A lot of quick meals happen in this house. Have I mentioned that there are TWO tiny little humans here who both need my completely undivided attention, without fail, about twenty minutes before we should be eating dinner? It’s perfectly delightful I assure you, but it doesn’t leave a lot of time for lengthy dinner prep most nights. That doesn’t mean we don’t eat well. We do! It just
ain’t isn’t fancy. And there ain’t aren’t any pictures. Sorry I was trying to but cute with all that ain’t, but it’s just not cute; bad grammar isn’t cool, kids.
This was one such quick meal that we decided we loved enough to not only write it down, but also have it again this past week to take pictures and share it with you. It’s perfect for this time of year, full of good fall vibes (and more apples, obviously!) In fact, I think I need to start a recipe category in the archives along the lines of “good fall meals”, because that is what my hubs reliably calls it each and every time I present him with anything remotely warm, hearty, or cozy. Isn’t he adorable, folks?
I love pork chops because they’re easy, packed with flavor, and are easy to dress up however you like. Here, they are paired up with two of their classic pals, apples and onions, and the resulting flavor is out of the world. The onions are mellow and melting, the apples lend a hint of sweetness, but only barely. A hint of thyme infuses everything, but especially the light gravy (which basically, is pork juices and white wine, mmmmk?). It all works so well together that I’m surprised I’d never tossed them in a pan together and called it dinner before. That just
ain’t isn’t right.
Ahhh, sorry, still can’t do it. Enjoy the chops.
Any kind of apples would work well here, but I've found that something like a gala or honey crisp is particularly delicious. No mush, just the right amount of sweet.
- 4 pork-chops, about 3/4" thick
- 4 tablespoons butter, divided
- 1 large apple, peeled, cored, and cut into 1/2" slices
- 1/2 large white onion, sliced
- 1/3 cup white wine
- 3 sprigs fresh thyme
- salt and pepper, to taste
Season pork chops well with salt and pepper.
In a large skillet (cast iron is kind of perfect for this), melt two tablespoons butter over medium-high heat until it begins to sizzle. Add the chops to the pan and cook each side until browned (it should release from the pan easily when it's done), about 6-7 minutes per side. (Timing will depend a bit on thickness of chops.) When just barely cooked through, remove from the pan to a clean plate and cover with foil.
Add onion to the pan and continue cooking over medium-high heat for about 3-4 minutes, until the onions are just beginning to soften. Add the apples and thyme and cook for another 2 minutes. Then pour in the white, scraping the bottom of the pan to get all the little bits up into the sauce. Stir in the remaining two tablespoons of butter, then add the pork chops and any juices back into the pan. Reduce the heat to low and cook for just another minute or two. Serve immediately.