A Wholesome Wednesday Pork Chops Recipe
When Fall finally arrives in Chicagoland my cooking tends to shift from light easy meals to casseroles, stews and roasts. I love prepping a casserole and then throwing it in the oven to come together. That break in cooking while the whole house gets a glorious smell is just heartwarming. So, this obviously affects how I would normally cook my pork chops.
This recipe fits that bill. It also makes a lot….so either have friends over or plan on having it for lunches the next day or so. 
A Luscious Fall Flavor Pairing
Apples and pork chops have always gone together well. I think it started as a German thing, but don’t quote me on that. While we love anything with apples, we have a love/hate relationship with pork chops. I grew up with a mother that wasn’t blessed in the kitchen like I am. The only pork chops we had growing up were those super thin bone in chops that were then broiled in the oven with no salt lemon pepper on them until they resembled shoe leather. Not exactly the best pork chop foundation in life. Since then, I’ve learned you need to use thicker chops and how to properly season them and cook them so they don’t turn out like shoe leather.
This recipe makes great chops with just a little on stove cooking time. This recipe comes together beautifully in the oven and the tweaks I’ve made from the original really make this an impressive recipe to serve. Also if you have an apple problem like me, apples seem to regenerate in my fruit drawer, then this will slow your overstocking. Some people like pumpkin in the fall while we live for apples. Fresh apples that you pick by hand that are so crisp yet tender. I know, I’ve gone too far. On to the recipe!
- 6 (1-¾ inch thick) boneless pork chops
- 2 tablespoons extra virgin olive oil, divided
- 2-3 tablespoons honey dijon mustard (enough to brush on both sides of the chops)
- Salt and pepper
- 1 teaspoon garlic powder
- 1 shallot diced
- 2 large gala apples, ½ inch dice with peels left on
- 2 large granny smith apples, ½ inch dice with peels left on
- ¼ cup white wine (I used pinot grigio)
- 2-3 teaspoons poultry seasoning
- 1 cup broth (chicken or veggie)
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- Brush pork chops on each side with honey dijon mustard. Sprinkle both sides with salt, pepper and garlic powder.
- In a large oven proof skillet, heat on medium high heat and add olive oil. Brown pork chops on each side for 2-3 minutes. Remove from skillet and set aside.
- Add remaining oil along with apples, shallot and poultry seasoning. Cook until apples are pliable, 5-6 minutes. Add wine and allow to cook down into apples and shallots. Then add broth and stir to make sure everything is well mixed. Add pork chops back in and nestle among apples.
- Bake at 400 degrees for 20 minutes.
- Remove from oven, remove chops from pan and set aside. Place pan on medium heat and bring sauce to a simmer. Whisk cream and cornstarch together, add to pan and cook until sauce thickens and coats apples. Season with salt and pepper to taste. Serve apple compote with pork chops on top.
Enjoy More Fall Recipes:
