Cinnamon Apple Pork Chops
Cinnamon Apple Pork Chops make the perfect fall dinner. These pork chops, cooked and topped with sweet, caramelized apples and onions, simmer with white wine and delicious seasonings before serving. This recipe is the perfect kind of sweet and savory weeknight meal. Makes 2 servings.
Macaroni and cheese.
Grilled cheese and tomato soup.
Bread and butter.
Bacon and eggs.
Pork and apples.
They’re classic combinations. And it wouldn’t surprise me if we all had nostalgic moments with these pairings.
For example, I have distinct memories of eating a spicy, glazed pork tenderloin with applesauce as a kid. And then topping that applesauce with some cinnamon to give it a little uumph. (And to this day, I will eat a big bowl of unsweetened applesauce topped with ground cinnamon because I love it.)
Why I love this recipe:
This is an incredibly flavorful weeknight meal that’s pretty simple to put together.
It also combines some of the best fall flavors in a single dish.
This pork and apple pork chop recipe was inspired by one a friend shared once upon a time. And it’s become a classic in our house because it’s delicious and relatively easy to throw together on a weeknight.
Other pork recipes we love: Memphis-Style BBQ Pulled Pork Sandwiches | Slow Cooker Pork Tenderloin | BBQ Nachos | Pork Tenderloin Sliders with Red Wine Reduction Sauce | Leigh’s Everything-but-the-Kitchen-Sink Pork Tenderloin
What you’ll need to make this recipe:
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- Cast Iron Skillet
- Liquid measuring cup
- Tongs
- Instant read meat thermometer
- Sharp knife and cutting board
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab at the grocery store:
- Apples — use your favorite variety here. I love a honeycrisp apple, so that’s what we used. Tart granny smith apples or gala apples would be a nice choice, too. I like to dice mine for this recipe, but you could also cut them into apple slices, if you prefer.
- Onion — yellow or white onion is what I recommend using. There should be less onion than there is apple.
- Extra virgin olive oil — or another neutral oil, like avocado oil or even vegetable oil
- Bone-in pork chops — this is the most important piece of this pork recipe! I prefer to work with thicker, bone-in pork chops instead of thinner ones because the thinner ones can overcook.
- Ground cinnamon — to add some fall flavor to the overall dish! A little goes a long way.
- Sea salt — I use a medium grain sea salt in this recipe. You could use a similarly sized kosher salt, too.
- Black pepper — if it’s possible, grind your own for ultimate freshness and flavor.
- Dry white wine — unoaked, if possible. We use this to make the pan sauce, so use something you like to drink. If you do not drink wine, consider using the same amount of chicken stock or broth.
How to make Apple Cinnamon Pork Chops
Prep and Cook the Apples and Onion
Use a sharp knife to chop the apples and onion into bite-sized pieces.
Heat olive oil in a large skillet over medium-high heat.
Add the apples and onions, and cook ’em until they’ve gotten some color, about 10 minutes. You don’t want them to get super soft, though, so when they start to brown, remove them from the pan and place in a small bowl.
Prep and sear the pork chops
Season the bone-in chops on both sides with cinnamon, salt and pepper.
Turn up the heat on the skillet to medium-high so you can sear the chops. Drizzle in the rest of the olive oil, too.
When the pan is hot, place the pork chops in it, and sear them. Don’t give into the temptation to move them around the pan constantly. For them to get a good sear, they need to stay still.
When the bottom side of the pork chops are browned, flip using tongs and sear the other side until browned, too.
Deglaze the pan and serve
When the pork chops are browned on both sides, add wine to deglaze the pan. Use a wooden spoon to scrape the bottom of the pan to remove all the browned bits. (This is flavor, y’all, so don’t skip this part!)
Sear the pork chops over medium-high heat until browned on the outside, then add the wine to the skillet and cook it down.
Gently place the pork chops, apples and onion back into the pan.
Turn down the heat to medium-low, and cook until everything is caramelized and the liquid has mostly evaporated. This will take another 15ish minutes.
Depending on the thickness of your pork chops, they might need extra cooking time. (Mine are generally around 1″ to 1.5″, but I know some are a lot thicker.) Take their temperature and ensure the internal temperature of the pork reaches 145°F. That’s imperative for food safety.
When the pork is cooked through, serve warm with your side dishes of choice and enjoy.
How to store:
Store the pork chop and apple/onion mixture separately in airtight containers in the refrigerator for 2-3 days.
Reheat in the microwave or quickly sear the pork on the stovetop before serving.
Erin’s Tips for Getting Dinner on the Table
There are a few things to make dinnertime less stressful as you prepre this recipe:
- Prep all your ingredients before you get to cooking. This means chopping the apples and onion, as well as measuring out your spices and the liquid.
- Choose easy side dishes that you can make as the pork chops cook on the stovetop. Pre-prepared veggies that you steam in the microwave or blanch on the stovetop are brilliant for this. These pork chops are excellent over rice, too.
- Get your kids involved. Depending on their age, they can help season the pork or even be in charge of a side dish, depending on the dish and the level of difficulty.
Frequently Asked Questions
If you sear something, you’re cooking it over a high heat for a short period of time. In this pork chop recipe, we sear the pork chops over high heat before turning down the heat and letting them continue cooking until perfectly done.
Take their temperature with a kitchen thermometer!
The pork’s internal temperature should read 145°F. Take the temperature by inserting the thermometer into the thickest part of the pork chop and getting the reading.
So… when you add alcohol to any dish, the alcohol doesn’t completely cook out unless you cook it for a certain amount of time. (This article from Food Network is enlightening if you want to learn more about the process and how much alcohol remains in your food.)
