Pork Chop Braised with Apples and Onion
A single pork chop browned in a hot pan, then gently braised with sweet apple wedges and soft onion until the sauce turns glossy and the meat is tender. Comforting, high-protein, and made in one pan.
- Total
- 50 min
- Prep 10 · Cook 35 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Braising
- Savory
- Stovetop
- Oven
Instructions
-
Pat the pork chop dry with paper towel and season both sides with 1/4 tsp salt. Peel the onion and cut it into 1 cm slices. Core the apple and cut it into 2 cm wedges, leaving the skin on.
~8 min
Drying the meat ensures a good sear, and salting early seasons it throughout.
-
Heat a non-stick skillet over medium-high heat until a drop of water sizzles. Lay in the pork chop and sear without moving it until a deep golden crust forms, about 3 minutes. Turn and sear the second side 2 minutes. Transfer the chop to a plate.
~5 min
Searing creates a flavorful brown crust through the Maillard reaction.
Sear the chop in a single layer without crowding so it browns instead of steaming; the browned bits left in the pan are what give the braise its depth.
Searing Get the pan hot and don't move the meat until a crust forms; a common mistake is crowding or flipping too early.
-
Lower the heat to medium. Add the onion slices to the pan and cook, stirring, until soft and lightly golden, about 6 minutes. Add the apple wedges and cook 2 minutes more.
~8 min
Cooking onions first softens them and builds a sweet base for the sauce.
Cut the apple wedges thick so they hold their shape during the simmer and turn tender rather than collapsing into the sauce.
-
Pour in 150 ml water and scrape up the browned bits. Return the pork chop and any resting juices to the pan, nestling it among the apples and onion. Cover and simmer gently until the chop reaches 63°C in the center, 12 to 15 minutes.
~15 min
Simmering gently braises the pork, keeping it tender and infusing flavors.
Braising Keep the liquid at a gentle simmer, not a boil, and cover to trap steam; this tenderizes tough cuts.
-
Uncover and simmer until the liquid reduces to a glossy sauce that coats the back of a spoon, about 4 minutes. Taste the sauce and stir in the remaining 1/4 tsp salt.
~4 min
Reducing the liquid concentrates flavors and creates a glossy sauce.
-
Rest the chop on a warm plate for 5 minutes so the juices settle, then spoon the apples, onion and sauce over it.
~5 min
Resting allows juices to redistribute so the meat stays moist.