Pork Chop Skillet with Apples ‘N’ Onions (Recipe)

Sweet apples + juicy pork = a match made in heaven.

Are you with me on that delicious arithmetic?

Well, believe it or not, there’s a way to improve on that classic dynamic duo…

Team them up with aromatic onions, earthy sage and one hot skillet for a savory supper-time delight.

MMMMMM.

But this magic doesn’t work with just any old pork chops. You’ve got to start with pork that’s delicious in its own right. Pork that beckons with its savory aroma and luscious flavor, even when cooked with nothing but salt.

That’s where we come in.

One Straw pork is always humanely raised, so you can feel good about the food you’re putting on your table.

Customers say our pork is so delicious, the best they’ve had. That’s because ethically raised pork is not only good for the animals, the environment, and your health. It tastes the best on your plate, too.

Ever get bitter tasting pork at a restaurant? We have, even at a nice restaurant. Yuck! No amount of sauce can cover up the icky taste of poorly raised pork.

And honestly, if it tastes that bad – or is mushy and tastes like cardboard – kinda makes you wonder if you should be eating it at all.

That’s why we take such care in raising our pigs.

Pigs that are healthy and happy, raised without GMOs, antibiotics or hormones.

You can taste the difference, and rest easy, knowing you’re contributing to a farm that actually cares about the environment and has your best interest at heart.

And your Pork Chop Skillet With Apples ‘N’ Onions is going to taste AMAZING when you start with good pork.

My grandma always said, the secret to being a good cook is starting with good ingredients.

We always cleaned our plates at grandma’s house 🍽️.

Pork Chop Skillet with Apples ‘N’ Onions

Ingredients

2 One Straw pork chops

½ tsp salt, or to taste

1 T avocado oil, or other high heat oil

1 T butter

1 medium onion, sliced

1 large apple, sliced

½ tsp dry sage

½ C chicken broth, or homemade pork broth

¼ tsp salt

1 tsp Dijon mustard

Directions

Remove chops from refrigerator. Salt generously on both sides, or to taste, and allow to rest on a plate on the counter for 20-30 minutes.

Cut onion in half and slice thinly. Core and quarter apples then slice the short way across the quarters, approx. ¼ in wide slices. Leave skin on apple.

Preheat heavy bottomed skillet on medium.

Swirl in avocado oil or other high heat oil.

Using tongs, add rested pork chops to hot oil. Allow to brown without disturbing, approx. 2-3 minutes. You want a nice dark golden color.

Turn chops over and allow to brown on the other side, another 2-3 minutes.

Remove chops from skillet and set aside on a plate, covered lightly with foil.

Add butter and chopped onion to the skillet. Cook, stirring occasionally, until onion starts to soften and edges brown a bit. About 3 minutes. Reduce heat slightly if the onions start to scorch.

Add sliced apple and sage. Cook, stirring occasionally, about 2 minutes. Stir gently – don’t mash the apples.

Add broth, ¼ tsp salt and Dijon mustard. Stir, scraping up any browned bits from the bottom of the skillet. Simmer 3 minutes.

Add browned pork chops back to the pan. Nestle them into the apples ‘n’ onions, spooning some of the mixture over the top.

Don’t cover. Don’t disturb. Half way through cooking time, shift chops with tongs to make sure they’re not sticking.

Simmer until the chops reach 140 degrees internal temp. Check temp at about 8 minutes, and then every 1-2 minutes until they reach 140 degrees. Remove skillet from heat. Allow chops and apple mixture to rest in skillet for 5 minutes.  

Resting allows the temperature of the chops to rise an additional 5 degrees, to reach the suggested safe pork temperature of 145 degrees.  It also allows the pork juices to re-absorb into the chops for a tender bite. The sauce will thicken as it rests.

Put the chops on a plate to serve. Then scrape the pan to incorporate any of the delicious browned bits into the apples and spoon the applesauce over the chops. 

Enjoy!

Click here to buy Pork Chops.