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A celebratory, but simple dinner for peak fall, this recipe for bone-in pork chops with apples, onions, and herbs captures all the best flavors of autumn.
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Bone-In Pork Chops with Apples
Prep Time
10 mins
Cook Time
25 mins
Dry brine time
1 hr
 
A celebratory, but simple dinner for peak fall, this recipe for bone-in pork chops with apples, onions, and herbs captures all the best flavors of the season.
Recipe Type: Dinner
Cuisine: American
Keyword: pork chops with apples
Author: Elizabeth Stark
Ingredients
  • 2 - 3 bone-in center cut pork chops, about 1-inch thick and 3/4 - 1 pound each
  • 2 teaspoons sea salt
  • 1 tablespoon brown sugar
  • 1 large yellow onion, sliced into thin half moons
  • 2 tablespoons unsalted butter
  • 2 fresh bay leaves
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1/2 cup dry white wine
  • 3 apples, corder and sliced 1/4-inch thick
  • 4 sprigs of thyme
Instructions
  1. Working up to 24 hours, or at least 1 hour ahead of time, rub the pork all over with sea salt and brown sugar. Cover and set in the fridge.
  2. When ready to cook, set pork chops on a rimmed baking sheet on the counter 30 minutes ahead so they can come to room temperature. Preheat the oven to 250 degrees F.
  3. Set a cast iron or other heavy 9-inch skillet over medium heat. Melt the butter and then fold in the onions, bay leaves, and a pinch of sea salt. When onions start to sizzle, turn heat down to medium-low. Cook, stirring often, for 20 minutes while the pork cooks.
  4. Meanwhile, slide the baking sheet with the pork chops into the oven. Cook 20 minutes, then check the temp. You're aiming for about 110 degrees F or slightly lower. Keep cooking and checking every 5 minutes until the chops hit 100 - 110.

  5. When chops are ready, spoon onions out of the skillet. Turn heat up to medium/medium-high – the skillet should be hot, but not incredibly smoky. Add the canola oil and the chops, and sear on each side for 2 - 3 minutes, or until there's a golden sear and the internal temp hits 140 degrees F. Working quickly, use tongs to hold chops up in the skillet fatty edge down for a minute to render some of the fat. Remove chops to a cutting board to rest 5 -10 minutes.

  6. Add wine to the same skillet and use a wooden spatula to scrape up any brown bits. Turn heat to medium. Add the apples, thyme, and cooked onions back to the skillet and sauté until yielding and golden, about 5 minutes.
  7. To carve, cut the meat away from the bone and slice 1/2-inch thick.
  8. Serve pork over polenta, or the grain of your choice, with apples, onions, and any pan juices spooned over top. Garnish with fresh herbs, if desired.