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Pork Chops with Warm Apple Salsa is a comforting, one pot dish that has all the flavors of the season.

A cast iron skillet with pork chops on a bed of apple salsa

 This dish is easy enough for a weeknight dinner, weekend family dinner or even a dinner party.

I’m not a big lover of fruit with my food, but I do love apples and pineapple with pork. The salsa was originally just going to be apples, but I love the natural sweetness that the fresh pineapple brings and cooking the apples in the pan brings out their natural sweetness. This is a wonderful healthy dish.  I mean, look at all that fruit! 

A closeup of a pork chop with chopped apples and sage

If you can’t find fresh pineapple, buy a bag of frozen pineapple and defrost at room temperature.

Why is it called salsa?

Salsa is the Spanish, Italian and Greek term for sauce and this is a chunky sauce, so I thought it would make a fancy  name. It could also be called chutney, it is just not cooked down as much.

A pork chop on a cutting board topped with chopped apples

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Yield: 4

Pork Chops with Warm Apple Salsa

A cast iron skillet with pork chops on a bed of apple salsa

Juicy pork chops are cooked in a sweet and delicious sauce of apples, pineapple and apple cider.

Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes

Ingredients

  • 4 bone-in pork chops with the fat trimmed
  • 2-3 cups good apple cider, plus 1 cup
  • 2 bay leaves
  • Salt
  • Pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 3 Granny Smith apples cut into bite-size cubes
  • 1/2 cup pineapple, cut into bite-size cubes
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh sage, finely chopped

Instructions

  1. To a large, or 2 medium bowls with lids, add the pork chops, 2-3 cups apple cider, bay leaves and 1 teaspoon salt. Make sure chops are covered in liquid. Refrigerate for 24 hours.
  2. Take the pork chops out of the brine 30 minutes before cooking, dry and allow to sit at room temperature.
  3. Salt and pepper the pork chops on both sides.
  4. Heat a large cast iron skillet and oil over medium high heat. Sauté pork chops on one side (don't move) for 3-4 minutes. Turn and cook for an additional 3 minutes until the internal temperature reaches 145 degrees (they will continue to cook) for medium rare, remove and set aside.
  5. To the pan add the butter over medium heat until it starts to bubble. Add the apples, rosemary and sage and sauté, stirring often until the apples start to soften. Stir in the pineapple chunks and 1 cup apple cider. Cook until the sauce has reduced and thickened, about 5 minutes.
  6. Return the pork chops and nestle into the sauce, just to heat them through.
  7. Serve chops topped with salsa and your favorite side dish.

Nutrition Information

Yield

1
Amount Per Serving Calories 408Saturated Fat 9gCholesterol 124mgSodium 123mgCarbohydrates 16gProtein 35g
© Culinary Ginger
Cuisine: American / Category: Dinner Ideas