by Claire Donovan
There’s just something about those first crisp fall nights that makes you crave a cozy seasonal meal, and these apple onion pork chops hit all the right notes. I know I might be biased, but I truly think the Red Wattle pork we carry at the St. Paul Meat Shop is the best you can find in the Twin Cities. Red Wattle is a rare American heritage breed of pig, specifically bred for its luscious fat, reminiscent of buttered popcorn, and its flavorful marbled meat. Our partner farm, Pork and Plants, raises their Red Wattle pigs to the highest standard- pigs are housed in deep-bedded straw and fed grains grown on their farm using sustainable and regenerative farming principles. This results in happy and healthy pigs, which in turn results in some of the best pork you will ever try. This fall recipe combines my favorite pork cut that we sell at the shop (bone-in rib chops) with a Minnesota grown classic – the Honeycrisp Apple. I paired my pork chops with twice baked potatoes and roasted broccolini, both of which are available in our deli case here at the St. Paul Meat Shop, but this dish would be fabulous paired with any type of seasonal veg and potatoes. Let’s get cooking!
Ingredients
- 4 bone-in Red Wattle pork rib chops
- Coarse salt, black pepper, garlic powder
- 2 tablespoons unsalted butter
- 1 large white onion, sliced
- 4 honeycrisp apples, cored and sliced
- 1 cup apple cider OR chicken stock OR beer
Directions
Season the pork chops generously with salt, pepper, and garlic powder. The pork itself is so flavorful that you won’t need a ton of seasonings for this recipe- salt, pepper, and garlic should do the trick! You can also trim the fat to your preference at this step- but the fat is my favorite part and adds a ton of flavor, so I don’t trim my chops.
Heat a large cast-iron pan on the stovetop over high heat then drop in the pork chops to sear them – since they have such beautiful fat and marbling, you don’t need to use any extra cooking oil for this step. Sear the chops for about 4 minutes per side, ensuring a golden sear and set them to the side for the next step.
Add 2 tablespoons of unsalted butter to the pan and swirl it around so it mixes with the fat leftover from searing the pork chops- then add the onions and apples. Saute the onions and apples together until the onions start to caramelize and the apples start to soften – about 10 minutes. Now you can add your 1 cup of liquid – I recommend fresh pressed apple cider for an apple forward flavor, but a hearty beer or chicken stock will also do.
Return the pork chops to the pan and cover them with the onion and apple mixture. Cook until the pork is tender and has an internal temp of 145, about 15 more minutes, turning halfway through. Remove the chops and allow them to rest for 5 minutes before serving. Not letting your chops stray too far over 145 is key here, keeping them at medium rare for the most tender and juicy pork chops imaginable.
Plate, serve, and enjoy!
