Q1: What is the absolute secret to a juicy, not dry, pork chop?

There are two main secrets! First, be sure to start with a thick-cut pork chop (at least 3/4- to 1-inch thick if possible). Thinner pork chops are much more likely to overcook. Second, and most importantly, be very careful not to overcook them . The best way to check for doneness is with an instant-read thermometer . Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C) .

Q2: What are the best apples to use for a cooked, savory dish like this one?

You want to use a firm apple that will hold its shape when cooked and not turn into a mushy applesauce. An apple that is a good balance of both sweet and tart is perfect for complementing the savory pork. Fantastic choices include Honeycrisp, Braeburn, Gala, or a classic Granny Smith if you prefer a tarter flavor.

Q3: How do I know for sure when my pork chops are cooked through?

The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer . Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop registers 145°F (63°C) . Remember to let the pork rest for at least 3-5 minutes before you serve it!

Q4: Can I make this dish ahead of time?

This dish comes together so quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare the brown sugar and spice mixture and slice your apples ahead of time.

Q5: Can I use bone-in pork chops for this recipe?

Of course! A thick-cut, bone-in pork chop would be fantastic in this recipe and will be even juicier. You will just need to increase the cooking time by a few minutes on each side to ensure that the meat is cooked all the way through to the bone.

Juicy Pan-Seared Pork Chops with Apples

The Best Juicy Pan-Seared Pork Chops with Apples

A simple, one-pan meal featuring pan-fried pork chops served with warm, spiced apples and pecans. Boneless pork loin chops are cooked in a large skillet with butter until they reach an internal temperature of 145°F. In the same skillet, thinly sliced tart apples are then cooked with butter, brown sugar, cinnamon, and nutmeg until tender, creating a simple and delicious pan sauce. The dish is finished with a sprinkle of chopped pecans.

Author: Grace

Ingredients

2 tablespoons butter, divided
4 boneless pork loin chops (4 ounces each)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecans

Instructions

In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.
In a large skillet, heat 1 tablespoon of butter over medium heat. Add the pork chops and cook for 4-5 minutes on each side, or until a thermometer inserted into the center reads 145°F.
Remove the cooked pork chops from the skillet and keep them warm.
Add the sliced apples, chopped pecans, the brown sugar mixture, and the remaining 1 tablespoon of butter to the same pan.
Cook and stir over medium heat until the apples are tender.
Serve the pork chops with the warm apple mixture spooned on top.

Notes

This is a very quick one-pan meal, making it ideal for a busy weeknight.
Cooking the apples in the same skillet used for the pork allows them to absorb the savory pan drippings, creating a more flavorful sauce.
Using a meat thermometer is the most reliable way to ensure the pork is cooked to a juicy and safe temperature without being overcooked.

Find it online: https://www.eatswithsoul.com/pork-chops-with-apples/