Pork Chops & Apples

Good Wednesday Morning! We’ve made it halfway through the week just about. Today I’m sharing a favorite meal, that really says fall to me. But is good anytime of the year. It involves fresh apples, which are in abundance locally this time of year. And in my back yard this year!

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The first winter I was dating my now husband. All I had in my freezer was pork and bags of cheap chicken from Safeway. I hadn’t hunted that year either, so the pickin’s were awfully slim. So I had to get creative when it came to making pork chops. Because after the 4th meal in a one week of pork, you gotta make it interesting. I hate boring food.

Luckily, I established an arsenal of pork recipes throughout that time period. My freezer is a little more diverse this day with wild game, pork, chicken, lamb, beef and fish. More options to keep cooking fun, interesting and our meals varied. And I still love pork chops, even though I did go on hiatus of cooking them for awhile.

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Our new house has apple trees! Which are tasty, and it’s nice to just go out the back door and grab a few. Once the apples were ready, I started to think of this recipe. I hadn’t made it in a while, and couldn’t wait to do it with our own apples.

Cored and ready to slice.
Cored and ready to slice.

I used different kinds of apples in this dish because variety is the spice of life! I used a corer then sliced them this time. But I’ve also used a knife and cut the core out that way while I was slicing.

Also, I use any kind of white wine I have in my fridge at the time in this dish. So each time is a different a wine, and adds a different hint of flavors. But I have also use hard apple cider in this dish and it was awesome too. If you want to switch it up try that!

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Have a glass of the wine while you prep everything. Just to make sure that it’s good enough, ya know. That’s what I tell myself anyways.


Pork Chops & Apples


4 Pork Chops



Avocado Oil for the pan about 2 tablespoons

2 tbsp. of butter

4 Small apples or 2 big apples sliced ¼ inch thick or diced

1 small onion diced

1 tbsp. minced garlic

¾ cup white wine (any kind)

½ cup chicken broth

2 tsp ginger

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

¼ – ½ tsp of all spice (basically to taste for yourself)

Dash or two of parsley


Sprinkle salt and pepper on both sides of the pork chops. Add the avocado oil to a large skillet and get it hot. Add the pork chops, reducing the temp to medium high. Cook for about 4 to 5 minutes to get a rich golden brown color on the outside. Remove the chops to a plate and set aside until later.

Add the butter to the same skillet with the onion and garlic. Stir constantly to get the bits on the bottom of the pan from the pork chops up. About 3 minutes later, once the onions are soft and fragrant. Add the sliced apples. Stir a few times. Season with the ginger, salt, pepper, garlic powder and all spice. Stir a couple times. Add the wine and broth. Bring to a boil, and then reduce to simmer. Add the chops back in.  Submerge them into the mix. Cook for 10 to 12 minutes, turning the pork chops midway to really let them absorb the flavor. Sprinkle with the parsley at the end.


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