Pan Braised Pork Chops with Apples and Onions
Serves: 4 servings
  • 2 tablespoons olive oil
  • pinch red pepper flakes
  • 4 pork chops, bone in
  • 1 - 2 cloves garlic, chopped
  • about 2 cups cored, sliced apples (2 - 3 apples depending on the size)
  • 1 large onion, peeled and sliced into petals
  • about 2 cups chopped mushrooms (2 generous handfuls)
  • salt and pepper to taste
  • 1 - 2 teaspoons dried herbs (I used rosemary and parsley, increase the amount if using fresh herbs)
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 1 - 2 tablespoons butter
  • juice from half a lemon
  1. Heat the olive oil and red pepper flakes in a large, heavy skillet over medium high heat.
  2. Season the chops on both sides with salt and pepper and add to the skillet.
  3. Add the chops to the pan and leave them alone while they brown. After two minutes or so, turn the chops and brown the other side. If they are sticking to the pan when you try to turn them, let them cook for a little while longer.
  4. Carefully add the wine and allow it to reduce slightly. Turn the chops a couple of times to coat them.
  5. Remove the chops to a plate and add the onions, apples, garlic, mushrooms and any seasoning to the skillet.
  6. Cook for 5 minutes or so, adding broth as the veggies dry out.
  7. Return the chops and their juices along with the remaining broth to the pan. Reduce the heat to low and cover the pan with a lid.
  8. The chops are ready when the juices are clear and the meat is slightly pink when you cut into them.
  9. Remove the chops again and stir the butter and lemon juice into the apples and onions. Taste and adjust the seasoning.
  10. To serve arrange the chops on a plate and spoon the veggies on top.
Recipe by Lydia's Flexitarian Kitchen at