These skillet pork chops with apples and onions will trick dinner guests into thinking you spent hours on the dish.
It actually comes together quickly and looks quite elegant, like maybe you made something above your culinary skill level. They don’t need to know how easy it really is.
Not only is it pretty on the plate, but this dish is hearty and filling, satisfying and belly-warming. Fresh oregano or rosemary would work in place of fresh thyme, but it will also change the flavor.
For a little extra kick, consider adding a little freshly grated ginger to the creamy sauce. Cut the fat by using half-and-half or whole milk. Serve it all atop a mound of farro, rice, barley or quinoa – or alongside your favorite grain. And, be sure to brown the chops to give the sauce a richer flavor.
Skillet Pork Chops with Apples and Onions
From Southern Living
4 (6- to 8-ounce) bone-in pork rib chops (1- to 1 1/4-inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thinly sliced (root end intact)
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons bourbon
8 small fresh thyme sprigs
Preheat oven to 450 degrees. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.
Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.
Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.
Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
Bake at 450 degrees for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.
Yield: 4 servings