Maple Apple Pork Chops Recipe

Filled with the flavors of fall and winter, these Maple Apple Pork Chops are a one skillet entrée that’s as easy to make as it is delicious to eat. Put it on your meal plan next week — it won’t disappoint!

There’s many things I’m very opinionated about, but this one especially: Cooking savory dishes with fruit is one of the best things, ever.

I started cooking a lot of mains with peaches this last summer and I was an immediate fan.

Then I moved on to making cherry relish for every meal possible (Cherry Goat Cheese Crostini!)

Needless to say, by now my family is getting pretty used to finding apples in their dinner.

And pork lends itself incredibly well to be cooked with fruit. Come to think of it, I’ve made every single fruit condiment I just recounted with pork, and each one was a hit.

I have also shared a pork tenderloin with apples and bacon before — I admit, I might be borderline obsessed.

This Maple Apple Pork Chop version I’m sharing here is especially handy as it all comes together in one pan — the sauce, the fruit and the meat.

There’s many things I like better than washing dishes, so I’m always keen on using as little pots and pans as I can while maximising the outcome.

It’s very important to brown the pork well over a high heat initially, so that the caramelising Maillard reaction can take place without the insides of the meat getting dry.

If the sauce doesn’t reduce and thicken in the time stated in the recipe, try increasing the heat. Be sure to take out the apple slices if you need to boil it for longer than indicated. Otherwise the apples will turn to mush.

If you’re not a fan of maple syrup in savory dishes, this might not be your kind of thing. I think it adds another nuance of flavour to sauces, so I use it often when I make things like a classic beef stew or salad dressings.

Here it is even more prominent as one of the major flavour components, and I like to think that it’s quite a clever combination with the light sharpness of the mustard and the mellow taste of the onions.

You can easily serve this as a standalone main with a salad for a light dinner, but it’s also very delicious over mashed potatoes.

Oh, and one more thing: Make this to share around the dinner table with people you do nothing but absolutely freaking love. Sharing food with friends and family is just another thing I’m passionately opinionated about ♡

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