Caramelized Onion, Apple, And Pecan Pork Chops

We’re always looking for great ways to use all of the delicious apples at this time of year.

Aren’t pork and apples just a match made in heaven? This recipe celebrates the classic combination of sweet apples and hearty pork chops seasoned with warm spices. It’s perfect for chilly fall evenings and makes an awesome leftover sandwich.

We like to use sweet apples in this dish, like Gala or Honey Crisp, but a tart apple like a Granny Smith works great too. It’s perfect for dinner parties or a weeknight dinner. We really love how it fills the house with a spiced-apple aroma and that it tastes like it was on the stove for hours. We also love the addition of pecans; their nuttiness pairs really well with the apples and sweet onions. Give these delicious pork chops a try for a new favorite autumn dinner.

Caramelized Onion Apple and Pecan Pork Chops

Serves 4 30 minutes

Ingredients
  • 4 medium bone-in pork chops
  • 3 medium apples, cored and sliced
  • 1 medium yellow onion, chopped
  • 1 medium clove garlic, minced
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup apple cider
  • 1/2 cup chicken stock
  • 1/4 cup pecans
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Preparation
  1. Preheat oven to 375°F. Toast pecans on a sheet pan for 10 minutes. Set aside.
  2. Season pork chops with salt and pepper and brown on both sides in a large oven-safe skillet. Remove from pan and set aside.
  3. Add olive oil to pan and sauté onions and apples until onions are translucent and apples are soft, about 5 minutes. Add garlic, thyme and sage, and cook until garlic is lightly browned.
  4. Deglaze pan with apple cider and scrape bottom of pan for browned bits. Simmer 10 minutes or until cider is evaporated and mixture is thick.
  5. Place pork chops back in pan. Add pecans. Pour in chicken stock and bake 5 to 7 minutes or until thermometer inserted in center of chop registers 145°F. Rest pork for 5 minutes before serving.

Recipe adapted from The Yellow Table