Hormel Smoked Pork Chops: Apple Skillet Recipe

Hormel smoked pork chops make a quick skillet dinner with a sweet-savory apple, onion, and mustard sauce. This recipe is designed for packaged chops labeled fully cooked; a gentle simmer warms them while keeping the sauce moist and flavorful.

Ingredients

4 fully cooked Hormel smoked pork chops, about 1½ lb (680 g) total; check the package label before cooking
1 medium firm apple, such as Granny Smith or Honeycrisp, about 6 oz (180 g), cored and thinly sliced
½ medium yellow onion, about 2¾ oz (75 g), thinly sliced
1 tbsp unsalted butter (14 g)
1 tbsp neutral cooking oil, such as canola (15 ml)
½ cup unsweetened apple cider or apple juice (120 ml)
½ cup low-sodium chicken broth (120 ml)
1 tbsp Dijon mustard (15 g)
1 tbsp maple syrup (15 ml)
1 tsp apple cider vinegar (5 ml)
½ tsp dried rubbed sage (about 0.5 g)
⅛ tsp black pepper (about 0.3 g), plus more to taste
2 tsp cornstarch (5 g)
1 tbsp cold water (15 ml)

Instructions

Prepare the ingredients. Slice the apple and onion, measure the cider, broth, mustard, maple syrup, vinegar, sage, and pepper, and stir the cornstarch with the cold water in a small cup until smooth. Keep the pork chops refrigerated until you are ready to add them. If the chops are thick or stacked together, separate them so they warm evenly.
Soften the apple and onion. Set a large skillet over medium heat and add the butter and oil. When the butter has melted, add the onion and apple. Cook for 6 minutes, stirring occasionally, until the onion starts to soften and the apple is beginning to turn tender. Lower the heat if the butter browns or the apple edges darken too quickly.
Build the sauce. Pour in the apple cider and chicken broth. Stir in the Dijon mustard, maple syrup, vinegar, sage, and black pepper. Bring the liquid to a gentle simmer, scraping the bottom of the skillet to loosen browned bits, and cook for 4 minutes. The sauce should smell fragrant and the apple should be nearly tender, but still hold its shape.
Thicken it lightly. Stir the cornstarch mixture again, then pour it into the simmering sauce while stirring. Cook for 2 minutes, until the sauce looks glossy and lightly thickened. If it becomes thicker than you like, stir in broth or water 1 tablespoon (15 ml) at a time. Taste the sauce before adding salt: smoked chops can already be quite salty, so extra salt may not be needed.
Warm the pork chops in the sauce. Lay the chops in the skillet and turn them once so both sides are coated. Cover and simmer gently for about 7 minutes, turning once more if needed. Check the center of the thickest chop with a food thermometer. For fully cooked packaged pork being reheated, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); follow any more specific heating directions on the package. If your package identifies the chops as uncooked, cook whole pork chops to the USDA FSIS safe minimum of 145°F (63°C), then let them rest for 3 minutes. Add a little extra time if needed to reach the applicable temperature, and avoid a hard boil, which can toughen the meat.
Serve promptly. Spoon the apples, onions, and sauce over the chops and bring them to the table hot. If the sauce has tightened while the chops warmed, loosen it with a splash of broth. The finished sauce should cling to a spoon but still pour easily.

Tips

Read the label first. Smoked pork chops are not all sold in the same state: some are fully cooked and only need reheating, while others may require cooking. Use the package directions to identify which kind you have, and apply the matching thermometer temperature in the recipe. Do not assume that the word “smoked” means ready to eat.
Choose a firm apple. Granny Smith brings tartness that balances maple syrup, while Honeycrisp gives a sweeter, mild result. Thin slices soften quickly but keep some shape; very thin or mealy apple pieces can break down into the sauce.
Keep the heat gentle. The chops are the last ingredient to go into the skillet, so they spend only a short time in the sauce. A steady, low simmer helps prevent the sauce from scorching and reduces the chance of overcooking the meat.
Adjust salt at the end. Smoked chops and prepared broth can contribute plenty of salt. Using low-sodium broth gives you more control; if the sauce tastes flat after cooking, add a small pinch of salt or a few drops of vinegar rather than seasoning heavily at the start.

Serving Suggestions

Serve each chop with a spoonful of apples, onions, and sauce, plus a side that can catch the juices. Mashed potatoes, buttered egg noodles, rice, or soft polenta all work well. For a simpler weeknight plate, choose roasted potatoes or crusty bread and a green vegetable such as green beans, broccoli, or sautéed cabbage.

