Pork chops with apples and caramelised onion

Ingredients

• 2pork chops, bone-in or boneless
• 2 mediumred apples
• 1 largeonion
• 5 ml (1 teaspoon)olive or rapeseed oil
• 25 g (2 tablespoons)granulated sugar
• 60 g (2 cups)fresh spinach
• 1.25 ml (¼ teaspoon)nutmeg
• 5 g (1 teaspoon)butter
• To tastesalt and black pepper

Instructions

1. 1

   Cook the apple

   Heat the oil in a frying pan and cook the onion, sliced into thin strips, for 3 minutes. Add the sugar, pepper and a pinch of salt, followed by the peeled apples cut into slices. Cook for about 7 minutes, then transfer the mixture to a plate and set aside.

2. 2

   Fry the chops

   Season the pork chops with salt and pepper. Fry them in the same pan for 3 minutes on each side.

3. 3

   Wilt the spinach

   Melt the butter in another frying pan and sauté the spinach. Season with salt and nutmeg.

4. 4

   Plate the dish

   Serve a pork chop topped with the onion and apple mixture, with the spinach alongside.

What are pork chops with apples and onion?

This is a simple pan-cooked dish pairing savoury pork with sweet apple and onion, plus a side of nutmeg-seasoned spinach. The recipe does not specify a particular regional origin; the familiar fruit-and-pork combination is the main idea.

Here, the apples and onion cook together in the same pan before the chops, picking up their sweetness and leaving the meat pan ready for frying. A quick buttery spinach side rounds out the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 30g protein, 39g carbs, 21g fat.

The pork provides most of the protein, while the apples and added sugar contribute carbohydrates. The oil, butter and pork supply most of the fat. To balance the plate, serve the spinach generously and add a portion of potatoes or wholegrain bread if you want a more substantial meal.

Choosing the ingredients

Pork chops: Bone-in and boneless chops both work, but thickness affects how quickly they cook. Choose chops of similar size so they are ready at roughly the same time.

Apples: Red apples give the topping a sweet flavour. Peel and slice them as directed so they soften during the short cooking time.

Spinach: Fresh leaves wilt quickly, so have them ready to go into the pan once the chops are nearly done.

Building the apple topping

Onion first: Slice it into thin strips and cook for 3 minutes in the oil before adding the sugar and apples. This gives the onion a head start on softening.

Even slices: Cut the peeled apples into slices of similar thickness so they cook evenly during the 7-minute simmer. Stir gently to help them soften without breaking up completely.

Frying the pork

Hot pan: Fry the seasoned chops in the same pan used for the apples and onion, as the method directs. Give them 3 minutes on each side, adjusting only if their thickness calls for more cooking.

Doneness: Look for meat that is cooked through and juices that run clear when checked at the thickest part. A food thermometer can help confirm doneness; follow its guidance for pork.

Keeping the spinach tender

Quick sauté: Melt the butter in a separate pan, then add the spinach and toss it until wilted. It needs only a short time in the pan.

Seasoning: Add salt and nutmeg to the spinach rather than the apple mixture. The nutmeg gives the greens a warm, aromatic note.

Serving the plate

Arrange the apple and onion mixture over each chop, with the spinach alongside. Serve straight away while the meat is hot and the greens are freshly wilted.

For a more filling meal, add boiled potatoes or crusty bread to catch the juices. Keep the portions modest if you would rather let the pork, fruit and greens remain the focus.

Recipe notes & tips

• Slice the onion and apples before heating the pan so they can be added in sequence without delay.
• Use chops of similar thickness to help them cook at a similar rate.
• Keep the apple slices fairly even so they soften together.
• Season the chops just before frying, as directed.
• Wilt the spinach at the last moment so it does not sit cooling while you finish the other components.

Variations

• Use a tart apple: Choose a sharper variety for a less sweet topping.
• Add fresh herbs: Scatter chopped sage over the pork just before serving.
• Include garlic: Add a finely chopped clove to the spinach as it cooks.
• Adjust the sweetness: Use less sugar if your apples are especially sweet.
• Serve with mash: Add mashed potatoes alongside for a more filling plate.

Common mistakes to avoid

• Crowding the pan: The onion and apples may cook unevenly; use a pan large enough to spread them out.
• Uneven apple slices: Some pieces can turn mushy while others stay firm; slice them to a similar thickness.
• Overcooking the topping: The apples can lose their shape; check them as they approach 7 minutes.
• Guessing at chop doneness: Thick chops may need longer than thin ones; check the thickest part before serving.
• Leaving spinach in the pan: It can become overly soft; take it off the heat once wilted.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan or microwave until piping hot; the spinach may soften further.

Frequently asked questions