Sunday dinner usually involves roasted chicken at our house. It’s a meal that involves just a little more time than the usual weeknight meal, and it makes the house smell nice and cozy.
But chicken can get old week after week. I’ve also done roast beef, and the pork chops w/apples and onions recipe in my copy of “Mad Hungry” by Lucinda Scala Quinn, which I love.
It’s a great home cooked comfort meal that involves a little prep, but not a lot of effort or time. The pan sauce is absolutely fabulous when served with rice to sop it all up. I make some alterations to the original recipe by adding a little apple cider vinegar. It adds an extra bit of fruitiness while also giving it a little punch with some tang. It’s now become a family fave.
PORK CHOPS WITH APPLES AND ONIONS (adapted from Lucinda Scala Quinn’s Mad Hungry)
- 6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
- Coarse salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 large white or yellow onion, sliced
- 2 to 3 apples, cored and sliced (about 3 cups)
- 1 cup chicken broth
- 1/4 cup of apple cider vinegar
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a large cast-iron skillet over high heat, and then swirl in the olive oil. Lay in half the pork chops and don’t move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 8 minutes. Transfer the chops to a warm plate. Repeat with your second batch of chops.
- Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the chicken broth and vinegar. Return chops to the pan and nestle as many of them into the apple/onion mixture to immerse them in the cooking liquid.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. Serve the chops over rice with a large spoonful of the apple-onion mixture/pan sauce over the top.