Maple, Apple and Onion-Smothered Pork Chops


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Because the chops aren't thick, the braising time is quick, but the flavors are deep. We went full-tilt New England here, with maple syrup and crisp apple cider; adding apples punctuates our point.


6 bone-in pork chops, 1/2- to 3/4-inch thick
Kosher or sea salt
Freshly ground black pepper
3 tablespoons vegetable oil
5 medium-size yellow onions, thinly sliced
2 garlic cloves, minced
4-5 fresh thyme sprigs
2 bay leaves
1-1/2 cups sweet apple cider
3 cups chicken stock
1/4 cup maple syrup
3 firm–sweet apples, such as Pink Lady or Honeycrisp, peeled, cored, and cut into 1/2-inch-thick wedges
Juice of 1 lemon


Pat pork chops dry with a paper towel, and season on both sides with salt and pepper.

In a large skillet with lid over medium-high heat, add oil and brown chops on both sides, about 3 minutes per side. Remove chops to a plate.

Lower heat to medium and add onions. Stir often, cooking until softened and browned around the edges, about 5 minutes.

Stir in garlic, thyme, and bay leaves; cook until fragrant, about 1 minute. Add apple cider, chicken stock, and maple syrup, scraping up any browned bits from bottom of pan, and bring to a boil.

Lower to a simmer. Stir in apples. Return chops to pan, nestling into onions and apples. Cover; cook about 15 minutes. (Pork will be cooked through and tender.)

Remove chops and arrange on serving plates.

Remove thyme stems and bay leaves from sauce. Raise heat to high; cook sauce until thickened, about 5 minutes. Add lemon juice. Season to taste with salt and pepper. Cover chops with sauce and serve immediately.

Cooking & Recipes


6 servings

Preparation Time: 

40 minutes

Start to Finish Time: 

1 hour

Preparation Method

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