My gran always made the most delicious pork chops with apples and this is a twist on one of her recipes with an add on of onions and thyme.
What You’ll Need
- 2 Free range pork chops, extra fat trimmed
- 2 garlic cloves, minced
- 2-3 Apples, cored and sliced
- 1 Onion, wedges
- Few thyme sprigs, leaves only
- Salt and freshly ground pepper
- Olive oil
- 1 Tbsp Butter
- 1-2 Cups white wine/cider/beer/chicken broth (your choice!)
Trim any excess fat off the chops and then score the fat left on the chops. Season generously with salt and pepper. Heat oil in a large pan over high heat and lay the chops in the pan for about 3-5 minutes per side to brown well on both sides.
Remove the chops to a plate. Add butter into the same pan and then add the onions and the apples. Sauté until the slices are caramelising and the apples have softened slightly. About 6-8 minutes. Add the garlic and thyme leaves and stir in for about 2 minutes.
Pour in the liquid of your choice and then add the chops to the pan.
Allow the pork to settle into the mixture. The apple mixture will thicken and reduce. Allow to cook for 5-8 minutes, adding liquid if it gets too dry.
Serve the chops up with generous helpings of the apple mixture.