A crisp salad is a useful contrast to the warm, sweet-savory sauce. Try mixed greens with a sharp vinaigrette, or shredded cabbage dressed with cider vinegar and a little oil. If the chops are particularly smoky or salty, keep the sides lightly seasoned and offer extra sauce at the table instead of adding more salt to the whole meal.

For serving a group, transfer the chops to a warm platter and spoon the sauce over them just before bringing the dish out. Arrange the apple slices on top so they are easy to divide. If the meal needs to wait briefly, keep the sauce warm over very low heat and cover the chops; avoid holding them in a vigorously bubbling pan, which can dry their edges.

Variations

Use pears instead of apples: Substitute 1 medium firm pear, about 6 oz (180 g), for the apple. Pear makes the sauce softer and sweeter, so use a tart variety if available and reduce the maple syrup to 2 tsp (10 ml) if you prefer a less sweet finish.
Make it more savory: Leave out the maple syrup and add 1 tsp (5 ml) extra Dijon mustard. A few sliced mushrooms can also be cooked with the onion, though they release liquid; allow that moisture to cook away before adding the cider and broth.
Add a little heat: Stir in ⅛ tsp (about 0.3 g) crushed red pepper flakes with the sage. Start with a small amount, since the pepper should provide warmth without covering the smoke and apple flavors.
Swap the cider: Apple juice works as written and gives a sweeter sauce. For a less sweet result, use extra chicken broth and add another ½ tsp (2.5 ml) cider vinegar. This changes the fruitiness but keeps the sauce balanced.
Make it dairy-free: Replace the butter with another tablespoon (15 ml) of cooking oil. The sauce will be slightly less rich, but the apple, mustard, and pork still provide plenty of flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the chops and sauce together in a covered, shallow container and use them within 3 to 4 days. Keeping the meat coated in sauce helps it stay moist, and a shallow container cools more quickly than a deep pot. Do not leave the skillet on the counter to cool for an extended period.

For best results, reheat only the amount you plan to serve. Put the pork and sauce in a covered skillet over low heat, adding 1 or 2 tablespoons (15–30 ml) of broth or water if the sauce has thickened. Turn the chops once and check the center of the thickest piece with a food thermometer; USDA FSIS guidance is to reheat leftovers to 165°F (74°C). A microwave also works: cover the food, heat in short intervals, turn or rearrange the pieces, and check the temperature in more than one spot.

Freeze leftovers in a freezer-safe container for up to 2 to 3 months for best quality. Thaw them in the refrigerator, then reheat to 165°F (74°C). The apple may soften after freezing and thawing, but the sauce remains usable; stir it well as it warms. Do not refreeze food that has been left at room temperature beyond the safe cooling window.

Frequently Asked Questions

Are Hormel smoked pork chops already cooked?

Some packaged smoked chops are fully cooked, while products and preparation directions can vary. Check the wording and heating instructions on your package before starting. This recipe’s main timing is for chops labeled fully cooked; if yours are marked uncooked, follow the alternate cooking temperature and rest time in the instructions.

Do I need to rinse smoked pork chops before cooking?

No. Rinsing is unnecessary and can spread droplets around the sink and counter. Remove the chops from the package, separate them if needed, and place them directly in the skillet. If they seem salty, the best adjustment is to avoid salting the sauce and serve them with plain or lightly seasoned sides.

Can I make the apple sauce ahead?

Yes. Cook the apple, onion, and sauce through the thickening step, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. When ready to eat, bring the sauce to a simmer in a skillet, add the chops, and heat them according to their package directions and the appropriate thermometer temperature. Making the sauce ahead does not reduce the safe reheating temperature.

What should I do if the sauce is too thin?

Stir together 1 tsp cornstarch (about 2.5 g) with 1 tbsp cold water (15 ml), then add a little at a time to the gently simmering sauce. Cook for about a minute after each addition before deciding whether it needs more. Do not sprinkle dry cornstarch straight into the pan, since it can form lumps.

Can I cook this recipe without a thermometer?

A food thermometer is the reliable way to tell whether pork has reached a safe temperature; color and firmness are not dependable checks. An instant-read thermometer is especially useful here because smoked chops can vary in thickness and may already be cooked. Insert it into the thickest part without touching bone or the skillet.

Can I use fresh, unsmoked pork chops?

Yes, but the result will taste less smoky and the cooking time may differ. Use whole, uncooked pork chops and cook them to 145°F (63°C), followed by a 3-minute rest, as directed by USDA FSIS. Depending on thickness, they may need to cook longer than the fully cooked chops in this recipe; check each chop rather than relying only on the clock.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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