Yes. I can be prone to exaggeration for effect at times, but that headline is no exaggeration. I have yet to meet anyone who doesn’t just go bonkers for these pork chops.
Be flexible with the measurements, taste test the sauce often, adjust to your taste, and have fun being creative!
The Best Pork Chops You’ll Ever Eat
- PREP TIME: 20 minutes (not including time for meat to marinate for 2-10 hours)
- COOK TIME: 30-45 minutes
- TOTAL TIME: Approx. 1 hour (plan ahead for time to marinate pork chops)
- 4 Thick Cut, Boneless Pork Chops
- Juice of one Fresh Orange
- 1 Lemon Thinly Sliced
- 1 Vidalia Onion
- 1 Granny Smith Apple
- 1-2 Cups of Ponzu Sauce (if you don’t have Ponzu, Worcestershire sauce will work)
- 1 Tablespoon Paprika
- 1 Tablespoon Cumin
- 2 Teaspoons Rubbed Sage
- 1 Clove Garlic
- Sea Salt
- Crushed Black Pepper
Instructions (REMINDER: always read through all the instructions before starting):
Mise en place: Once you have your surface cleaned and all your ingredients and tools in place,
Mise en place for marinade:
- Juice the orange
- Slice the lemon into medium, round slices,
Mise en place after marinade:
- Peel and chop the onion into long strips
- Crush and peel garlic clove and dice it into small pieces
- Peel the apple with a potato peeler and cut it into thin strips about 1 inch long
Marinate pork chops: You’ll need a cake pan or casserole dish that fits all 4 chops without overlapping.
- Mix together orange juice, garlic, paprika, cumin, sage, 2 teaspoons of salt, 2 teaspoons of pepper, and 2 tablespoons of Ponzu sauce; and whisk together until well blended.
- Spread half of the lemon slices on the bottom of the dish, and then lay the pork chops flat on top of them.
- Jab shallow holes into your pork chops with the tines of a fork, and pour half of the marinade mixture on top of the pork chops.
- Flip the pork chops over, jab more holes with your fork, pour the other half of the marinade onto them, and cover with the remaining lemon slices.
- Cover with aluminum foil and refrigerate. Pork chops can be marinated from 2-10 hours.
Saute onions: Add about 2 tablespoons of olive oil or vegetable oil to a large skillet and heat to medium. Add onions plus 1 teaspoon of salt and 1 teaspoon of pepper. Saute onions, stirring occasionally, until they are soft, but not browned or caramelized. Remove onions from skillet and set aside. Return skillet to burner, and add 1 more tablespoon of oil, if needed.
Sear pork chops for 3 minutes on each side: heat skillet to medium/high, and place pork chops flat in the pan (without the lemon slices). Sear for 3 minutes, turn them over, and sear for 3 more minutes.
Simmer pork chops with onions and apples: Turn heat down to medium, and pour all the remaining marinade juice over the top of the pork chops. Mix 2/3 cup Ponzu sauce with 1/2 cup of water, and swirl around in marinade dish to get all the remaining seasonings. Pour over the top of the pork chops, and add sauteed onions.
Simmer pork chops and onions for 3 minutes:
Add chopped apples to the pan, and then turn the pork chops over to simmer for 3 more minutes. Add salt and pepper to taste.
Saute for 4 more minutes, per side, and remove pork chops from the skillet onto a platter or board to rest. If liquid starts to dry up, add small amounts of a mixture of 3 parts water/1 part Ponzu sauce, as needed.
Thicken sauce: Turn heat to medium/high, and bring remaining apples and onions and sauce to a low boil. Mix 1/2 cup cold water and 1 tablespoon of cornstarch in a cup. Whisk until well combined, and then pour into the boiling apples and onions. Whisk together for about 1 minute until sauce lightens and thickens to your taste. Remove sauce from heat.
Serve pork chops with apples and onions sauce on the top and piled on the side.