American
Skillet Pork Chops with Cider-Glazed Apples and Onions
Seared boneless pork chops finished in a fast apple-onion pan sauce built on cider vinegar and a spoonful of applesauce. The two-stage cook keeps the chops juicy at 140 degrees while the apples and onions caramelize in the rendered drippings for a glossy cider pan sauce.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick WeeknightOne Pan
At a Glance
- Time
- 30 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the pork chops very dry and season both sides with 1/2 teaspoon of the oregano, the salt, and pepper. Let them sit at room temperature while the pan heats.
- Heat the oil in a large skillet (cast iron works best) over medium-high until shimmering. Lay the pork chops in and sear undisturbed 3 minutes per side, until a deep golden crust forms and the edges look set. Transfer to a plate.
- Reduce the heat to medium. Add the apples, onion, and remaining 1/2 teaspoon oregano to the same pan and cook, stirring occasionally, 6 to 8 minutes until the onions are translucent and the apples are tender but still hold their shape.
- Pour in the applesauce, cider vinegar, and water. Scrape up any browned bits from the bottom of the skillet and simmer 1 to 2 minutes until the sauce is glossy and lightly coats the apples.
- Return the pork chops to the sauce along with any collected juices. Cover, reduce the heat to low, and cook 3 to 5 minutes, until the pork reaches 140 to 145 degrees at the center.
- Transfer the chops to a platter, spoon the apples, onions, and pan sauce over the top, and rest 5 minutes before serving so the juices redistribute.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written; for extra silkiness, swirl in a teaspoon of Dijon or a tab of butter (or DF butter) at the end.