Best 7 Apple Leek Pork Chops Recipes

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Indulge in a culinary journey with our tantalizing Apple Leek Pork Chops, a harmonious blend of sweet and savory flavors. This delectable dish features tender pork chops seared to perfection, complemented by a medley of crisp apples, caramelized leeks, and a rich creamy sauce infused with the essence of apple cider. Perfectly balanced and brimming with depth, this recipe promises a satisfying and memorable dining experience. Additionally, explore variations such as Apple Cider Braised Pork Chops, a slow-cooked delight, and Cider-Glazed Pork Chops, offering a tangy-sweet glaze that elevates the pork's natural flavors. Each recipe caters to diverse tastes while maintaining the essence of this classic dish.

Let's cook with our recipes!

PORK CHOPS WITH APPLE AND CREAM SAUCE



Pork Chops with Apple and Cream Sauce image

Pork chops are pan-fried and served with apple slices and a delicious apple-flavored cream sauce. A quick mid-week dinner for the whole family.

Provided by Annette

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon chopped fresh thyme
salt and freshly ground black pepper to taste
4 pork chops
1 large apple - peeled, cored, and thinly sliced
1 tablespoon butter
½ cup apple juice
½ cup heavy cream
1 teaspoon cornstarch

Steps:

  • Combine oil, thyme, salt, and pepper in a shallow bowl. Add pork chops, brush with the marinade, and set aside for 15 minutes.
  • Heat a large skillet over medium heat and cook pork chops until browned on one side, 4 to 5 minutes. Turn and cook until lightly browned on the other side and juices run clear, 4 to 5 minutes. Transfer pork chops to a serving plate, cover, and keep warm.
  • Reduce heat and add butter to the skillet. Add apple slices and cook until they start to change color, 5 to 10 minutes. Transfer apples to the plate with the pork chops and keep warm.
  • Stir apple juice, cream, and cornstarch together in a bowl. Add to the skillet over medium-high heat. Bring to a boil while scraping brown bits from the bottom of the pan. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Pour sauce over pork chops and apples.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 12.5 g, Cholesterol 113.6 mg, Fat 29 g, Fiber 1.4 g, Protein 26.3 g, SaturatedFat 12.4 g, Sodium 128.5 mg, Sugar 8.9 g

ALLSPICE PORK CHOPS WITH LEEKS AND APPLES



Allspice Pork Chops with Leeks and Apples image

Allspice flavored pork chops are topped with cooked apples and leeks.

Provided by Food Network Kitchen

Time 1h20m

Yield 6

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon ground allspice
Kosher salt and freshly ground pepper
6 bone-in pork chops (4 to 5 ounces each)
4 tablespoons unsalted butter
2 Gala apples, roughly chopped into 1-inch chunks
2 large leeks (white and light green parts), halved lengthwise, then cut crosswise into 1/2-inch-thick slices

Steps:

  • Mix together the olive oil, allspice, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl to form a paste. Transfer the mixture to a large resealable plastic bag and add the pork chops, massaging the paste into the chops to coat. Marinate at room temperature for about 30 minutes.
  • Meanwhile, melt the butter in a large saucepan. Add the apples and leeks and season with salt and pepper. Add 1/2 cup water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the leeks are tender, about 15 minutes.
  • Heat a large nonstick skillet over medium-high heat. Remove 3 pork chops from the marinade and cook until lightly browned, about 1 1/2 minutes per side. Remove the pork chops to a plate and cook the remaining 3 chops.
  • Place each pork chop on a plate and spoon the apple-leek mixture (including any juices) on top.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive or vegetable oil, divided
2 leeks, white part only, rinsed and chopped
1 McIntosh or Granny Smith apple, cored and diced
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Salt and pepper
1 1/2 cups unseasoned bread cubes (or cut up day-old bread)
1/2 cup reduced-sodium chicken broth or enough to moisten bread
4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat

Steps:

  • Preheat oven to 400 degrees F.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
  • Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
  • Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES



Cider-Brined Pork Chops with Creamed Leeks and Apples image

Provided by Sanford D'Amato

Categories     Fruit Juice     Liqueur     Milk/Cream     Pork     Broil     Sauté     Dinner     Apple     Leek     Fall     Brine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops
4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream
1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados
Olive oil

Steps:

  • Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
  • Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
  • Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

ONE-PAN PORK FILLET WITH LEEKS, APPLES, MUSTARD & THYME



One-pan pork fillet with leeks, apples, mustard & thyme image

Pair pork fillets with the flavours of leek and apple. The sauce works with whole pork chops or skin-on chicken thighs too - just adjust the simmering time

Provided by Barney Desmazery

Categories     Dinner

Time 1h5m

Number Of Ingredients 10

40g butter
1 pork fillet (about 500g), sliced into thick pieces
2 eating apples, cored and cut into thick wedges
1 leek, sliced into thick rounds
1 large thyme sprig
1tbsp cider vinegar
300ml chicken stock
150ml double cream or crème fraîche
1tbsp mustard
mash, to serve (optional)

Steps:

  • Melt the butter over a medium heat in a large, shallow saucepan, frying pan or flameproof casserole until foaming. Season the pork slices, then fry for 2 mins on each side until browned. Use a slotted spoon to lift the pork onto a plate, then cook the apple wedges in the same pan for 3-4 mins until starting to caramelise. Lift onto the plate and set aside. Reduce the heat, scatter the leeks and thyme into the pan and cook for 15-20 mins until softened.
  • Splash in the vinegar and simmer for 1 min, then pour the stock over the leeks, season and simmer for 10 mins more. Pour in the cream, then add the mustard and return the pork and apples to the pan. Season to taste and simmer for 5 mins more until the pork is cooked through but still tender and the apples are starting to soften. Serve the pork spooned over mash, if you like.

Nutrition Facts : Calories 469 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth

Steps:

  • Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
  • Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
  • Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

PORK TENDERLOIN WITH SAUTEED APPLES AND LEEKS



Pork Tenderloin with Sauteed Apples and Leeks image

Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 8

2 pork tenderloins (1 1/2 to 2 pounds total), trimmed of excess fat and silver skin
2 tablespoons olive oil
Coarse salt and ground pepper
2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 teaspoon fennel seeds
3 Gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
1 tablespoon honey
1 teaspoon sherry vinegar or red-wine vinegar

Steps:

  • Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
  • Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

Nutrition Facts : Calories 362 g, Fat 13 g, Fiber 3 g, Protein 37 g

Tips:

  • Choose the right pork chops: For this recipe, bone-in pork chops are best. They have more flavor and will stay moist during cooking.
  • Sear the pork chops properly: Searing the pork chops creates a flavorful crust and helps to keep the juices in. Make sure the pan is hot before adding the pork chops and don't overcrowd the pan.
  • Use a flavorful cooking liquid: The cooking liquid adds flavor to the pork chops and helps to keep them moist. Use a combination of apple cider, chicken broth, and white wine.
  • Add the apples and leeks at the right time: The apples and leeks should be added to the pan in the last few minutes of cooking. This will help them to retain their texture and flavor.
  • Serve the pork chops immediately: Pork chops are best served hot off the stove. Garnish with fresh herbs or a squeeze of lemon juice.

Conclusion:

This apple leek pork chops recipe is a delicious and easy-to-make dinner. The pork chops are flavorful and juicy, and the apples and leeks add a touch of sweetness and acidity. This dish is perfect for a weeknight meal and can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

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