Entrée: United States – Oven-Roasted Pork Rib Chops with Apples and Onions

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 17 min

Additional 5 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 pork rib chops (1–1 1 / 2 inches (2.54 to 3.81 cm))
Salt and black pepper to taste
2 tbsp (30 ml) vegetable oil
1 large onion, sliced
2 apples (Granny Smith or Braeburn), cored and sliced
1 / 2 cup (120 ml) apple cider or dry white wine
1 tbsp (15 ml) Dijon mustard (optional)
2 tbsp (30 g) butter
Fresh thyme sprigs

Show original ingredient measurements

4 pork rib chops (1–1 1 / 2 inches)
Salt and black pepper to taste
2 tbsp (30 ml) vegetable oil
1 large onion, sliced
2 apples (Granny Smith or Braeburn), cored and sliced
1 / 2 cup (120 ml) apple cider or dry white wine
1 tbsp (15 ml) Dijon mustard (optional)
2 tbsp (30 g) butter
Fresh thyme sprigs

Instructions

1. Preheat oven to 400°F (200°C). Season chops with salt and pepper.
2. Heat oil in an ovenproof skillet over medium-high heat; brown chops 2–3 minutes per side and transfer to a plate.
3. Add onions and apples to the skillet; sauté 4–5 minutes until beginning to soften.
4. Deglaze pan with apple cider (or wine), stir in mustard and butter, and nestle pork chops back into the skillet with thyme.
5. Transfer skillet to oven and roast 10–12 minutes until chops reach 145°F (63°C). Rest 5 minutes and serve with apples and pan juices.