pork chops with apple and burnt onion

This pork chop dish only came about because I had too many apples knocking about. Could do a crumble… but apples go great with pork. If you don’t have any creme fraiche any dairy would do, or a bit of stock or even water would still be tasty. Go with what you’ve got.

pork chops with apple and burnt onion

Gary @ BigSpud
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Servings 2 people


  • 2 pork chops
  • 2 apples I used Pink Lady but whatever works for you
  • 3 baby onions or 1 normal onion
  • 1 teaspoon dried sage
  • 1 heaped tablespoon creme fraiche


  • Get a frying pan on a high heat. Don't add any oil. Meanwhile, peel and halve the onions (if using a large onion cut into 6-8 wedges). Peel and segment the apple, discarding the peel. Season the pork with salt, pepper and sage on both sides, and rub some olive oil into them.
  • When the pan is hot add the onions cut side down. Leave for around five minutes until a char develops, then add the pork and apples. Turn the heat down to medium. (If your chops have a decent layer of fat, using tongs hold them fat-side down in the pan until starting to colour, then lay them down.
  • Continue cooking for 5 - 10 minutes until cooked to your liking, turning a couple of times to colour both sides. Turn the apples and onions as you go too. When the pork's done, turn the heat down and add the creme fraiche. Add a splash of hot water to loosen the sauce down to a creamy consistency. Allow to bubble for a minute or two and season to taste. Serve with rice or mash.

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