Cast Iron Pork Chops with Apples and Onions

Last night I whipped up a new dinner recipe with a little inspiration from the reformed jail bird herself, Martha Stewart. (Remember when Martha Stewart was in jail? Those were crazy times...) 

I didn't have a plan for dinner, but I did have pork chops, apples, and onions. When my husband cracked open a can of hard apple cider for me (he knows I love the stuff!), dinner started to come together. I quickly consulted Google for some guidance and landed on Martha's recipe for pork with apples and onions as inspiration. 

I didn't end up drinking more than a swig of the cider, but it was just the thing to deglaze the skillet and add some fun to dinner. (Alcohol = fun in the kitchen.) 

This one will be a hit with all your people: kids, our FLF Dudes, etc. I served it with a big side salad: mixed greens, roasted tomatoes, red onions, goat cheese, balsamic vinaigrette. Martha suggests serving it over rice or potatoes, but if you're watching your carbs and need something less starchy, our Cauliflower Puree would be REALLY good with this.

Adapted from Martha Stewart

INGREDIENTS

6 bone-in pork chops* 

1 Tbs. olive oil

sea salt & black pepper 

1 Tbs. butter

1 yellow onion, sliced

2 apples, cored and sliced

1 c. white wine, apple cider, or low-sodium chicken stock

*NOTE: do not buy thick cut pork chops for this recipe! It will take too long to cook. Look for pork chops that are around an inch thick.

DIRECTIONS

1. Season pork chops with salt and pepper on both sides and set aside. Heat a large cast-iron skillet over medium-high heat. Add olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms, about 5 minutes. Turn and brown well on the second side for another 4-5 minutes. Remove the chops from the skillet and move to a plate to rest. Tent loosely with foil.

2. Into the same skillet, add butter. When it melts, add the onions and apples. Reduce heat to medium. Sauté until onion and apple slices are soft and caramelized, about 8 minutes. 

3. Add liquid of choice to the skillet and stir with a wooden spoon to deglaze the pan. Return pork chops to skillet and spoon apple-onion mixture over the top. Reduce heat to low and let simmer for about 15 minutes more, until chops are tender and sauce starts to thicken slightly. 

COOK'S NOTE:

I deglazed the skillet with a splash of hard apple-cranberry cider because my husband had just opened a can of it for me. I wasn't in the mood to drink it, so I tossed it into the recipe. It was excellent! You can use non-alcoholic cider as well:) 

PIN IT FOR LATER:

CAST IRON PORK CHOPS.png