Renee's Kitchen Adventures

Wednesday, October 2, 2013

Pork Chops with Brandied Apples and Onions

Pork Chops with Brandied Apples and Onions | Renee's Kitchen Adventures - Healthy recipe for a quick pork dinner!

To me, there is nothing that says Autumn more than Pork and Apples.  Serve them over some creamy mashed potatoes and you've got some ultimate comfort food.

I've mentioned in the past that my husband is so NOT a fan of anything sweet combined with his meat.  My son and I like that flavor profile now and again.  So when I prepared this recipe, I went with the Gala apple variety.  It's a firm apple with a slight tart taste.  Not as tart as granny smith, but not anywhere as sweet as honeycrisp.  It turned out to be the perfect apple choice for this dish for my family, as the apple-onion mixture was just slightly sweet, but really more savory.  The husband had no complaints.

This dish comes together quite quickly, so it's great for a weeknight meal.  This is a one skillet meal that you begin by browning up pork chops in a little olive oil and then remove them before they have completely cooked. (As you can see below, not quite done yet!) 

Then you will build the sauce with the apples, onions and other ingredients and eventually add the chops back in to finish cooking.   Remember, to help keep those lean center cut boneless chops nice and moist and tender, cook them to 145 degrees F. (See the new government guidelines for safely cooking pork HERE.)

This is really a great meal and I will be remaking this one again soon! I served it with some mashed potatoes and fresh steamed green beans on the side for the perfect combo!

Pork Chops with Brandied Apples and Onions

Servings - 4   Serving size - 1 chop with 1/4 apple/onion mixture   Points Plus per Serving - 8 Points+
Calories - 323.9,   Total Fat - 13.7g,   Carb. - 22.6g,   Protein - 24.1g,   Fiber - 3.8g

4-4 oz. boneless, center cut pork chops, trimmed
salt and pepper
garlic powder
1 tsp. olive oil
3 medium sized Gala apples, peeled and sliced
1 medium onion, sliced
1 clove garlic, minced
1 oz. brandy
1 cup fat free, low sodium chicken broth
1 tsp. dried thyme
1 tsp. Dijon mustard
1 TBS apple cider vinegar
2 tsp. cornstarch

  1. Season chops with salt, pepper, and garlic powder.  Heat large nonstick skillet with 1 tsp olive oil to on med/high heat until oil is glistening.  Add chops to pan and sear on each side until golden brown, about 4 minutes per side
  2. Remove chops to dish ( they will not be done) and set aside.  
  3. Add apples and onions to hot pan.  Stir around and cook for about 5 minutes, or until they both begin to soften.  Add in the garlic and cook for another minute.  Add the brandy and continue to cook until it is mostly absorbed. 
  4. Add in the chicken broth, mustard, thyme, and some salt and pepper to your liking.  Stir and allow to come to a boil, then turn down to a simmer.  Add pork chops and any juices that have accumulated on the dish back into the sauce.  Cook the chops until they are done (internal temperature of 145 degrees F) 
  5. Add in turn the heat back up and get the sauce to a gentle boil, combine the vinegar and the cornstarch.  Add into sauce and stir until thickened.  Once it is slightly thick, take off heat and enjoy. 
 slightly adapted from FoodDoneLight

We really enjoyed this meal.  I was looking for an apple pork recipe when I stumbled on this one and was drawn in by the use of brandy in the sauce.  I like the sauce thicker, so in my version, I thicken it with cornstarch.  This dish is super easy, but has a lovely presentation...even company worthy. It would be awesome with apple flavored brandy!!

I bought a bunch of fresh local apples from my grocer this past week.  They are so fresh and priced just right.  I love that they found a place in our dinner menu...and not just for dessert! 


  1. I wasn't raised eating pork except for bacon on occasion so it never occurs to me to buy it. But this sounds really good and I know hubs would enjoy it. Saving!

    1. today's pork is not the pork of yesterday. It's leaner and generally, more tender than the past, that's why you can't cook the lean cuts to death! :) Hope you like this Veronica!

  2. I do love me some cooked apples! I made baked apples last week for my parents and it smelled lovely in here.

  3. It has been way too long since I've cooked pork chops. I love the combination of flavors here. Must try!

  4. I love your new header!! I love sweet with meat, but like your hubs, mine isn't a fan. I may try to get this one by him though - well, except for the onions!


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