Directions
When it comes to cooking a quick and nutritious dinner, one-pan recipes are the go-to.
One such crowd-pleasing recipe is pork chops with apples and onions cooked in a single skillet.
This recipe is not only delicious but also nutrient-dense, making it the perfect weeknight supper alternative. And don’t worry, you don’t need the skills of a Michelin-starred chef to make this delicious dish, just a little attention, 30 minutes of time and top quality ingredients.
Apples and meat must be organic and not industrial products, otherwise you risk eating only preservatives and pesticides. Make the world (and our body) a better place and let’s eat less meat, but always from reliable and sustainable farms, in every sense.
Ingredients
6 servings
- 6 boneless pork chops
- 3 apples, sliced or cubed
- 2 onions, sliced
- 35 grams of olive oil
- 2 grams of honey
- 1 teaspoon of paprika, optional
- salt and pepper to taste
- 10 leaves of sage
Instructions
Preheat your oven to 375°F.
Heat the olive oil in a large skillet over medium-high heat.
Season the pork chops with salt, pepper, and paprika.
Add the pork chops to the skillet and cook for 2-3 minutes on each side or until browned.
Once browned, remove the pork chops from the skillet and set aside.
Add the sliced onions and apples to the skillet and cook for 5-7 minutes or until they are soft and caramelized. Season with sage leaves halfway through cooking.
In a small bowl, mix together the honey and a pinch of paprika.
Place the pork chops back in the skillet and brush them with the honey mixture.
Transfer the skillet to the oven and bake for 10-15 minutes or until the pork chops are cooked through.
Remove the skillet from the oven and let it cool for a few minutes before serving.
This dish is not only delicious but also healthy, super easy to make and packed with a range of nutrients that are good for the body.
Health Benefits
What wine goes well with Pork Chops with Apples and Onions?
Pork has a delicate and sweet taste, just like apples. We try to combine a soft and not too tannic red wine, such as the Sicilian Frappato, or an excellent and always ready Gamay, focusing on an iconic wine such as Le Gamay Vin de France 2018 from the François Dumas winery.
If you love bubbles, you can easily uncork a Chardonnay-based Champagne such as the Champagne Blanc de Blancs Brut Nature Lalore from the Val Frison winery. Rocky and sapid, it is perfect for cutting meat like a blade of ice.
