This time of year is great for trying new recipes. The holidays are over, school and work routines are in full swing, and you have now probably made the same spaghetti, tacos, or pizza a dozen times. I know my recipe for Pork Chops with Caramelized Apples and Onions might seem a little too different to try with your family, but you may be surprised just how much they like the change. And as I always say if they don’t like what you make tonight you have 364 more chances to make something else.
1. Wash your hands.
2. For this recipe you will need a measuring cups and spoons, a knife and cutting board, a heat proof rubber spatula or wooden spoon, a large sauté pan, tongs, a casserole pan, the stove and the oven.
If pork chops are not your thing you can make your recipe with Turkey Roast or Cutlets, Chicken Breasts, or Bratwurst.
If you are not allowed to use a knife, the stove or oven by yourself, you can ask an adult for help.
ChefElla’s Pork Chops with Caramelized Apples and Onions (4-6 servings)
4-6 Pork Chops
-I used boneless chops about 1 inch thick. If you use bone in, thick or thin cut. Your cooking time will vary from mine.
1 ea. White Onion, Medium, Julienne or Sliced into Half Moons
1 ea. Granny Smith Apple, Large, Sliced
¾ Cup Beer, German Style, or your favorite kind to cook with
1 Tbl. Butter
1Tbl. Brown Sugar
4 Tbl. AP Flour, GF Flour, or Rice Flour
1 tsp Thyme Leaves, Fresh or Dried
1 tsp Salt, Kosher or Sea
½ tsp Black Pepper, Ground
1 Tbl. Olive Oil
3. Preheat oven to 350F.
4. Prepare your onions and apples. Put your sauté pan on the stove on medium heat. Add the butter and let it melt. Add the onions, apples, thyme, brown sugar, ½ of the salt, and ½ of the pepper to the pan and mix well to coat with the butter. Cook stirring occasionally to keep the vegetables from burning or sticking. As the onions and apples cook, they will begin to shrink and turn a nice caramel color. When everything in the pan has turned a caramel color, about 8-10 minutes it is done. Remove the vegetables from the pan and set aside for later.
5. While you are cooking your apples and onions, take a large resealable bag and add the flour, salt and pepper to it. Add your pork chops to the bag and seal the bag. Coat the chops with the flour by shaking them in the bag. If you need a little more flour, you can add it to the bag and shake again.
6. Place your casserole dish next to the stove. Heat your sauté pan on the stove on high heat. Add the olive oil to the pan. Remove a pork chop from the bag and shake to get any excess flour off the chop. Lay the chop gently into the pan. Repeat the process until all of your chops are in the pan. You may need to cook in two batches if you pan is not large enough.
7. Cook for 2-3 minutes on each side to give the chops some color. After cooking, arrange the chops in the casserole dish with a little space in between each chop.
8. Spread the apples and onions evenly over the chops. Add the beer to bottom of the casserole dish. Cover the dish with foil and bake in the oven for 20-25 minutes or until the chops reach an internal temperature of 145F. Remember thick cut chops will need a little longer than thin cut chops.
Top your chops with apples and onions and serve with roasted vegetables, mashed potatoes, spätzle, braised cabbage or your favorite sides.
ChefElla’s helpers can help by:
Measuring the ingredients
Adding the ingredients to the pan and bag
Shaking the pork in the bag
Older helpers can help by:
Preparing the vegetables and pork
Cooking the apple and onions
Getting the pork ready for baking