Pan-Seared Pork Chops with Midwest Apple-Onion Relish

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork chops pan-seared to perfection and topped with a sweet and tangy apple-onion relish inspired by Midwest flavors. This American-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove chops and tent with foil.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 medium thinly sliced yellow onion. Sauté for 5 minutes until softened and translucent.
  4. Step 4: Add 1 medium diced Granny Smith apple, 3 tbsp apple cider vinegar, 1 tbsp brown sugar, 1/4 tsp ground cinnamon, and 1 tsp chopped fresh thyme leaves to the skillet. Cook, stirring occasionally, for 6-7 minutes until the mixture thickens and apples soften.
  5. Step 5: Spoon the apple-onion relish over the rested pork chops and serve immediately.

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