Skillet Pork Chops and Apples With Miso Caramel Recipe (2024)



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This was excellent! I undercooked the apples a bit because I like the crunch and I swapped maple syrup for the brown sugar. Excellent flavors!

Chelsea Wipf

Super super delicious mixture of flavors. 5 kids and a husband all raved over it, and one child requested it for their birthday that is 7 months away. Only change I made was to use pork loin chops since they were what was on sale at my local market. Shorter cooking time because of that.Great fall or winter recipe that is suitable for those chilly rainy days where you just want a hearty pick-me-up.


Family loved it. Would dial back the apple cider vinegar a tad as I doubled the recipe. Otherwise, love anything with miso and would make again. Really fast as well.


11/13/22 this dish is fabulous. Don’t skip the dry pork chops step, they brown better dry. I added half of a large onion sliced lengthwise as the first step after browning the meat. I let those sautéed in the crispy fond the chops left behind for a few minutes then added the (3 large) apples. I made 5 chops so doubled the sauce and apples. Then I deglazed with white wine and the onions and apples simmered beautifully together distributing the brown bits nicely. Served with snap peas

Mark M

Made this last night for the missus… I give it 5 stars. Execute as written for optimal dank-ness. This recipe needs no mods. The only thing I’d watch out for is overcooking your chops. Mine were thin bois and probs got about 6 min total with several flips, the carryover heat during the resting phase took care of the rest. The sauce is fantastic— unctuous and luxurious— on par with Eric Kim’s fish sauce butter. As a serving suggestion, I paired with braised greens and some cute lil roasted taters


Delicious. Such a rich, dynamic flavor, but definitely will throw some onions in next time.


A clear 5 if cooked the way Ali wrote.


Loved this, and very easy. Can be done in 40 mins easily. This may be the first time I made pork chops successfully and with great results. Do-over, for sure.


Deeelicious!! Weeknight 1.5" chop test, per recipe, mostly. Seared chop to 125F, then had to delay dinner. Removed it to a plate. Later, reheated skillet, browned one apple, delayed again! Yikes! Finally... reheated the apple, added the miso caramel, reduced it all, added back the chop for a minute or two (a tad overcooked by then, of course), plated over buttered quick polenta. Wow!! Will be guest worthy, with easy stopping points, needs a bit of chives andd cheesy polenta. Terrific recipe!


Followed recipe almost to a "T", but I just can't help experimenting. I caramelized onions (1 small ,sweet) and added at the finish. The carmelized onion flavor played nice with the other flavors. Plated on a bed of mash potatoes. DELICIOUS! Even though I doubled the sauce, it would have been nice to have just a little more! Highly recommend using quality pork, such as Nieman Ranch or other brands that practice the same type of farming.


Last minute Thanksgiving meal for two and this was wonderful. I did have a little trouble getting the pork chops browned before overcooking. I think a nice fast sear on a grill and then a warm oven while I fix the rest might add a lovely addition next time.


I have made this recipe 5 times. So good. Every single time. For most attempts stuck to the recipe religiously. Bone in chops make all the difference. Last night I changed it up for some summertime flare: Swapped one tablespoon apple cider vinegar for one balsamic vinegar. Skipped on the sugar and did 2 teaspoons honey. Then switched out apples for peeled peaches that were ripe. So delicious. The peaches elevated the recipe to a whole different level.

Chuck B

Fantastic, no changes and 5 star reviews

Larry Makovina

When I make this again... and I definitely will make it again and again... I'll double the sauce so that I have leftovers. It was superb and I know it'll be glorious on polenta or corn bread.

Mike Y.

This is truly delicious. I also think the method for cooking the chops on the stove worked really well. I served this with cornbread and a spinach salad. It got a big thumbs up.

Willy C

Used Hard Cider instead of apple cider vinegar and worked great. Threw a tab of butter in too. No reason not to make plenty of sauce and apples.

ciocia kate

Even better as leftovers. Really great recipe.

Kristina B.

This is a delicious recipe! Be sure to use a meat thermometer because most store-bought chops will be thinner than the recipe calls for, and therefore will take much less time to cook. A second time around, I added onions as other suggested (loved that), halved brown sugar for personal sweetness preference, and also halved the ACV. Delicious!


add a thinly sliced onion with he apples and double the sauce. perfect over egg noodles.

taffy 3

Great recipe. Was delicious and my wife loved it. Am adding to the repertoire. Only tweak I’ll make is to reduce the sugar by a quarter. Was a little sweet. Also added chopped sage to increase the funk.


I followed the recipe exactly, and yes, it's a nice dish. But it was lacking something. If I make it again, I'm going to include some minced shallot. That would round out the sauce nicely.


Pork loin chops worked great, would reduce the cooking time by half to keep them from getting dry. Benefitted much from green onions on top, otherwise followed the recipe exactly and had great results!


Incredible recipe, highly recommend!

