Pork Chops with Apple and Onion Pan Sauce


Last night my friend, LG, and I put on our finest garb (i.e. sensible shoes and comfy pants) and went to a concert at The Madison Square Garden.

Though we couldn’t force ourselves to wear real heels, we did slap on some lipstick and jewelry so it felt like a real night out.  J.Cole performed (hey boo ;-)) and he brought out Kendrick Lamar (hey boo ;-)) and Jay-Z (hey b—- sorry Beyonce… just kidding.) It was such a fun time and a much needed friend date!!!

J.Cole’s album was definitely my album of the summer and his song “Crooked Smile” played on repeat every single morning for two months as I got ready for work. It kind of made me wish I needed braces as I developed a massive crush on J.Cole and his crooked smile.

But that has nothing to do with these delicious pork chops except that “I can’t get enough of what [they’ve] got. Good God [they] hit the spot”

Now on to the cooking… before pan frying these pork chops I brined them for 4 hours to impart a little extra flavor and a lot of extra moisture. This isn’t something that is necessary if you’re short on time but I seriously suggest brining your pork and chicken whenever you can — it really does make the meat extra juicy and delicious.


Pan sauces are delicious because they use all of the awesome flavor from the meat drippings to build a base for your sauce. They’re also great because they take 10 minutes but they taste like they took an hour. The key to this sauce is letting the onions caramelize a bit and making sure to get all the great meat bits off the bottom of the pan when you pour in the cider.


Pork Chops with Apple and Onion Pan Sauce
Prep time
Cook time
Total time
  • 4 bone-in pork chops
  • 3 apples, peeled, cored and sliced
  • 1 onion, sliced
  • 2 cloves of garlic, sliced
  • 2 cups of hard cider
  • ¼ cup of cream
  • 1 sprig of thyme
  • Salt and pepper to taste
  • Vegetable oil
  • for the brine:
  • 6 cups of water
  • ¼ cup of sugar
  • ¼ cup of salt
  • 3 cloves of garlic, crushed
  • 4 sprigs of thyme
  • 2 bay leaves1 tablespoon of peppercorns
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of cloves
  1. To make the brine, in a large bowl, pot or Tupperware container, dissolve the salt and sugar with 1 cup of very hot water. When the salt and sugar are dissolved, add the rest of the brine ingredients and the remaining 5 cups of water (the remaining water should be very cold). If the mixture is not cold, add a few handfuls of ice.
  2. Place the pork chops into the brine mixture and refrigerate for 4-8 hours. When you are ready to make your pork chops, remove them from the brine, pat them dry with paper towels and allow them to air-dry for 10 minutes.
  3. Heat oil in a large, heavy bottomed pan or skillet on medium-high heat until almost smoking. Season the pork chops with salt and pepper and place into the hot pan. Allow to cook for 5 minutes without moving. Turn the pork chops and allow to cook for 3 more minutes, or until a meat thermometer reads 145 degrees. Remove pork chops from pan and cover with foil.
  4. Saute the onions in the same pan, using the drippings from the pork. After 5 minutes, add the apples, garlic, 1 spring of thyme, season with salt and pepper and continue to cook for 5 minutes.
  5. Add the cider and use a spatula to scrape any dripping from the bottom of the pan. Cook until the cider is reduced by half. Add the cream and cook for 2 more minutes.
  6. Serve the pork chops with the pan sauce.


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