When I began eating meat again one of the first dishes I made was pork chops. For me, there’s just something so nostalgic and comforting about pork chops. And while I always like a good chop, I find myself craving that classic apple-pork combo the second the temps drop.
It’s also an added bonus that pan fried pork chops are one of the simplest meats to make on your stovetop. I feel a lot of people shy away from them because they tend to over cook pork and all the applesauce in the world won’t save an over-cooked chop. The key is to get your skillet blazing hot with a little butter then sear each side to create that nice caramelized pan fry. Once you’ve accomplished that turn your heat down to low or add the chops to the oven. Pulling them out, or removing them from the heat, at about 150 degrees and letting them rest for a few minutes. The chops will continue to cook, but you won’t have to worry about them being over-done.
Anyway, now that we talked about why you should be cooking pork chops lets talk about today’s recipe; pan fried apple pork chops with root vegetables and potatoes. Recently, when faced with a plethora of leftover apples from another recipe I thought why not mix up my classic pork chop recipe by pan frying the chops with the apples rather than using the apples as a topper or after thought. And oh my goodness…the flavor! The apples, garlic and onions completely infused my chops with the most delicious, tart yet sweet goodness.
Combine the flavor of the pan fried apple pork chops with seasonal root vegetables plus potatoes all in one skillet and you have yourself an easy, one-skillet, weeknight meal you’ll be making over and over again. Plus doesn’t it look impressive? Trust me when I say its easier than it looks, try it out for yourself this week and please tag me if you do. I love seeing your WOM recipes in real life! Truly, MKR
P.S. Pork chops not your thing? Make sure to check out our recipe index and get inspired this season!
- 4-6 bone in organic pork chops
- 6-8 smaller red potatoes, halved
- 2 red onions, quartered
- 6-8 cloves of garlic smashed
- 1 large granny smith apple sliced
- 6-10 orange & purple carrots, cleaned
- 6-8 turnips, halved
- 1 large celery root quartered
- 2-3 sprigs of fresh rosemary
- parsley for garnish (optional)
- olive oil
- 2-3 tablespoons butter
- 1 tablespoon apple cider vinegar
- salt & pepper to taste
- Preheat the oven to 400. Salt and pepper pork chops, set aside.
- While the oven is preheating begin to heat a large cast iron skillet on the stovetop to high heat. Once hot, add 1 tablespoon butter, garlic, onion, and apple. Sauté 2-3 minutes.
- add another tablespoon of butter and add pork chops frying each side until brown, approximately 2-3 minutes each side. You're not cooking the pork chops through just browning the outside.
- Once browned remove from the skillet and set aside. Add all of the root vegetables, potatoes, and 2 sprigs of rosemary. Stir with onions, garlic and apples making sure nothing is sticking to the pan. If anything is add 1-2 tablespoons of olive oil and mix. Add salt and pepper and put skillet into the oven cooking vegetables until almost done, approximately 15-20 minutes.
- 5 minutes before vegetables are done remove the skillet from the oven. Shift the veggies around to make room for the pork chops. Once situated take one more tablespoon of butter and divide it amongst the pork chops putting a bit on each. Add the apple cider vinegar to the skillet.
- Return the skillet to the oven and cook until pork is fully cooked through.
- Garnish with parsley and serve.
