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Thank you for visiting my website! I'm Maxine—a food blogger, home cook, travel enthusiast, and all-around lover of food and culture. In other words, I’m passionate about fusion cuisine—a style of cooking that blends ingredients and techniques from different countries, regions, and cultures.

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Pork Chop and Apple Skillet

Pork Chop and Apple Skillet

dontmissmyplate
Lunch, Dinner

I grew up eating pork chops at braais (barbeques) or for dinner on weeknights served with peas and mashed potato. They are always satisfying and I eat them down to the bone. They have an inherent sweetness that pairs well with a lot of different foods, and apples are a great compliment. The acidity and tartness of the apples balance well with the sweetness from a lean piece of the pork. This skillet is a certified people-pleaser!

pork chops,apple pork chops, keto
Keto
Yield: 3
Author:
Pork Chop and Apple Skillet

Pork Chop and Apple Skillet

Pork chops serve as the ultimate lunch or dinner, and when paired with apples make for a tangy, sweet and succulent meal. Don't be afraid to use fruit in your savory dishes, this one is worth it!
Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

  • 5 pork chops (with or without the bone)
  • 1 teaspoon fresh thyme, fresh
  • 1 teaspoon rosemary
  • 1 large gala apple, sliced thin
  • 1/2 red onion, sliced thin
  • 1 teaspoon cumin
  • 2 teaspoon sage
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon BBQ spice rub
  • 1 teaspoon soy sauce
  • 1 teaspoon Worchester sauce
  • 1 teaspoon Dijon mustard
  • 3/4 cup chicken stock

Instructions:

  1. Rub the BBQ mix, cumin and herbs, 1/2 teaspoon of salt and pepper each, and 1 teaspoon sage onto the pork and brown in a pan with the butter and olive oil until golden and crispy for 2-3 minutes on each side, until the juices no longer run pink.
  2. Remove the pork chops from the skillet, set aside. Deglaze the pan with the soy sauce and Worchester sauce. Add the onions and apples to the pan and cook for about 2 minutes, add the rest of the sage.
  3. Whisk the mustard, chicken stock, and the rest of the salt and pepper, set aside.
  4. Add the mustard mix to the skillet and cook for 1 minute, then nest the pork chops in. Cook for 5-7 minutes. Pork should have an internal temperature of 145F/63C when done, serve hot with roasted potatoes and veggies.

Calories

333

Fat (grams)

16.36

Carbs (grams)

13.57

Protein (grams)

32.38
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
Created using The Recipes Generator








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