Pork chops and applesauce reinvented
Pork chops, apples and cinnamon are a classic combination. We're serving them up skillet-style for this one-pan meal.
Growing up, there were certain staples on our menu. Chicken cutlets (with some cheese melted on top, if we were lucky), grilled flank steak, pasta at least one night of the week and pork chops. And on pork chop night, the jar of applesauce came out of the fridge as well for its weekly debut at the dinner table. Pork and apples, it's a classic combination.
I'm going to one-up my mom, though, with this recipe and say leave the applesauce in the fridge and grab some real apples. This is as simple as it gets (hello, one pan!) but a super flavorful meal to make pork chop night a little more exciting.
Apple cinnamon skillet pork chops recipe
- 2 pounds bone-in thick cut pork chops
- Salt and pepper
- 1-1/2 tablespoons butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, sliced
- 2 apples, sliced
- 1/2 tablespoon cinnamon
- 1 tablespoon brown sugar
- Dash red pepper flakes
- 1/2 cup orange juice
- 1/3 cup whole milk
- Generously season both sides of the pork chops with salt and pepper.
- Add 1 tablespoon of the butter and the olive oil to a large skillet over medium-high heat.
- Once melted and hot, add the pork chops and brown for about 3 minutes per side until golden and crispy on the outside. Remove the pork chops to a plate.
- Add the remaining 1/2 tablespoon of butter to the skillet with the onions and apples. Saute for 5-7 minutes until softened.
- Add the cinnamon, brown sugar and red pepper to the skillet and stir to combine with the onions and apples.
- Stir in the orange juice and milk until evenly distributed and nestle the pork chops back into the skillet.
- Cook the pork chops over medium heat until light pink and fully cooked. The timing will depend on how thick your chops are. For best results, insert a meat thermometer and cook until 160 degrees F for a medium-done chop.