Seared Pork from Food Fighters

Seared Pork Chops with Apples and Onions

Just a moment please...

Serves 3.
Prep Time
Total Time

The Macheesmo version of Kena’s Seared Pork Chops with apples and onions from Food Fighters! These are so juicy and delicious!


3 boneless pork chops (1 inch thick)
1 tablespoon fresh tarrago
2 cloves garlic, minced
1/3 cup hoisin sauce
1/4 cup olive oil
Chives, for garnish
Salt and pepper

Onion Apple Mixture:

1 Granny Smith apple, sliced thin
1 sweet yellow onion, sliced
1/2 cup apple cider
1/2 cup chicken stock
1 teaspoon Worcestershire sauce
1 tablespoon unsalted butter

Sweet Spicy Cherry Sauce:

1/2 cup cherry preserves
1 tablespoon hoisin sauce
1/2 cup apple cider
1-2 teaspoon Chili Garlic Sauce
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For onions and apples, slice them thin. In a medium skillet or pot over medium heat, add a drizzle of olive oil and add onions. Cook until they start to soften, about 4-5 minutes. Add apples and cook until the veggies start to darken in color. Add cider, stock, and a dash of worcestershire sauce. Cook until liquid is mostly evaporated and stir in butter at the end.

For cherry sauce, add all ingredients to a small pot over medium-low heat. Warm to combine ingredients and thicken sauce.

For pork, preheat oven to 425 degrees F. Stir together tarragon, garlic, hoisin sauce, and 2 tablespoons olive oil.

Heat 2 tablespoons olive oil in a large oven-safe pan or skillet. Season pork with salt and pepper and sear pork for 2-3 minutes per side.

Brush pork with the hoisin sauce mixture and bake for about 6 minutes until pork is cooked through. A little pink on the inside is fine. The temperature should be 140-145 in the middle of the pork.

Let pork rest briefly, slice and serve over the onions and apples with cherry sauce and chives on top!

Recipe adapted from Kena Peay's recipe on Food Fighters.