This is a cozy, no-fuss dinner that works just as well for a weeknight as it does for Sunday supper. Boneless pork chops are roasted until juicy, then finished with a simple apple cider sauce, tender sliced apples, and red onion. Serve it with smashed potatoes to catch every bit of that sauce. Roasting keeps the pork juicy while the apples and onion soften and soak up the apple cider sauce. It’s simple, comforting, and made with everyday ingredients.
INGREDIENTS
- 4 boneless pork chops (about 2.5 cm thick)
- 15 mL olive oil
- Salt and pepper, to taste
- 2 apples, cored and thinly sliced
- 1 small red onion, thinly sliced
- 250 mL apple cider
- 15 mL Dijon mustard
- 15 mL maple syrup
- 2 mL dried thyme
METHOD
1. Preheat oven to 400°F (200°C).
2. Pat pork chops dry and season both sides with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear pork chops for 2 to 3 minutes per side, just until lightly browned.
5. Add sliced apples and red onion to the skillet, spreading them around the pork.
6. In a small bowl, whisk together apple cider, Dijon mustard, maple syrup, and thyme. Pour over everything.
7. Transfer skillet to the oven and roast for 18 to 22 minutes, until pork is cooked through and tender.
8. Remove from oven and spoon the apples, onion, and sauce over the pork chops.
Serve hot with smashed potatoes on the side.
Pro Tips
Honeycrisp or Gala apples hold their shape best when roasted.
If your skillet isn’t oven-safe, transfer everything to a baking dish before roasting.
Add a splash of apple cider vinegar at the end if you like a little tang.
