Simple Weeknight Supper: Apple Cider Pork Chops

This month, my personal hashtag is #simpleisbest, and I’m applying it to everything from the commitments on my calendar to our weeknight family dinners. When it comes to our September meals, I’m leaning heavily on dishes with a short, simple list of ingredients, quick cooking techniques, and will assign bonus points to anything that doesn’t require an extra trip to the store or market.

Pork chops fit the bill perfectly, and are a meaty dinner worthy of my midweek line-up. They’re a cinch to assemble, and when pan-fried with apples and onions, bring my favourite flavours of fall to the dinner table with minimal effort. This particular six-ingredient recipe (I’m not including salt, pepper and olive oil here) even includes a sauce, which might seem intimidating for a weeknight, but since it’s made with one seasonal ingredient, apple cider, and takes three minutes to make.

For families with little eaters: toddlers will enjoy bite-sized pieces of pork chop served with a drizzle of the sweet sauce and a slice or two of apple, and babies over six months of age can also get in on the delicious fun. To serve them, eliminate salting one of the pork chops, and once everything is cooked, transfer some of the pork, a sliver or two of onion, and a few pieces of apple to a food processor and process until chunky. Thin with water or a splash of apple cider, if needed.

Tell us, what’s your favourite simple weeknight dinner?

Apple Cider Pork Chops

Serves 4

You’ll Need:

4 boneless pork chops, approx. 1-inch thick
1 Tbsp butter
1 apple, cored and sliced into 12 wedges
1 sweet onion, peeled and sliced
½ tsp dried sage leaves
Kosher salt and pepper
2 tsp olive oil
½ cup apple cider

Prep and Cook:

Remove the pork chops from the fridge and let them come to room temperature, about 15 minutes.
Melt the butter in a skillet set over medium heat. Add the apple wedges and sliced onion. Season with salt and pepper, sprinkle the sage over top and toss to combine.
Cook, stirring occasionally, until the apples and onions are soft and the edges golden brown. Transfer to a platter and cover with a piece of aluminum foil.
Return the skillet to the stove and warm the oil. Pat the pork chops dry with a paper towel and season both sides well with salt and pepper. Cook until golden brown, about 5 minutes. Using tongs, flip the pork chops and cook the other side for an additional 5-6 minutes.
Remove the foil from the platter and nestle the meat into the apples and onions. Pour the apple cider into the skillet and turn up the heat to medium-high. Using a wooden spoon, scape up the browned bits from the bottom of the pan. Let the cider simmer for 2-3 minutes or until slightly thickened. Spoon it over the pork chops and serve.