Thick cut pork chops, pan-seared then braised with apples and sweet onions, seasoned with the warmth of cinnamon, a delightful herbal note of tarragon and gently sweetened with a touch of dark brown sugar. These subtle notes created from an intriguing blend of ingredients, deliver delicate flavors with a deep mahogany glaze glistening over the chops!
This is an old recipe with a unique combination of spices and herbs. Pork chops are paired with apples and sweet onion then gently cooked with a touch of fresh lemon juice and chicken stock. Dark brown sugar and cinnamon bounce to life with a touch of tarragon, with its bright anise-like note.
Start with pork chops that are thick cut and bone-in. Then season them with a simple dry brine of kosher salt and freshly cracked black pepper.
Pan-sear to create another layer of flavor before nestling the chops into the seasoned apples and onions.
Sprinkle with an extra dusting of that aromatic blend across the tops of the chops, cover the pan and braise away. Cooking in one pan makes for easy cleanup on this simple twist on chops.
And in about an hour you’ll have delicious pork chops, braised under a rich glaze with tender apples, sweet onions, and delectable pan juices!
Braised Pork Chops with Apples and Sweet Onions
Season the pork chops the night before with a simple dry brine, to enhance the flavor of the chops .
4 large bone-in pork chops, about 1” to 1-¼” thick, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons olive oil
4 tablespoons butter, divided
2 cups thinly sliced sweet onion, about 1 large onion
8 cups cored and sliced sweet apples, such as Fuji, about 4 to 6 apples
½ cup dark brown sugar
2 tablespoons cinnamon
½ teaspoon dried tarragon
¼ cup chicken stock
¼ cup fresh lemon juice, about 1 large lemon
Sprinkle the pork chops on both sides with the kosher salt and black pepper. Cover and refrigerate about 6 hours or overnight. About 30 minutes before you plan to cook the chops, pull them from the refrigerator. Warm the olive oil in a large, deep sauté pan over medium heat. Sear the pork chops on each side until lightly golden, about 3 to 4 minutes per side. Transfer the chops to a platter while you cook the onions and the apples.
Add 2 tablespoons of the butter to the skillet then toss in the onions and the apples.
Whisk together the brown sugar, cinnamon and tarragon.
Stir about ⅔ of the mixture into the onions and apples. Continue cooking until they start to get tender, about 5 to 7 minutes.
Pour in the chicken stock and the lemon juice, mixing into the onions and apples. Place the pork chops on top of the onions and apples, nestling them in slightly. Sprinkle the remaining brown sugar mixture over the pork chops. Divide the remaining two tablespoons of butter, placing a piece on top of each chop.
Cover the sauté pan and bake in a 325-degree oven for about 45 minutes, then remove the lid and continue cooking for an additional 10 minutes or until the pork chops reach an internal temperature of 145-degrees. Let the chops rest for about 10 minutes then serve with a portion of the onions and apples, drizzled with the pan juices.
Makes 4 generous servings.
Braised Pork Chops with Apples and Sweet Onions
Equipment
- Large, deep sauté pan
Ingredients
- 4 large bone-in pork chops, about 1” to 1-¼” thick, rinsed and patted dry
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 2 cups thinly sliced sweet onion, about 1 large onion
- 8 cups cored and sliced Fuji apples, about 6 apples
- ½ cup dark brown sugar
- 2 tablespoons cinnamon
- ½ teaspoon dried tarragon
- ¼ cup chicken stock
- ¼ cup fresh lemon juice, about 1 large lemon
Instructions
- Sprinkle the pork chops on both sides with the kosher salt and black pepper. Cover and refrigerate about 6 hours or overnight. About 30 minutes before you plan to cook the chops, pull them from the refrigerator.
- Warm the olive oil in a large, deep sauté pan over medium heat. Sear the pork chops on each side until lightly golden, about 3 to 4 minutes per side. Transfer the chops to a platter while you cook the onions and the apples.
- Add 2 tablespoons of the butter to the skillet then toss in the onions and the apples.
- Whisk together the brown sugar, cinnamon and tarragon.
- Stir about ⅔ of the mixture into the onions and apples. Continue cooking until they start to get tender, about 5 to 7 minutes.
- Pour in the chicken stock and the lemon juice, mixing into the onions and apples. Place the pork chops on top of the onions and apples, nestling them in slightly. Sprinkle the remaining brown sugar mixture over the pork chops. Divide the remaining two tablespoons of butter, placing a piece on top of each chop.
- Cover the sauté pan and bake in a 325-degree oven for about 45 minutes, then remove the lid and continue cooking for an additional 10 minutes or until the pork chops reach an internal temperature of 145-degrees. Let the chops rest for about 10 minutes then serve with a portion of the onions and apples, drizzled with the pan juices.
