Weekly Recipes

Pork Chops with Apples and Chile

Pork Chops with Apples and Chile

Pork Chops with Apples and Chile is adapted from a recipe by Polina Antonova of Bay Area Personal Chefs. It’s pan seared pork chops with lots of onions, apples, cider, and a nice bit of heat from chiles.

Apples, chiles and pork! They go together like a horse and carriage (that’s how it works, right?). This recipe is my own adaptation of a recipe by Polina Antonova, a personal chef in the San Francisco Bay Area whom I met through Bay Area Personal Chefs. She grew up in Moscow and specializes in Eastern European cooking. Well, I took a look at her original recipe, Pork Chops with Apples and Sage, and I knew it would be great with chiles. I only used 1/4 cup of hot green chiles, so the heat is clearly noticeable, but subtle. You might like it with more chiles in it. Some people might add brown sugar, but I like it the way it is. As a kid, pork chops grilled on the bbq and served with applesauce was my absolute favorite meal; I had no concept of pork chops served this way. Try it – you’ll like it!

I usually get out to the San Francisco Bay Area at least once a year – I used to live there and have family and friends there. Every time I visit, I come back with a new appreciation of our relatively modest traffic jams here in Denver. But I also get exposed to broader cultural stuff – like I’d never heard of a personal chef until this year. We do have them in Denver, but there are more of them in California (there’s more of everything in California … except skiing and snow). Using personal chefs for convenient, healthy meals seems to be a growing trend.

Pork Chops with Apples and Chile
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 tbsp olive oil
  • 6 boneless pork chops
  • salt
  • pepper
  • 3 apples(preferably Granny Smith), cut into eighths and cored
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp fresh chopped sage
  • 1 cup apple cider
  • ¼ cup diced hot green chiles
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the pork chops with salt and pepper and brown on both sides, then place on a plate and set aside.
  3. Add the apples to the skillet, cover, and cook over medium heat, turning to caramelize on all sides, then place on a plate.
  4. Add onions to the skillet, cooking until soft and starting to brown, about 10 minutes, then add the sage leaves and cook for another minute.
  5. Add the cider and scrape the sides of the pan to deglaze. Cook the sauce to reduce by half and add the green chiles.
  6. Add the pork chops back into the pan, top with the apples, reduce the heat and simmer 20 minutes.
  7. Serve with salad and potatoes if desired, and garnish with sage leaves.


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