Sponsored by Tyson Fresh Meats, Inc., maker of Chairman’s Reserve® Meats
One of Georgina and my favorite meals is breaded pork chops with apple sauce. We have them often, so I wanted to come up with a new recipe that combined some of our favorite flavors into a new twist on this classic dish.
I swapped the usual seasoned breadcrumb mixture for cornbread, and added caramelized onions to the apples, and it was a great new way to serve an old favorite!
I used Chairman’s Reserve Bone-in Pork Chops for this recipe. The Chairman’s Reserve experience starts at the grocery store and goes all the way until the last delicious bite. You can grab these chops with the rest of your groceries, without having to go to a specialty shop, and being able to trust the brand name makes it easy! The same brand is carried at many restaurants around the country so you know it is good quality.
These chops have great marbling which isn’t as common in most pork chops these days. This refers to the small pockets of fat running throughout the meat that melt as you cook it and keep every bit super flavorful and juicy.
You can use the store locator to find Chairman’s Reserve meats near you and make this restaurant quality meal at home!
Georgina and I cooked this dish together on YouTube if you want to check it out below, otherwise you can keep scrolling for more photos and the recipe!
I gave these chops a quick soak in some jalapeno pickle juice and soy sauce. Only about a half hour! I had this idea from my favorite way to brine fried chicken.
I made a simple cornbread recipe and mashed it up for the pork breading. Store bought is totally fine as well! I made this with no sugar – I know the sugar in cornbread debate in the south can be very polarizing, but I didn’t add sugar specifically because I didn’t want the breading to burn when I was frying it.
Dip the pork into the flour first.
Then the egg, and finally the cornbread.
We usually would bake this for an easy weeknight meal, but today I wanted to give it a quick fry to add that extra crispy goodness.
The topping is just some onions cooked down in butter for about 20 minutes, then add the apples and cook another 20.
Fantastic! Serve with a veggie, or mashed potatoes if you wanna be extra indulgent, and dig in!
The Chairman’s Reserve pork stays so perfectly juicy and tender under that breading. Remember to hit up the store locator to find it near you!
Cornbread Coated Pork Chops with Caramelized Onion and Apple
PORK AND MARINADE
- 4 Chairman's Reserve Pork Chops Bone-in or Boneless
- 1/4 cup juice from pickled jalapenos you can use pickle juice if preferred
- 2 tablespoons soy sauce
- salt and pepper
CARAMELIZED ONION AND APPLE
- 2 tablespoon butter
- 3 yellow onions sliced thin
- 2 apples diced
- optional-cinnamon to taste
- 2 thick slices cooked cornbread homemade or store bought
- 1 cup flour
- salt and pepper
- 3 eggs beaten
- optional - oil for frying
- Put the pork chops into a large plastic bag or shallow baking dish. Add in the pickle juice, soy sauce, and salt and pepper and stir to season evenly. Allow to marinate for a half hour to an hour in the fridge.
- Melt the butter in a frying pan and add the onions. Season with salt and pepper. Cook over medium low heat, stirring every once in a while to soften and brown. After about 20 minutes, add in the apples and continue to cook, another 15 to 20 minutes, until everything is caramelized and tender. If you want to add a pinch of cinnamon, now is the time.
- Smash the cornbread into breadcrumbs and put them into a bowl.
- In another bowl, mix the flour with salt and pepper. In a third bowl, beat the eggs together.
- One by one, dip the pork chops first in the flour, then the eggs, then the cornbread. Press the chops into the cornbread to help it stick. Set aside on a baking sheet
- If you want to bake these, preheat the oven to 425°F and bake about 10 minutes, flip, and bake another 10 minutes. Use a thermometer and cook until the internal temperature hits around 140-145. Remove from heat and allow to rest for 5 minutes before serving.
- If you are pan frying them, add enough oil to coat the bottom of the pan. Preheat the oven to 425. Cook in batches depending on the size of your pan, about 3 minutes per side to brown. Remove from heat to a baking sheet with a rack and cook an additional 10 minutes or so, until the internal temperature reaches 140-145. Remove from heat and allow to rest for 5 minutes before serving.
- Top with the onion and apple mixture and serve!