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.)
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
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
- 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
- Remove chops to dish ( they will not be done) and set aside.
- 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.
- 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)
- 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.
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!