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A platter of seared pork chops topped with apples and onions.

Blackstone Pork Chops with Apples and Onions

A woman's face.Angie Zoobkoff
This easy meal of juicy pork chops topped with caramelized onion and apple is the perfect way to celebrate autumn.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 306 kcal

Equipment

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

    • 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.
    • 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.
    • 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.
    • Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1portionCalories: 306kcalCarbohydrates: 12gProtein: 26gFat: 18gCholesterol: 80mgFiber: 2gSugar: 10g
Keyword blackstone cooking, blackstone griddle, pan-seared pork chops
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