Citrus Caramel Apple Pork Chops with fork-tender pork-chops, tart apples, and a creamy caramel sauce for the ultimate Fall flavors. A delicious medley of sweet and savory, it’s sure to be a dinner favorite.
Citrus caramel apple pork chops may sound like a weird set of flavors but let me assure you it’s a combination that works. You get fork-tender pork chops and caramelized apples swimming in creamy sauce that everyone will be fighting over.
These baked pork chops are a super easy dish to make. They require simple ingredients, cook in one pan, and goes from kitchen to table in less than an hour.
Bone-in pork chops and apples are first quickly pan-fried over medium-high heat until beautifully seared and then finished off in the oven in a mixture of orange juice, heavy cream, and brown sugar for a delicious meal that’s bursting with Fall flavors.
Tips on How to Make Caramel Apple Pork Chops:
- I usually use pork chops that are about 1/2 thick for this recipe. If you prefer thicker chops or without the bone, please adjust bake time accordingly.
- To keep the pork chops from buckling (curling up) during frying, make a small cut on the band of fat surrounding the meat.
- Do not allow the caramel sauce to boil, cook on medium heat so the cream doesn’t curdle.
- Make sure the cast iron skillet is hot and do not overcrowd the pan so the pork chops will sear nicely.
- I like to use Granny Smith apples for this recipe as their tart taste works well with the sweet and creamy caramel sauce.
Give these caramel pork chops a try for dinner tonight! Serve on steamed rice, noodles, or mashed potatoes for a dinner meal that’s sure to be a family favorite.
Want more delicious ideas using the citrus caramel sauce? These chicken wings are finger-licking, lip-smacking amazing and this bread pudding is absolutely scrumptious!
Citrus Caramel Apple Pork Chops with fork-tender pork-chops, tart apples, and a creamy caramel sauce for the ultimate Fall flavors. A delicious medley of sweet and savory, it's sure to be a dinner favorite.
- 4 (4 ounces each) bone-in center cut pork chops
- 1 tablespoon canola oil
- salt and pepper to taste
- 2 tablespoons butter
- 2 Granny Smith apples, peeled, cored and sliced into 1/2-inch wedges
- 3 tablespoons brown sugar
- 1/4 cup orange juice
- 1/2 cup heavy cream
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
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Brush pork chops with oil. Season with salt and pepper to taste.
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Heat a cast iron skillet or thick bottomed pan over medium-high heat. Add pork chops and cook for about 2 to 3 minutes on each side or until lightly seared. Remove from pan and keep warm.
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Wipe down skillet as needed. Add 1 tablespoon of the butter and when it begins to melt, add apples in a single layer. Cook, turning as needed, for about 30 seconds or until lightly caramelized but still firm. Remove from pan and keep warm.
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Lower heat to medium. Add the remaining 1 tablespoon butter to the pan. Add sugar and stir until dissolved.
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Add orange juice and heavy cream, stirring constantly.
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Add cinnamon and nutmeg and stir to combine. Continue to cook for about 1 to 2 minutes or until sauce begins to thicken.
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Add pork chops and apples to the pan and cover tightly with foil.
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Bake in a 375 F oven for about 20 to 25 minutes or until sauce is bubbly and a thermometer inserted in the thickest part of the pork chop reads 145 F . Serve hot.
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