Pork Loin Chops with Apples and Onions
Prep time
Cook time
Total time
Recipe type: Main Dish, Pork
Serves: 2 servings
  • 2 8 to 10 ounce pork loin chops, 1 inch thick
  • Kosher salt and freshly ground pepper
  • 1 tablespoon each, butter and olive oil
  • 2 large, firm apples
  • 1 large onion
  • ⅓ bundle of fresh thyme - leaves stripped from stems, with a few sprigs saved for garnish.
  1. If needed, pound the chops to an even thickness. Salt and pepper each side generously, and set aside. You can do this up to 24 hours ahead of time - if leaving longer than 1 hour, cover and refrigerate, bring back out about an hour before cooking. They don't have to sit at all, but if you think of it ahead of time, it will ensure a juicier, more tender result.
  2. Prep your apples and onions: Peel them, and cut in wedges, cutting from top to bottom - make the onions wedges about half the size of the apples - about 12 slices from each apple, and double that with the onions. Set aside.
  3. Using a heavy skillet [cast iron is great], heat the butter and oil over high heat until the butter foams.
  4. Place the chops in the pan, and leaving the heat high, sear on each side until you have a nicely browned crust. Don't forget the edges - brown those too.
  5. Remove the chops to a plate, and set aside.
  6. There should be enough fat still in the pan, but you can add a bit more butter and oil if needed.
  7. Place the apple slices in a single layer, with the cut sides down. Distribute the onions over evenly.
  8. When one side of the apples is nicely browned, turn them over, stirring around the onions as well. Sprinkle the thyme leaves over.
  9. After a couple minutes, return the chops to the pan, nestling them down into the apples, with the first side you browned up. Cover the pan and cook about 5 minutes.
  10. If you like, you can check the pork with an instant-read thermometer. The center should be about 140º, though a little less is fine too. We like it on the pink side, but if you like it more well -done, cook it until it registers 145º.
  11. Serve with the apples and onions spooned over the chop, and a sprig of fresh thyme on top. A green salad and mashed winter squash are fine accompaniments. Refrigerate leftovers.
Recipe by The Creekside Cook at http://thecreeksidecook.com/pork-loin-chops-apples-onions/