Pan Seared Boneless Pork Chops

When the weather turns colder and my cooking comes back indoors, I am always in search of easy one pan meals. This pork dish is a little bit sweet, a little bit spicy, and a lot tasty. Plus, pork chops are such a great, healthy alternative to chicken breasts. And I don’t know about you, but we eat a lot of chicken in my house, so I am constantly trying to mix it up a little. This dish is super easy and quick to prepare. The kids love it, and it reheats well for next day lunch leftovers. The pork chops pair perfectly with my Sweet Mashed Sweet Potatoes.

Stovetop Pork and OnionsIngredients:

8-10 1-inch thick boneless pork chops

2 tablespoons canola oil or Wildtree Natural Grapeseed Oil


Ground black pepper

2 large sweet onions cut in ½-inch strips

3 large apples (any variety you prefer) cored and sliced

½ cup raisins

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon allspice

¾ cup apple cider

¾ cup white wine

2 tablespoons butter


Heat the oil in a large stainless steel sauté pan with lid to medium high heat. Season the pork chops with salt and pepper and arrange in pan. Sear the pork for about one minute per side and remove from pan. Set aside for later.

Add the sliced onions to the pan and sauté for 3-5 minutes or until slightly charred and almost translucent. Reduce heat to medium, and add the remaining ingredients except for the butter. Deglaze the pan and cook for another 5 minutes or until the apples just begin to soften.

Pork chops and sweet potatoes

Return the pork chops to the pan and cover. Cook for 5-7 minutes or until the pork chops reach 160˚internal temperature. Add the butter just before the pork chops are done to make the sauce richer and more flavorful. Serve with mashed sweet potatoes and rest of that bottle of wine you used. 🙂




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