Pork Chops with Apples, Red Onions & Rosemary

A Cozy Skillet Supper Packed with Fall Flavor

When the air turns crisp and the trees blaze with color, nothing satisfies quite like a dish that celebrates the season’s natural sweetness and earthy herbs. These skillet-seared pork chops mingle with caramelized red onions and tender apple wedges, creating a rich, savory-sweet harmony that tastes like autumn in every bite. Fresh rosemary infuses warmth and depth, while a splash of cider ties the flavors together. This is cozy, comforting cooking at its finest—perfect for Sunday supper or an elegant mid-week dinner.

Pork Chops with Apples, Red Onions & Rosemary

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Ingredients (Serves 4)

• 4 bone-in pork chops (about 1 inch thick, 7–8 oz each)
• 2 medium apples, firm and tart (such as Honeycrisp, Pink Lady, or Granny Smith), cored and sliced into thick wedges
• 1 large red onion, cut into thick wedges
• 2 Tbsp olive oil, divided
• 2 Tbsp unsalted butter
• 3–4 sprigs fresh rosemary (plus extra for garnish)
• 1/2 cup dry hard apple cider (or white wine or chicken stock)
• 1 Tbsp Dijon mustard
• 1 tsp coarse kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional for a subtle warmth)

Method

1. Season the Pork
   Pat chops dry and season generously on both sides with salt, pepper, and smoked paprika.
2. Sear for Flavor
   Heat 1 Tbsp olive oil and the butter in a large oven-safe skillet over medium-high heat. When the butter foams, add pork chops. Sear 3–4 minutes per side until deep golden brown. Transfer chops to a plate (they will finish cooking later).
3. Caramelize the Aromatics
   In the same skillet, add remaining olive oil. Toss in red onion wedges and rosemary sprigs. Cook 4–5 minutes, stirring occasionally, until onions begin to soften and edges caramelize.
4. Add the Apples
   Stir in apple wedges and cook 3–4 minutes until they take on color but remain firm.
5. Deglaze & Build the Sauce
   Pour in the cider, scraping up browned bits. Whisk in Dijon mustard. Let the liquid bubble for 1–2 minutes to reduce slightly.
6. Finish in the Oven
   Return pork chops and any juices to the skillet. Nestle them among the onions and apples. Slide the skillet into a 375°F (190°C) oven and roast 8–12 minutes, or until pork reaches an internal temperature of 145°F (63°C). Rest 5 minutes before serving.

Chef’s Tips for Maximum Flavor

• Apple Variety Matters: Choose crisp, tart apples that hold their shape when cooked—Honeycrisp, Pink Lady, or Granny Smith.
• Bone-In for Juiciness: Bone-in chops stay moist and provide extra flavor during roasting.
• Cast Iron Magic: A heavy skillet ensures even searing and caramelization.
• Deglaze Wisely: Hard cider adds a true autumn note, but a splash of dry white wine or low-sodium chicken stock works beautifully.

Serving Ideas

Serve straight from the skillet for a rustic presentation. Pair with creamy mashed potatoes, roasted sweet potatoes, or a simple arugula salad. A chilled hard cider, dry Riesling, or a lightly oaked Chardonnay makes an ideal pairing.

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