Platter Talk › Recipes by Ingredient › Pork Recipes › Harvest Pork with Pan Seared Pork Chops
5 from 9 votes
Posted by Scott from Platter Talk
on Sep 20, 2018, Updated Mar 11, 2024
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Pans seared pork chops are a fast and savory meal that our family loves.
Shorter days mean less time daylight hours and these fast and delicious pan-seared pork chops will help you squeeze every last drop of daylight out of this autumn season.
Who wants to spend any more time in the kitchen than necessary, especially during the most colorful time of the year?
Table of Contents
- Pan-Seared Pork Chops Recipe
- What’s in this Pan-Seared Pork Chops Recipe?
- Pan-Seared Pork Chops Harvest Pork Recipe Recipe
- Best Ways to Use Pork
- More Delicious Ways to Use Pork
Pan-Seared Pork Chops Recipe
Pork recipes are some of our favorite easy dinner ideas. Delicious easy dinners like grilled pork steaks, pork roast and sauerkraut and Parmesan pork chops. They’re usually fast, affordable, and always delicious!
We use thin-cut pork chops for this harvest pork. This is basically a jazzed-up, fall version of these pan-fried pork chops. Doing so allows you to enjoy all the great flavors of autumn and pork while taking less time to make.
These pan-seared pork chops to well with just about anything. We love eating these with some crusty bread and sauteed green beans with bacon. So delicious!
What’s in this Pan-Seared Pork Chops Recipe?
- Thin Cut Pork Chops
- Onion
- Granny Smith Apples
- Dry White Wine (We prefer a sauvignon blanc)
- Apple Cider Vinegar
- Poultry Seasoning
- Brown Sugar
- Cloves
- Salt and Pepper
- Chicken Broth (low sodium)
Our temperatures are falling. Quickly. Our number of daylight hours are diminishing. Rapidly. We all know what this means, it is almost fall, and I’m not fighting it anymore.
I love summer, but last week when we had a day in the mid-90’s. Reality has been waking us up with temperatures in the mid-30s, and gravitational forces are causing the branches of our apple trees to almost touch the ground below
To autumn I say, “Bring. It. On.” Scott made the entire process dramatically more palatable, literally.
This evening he put this meal together on the fly, and it is too delicious not to share. With gratitude and pleasure, I once again turn the keyboard over to him.
Today after work I went to pick up our boys from after-school care. The first question, as usual, was “What’s for dinner?”
Hmmm, great question. I wasn’t sure. I had gone grocery shopping on Sunday and picked up our weeks worth of meals. What I should say is that I picked up some staples like milk and bread and some other things that were on sale or just caught my eye.
I could not walk past the granny smith apples without putting them in the cart. I just love them, delicious. After a survey of the meat counter, thin cut pork chops called to me. I know that they are quick to cook and very versatile.
Little did I know that they would become the base and the answer to the question that was posed to me earlier this afternoon.
When we got home from work, I went into a frenzy to see what I could “throw” together to accompany the apples and the pork. Fall was on my mind, with the weather being a bit cooler this week. When I think of fall, I think of things like freshly baked apple pie.
I knew that we could not have apple pie for dinner, but I thought that the idea of a sweet and savory sauce for the pork would be delicious. The kids would surely love it and so to the pantry I went. I wanted to find anything that screamed fall to me.
Cinnamon, cloves, brown sugar. Perfect, I thought. But I also needed something to make it savory as well. White onion, poultry seasoning, apple cider vinegar. That would help to balance out the flavors. White wine, too, seemed in order.
Besides, what a great excuse for me to enjoy a glass. It’s the least I deserved after a day of work, right? Right.
Now, I was in uncharted territory. The glass of wine was helping, but I wasn’t sure where I was going with this recipe. I knew that it was going to be a little of this and a little of that, but what would happen if it was too little of that, or too much of this?
One thing for certain, there was too much worry. Today was not that great of a day, with a lot of stress at work, as sometimes can happen.
Cooking normally calms me down and puts me in a much better mood. “Have fun with it,” I thought, and so I dove in feet first and just enjoyed the process.
As I sauteed the pork chops and began the process the house started to warm. Then the onions and the apples were added, followed by the poultry seasoning, brown sugar, cinnamon, and cloves.
Wow, my shoulders began to drop. The house was smelling like fall. Instead of the boys asking when dinner would be done, they started to make comments on the kitchen aroma as it made its way throughout the house.
As the wine and apple cider vinegar was added to create the sauce, the dish pulled together very nicely and as a bonus, very quickly. Things were looking up.
We sat at the table as a family and talked about the day. The events of school and work, the lessons we learned, and what we expected in the upcoming days. We enjoyed these pan-seared pork chops flavored with the taste of autumn, but even better we enjoyed each other.
Isn’t it great what happens when you don’t stress about what is for dinner, and you just enjoy the process and your family? This fast and easy pork chop recipe is a must try. Conversation smiles, and even laughs are guaranteed.
Looking for More Way of How to Cook Pork Chops? Try some of These!
- Cayenne Seared Pork Chops with Orange Glazed Carrots
- Savory Encrusted Pork Chops
- Mango and Peach Salsa Oven Baked Pork Chops
- Ginger-Citrus Pork Chops (Our first recipe, EVER!)
More Great Fall Recipes
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Pan-Seared Pork Chops Harvest Pork Recipe
5 from 9 votes
This fast and easy pork chop recipe from Platter Talk features pan-seared pork chops, cooked with Granny Smith apples and other warm fall flavors.
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Yield: 4 servings
By: Scott from Platter Talk
Ingredients
- 1 lb thin cut pork chops
- 2 tbs extra virgin olive oil
- 1/2 chopped white onion
- 3 granny smith apples peeled and coarsely diced
- 1 cup sauvignon blanc
- 3 tbs apple cider vinegar
- 1 tbs poultry seasoning
- 1/4 cup brown sugar
- 2 to 3 tbs cinnamon
- 1/8 tsp ground clove
- salt and pepper to taste
- 1 cup chicken broth, low sodium
Instructions
Salt and pepper pork chops.
In a large saute pan add 1 tablespoon of olive oil and saute the pork chops until browned, over medium heat.
Remove the chops, set aside and tent with foil to keep warm.
Add remaining tablespoon of olive oil to saute pan and then add the onions and apples.
Cook over medium heat until the onions are soft and translucent being careful not to overcook the apples.
Add the wine and bring to a boil scraping the bottom of the pan to deglaze.
Reduce heat to a simmer and cook for a minute or two and then add poultry seasoning, brown sugar, cinnamon, ground cloves, and apple cider vinegar. Stir in broth to desired consistency.
Cook and stir until mixture starts to thicken.
Return the pork chops to pan and cook on medium-low heat until the pork chops are cooked thoroughly.
Nutrition
Calories: 431kcal, Carbohydrates: 38g, Protein: 25g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 75mg, Sodium: 64mg, Potassium: 651mg, Fiber: 3g, Sugar: 29g, Vitamin A: 130IU, Vitamin C: 8.5mg, Calcium: 58mg, Iron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: Autumn
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from Original Recipe of September 13, 2013
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Categorized as:
30 Minute Meals Dinner Entreés Fall Recipes High Protein Recipes Pork Recipes
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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.
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