup and fresh thyme (or rosemary).
• Add the browned pork chops back into the skillet turn the heat down to medium low, cover the skillet and cook for about 15 minutes.
• Put a slice of cheese over each pork chop, cover the skillet again and cook until the cheese is melted (cheese is optional).
• Remove just the pork chops to a platter.
• The cooked apples, onions and pan juices should still be in the skillet. Stir in the cold butter. As the butter melts, taste for seasoning, add more salt and pepper if needed. Then you are ready to go. Spoon the apples, onions and pan juices over the pork chops.
• Sprinkle the chopped pecans over the top (optional).

BACON + APPLE SMOTHERED PORK CHOPS

Steps:

• Start by rendering the bacon drippings by frying the bacon in a small saucepan over medium-low heat. Once crisp, spoon out and place on paper towel. There should be about 2 tablespoons of bacon drippings left in the saucepan. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux. Then, pour in the broth and fish sauce and stir until incorporated. Increase the heat to medium-high, and bring the sauce to a boil. Cook until it's thickened (around 3 minutes). Cover the saucepan and set it aside. Season the chops on both sides with salt and pepper. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown. Transfer the chops to a plate Toss the onions and apple-along with a sprinkle of salt-into the empty skillet. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet. Add the minced garlic and sauté until fragrant (about 30 seconds). Transfer the chops back into the skillet, and smother 'em with the cooked onions and apple. Pour the reserved sauce onto the chops and add the thyme sprigs or until the pork chops are fork tender. Plate the chops, and top them with gravy and the reserved bacon bits.