pork with apples

Pork Chops with Apples and Butternut Squash brings all the delicious flavors of fall right to your dinner table. Cooked in just one skillet, this easy recipe requires simple ingredients like sweet apples, butternut squash, fresh rosemary, apple cider, and juicy bone-in pork chops.

Pork Chops with Apples and Butternut Squash

pork chops ((bone-in optional))

Salt + pepper (to season)

Italian seasoning

butter (divided)

butternut squash

onion

garlic (minced)

rosemary (minced)

brown sugar

cinnamon

spiced apple cider (or regular apple cider)

apples

Prepare the pork chops. Season pork chops with salt, pepper, and Italian seasoning on both sides. Set aside.&nbsp;

Melt 2 tablespoons of butter of medium-high heat in a large skillet. Carefully add the pork chops to the skillet and cook, undisturbed, on each side for approximately 5-6 minutes (time will vary depending on thickness). The outside should be golden-brown and the internal temperature should register nearly 145 degrees F with a digital meat thermometer. Transfer pork chops to a plate and set aside.

To the same skillet, add one more tablespoon of butter and the butternut squash. Stir well to coat the squash. Cook the butternut squash for approximately 5-8 minutes, stirring frequently. Add the onion and continue to cook until onion turns soft and translucent approximately 3-5 minutes. 

Once the butternut squash just starts to soften (but isn't quite soft) and the onions are translucent, add the minced garlic, fresh rosemary, brown sugar, and cinnamon to the butternut squash. Mix well to combine. Cook for 1-2 minutes.

Add the spiced apple cider and sliced apples and stir well to mix. Return the pork chops to the skillet, tucking in between the squash and apples. Allow everything to cook together for approximately 3-4 minutes, or until pork registers a final 145 degrees F.&nbsp;

Top each pork chop with the remaining tablespoon of butter and remove from heat. Serve with mashed potatoes or cauliflower, if desired. Enjoy!

Tender, juicy, and full of flavor, this braised pork tenderloin cooks along with sautéed cabbage, sweet apples, and smoky bacon to make an easy skillet meal.

Braised Pork Tenderloin with Cabbage and Apples

pork tenderloin (about 1-1/4 lbs)

Salt and black pepper

bacon

butter

green cabbage (1/2 medium head, cored)

apple

apple cider

Dijon-style mustard

parsley

Using a sharp knife, trim the silver skin from the pork and season on all sides with salt and pepper.

In a large pan over medium-high heat, fry the bacon until crisp and transfer it to a paper towel-lined plate. Drain most of the fat from the pan, turn the heat to medium-high, and add the pork tenderloin. Sear briefly (no more than 1-1/2 minutes) on all sides, transfer to a plate and set aside.

Return the pan to the stove over medium heat and add the butter. Add the diced onion and cook until soft and translucent, 3 to 4 minutes, then add the garlic and continue cooking just until fragrant (do not brown). Add the cabbage and cook until wilted, 6 to 8 minutes. Season to taste with salt and pepper.

Return the bacon to the pan and continue cooking until the cabbage begins to caramelize, 4 to 5 minutes longer. Add the apple, cider, mustard, and brown sugar, combine well, and adjust the seasoning if needed.

Return the pork tenderloin to the pan, nestling it into the cabbage-apple mixture. Cover and cook until an instant-read thermometer registers 140°F when inserted in the thickest part of the tenderloin, 8 to 10 minutes. Transfer the tenderloin to a cutting board and allow it to rest for 5 minutes before slicing.

While the pork rests, increase the heat on the cabbage mixture and cook, stirring constantly, until any liquid has evaporated and the apples are broken down to a chunky sauce-like consistency. Transfer the cabbage mixture to a serving platter. Slice the pork, arrange it on top, and garnish with chopped parsley if desired.

&#x2b50;&#xfe0f;Test Kitchen Approved!&#x2b50;&#xfe0f;This pork tenderloin with apples recipe is a sweet-and-savory 25-minute meal that&#039;ll save your last-minute holiday gatherings this year. 

Pork Tenderloin with Apples

salt

black pepper

coriander

cardamom

nutmeg

pork

shallots

thyme (minced)

Optional: Preheat oven to 250°F to keep pork warm.

Heat a large skillet over medium-high heat. In a small bowl, combine salt, pepper, cinnamon, coriander, cardamom and nutmeg. Sprinkle spice mixture evenly over both sides of the pork.

Melt 2 tablespoons butter in skillet. Add pork to pan. Cook 3 minutes on each side, or until desired degree of doneness. Remove pork from pan and place in an oven safe dish to keep pork warm in oven. Or you can wrap the pork in foil to keep it warm!

Melt remaning 2 tablespoons butter in skillet, scarping pan to get any pork pieces up. Add apple slices and shallots. Cook 4 minutes, stirring occasionally, or until apple starts to brown.

Add apple cider to pan, cook 3 minutes, or until apple slices are crisp-tender. Add pork back to the pan and toss to coat in sauce. Stir in thyme leaves and serve immediately.

This is my new favorite way to make pork tenderloin, apples and pork is the perfect combo and this is juicy and delicious!!!

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