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Pork Chops: Smothered with Caramelized Onion and Cherry Relish


Baby, It's Cold Outside

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  • 4 boneless pork chops
  • Your favorite spice blend (or salt and pepper)
  • All-purpose flour for dredging
  • 3 T grapeseed oil
  • 1 Granny Smith apple, peeled and cut into wedges
  • 2 medium red onions, sliced thin
  • 1/2 dried tart cherries
  • 2 c chicken stock
  • 1 bay leaf
  • 2 t fresh thyme, rough chopped
  • 1 t fresh marjoram, rough chopped
  • salt and pepper to taste



Step 1

Season the pork chops with the spice blend to taste. Dredge them in the flour, shaking off any excess.

Heat a large skillet or saute pan over medium-high heat, and add the oil. Sear the pork chops on the first side until golden brown and crisp, about 3-4 minutes. Flip and repeat. Transfer to a platter and set aside.

Reduce the heat to medium, and add the apple and onions. Cook, stirring occasionally, until the apples and onions are lightly caramelized, about 7-8 minutes. Add the cherries, chicken stock and bay leaf.

Nestle the pork chops in the pan and bring the stock to a boil. Reduce the heat to a simmer, and cook until the pork shops are cooked to your liking. An internal temperature of 135 - 140 degrees is ideal.

Stir in the thyme and marjoram and season with salt and pepper to taste.

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