Skillet Pork Chops With Apples
- Four 1-inch-thick bone-in pork chops
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 cup dry white wine or light-bodied beer
- 2 tablespoons chopped shallot or red onion
- 3 medium apples, peeled, cored, halved, and sliced
- 1 large onion, halved and sliced
- 1/2 cup chicken stock or water, or more as needed
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley leaves for garnish
- Blot the chops dry.
- Put a skillet over medium-high heat and add the olive oil.
- When hot, add the chops, turn the heat to high, and sprinkle with salt and pepper.
- When they brown and release from the pan easily, turn the chops, season again, and cook this side the same way.
- The whole process should take 2 minutes per side or 3 to 5 minutes total.
- Reduce the heat to medium and add the wine - be careful here; the wine may splatter a bit when it hits the hot oil - and the shallot and cook, turning the chops once or twice, until the wine is almost evaporated, 1 or 2 minutes.
- Transfer the chops to a plate and return the pan to the heat.
- Add the apples and onion to the hot pan and stir until they start to stick, 1 or 2 minutes.
- Add the stock, stirring and scraping up any browned bits from the bottom of the pan.
- Return the chops to the pan, along with any juices accumulated on the plate.
- Bring the mixture to a boil, reduce the heat so it bubbles steadily, then cover.
- Cook, stirring occasionally and turning the chops once or twice, until the chops are tender, 5 to 10 minutes; add another 1/2 cup stock or water if the apples start to stick.
- When the chops are done, they will be firm to the touch, their juices will run just slightly pink.
- By this time the apples and onions will also be soft.
- Stir in the lemon juice and butter and taste and adjust the seasoning.
- Serve the chops with the sauce on top, garnished with the parsley.