Pan-Roasted Pork Chops with Red and Green Apples

Pork and apples are natural companions, and pan-roasting adds a little depth to their natural flavors. Smoky, seared chops surrounded by sweet red apple, tart green apple, and savory red onion brings a bit of autumn into your kitchen.

Two keys here: thick chops—loin or rib cuts (or both, as here)—at least one-inch thick, and a large, heavy skillet—preferably cast-iron. Don’t crowd the chops; they need room to sear properly. Try using two smaller cast-iron skillets if one doesn’t fit the meat in a single layer without touching.  

Serves 4

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 4 8-oz bone-in, loin- or rib-cut pork chops (or 2 of each), 1-inch thick
• sea salt
• freshly ground black pepper
• 1 large, firm red apple, cut into 16 wedges
• 1 large, firm green apple, cut into 16 wedges
• 1/2 medium red onion, cut into 4 vertical wedges
• 1/4 cup chicken broth
• 2 tbsp cider vinegar
• 2 tbsp honey
• 1 tbsp chopped fresh oregano

Loin and Rib Chops 

Prepared Apples and Onion

Preparation

1. Preheat the oven to 400° F.
2. Heat a large ovenproof skillet (preferably cast-iron) over medium heat and add the butter and olive oil, swirling to combine. Season the chops with salt and pepper and sear until golden brown on the bottom, 7-8 minutes.
3. Turn the chops over and scatter the apples and onion around them.
4. Combine the broth, vinegar, honey, and oregano in a bowl. Drizzle the mixture over the pork, apples, and onion.
5. Place the skillet in the oven and roast until the apples are soft and browned in spots and the meat is just cooked through, about 12 minutes, depending on the thickness of the chops.

Chops Beginning to Cook 

Chops after Turning 

Apples and Onion Added

Broth Mixture

Broth Mixture Added

Plate the chops and spoon apples and onion alongside.

Pan-Roasted Pork Chops with Red and Green Apples