Pork Chops With Green Chiles and Apples

Name: Pork Chops With Green Chiles and Apples
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 2 lb Bone-in pork rib chops, 1 inch thick; 1 tsp Diamond Crystal kosher salt; Freshly ground black pepper; 2 tbsp Extra-virgin olive oil; 8 oz Canned diced green chiles; ⅓ cup Sherry vinegar or red wine vinegar; 1 tbsp Granulated sugar; ⅓ cup Water; 4 tbsp Unsalted butter; 3 medium Honeycrisp apples, cored and cut into ½-inch pieces

Recipe GLPRb7fec5cc16aecf

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Main Course

30 min

325 cal

Servings: 8

Stovetop

SNAP eligible

Thick-cut bone-in pork chops seared until golden, topped with a bright sauce of roasted green chiles, tart vinegar, and tender apple pieces. The apples soften slightly in the warm sauce, balancing the heat of the chiles and richness of the pork. A simple, naturally gluten-free weeknight dinner with Mexican-inspired flavors.

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Ingredients

2 lb Bone-in pork rib chops, 1 inch thick

1 tsp Diamond Crystal kosher salt

Freshly ground black pepper

2 tbsp Extra-virgin olive oil

8 oz Canned diced green chiles

⅓ cup Sherry vinegar or red wine vinegar

1 tbsp Granulated sugar

⅓ cup Water

4 tbsp Unsalted butter

3 medium Honeycrisp apples, cored and cut into ½-inch pieces

Directions

Pat the pork chops dry with paper towels. Season both sides generously with kosher salt and freshly ground pepper.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place the pork chops in the skillet and cook without moving them until the undersides are deeply browned, 5–7 minutes. Flip the chops and cook the other side until browned and the internal temperature reaches 145°F when measured with an instant-read thermometer inserted near the bone, about 5 minutes. Transfer the cooked chops to a plate.
To the same skillet, add the canned diced green chiles and stir frequently until they darken slightly and absorb the caramelized browned bits from the pan, about 1 minute. Add the vinegar, sugar, and an additional pinch of kosher salt. Stir often until the liquid reduces slightly, about 2 minutes.
Stir in the water, then add the butter and season lightly with pepper. Cook, stirring occasionally, until the butter melts and the sauce is glossy and smooth, about 2 minutes. Remove from heat and gently stir in the prepared apple pieces.
Arrange the pork chops on a serving platter. Spoon the warm apple and green chile sauce over the chops, including all the pan juices. Finish with a crack of fresh black pepper and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This straightforward pork chop pan dish hits the sweet spot for Charlotte weeknights: all ingredients are standard at Harris Teeter, Food Lion, Walmart, and ALDI with no special stops required. The stated 30 minutes is honest for searing pork and building a quick pan sauce, though you'll want to budget five extra minutes for slicing apples and seeding chiles if you're not practicing knife speed. At roughly $2 per serving (driven by pork and butter), it's affordable for a family of eight, and the pan sauce means good reheating potential for leftovers. The only caveat is that green chiles—fresh or canned—can vary widely in heat and availability, so check what your store stocks before committing to the recipe's suggested quantity.