Pork Chops with Caramelized Apples & Onions

Happy Friday, friends! I’m down in Fairhope, Alabama for the weekend with my dear friend Katie – she’s an incredible singer/songwriter/guitar player and asked me to come play violin with her at a contemplative prayer retreat. We barely dodged a snow and ice storm in Nashville, and made it down here safely yesterday afternoon. No snow here (though it’s not exactly warm!) – the sun’s shining, we’re staying on the water, and I can’t think of a more beautiful way to spend a weekend. Also – as much as I love NYC, it’s always so good to be back in the South! I swear, everyone is so friendly here, you feel like you’re reconnecting with an old friend even if it’s the first time you’re meeting someone. I love it.

Switching gears, I wanted to share a simple, new recipe with you all. It’s been awhile, I know. I’m not a huge meat eater, but Brandon is, so I try and treat him to a good steak or pork chop every once in awhile. I do happen to love the combination of pork, apples, and caramelized onions, so this is a dish we both love. I suggest serving it with roasted sweet potatoes with arugula, or just with a bowl of mashed potatoes. (It’s also really good served with a dollop of grainy mustard on the side.) Given we have just a few weeks of winter left, this is a great dish to make in the next couple of weeks. Your family (or friends) will thank you!

Have a great weekend everyone, and stay warm!

xo, Anna

(Photo by Signe Birck)


Pork and apples are pretty much made for each other. This is the perfect dish to make on a cold fall or winter’s night. I like using Gala or Pink Lady apples, but any variety will do.

Serves 4

4 tablespoons extra-virgin olive oil, divided
3 medium apples, cored and thinly sliced
3 small red onions, peeled and thinly sliced
1 tablespoon fresh thyme leaves, divided
Salt and pepper, to taste
4 (6-ounce) bone-in pork chops
1/2 cup apple cider
1/2 cup chicken broth

Preheat the oven to 375 degrees.

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the apples and onions and half of the thyme, and let cook for 8 minutes, or until softened. Add the apple cider and let simmer for another 7-8 minutes, or until the liquid has evaporated, and the apples and onions are beginning to caramelize. Season with salt and pepper to taste.

In a large, ovenproof skillet (or Dutch oven), heat the remaining 2 tablespoons of the olive oil over medium-high heat. Season the pork chops with salt and pepper. Sear the pork chops for 3 minutes per side, or until a golden crust forms. Pork in the chicken broth and apple-onion mixture and place the pan in the oven. Cook for another 6 minutes, or until the pork chops reach 145 degree internal temperature.

Let rest for 5 minutes and serve, garnished with the remaining thyme leaves. This is also really good with some grainy Dijon mustard served on the side.

MAKE AHEAD: The apple-onion mixture can be made 1 day ahead, and kept, covered tightly, in the refrigerator until ready to use.


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