Quick Pan Seared Pork Chops + ButcherBox Review

These quick pan-seared pork chops are brined for extra juiciness, then cooked in butter with apples, onions, rosemary, sage, and cinnamon. Unlike many skillet pork chop recipes that can turn out dry, this version uses a simple brine and classic sweet and savory flavors to create a tender, flavorful dinner.

Featured comment

Just cleaned my plate! Delish and healthy. Thanks for the recipe! Oh, I cooked my Butcher Box chops a tiny bit too long,[…] I’ll be careful to watch my time precisely next time! Quick, fast, easy and healthy! Loved it!” – Shawn

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A little while back, a subscription meat delivery company called ButcherBox contacted me, asking if they could include my Slow Cooker Pork Osso Buco recipe in one of their upcoming subscription boxes. Of course, I said yes. I was so excited to share this delicious recipe with more people.

Maybe you were one of their members who shared pictures of your osso buco dinner with me on Instagram. I loved seeing that everyone enjoyed the recipe so much.

ButcherBox also sent me a sample of their beef and pork box. It was so much fun when the package arrived. And I was really impressed. It had some of the most delicious cuts of meat I’ve ever tasted.

Which meat do you think I cooked first? Steak? London broil? Pork roast? Pork chops? If you guessed pork chops, you’re right. I’d been wanting to try pan searing pork chops with sweet onions and apples. The end result was absolutely mouthwatering. The onions and apples were a beautiful combination of flavors, but the pork chops were also incredibly juicy.

Nutrition Facts About ButcherBox

ButcherBox curates a selection of the tastiest cuts of grass-fed beef, organic chicken, and heritage bred pork from trusted farmers and delivers 7-10 lbs. of meat to your front door every month. You can choose from chicken, beef, or pork, always free of antibiotics and hormones! Note: ButcherBox has free delivery to 48 U.S. states.

Please note: I received this box for free in order to conduct this review and I do receive a small commission for referring you if you decide to subscribe. Know that I only recommend services and products that I would actually use myself.

Quick pan-seared pork chops recipe

From the simple brine to the buttery apples and onions topping, each ingredient plays an important role in creating tender pork chops and a rich sweet and savory skillet dinner.

Ingredients

A simple brine of water and salt helps keep the pork chops juicy and flavorful. For the skillet, you’ll need boneless pork chops, butter, sliced onion, a peeled and sliced apple, cinnamon, dried rosemary and sage. This classic combination gives this dish its sweet and savory flavor.

Instructions

*Free printable recipe card is available at the end of the post. 

After brining, melt the butter in a large skillet and sauté the onions for about 5 minutes. Add the apples, rosemary, sage, and cinnamon.

Push the apples and onions to one side and add the pork chops. Spoon some of the mixture over the chops and sear for about 3 minutes per side, turning once and topping with more apples and onions after flipping.

Cover and simmer for about 3 minutes per side, until the chops are cooked through. And dinner’s ready in less than 20 minutes.

Serving suggestions

Here are a few serving suggestions that would complement your pan-seared pork chops dish and keep it low-carb:

1. Creamy Cauliflower Mash: Infuse the mash with garlic and a touch of butter for richness if you’d like.

2. Bacon Brussels Sprouts Restaurant Style: This will balance the sweetness of the apples.

3. Zucchini Noodles (Zoodles) With Basil And Pistachio Pesto: A light and fresh side that complements the pork without overpowering the flavors.

4. Spinach Salad with Walnuts and Blue Cheese with Apple Cider Vinaigrette: The slightly bitter spinach, tangy blue cheese, and crunchy walnuts would pair nicely with the savory-sweet pork chop.

5. Seasoned Cauliflower Rice : With a bit of texture, this easy side dish tastes just like fried rice. 

6. Sautéed Broccoli With Garlic: This adds a nice crunch and earthy flavor.

7. Cucumber Salad With Sugar Free Dressing: Brings a cool contrast to the warm and spicy pork.

Pro tips and recipe notes

Why do you brine the pork chops before cooking? For the juiciest chops, the most important tip that I can give you is to brine the chops as I do in my Gluten Free Panko Crusted Pork Chops recipe. Just soak the meat in salt water for at least an hour. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy chops.

When I made these chops, I started brining them in the morning. So if you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to quickly pan sear when you get home.

How do I know when the pork chops are done? The most reliable way is to use an instant-read thermometer. Pork chops are done when they reach an internal temperature of 145°F, followed by a short resting period before serving. They will be a little pink inside.

What kind of apples should I use? Even if you’re on a low-carb diet like me, there is still room for a small quantity of fruit. I chose to use Gala apples because they are not as sugary as, say, Delicious apples. Honeycrisp, Pink Lady, Braeburn, and Granny Smith are also excellent choices. Their sweet-tart flavor pairs beautifully with the savory pork, onions, and herbs.

How do I store and reheat leftovers? USDA recommends using cooked leftover pork within three to four days. Store leftover pork chops, apples, and onions in an airtight container in the refrigerator. Reheat gently in a skillet over low heat or in the microwave until warmed through.

