Main course American-inspired
Pork Chops with Apples, Onion and Apple Glaze
Meat & fish
Editorially prepared
One-pan pork loin chops with tender apples, golden onions and a light cloudy apple juice glaze. Mustard and cider vinegar balance the sweetness of the fruit.
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Ingredients
4 servings · metric units
Keep the chops the same thickness. For more servings, brown the pork in batches or use another frying pan; do not stack raw chops. Reduction time depends on the pan's surface area and the volume of liquid, so it does not increase in direct proportion to the servings.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of cloudy apple juice with no added sugarclear apple juice with no added sugar
Use the same volume in place of cloudy juice, although the glaze will have a lighter apple flavour. Judge the reduction by its consistency; do not use a sweetened apple drink.
- Instead of Dijon mustardPolish sarepska mustard
Choose a smooth mustard without added sweetness. Start with slightly less and adjust after reducing the sauce, as its heat and acidity vary between products.
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Optional ingredients and substitutions
You’ll need
A heavy frying pan about 32 cm across, with a base large enough for the chops in one layer · Knife and chopping board · Scales, measuring jug and measuring spoons · Tongs and a wooden spoon or spatula · Meat thermometer · A plate for the browned pork and a separate clean resting plate · Kitchen foil and serving plates
Method
0/7 stepsPrepare the ingredients
Wash and core the apples, then cut them into skin-on wedges about 1 cm thick. Peel the onion and slice into half-moons about 3 mm thick. Measure the remaining ingredients and divide the butter into two equal portions. Pat the pork dry with kitchen paper and season both sides with salt and pepper. Do not pound the chops. Wash your hands and any surfaces used for raw pork. Allow about 12 minutes for preparation.
Prepare the ingredients Brown the pork
Heat the oil in the frying pan over a medium-high heat for about 2 minutes, until shimmering but not smoking. Add the pork in one layer. Cook for about 6 minutes from adding the chops, turning after roughly 3 minutes, until both sides are well browned. If the meat sticks firmly, give it a little longer before turning; reduce the heat if the browned residue darkens too quickly. Transfer the pork to a plate. This is only the browning stage: continue the recipe immediately and do not store the partly cooked meat.
06:00Brown the pork Sauté the onion and apples
Reduce the heat to medium. Add half the butter and the onion. Cook for about 4 minutes from adding the onion, stirring, until softened and starting to turn golden. Add the apples and cook for another 4 minutes from adding them, turning the wedges gently. The apples should take on a little colour but remain firm. If the onion is still stiff or the apples have no colour, cook a little longer without sharply increasing the heat.
Sauté the onion and apples Reduce the apple glaze
Pour in the apple juice and cider vinegar, then add the mustard and thyme. Stir gently and scrape up the browned residue from the base. Bring to the boil, allowing about a minute. From that point, cook uncovered over a medium-high heat for about 5 minutes, stirring occasionally. The sauce should reduce by roughly half and lightly coat a spoon, while the apples become tender without falling apart. If the sauce is still watery, reduce for another 1–2 minutes and check again. Loosen an overly thick sauce with a splash of water.
05:00Reduce the apple glaze Finish the pork in the glaze
Check that the apples are nearly tender and the sauce has lightly thickened. Lower the heat, stir in the remaining reserved butter and return the pork with its collected juices. Bring to a gentle simmer and cook for about 3–5 minutes from that point, spooning the glaze over the meat. Insert a thermometer sideways into the centre of each chop: the pork must reach at least 63°C. If it is cooler, continue cooking and check every minute. Add a splash of water if needed to keep the glaze from catching.
04:00Finish the pork in the glaze Rest the pork
Once every chop has reached at least 63°C, turn off the heat and transfer the pork to a clean plate. Cover loosely with foil and rest for at least 3 minutes from transferring the last chop, without cutting the meat. Leave the apples, onion and glaze in the pan off the heat.
03:00Rest the pork Serve with the apples and onion
After resting, place the pork on serving plates. Stir the juices from the clean resting plate into the glaze, taste and adjust the salt and pepper if needed. Spoon the apples and onion over and beside the pork, add the glaze and serve immediately.
Serve with the apples and onion
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Tips
- Do not pound the pork thin as you would for breaded cutlets. Thin chops can dry out before the sauce has reduced.
- Leave the apple skins on and cut even wedges to help them hold their shape. Avoid apples with a floury texture.
- If the pan cannot hold the pork in one layer, brown it in two batches. Allow about 6–8 extra minutes and continue cooking immediately.
- Serve with separately prepared rice and vegetables. These need additional cookware and are not included in the stated timing.
Storage
Store only fully cooked pork with the apples and sauce. Transfer leftovers to a shallow, lidded container and refrigerate within 2 hours of cooking. Keep at 4°C or below for up to 3 days. Reheat covered with a splash of water until the pork reaches 74°C in the centre and the sauce comes to the boil.
Timing
Hands-on: 35 min · Cooking: 25 min · Resting: 3 min
The total allows for tasks done in parallel. The individual times can overlap.
