Braised Pork Chops with Apples and Onions
Traditional dish · German / American
Tender, fall-off-the-bone pork chops braised in a savory broth with sweet apples and caramelized onions. A comforting and rustic dish.
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Ingredients
- Pork Chops (bone-in or boneless)4
- Vegetable Oil2 tbsp
- Onions2, sliced
- Apples (e.g., Honeycrisp or Fuji)2, cored and sliced
- Chicken Broth1.5 cups
- Dijon Mustard1 tbsp
- Thyme1 tsp dried or 2 sprigs fresh
- Saltto taste
- Black Pepperto taste
Steps
- 1
Season pork chops generously with salt and pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork chops on both sides until well-browned. Remove chops and set aside.
- 3
Add sliced onions to the pot and cook, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
- 4
Add sliced apples and cook for another 3-5 minutes until slightly softened.
- 5
In a small bowl, whisk together chicken broth and Dijon mustard. Pour this mixture into the pot.
- 6
Return the pork chops to the pot. Add thyme. Bring the liquid to a simmer.
- 7
Cover the pot, reduce heat to low, and braise for 30-40 minutes, or until the pork chops are tender and cooked through (internal temperature 145°F/63°C).
- 8
Remove pork chops and serve with the apples, onions, and braising liquid.