If you want all traces of alcohol gone from your food, it needs to cook for 3 hours. The caveat here is that some cooking methods are less effective than others.
The Food Network article cites a study from from the USDA’s Nutrient Data Lab, which states that any food baked or simmered with alcohol for 15 minutes still retains 40% of the alcohol. If it cooks for an hour, 25% of the alcohol remains. After 2.5 hours, 5% of the alcohol is still in the dish itself.
This recipe calls for ½ cup (or 4 oz.) of white wine. We’re simmering this dish for 15-20 minutes after the wine is added, so about 40% of the alcohol in the white wine remains.
If you don’t feel comfortable feeding this to children, I get it. You can use chicken or vegetable stock in place of the wine.
Quick tips for making Cinnamon Apple Pork Chops
- Swap the wine for vegetable or chicken stock if you’re not a drinker or if you’re feeding children.
- Feeding a crowd? Double or triple the recipe!
- Know the pork is cooked through by using an instant read meat thermometer instead of guessing. There’s nothing more disappointing than removing dinner from the heat to discover the middles still undercooked when you slice into them.
Pairings suggestions for pork chops:
This Pork Chop recipe is incredibly versatile, so we like to serve it with a variety of side dishes.
Pair them with a carb, like Garlic Parmesan Mashed Potato Casserole or Roasted Garlic Parmesan Mashed Cauliflower that will soak up the juices.
Serve ’em with something green, like these simple Roasted Green Beans or vibrant Italian Peas.
Now who’s ready to make this flavorful Cinnamon Apple Pork Chop recipe?
Scroll on down to learn how easy they are to whip up…
Cinnamon Pork Chops
Ingredients
- 2 large apples
- 1 onion
- 2 tablespoons extra virgin olive oil
- 1 lb. pork chops bone-in
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup dry white wine
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Instructions
- Chop the apples and onion into bite-sized pieces with a sharp knife.
- Season the pork chops on both sides with the cinnamon, salt and pepper, and set aside.
- Heat a tablespoon of olive oil over medium heat.
- Add the apples and onion to the skillet, and cook for 10 minutes. You want them to start to brown, but not fall apart, so when they get some color to them, move to the next step.
- Remove the apples and onion from the heat, and place in a bowl or on a plate.
- Add the other tablespoon of olive oil to the skillet. Turn the heat up to medium-high.
- Place the seasoned pork chops into the skillet and sear until browned on the outside. (This is going to give them color, but it will not cook them all the way through unless they are very thin.)
- Pour the wine on top of the pork chops, and use a wooden spoon to scrape the browned bits off the bottom of the skillet. Let the wine come to a simmer.
- Once the wine is bubbling, add the apples and onion back into the pan with the chops. Turn down the heat to medium-low. Cook until caramelized and until the pork’s internal temperature reads 145°F, about 15-20 minutes, depending on the thickness of the chops.
- Serve warm, and enjoy!
Notes
Nutrition
What is your favorite food pairing?
The photos and recipe for these Cinnamon Apple Pork Chops were originally published on January 14, 2013. The photographs, along with the text of this blog post, were updated on September 16, 2019.
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Those pork chops look extremely tasty! Love the cinnamon and apples addition!
Thanks, Natalie. I think the apple and cinnamon addition just makes the dish! Please let me know if you give this a try!
These look delicious! So happy I found your blog!
Thanks so much, Sunnie! These really are a treat, and I was so happy when my friend sent me the inspiration recipe. I could honestly eat this once a week easily.
I have to say, when I saw this title, I was unsure, but then I got to thinking about it and the cinnamon would be such a lovely pairing! Bring a little sweetness and mix it up. YES! I love it!
Thanks, Jess! If you give this a try, PLEASE let me know. It’s delicious, and I agree: I love the sweetness added in with the pork. It’s a good combination.
Such a short list of ingredients but I can already imagine the burst of flavours! I’m just wondering what kind of apples did you use? The sweet variety or the more tart kind?
Jayne, I used Fuji apples. They aren’t crazy sweet, but they aren’t crazy tart, either. That’s one of the reasons I love them so much.
Wow! That looks so amazing. I love the coconut chicken I’m eating…but this dish puts it to shame.
Have you tried pork and figs? Also a favorite of mine. I’m obsessed with figs.
Wow! That looks so amazing. I love the coconut chicken I’m eating…but this dish puts it to shame.
Have you tried pork and figs? Also a favorite of mine. I’m obsessed with figs.
Maria, thanks! I’ve never had coconut chicken, and THAT sounds fabulous.
And I’ve sadly never tried pork and figs together. I wish I had thought about that this past summer. We lived in a house with a HUGE fig tree, and we could have easily made so many dishes with the two. Hmm. I must try it sometime this coming summer!
How long is the last phase of cooking, “until caramelized”? Usually caramelization requires high temp, and with the chops in the pan, they would end up getting very well done (I prefer my chops cooked to the new standard of 145, where they remain slightly pink and juicy.) Or do you mean cook until the liquid is reduced?
Fletcher, guess I should have specified a little better. I cook the apples and onions down first… and then when I put them back in the pan, I cook them until they’re caramelized with the pork in the pan. I haven’t had problems with the pork overcooking, but you could easily just cook the apples and onions until caramelized on their first step instead, then add them back in with the chops and wine until it reduces, then serve up hot.
I hope that helps!
Yes, thanks. I’ve got a couple of blade chops from our local farmers’ market that I’ll try soon.
You’re welcome! Please let me know how they turn out!