These Blackstone pork chops with apples and onions are a satisfying meal made with juicy cider-brined pork chops that are smothered in tender apple slices and onion wedges. It's an easy autumn-inspired recipe that's impressive enough for company.
Boneless pork chop recipes are quick to cook and inexpensive to make, but unless they're smothered in a sauce, like these skillet pork chops with mushroom gravy, they can end up being dry. However, there's an easy fix for that. A short brine in sweet apple cider ensures that these chops stay juicy and tender after quickly searing on your Blackstone or outdoor griddle. They're outstanding on their own, but a tangle of caramelized onion and sautéed apple slices on top takes them to the next level and directly onto your list of the best Blackstone griddle recipes.
Why You'll Love This Recipe
- The meat cooks up quickly and stay juicy and tender.
- Everything cooks on one griddle, so there's no need to juggle multiple pans.
Ingredients and Substitutions
- Pork chops-Like in my sweet and sour pork skewers recipe, I use boneless center cut pork chops for this recipe, but it will work with other cuts. Be sure that your chops are all cut to similar thickness so that they cook evenly.
- Onion--I love the flavor of red onion with the apples, but white or yellow onion will also work.
- Apple cider--This adds flavor to the brine and lends a tiny bit of sweetness to the meat. It's available at most supermarkets during fall. If you've got leftover cider, make a batch of hot apple cider cocktails to enjoy before or after dinner, or try one of these amazing apple cider recipes.
- Apples--Use sweet, firm, eating apples for this recipe. Honeycrisp, Cosmic Crisp, Gala, or Pink Lady are all good choices. Avoid soft apples as they'll become mushy and fall apart during cooking.
How to Cook Pork Chops on a Blackstone
- Combine the apple cider, water, salt, and sugar in a saucepan and bring to a boil. Stir to dissolve the salt and sugar, then remove from the heat and cool completely.
- Place the pork chops in a resealable bag and pour the cooled brine over the chops. Seal and refrigerate for 1 to 2 hours.
- Drain the pork chops and pat dry. Season with salt and pepper.
- Cook the apples and onions on one side of the griddle for 10 minutes. Add the pork to the other side and sear until cooked through.
FAQs
As with poultry, brining pork chops helps to keep your meat juicy after cooking. As the meat soaks, it absorbs flavor from the brine, and the salt in the solution allows the meat to retain more moisture throughout cooking.
On the side, try this autumn-inspired pork chop meal with a grilled side dish, like grilled carrots in foil or beets with goat cheese. To complete your autumn meal, a foil packet pear crisp is perfect.
Yes, definitely. You will need to cook the apples and onions in the skillet first, then set them aside while you sear the pork chops in the same skillet. After the pork is finished cooking, rewarm the apples and onions in the skillet while the meat rests.
I find that the combination of pork chops with soft apple is plenty juicy, but if you want something more on top, try it with a drizzle of balsamic glaze which will add a pleasant sweetness.
Tips and Troubleshooting
- Be sure to lay your bag of pork in brine flat so that the chops are submerged in brine. I like to place it inside a small baking sheet in case the bag springs a leak.
- This Blackstone pork chops recipe will give you apples that still have a little bite. If you prefer them very soft, slice them into thinner wedges.
- Take care to not overcook your pork chops. The brine keeps the meat juicy, but it will begin to dry out quickly once cooked past 145°F.
- This recipe is suitable for gluten-free diets.
More Pork Recipes You'll Love
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Recipe
Blackstone Pork Chops with Apples and Onions
Ingredients
For the brine
- 1 cup apple cider
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
For the pork chops
- 6 boneless center cut pork chops
- Salt and freshly ground black pepper
- 2 large apples each cut into 16 wedges
- 1 large red onion cut into ½-inch thick wedges
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
Instructions
Make the brine
- Combine the apple cider, water, salt, and sugar in a medium saucepan. Set it over medium heat and bring to a simmer, stirring to dissolve the salt and sugar.
- Remove the brine from the heat and let it cool completely.
Prepare the pork chops
- Place the pork chops in a large resealable plastic bag. Pour the cooled brine over the chops and seal the bag. Refrigerate for 1 to 2 hours.
- Drain the pork chops and pat dry. Season all over with salt and pepper.
- In a large bowl, toss the apples and onions with oil and season well with salt and pepper.
- Heat one side of your griddle to medium. Add the apples and onions and cook, stirring occasionally, until they soften and are dark brown, about 20 minutes. Stir in the thyme and cook for 1 minute more.
- While the apples and onions are cooking, heat the other side of the griddle to medium. Sear the pork chops, flipping once, until golden brown and cooked to an internal temperature of 145°F, about 5 minutes per side.
- Transfer the pork chops to a platter and let rest for 5 minutes. Pile the apples and onions on top and serve immediately.
Notes
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- Keep it submerged--Be sure to lay your bag of pork in brine flat so that the chops are submerged in brine. I like to place it inside a small baking sheet in case the bag springs a leak.
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- For softer apples--This recipe will give you apples that still have a little bite. If you prefer them very soft, slice them into thinner wedges.
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- Don't overcook--Take care to not overcook your pork chops. The brine keeps the meat juicy, but it will begin to dry out quickly once cooked past 145°F.
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- Dietary--This recipe is suitable for gluten-free diets.
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