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Skillet Pork Chops with Apples and Onions

Name: Skillet Pork Chops with Apples and Onions
Prep time: 27 min
Total time: 27 min
Cuisine: American
Ingredients: lean pork chops — 907 g; salt — 10 g; black pepper — 3 g; unsalted butter — 27 g; vegetable oil — 14 g; yellow onion — 110 g; cooking apple — 360 g; garlic — 6 g; low-salt chicken broth — 118 g; apple cider vinegar — 59 g; light-brown sugar — 25 g; thyme — 1 g

Skillet Pork Chops with Apples and Onions reads umami 6.1, richness 5.9 and sweetness 4.5 on Palate's 0–10 flavor X-ray — a American main, about 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.7 / 10
Sweet & Fruity — 5.6 / 10
Sour & Bright — 4.1 / 10
Bitter & Earthy — 1.1 / 10
Rich & Fat — 6.1 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 6.1 · Richness 5.9 · Sweetness 4.5 · Allium 4.4 · Sourness 4.1 · Salinity 3.7 · Fruity 3.4 · Warm Spice 1.5 · Floral 1.4 · Funk & Ferment 1.4 · Herbaceous 1.2 · Earthy 1.0 · Heat 0.8 · Bitterness 0.8 · Nutty 0.6

What's in it (12)

lean pork chops — 907 g
salt — 10 g
black pepper — 3 g
unsalted butter — 27 g
vegetable oil — 14 g
yellow onion — 110 g
cooking apple — 360 g
garlic — 6 g
low-salt chicken broth — 118 g
apple cider vinegar — 59 g
light-brown sugar — 25 g
thyme — 1 g

Time & effort: about 27 min · effort: involved

Nutrition (per 100 g, engine-estimated): 169 kcal, 15.5 g protein, 11.6 g fat, 4.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the pork chops dry and season both sides with 1 1/4 teaspoons of the salt and all of the pepper; let stand at room temperature for 15 minutes while you slice the onion and apples.
Heat 1 tablespoon of the butter and the oil in a large skillet over medium-high heat until the butter foams. Sear the chops until deeply golden on the first side, 3 to 4 minutes, then flip and sear until an instant-read thermometer reads 145 F at the thickest point, 3 to 4 minutes more. Transfer to a plate and tent loosely with foil.
Reduce the heat to medium and add the remaining 1 tablespoon butter, the onion, and the remaining 3/4 teaspoon salt to the same skillet. Cook, stirring occasionally, until the onion is softened and golden at the edges, 6 to 7 minutes.
Add the apples and garlic; cook, stirring occasionally, until the apples are tender-crisp and lightly caramelized at the edges, 5 to 6 minutes.
Add the brown sugar and pour in the vinegar, scraping up the browned bits from the bottom of the pan, about 1 minute.
Pour in the broth and add the thyme; raise the heat to medium-high and simmer until the sauce is glossy and slightly syrupy, 3 to 4 minutes.
Taste the sauce and season with a little more salt if it needs it.
Nestle the chops and any collected juices back into the skillet; spoon the apples, onion, and sauce over the top and warm through until the chops register 145 F again, 1 to 2 minutes.
Plate the chops topped generously with the apple-onion mixture and pan sauce.

Dishes with a similar flavor shape

Bobotie with Yellow Rice — South African · Cape Malay
Asado Negro — Venezuelan
Old-Fashioned Beef Stew with Root Vegetables — American
Gołąbki (Stuffed Cabbage Rolls) — Polish
Sheet-Pan Sausage, Peppers, and Onions — Italian-American

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.