Thick Cut Iowa Chops with Apples


Main Dish
Thick Cut Iowa Chops with Apples

Primary Media

Thick cut Iowa chops with apples

User Rating

4.21 out of 5 stars
Rate it:
14 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Learn to master pork chops in the skillet with this one-pan recipe. 

    For more recipes like this, watch Let's Meat & Sea on

    Recipe Tags

    Servings and Ingredients

    Serves 2
    2thick cut bone-in Iowa pork chops
    Hy-Vee salt and Hy-Vee black pepper, to taste
    1 tbsp.Hy-Vee Select olive oil
    ¾ c.Hy-Vee apple juice
    2apples, cored and thinly sliced
    1 tsp.Hy-Vee thyme


    1. Season pork chops with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Cook pork chops 10 to 12 minutes, turning once halfway through cooking, or until internal temperature of pork reaches 145. Transfer pork chops to a plate, cover and keep warm.
    2. Slowly add apple juice to skillet, scraping up any browned bits from bottom of skillet. Add apple slices and thyme. Bring to a boil; reduce heat and simmer, covered, about 3 minutes or until apples are tender.
    3. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil 3 to 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through.

    Recipe Source:

    Meat & Sea on