Description
These skillet pork chops and apples combine juicy seared pork chops and tender caramelized apples, a combination of sweet and savory that makes the perfect main dish for apple season. Gluten-free and dairy-free too.
Ingredients
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 figs
- 2 green apples
- 1 onion, thinly sliced
- 2 garlic cloves
- 6 thyme sprigs
- 1/2 cup broth
- 1/2 teaspoon dried sage
Instructions
- Season Pork Chops: Rub pork chops on both sides with olive oil, salt, and black pepper. Let them rest at room temperature for 5–10 minutes while you prepare the other ingredients — this helps them cook more evenly.
- Sear Marinated Pork Chops: Heat a large skillet over medium-high heat. Sear the pork chops for about 4 minutes per side until they develop a golden-brown crust. Transfer to a plate and cover loosely with foil to keep warm.
- Cook Onions & Apples: Reduce heat to medium-low. Add the sliced onions and apple slices to the same pan. Cook, stirring occasionally, for about 5–6 minutes until the onions become translucent and the apples start to soften and caramelize slightly.
- Add Garlic: Stir in the minced garlic and cook for another 2 minutes, just until fragrant (be careful not to burn the garlic!).
- Add Broth & Simmer: Pour in the broth, add dried sage and thyme sprigs, and bring the mixture to a gentle boil. Let it simmer for 5 minutes so the flavors blend and the sauce slightly reduces.
- Return Pork Chops to Pan & Add Figs: Return the pork chops to the pan, nestling them into the sauce. Add the sliced figs, gently stir, and simmer uncovered for 5 more minutes. The fruit should soften and release its juices, coating the pork in a glossy, aromatic glaze. Taste and adjust seasoning if needed.
- Garnish & Serve: Serve warm, spooning the sauce, apples, and figs over the top. Garnish with fresh thyme.
Notes
Pork Chops: I highly recommend using bone-in pork chops as they stay juicier during cooking.
Apples: I recommend using firm green apples such as Granny Smith as they hold their shape and their tartness balances the sweetness of figs.
Broth: You can also use either vegetable broth, chicken broth or beef broth.
Figs: I recommend using fresh figs, but if you only have dried figs, make sure to soak the dried figs in warm water for 10 minutes before adding the rehydrated figs to the skillet.
Condiments: For extra flavor, I’ve used dried sage, but you can also use other types of dried herbs (such as dried basil, dried parsley, dried rosemary, dried thyme, etc.)
Thyme: I like garnishing the final dish with fresh thyme, but feel free to use whichever fresh herbs you prefer.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Main Dishes
- Method: Stovetop
