Pork Chops With Sautéed Apples and Polenta

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 483 calories
    • Fat 20 g
    • Sat Fat 9 g
    • Cholesterol 116 mg
    • Sodium 586 mg
    • Protein 38 g
    • Carbohydrate 35 g
    • Sugar 11 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 51 mg


  1. Check 2teaspoons olive oil
  2. Check 4 bone-in pork chops (about 1 inch thick; 2 pounds total)
  3. Check kosher salt and black pepper
  4. Check 2 apples, cored and sliced 1⁄2 inch thick
  5. Check 1 medium onion, sliced
  6. Check 1cup low-sodium chicken broth
  7. Check 1tablespoon cider vinegar
  8. Check 2teaspoons light brown sugar
  9. Check 3tablespoons unsalted butter
  10. Check 3/4cup instant polenta
  11. Check 2tablespoons chopped fresh chives


  1. Heat the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side. Transfer to a plate and tent with foil to keep warm; reserve the skillet.
  2. Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes. Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes. Add 1 tablespoon of the butter. Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
  3. Meanwhile, in a medium saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes.  Whisk in the remaining 2 tablespoons of butter, ½ teaspoon salt, and ⅛ teaspoon pepper. Top the polenta with the pork chops and apple mixture and sprinkle with the chives.