Looking for more ways to cook pork chops? My Slow Cooker Pork Chops simmered over a bed of sweet carrots and onions is a fantastic way to make dinner (with a vegetable side!), while my friend Tammy’s Crock Pot Garlic Parmesan Pork Chops is a rich and creamy alternative.

Recipes like these pork chops fit perfectly into the way John and I eat today. If you’d like a behind-the-scenes look at the nutrition and strength-training strategies we’re using to stay active and build strength as we age, take a look at Our Strategies for Wellness and Getting Stronger at 63 guide.

Without a doubt, these heritage-bred pork chops from ButcherBox are top notch. And the free delivery service makes it easy and so convenient to keep your freezer stocked with 100% nutritious meat.

Before you go, I have one more resource you might enjoy. I love quick, easy sauces. On those nights when you’re staring at plain chicken or fish and wondering how to make dinner a little more exciting, my Sauce System shows you exactly how I turn everyday proteins into meals my family looks forward to. 

Easy oven-baked pork recipes

Country style pork ribs in the oven – This oven baked country style pork ribs recipe uses an inexpensive cut of meat which makes this meal quite budget friendly. Follow my tips for perfectly tender juicy meat.

Pork tenderloin Cordon Bleu – The pork tenderloin is stuffed with ham and Swiss cheese, tender roasted to perfection, and smothered in a creamy cordon bleu sauce. 

How to bake a bone-in ham recipe – In this recipe, I share all the little tricks I’ve learned over the years to make your bone-in ham extra special.

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5 from 3 votes

Quick Pan Seared Pork Chops + ButcherBox Review

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These brined pork chops stay tender and juicy while apples, onions, and herbs create a delicious sweet-savory pairing.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Brine time 1 hour hour

Servings 3

Calories 314kcal

Author Barbara Bianchi

Ingredients

For Brine:

• 3 cups water
• 3 tablespoons salt
• 1 bay leaf
• 8 peppercorns

For Pork Chops:

• 6 boneless pork cutlets
• pepper to taste
• 3 tablespoons butter
• 1/2 of an onion sliced
• 1 Gala apple skinned and sliced
• 1/4 teaspoon rosemary
• 1/4 teaspoon sage
• 1/4 teaspoon cinnamon

Instructions

For Brine:

• Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour.
  3 cups water, 1 bay leaf, 8 peppercorns, 6 boneless pork cutlets, 3 tablespoons salt

For Pork Chops:

• Then take the chops out, discard the brine, rinse the chops off and pat them completely dry.
• Season the chops with pepper and set aside.
  pepper to taste
• Melt butter in a large skillet. Sauté the onions for about 5 minutes.
  3 tablespoons butter, 1/2 of an onion
• Then add your apple slices, season with cinnamon, sage and rosemary and toss.
  1 Gala apple, 1/4 teaspoon sage, 1/4 teaspoon cinnamon, 1/4 teaspoon rosemary
• So now you're ready to pan sear the chops.

  Push the onions and apples to one side and add the chops to the skillet. Then spoon the apples and onions on top of the chops, increase the heat and sear the chops for about 3 minutes.

  Now turn them over, again spooning the onions and apples on top and sear the other side of the chops.

  As the chops cook, the sweetness of the onions and apple slices seeps into the meat and adds their lovely flavor.
• Finally, cover and simmer for three minutes more on each side. And dinner's ready in less than 20 minutes.
Want more sauce? A reader has suggested deglazing the skillet with about ¼ cup of Riesling after searing the pork chops. As the wine cooks down with the sweet apples and onions, it creates an even richer pan sauce which is a great idea because my family always seems to want extra sauce. If you don't cook with wine, chicken stock or broth works just as well.

Notes

Why do you brine the pork chops before cooking? For the juiciest chops, the most important tip that I can give you is to brine the chops. Just soak the meat in salt water for at least an hour. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy chops.

When I made these chops, I started brining them in the morning. So if you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to quickly pan sear when you get home.

How do I know when the pork chops are done? The most reliable way is to use an instant-read thermometer. Pork chops are done when they reach an internal temperature of 145°F, followed by a short resting period before serving. They will be a little pink inside.

What kind of apples should I use? Choose a firm apple that holds its shape during cooking. Today I have Gala apples. Honeycrisp, Pink Lady, Braeburn, and Granny Smith are also excellent choices. Their sweet-tart flavor pairs beautifully with the savory pork, onions, and herbs.

How do I store and reheat leftovers? USDA recommends using cooked leftover pork within three to four days. Store leftover pork chops, apples, and onions in an airtight container in the refrigerator. Reheat gently in a skillet over low heat or in the microwave until warmed through.

Nutrition

Calories: 314kcal | Carbohydrates: 7.5g | Protein: 33.4g

did you make this recipe? If you found this recipe helpful, please leave a quick comment and a ★★★★★ rating. It really helps others find this recipe and means a lot to me. Thanks so much!