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.
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
Brush pork chops with oil. Season with salt and pepper to taste.
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.
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.
Lower heat to medium. Add the remaining 1 tablespoon butter to the pan. Add sugar and stir until dissolved.
Add orange juice and heavy cream, stirring constantly.
Add cinnamon and nutmeg and stir to combine. Continue to cook for about 1 to 2 minutes or until sauce begins to thicken.
Add pork chops and apples to the pan and cover tightly with foil.
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.