Apple Cider-Maple Pork Chops with Caramelized Onions

By gocatgo

It’s a filling, hearty dish that looks and tastes impressive enough for company

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, peeled
• 4 half-inch-thick pork loin chops, fat trimmed
• 3 Honeycrisp apples, cored and cut into 1/2-inch slices
• 2 tablespoons 100% pure maple syrup
• 1/2 cup fresh apple cider
• Salt and freshly ground black pepper

Details

Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. As the pan is heating, cut the onion into thin slices. Saute the onions slowly, stirring often, for about 25 minutes. The onions are ready when they have turned a deep golden brown. If the onions begin to stick to the pan, add a tablespoon or two of apple cider to deglaze the bottom of the pan. Season the onions lightly with salt and, using tongs, transfer the caramelized onions to a dish, cover, and set aside.

Add another tablespoon of olive oil to the sauté pan and adjust the heat to medium-high. Season the pork chops with salt and pepper and place them flat on the pan (not overlapping), allowing them to cook, untouched, for about 6 minutes. Flip the pork chops and cook the second side, untouched, for about 5-6 minutes more. Place the pork chops on a plate, cover, and allow them to rest for about 7 minutes.

While the pork rests, add the remaining 1 tablespoon of olive oil to the sauté pan and adjust the heat to medium-low. Cook the sliced apples over medium-low heat for about 4 minutes, or until they begin to slightly soften. Add the maple syrup and season the apples with salt and pepper. Add the apple cider, stir, and allow the cider to simmer for about 3 minutes.

Place the pork chops on serving plates, and cover each with a generous portion of apples with their sauce. Top each with plenty of caramelized onions.