Pan Seared Pork Chops With Apples And Cinnamon
Perfect dish for fall. Pan seared bone-in pork chops with apples, sage, and cinnamon flavors in a simple pan sauce.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 4 bone-in pork chops
- 4 medium Granny Smith apples
- 1 large onion
- 1 cup low sodium beef stock
- 1/4 cup red wine vinegar
- 2 tsp Dijon mustard
- 1 large cinnamon stick
- 1 Tbsp chopped fresh sage
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 2 tsp kosher salt
- 1 tsp black pepper
Remove pork chops from fridge and season with 1/4 tsp of salt and 1/8 tsp of black pepper per chop. Set chops aside and let them warm up.
Chop the apples into wedges with a knife or apple cutting tool. Chop sage and onion coarsely.
Heat pan on medium high heat with 2 Tbsp of olive oil. Pat pork chops dry with a paper towel and sear in pan for 1 minute per side. Remove and set aside.
In same pan turn heat to medium and saute onion for 5 minutes to soften. Next add 2 Tbsp of butter, the apples and cinnamon stick and saute for 5-7 minutes more to caramelize them. Remove apples from pan and set aside.
In same pan add beef stock, vinegar, Dijon mustard, and sage. and scrape pan with wooden spoon to remove flavor at the bottom. Turn heat to high and boil for 2 minutes.
Turn heat down to medium and add remaining 2 Tablespoons of butter and whisk sauce together. Taste the sauce now and adjust with more salt and pepper if needed.
Add the pork chops back into the pan and spoon the sauce over them. Cook the chops in the sauce on medium uncovered to an internal temp of 145f. Should take roughly 5-10 minutes for the chops to be cooked through.
When the pork chops are done add the apples on top and stir it all together. Plate and enjoy!
Bone-in pork chops will be juicier but boneless can be used.
Make sure to salt the pork chops prior to cooking and let the chops warm up a little bit after removing from fridge.
Any type of apples are fine.
The sauce can be thickened with 1/4 cup of heavy cream or cornstarch if desired.
Calories: 560kcal | Carbohydrates: 34g | Protein: 19.5g | Fat: 39g | Sodium: 600mg