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Pork Chops with Apples and Onions

Porkchops-Apples-and-Onionsn1

Pork Chops with Apples and Onions, with a hint of maple and sage, is a classic comfort-food which is naturally paleo and gluten free.

Although this recipe is packed with autumn flavors, my family loves it so much; we eat Pork Chops with Apples and Onions all year long.

Don’t skip the sage pork rub, it brings the chops to a whole new level.

Be careful to not over cook your chops, and don’t skip the step of letting chops come to room temp. My chops were only ¾” thick, so they cooked quickly on the stovetop. If you have thick chops, brown them in the pan, (don’t forget the sides) and then finish them off in a 350 degree oven, until they reach 135 degrees. Remove from oven and rest for for 5-10 minutes, the temperature will raise to 140 out of the oven.

This is a simple weeknight meal, that is good enough for guests. I love it served with Easy Sautéed Kale.

sauteed-kale-easy

For step by step instructions with photos, scroll past the recipe.

Pork Chops with Apples and Onions

Servings: 6

Ingredients

  • 6 bone in pork chops chops approximately ¾” thick
  • 2 Tbs Sage Pork Rub (see below)
  • 3 Tbs grass fed pasture raised organic butter (or ghee, olive oil, or bacon grease)
  • 2 large sweet onions
  • 2 granny smith apples
  • ½ cup chicken broth
  • 2 Tbs fresh sage leaves chopped
  • 2 tsp apple cider vinegar
  • 1 tsp real maple syrup
  • For the Sage Pork Rub:
  • 3 tsp rubbed sage
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • I recommend using organic ingredients when possible.

Instructions

  • For the Sage Pork Rub:
  • To release the sage flavors, break the dried leaves up with a mortar and pestle, (you could also use the back of a spoon in a bowl). Stir together the dried sage leaves, kosher salt, paprika, ground black pepper, onion powder, garlic powder, and ground ginger. (I know the ginger may sound a bit weird in this flavor pallet, but trust me, it works.)
  • Wash chops and pat dry with paper towels.
  • At least ten minutes, and up to 24 hours before cooking, season the pork chops with the sage pork rub. Add ½ tsp. of sage-rub per side, and rub them all over, (it is a rub after all!)
  • Allow chops to come to room temperature.
  • Meanwhile, core and slice the granny smith apples, halve and slice the onions, and chop the fresh sage.
  • Heat a wide heavy pan over medium-high heat. Brown chops in 1 Tbs butter, making sure they do not touch each other, (not more than 3 chops at a time in the pan). For ¾” chops, brown for 2 & 1/2 minutes, per side. Remove the chops to a 200-degree oven to keep warm.
  • Lower burner temp to medium-low, and add 1Tbs butter. Sauté onions until they begin to soften, about 3 minutes.
  • Add apple slices and sauté another 3 min, until they begin to soften and caramelize.
  • Raise heat to medium. Add chicken broth, maple syrup, apple cider vinegar, chopped fresh sage, and 1 more Tbs of butter to the pan. Stir to combine. Bring to a boil, and then lower to simmer for 3 to 4 minutes, to reduce. Add additional chicken broth if necessary.
  • Season to taste with salt and pepper.
  • Add chops back to the pan and toss to coat chops in pan juices.
  • Serve chops topped with apples and onions.
  • This dish goes well with sautéed dark leafy greens, such as kale, spinach, or collard greens.

 

Step by step instructions with photos:

For the sage pork rub:

Sage-Pork-Rub

To release the sage flavors, break the dried leaves up with a mortar and pestle, (you could also use the back of a spoon in a bowl).

dried-sage-leaves

Stir together the dried sage leaves, kosher salt, paprika, ground black pepper, onion powder, garlic powder, and ground ginger. (I know the ginger may sound a bit weird in this flavor pallet, but trust me, it works.)

Wash chops and pat dry with paper towels.

At least ten minutes, and up to 24 hours before cooking, season the pork chops with the sage pork rub. Add ½ tsp. of sage-rub per side, and rub them all over, (it is a rub after all!)

Rub-the-pork-chops

Allow chops to come to room temperature.

Meanwhile, core and slice the granny smith apples, halve and slice the onions, and chop the fresh sage.

apples-onions-and-sage

Heat a wide heavy pan over medium-high heat. Brown chops in 1 Tbs butter, making sure they do not touch each other, (not more than 3 chops at a time in the pan).

Brown-pork-chops

For ¾” chops, brown for 2 & 1/2 minutes, per side. Remove the chops to a 200-degree oven to keep warm.

Lower burner temp to medium-low, and add 1Tbs butter.

add-butter-to-pan

Sauté onions until they begin to soften, about 3 minutes. Add apple slices and sauté another 3 min, until they begin to soften and caramelize.

Raise heat to medium. Add chicken broth, maple syrup, apple cider vinegar, chopped fresh sage, and 1 more Tbs of butter to the pan. Stir to combine. Bring to a boil, and then lower to simmer for 3 to 4 minutes, to reduce. Add additional chicken broth if necessary.

Season to taste with salt and pepper. Add chops back to the pan and toss to coat chops in pan juices.

Serve chops topped with apples and onions.

Pork-Chops-Apples-and-Onions-2

This dish pairs well with sautéed dark leafy greens, such as kale, spinach, or collard greens.

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Hi, I'm Caroline

About Caroline

I love adding a whole, unprocessed and healthy twist to classic recipes.  My food is often grain-free, usually gluten-free, and always unprocessed.

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