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Pork Chops with Apples and Pierogies

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Tasty pan-seared pork chops are served with roasted apples and onions then finished with a sweet & sour sauce topped with pierogies.

Why You’ll Love this Recipe

  • This meal is packed with flavor and comes together under 30 minutes.
  • Heinen’s pork is CARE Certified. Fantastic meat involves more than delicious taste and texture. Heinen’s believes it also requires knowing your sources and verifying that the animals were handled with care. Heinen’s third-party verification allows their meat experts to source proteins that uphold values of trust, transparency and integrity.
  • Greenhouse-grown thyme and chives complement the sweet apples and savory pork chops.

Pork Chops with Apples and Pierogies

Pork Chops with Apples and Pierogies

Ingredients

  • 3, 4-5 oz. Heinen's CARE Certified boneless center cut pork chops
  • 2 Tbsp. Heinen's unsalted butter
  • 2 gala apples, cored and thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 Tbsp. Heinen's tomato paste
  • 3 Tbsp. apple cider vinegar
  • 2 Tbsp. Heinen's honey
  • 1 tsp. fresh thyme, minced
  • 1 cup water
  • 1 package Heinen's frozen pierogies
  • Salt and pepper, to taste
  • Heinen's paprika, to taste

Instructions

  1. Season the pork chops on each side with salt, pepper and paprika.
  2. Add the butter to a large non-stick skillet over medium-high heat.
  3. Place in the pork chops and cook for 2-3 minutes per side or until lightly browned. Set to the side.
  4. Stir in the apples and onions and sauté for 2-3 minutes. Push them to 1 side of the pan.
  5. On the other side of the pan, add in the tomato paste and stir. Cook for 1 minute before mixing into the other ingredients in the pan.
  6. Pour in the vinegar, honey and thyme until combined. Cook for 1-2 minutes.
  7. Add in the water and cook for 8-10 minutes or until tender. Set aside.
  8. Place the pierogies into a pot of boiling water until they float, which takes about 3 minutes.
  9. Drain them and then transfer the pierogies into the pan with the apples and onions. Stir to combine.
  10. Place the pork chops back into the pan and cook for 3-4 minutes to reheat. Serve.

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Recent Reviews

  1. Was not sure about the yellow onions with the sliced gala apples but the combination did work out and proved to be tasty. Would make this again.

  2. Was not sure about the yellow onions with the sliced gala apples but the combination did work out and proved to be tasty. Would make this again.

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