Val Gelbaum

Loved this recipe. I didn’t salt and pepper the chops quite enough even though at the time it seemed like enough. Regardless, a bite of apple with every bite of pork chop was simply delicious. Served them with roasted potato and onion.


Delicious. Easy. Also added a sliced onion at the apple-saute phase as others have suggested. Deglazed with some hard cider. Excellent.


Added caramelized fennel and onions, doubled the sauce, served over arugula. So easy and delicious!


Usually hate pork but this was really good!! Paired with mashed potatoes and green beans.

pork chops

Next time I want to use my biggest pan. Definitely incorporate onions and follow the directions more


Delicious and pretty easy to make. I couldn't find miso where I live so I substituted it with the same amount of eel sauce, which gave it that rich umami flavor. Be sure to add enough pepper, it really does make a difference.


This is a keeper! There’s just 2 of us at home and this was perfect with a salad. Do delicious and yet unique. I didn’t find Miso so it went perfectly without. Happy for an easy meal that plates up like a fancy restaurant!

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Skillet Pork Chops and Apples With Miso Caramel Recipe (2024)


Is it better to bake or pan fry pork chops? ›

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

How do you keep pork chops moist and tender? ›

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

Should you soak pork chops before cooking? ›

It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

Why do people dip pork chops in applesauce? ›

Pork has a meaty, slightly sweet, and very savory flavor, but it is also quite oily. Apples have a sweet, relatively dry, slightly acidic flavor, and the dry acidity is a good complement to the oiliness of pork. People have served pork with apples for at least a couple thousand years.

Should I cook pork chops in butter or oil? ›

Butter, with its luxurious richness and distinctive nutty flavor, is a classic choice for frying pork chops, whether they are breaded or not. As the butter melts and sputters in the pan, it imparts a depth of flavor to the dish.

Should I cover pork chops when baking? ›

Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy. Those recipes typically require a long cook time and may add vegetables to the pan, and some uncover the chops to finish browning them at a higher temperature.

Do pork chops get more tender the longer you cook them? ›

Overcooked Pork Chops Are Tough

When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking.

What should I season pork chops with? ›

Pork Chop Seasoning Ingredients
  1. 2 Tablespoons smoked paprika.
  2. 1 Tablespoon kosher salt.
  3. 1 Tablespoon black pepper.
  4. 1 Tablespoon brown sugar.
  5. 1 teaspoon garlic powder.
  6. 1 teaspoon onion powder.
  7. 1/2 teaspoon ground mustard.
  8. 1/2 teaspoon cayenne pepper.
Mar 28, 2023

How do you fry pork chops so they don't dry them out? ›

Pan-frying pork chops only takes about a total of 10 minutes. Once the cast iron skillet begins to smoke, sear the pork chops for 1 minute on each side. When they begin to brown and release some fat into the pan, continue cooking for 8 to 10 minutes. Make sure to flip the chops every minute so they don't dry out.

How long does it take to pan fry pork chops? ›

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Can pork chops be a little pink? ›

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Should you season pork chops before searing? ›

On their own, pork chops are a lean, bland cut of meat. Seasoning with salt before cooking is an essential step in bringing out the meat's natural flavors. Season generously, and remember that even a very short brine (just 30 minutes) will improve the taste and texture of the meat.

Why are apples served with pork? ›

Apple harvest season in the fall coincides with the pig slaughtering season (also in the fall). To preserve these elements in the winter months during the early days of animal husbandry, pork was turned into sausage, ham, or bacon, and apples were turned into applesauce, keeping the pairing running all year long.

Why use applesauce instead of oil? ›

As you can see, applesauce has significantly less calories than any of these cooking oils, not to mention less fat. We recommend using unsweetened applesauce, since applesauce is naturally sweet. Additionally, you might consider using less sugar than what the recipe calls for, to account for the applesauce replacement.

Is pork chops and applesauce a real thing? ›

Pork chops and apple sauce is a traditional dish in American cuisine consisting of cooked pork chops and apple sauce. The pork chops can be pan-fried, baked or broiled, and the meat is sometimes breaded prior to cooking. Some people consider the dish to be a comfort food.

What cooking method is best for pork chops? ›

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

What is the most tender way to cook pork chops? ›

How to Make Tender Pork Chops
  1. Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ...
  2. Skip the Brine, but Season Liberally. ...
  3. Let the Pork Chops Rest. ...
  4. Sear Pork Chops Over Medium-High Heat. ...
  5. Baste the Pork Chops. ...
  6. Let the Pork Chops Rest, Again. ...
  7. Serve.
Feb 14, 2018

What is the best way to cook pork chops without them drying out? ›

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

What's the best way to fry pork chops without drying them out? ›

You may want to add a little oil so the chops don't stick. Once it is hot place the pork chops in the hot pan and sear them for about 2–3 minutes a side. Once this is done, add a 1/4 cup to a 1/3 of a cup of water and cover while it is steaming. Place in oven for 20 minutes.


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