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Juicy, flavorful, and smothered in a sweet-and-savory pan sauce, Pork Chops with Apples is a weeknight winner! Tender pork chops, sweet apples, and caramelized onions come together in one skillet to create a cozy fall dinner with minimal effort.
Growing up, I loved dipping pork chops into my mom's stovetop homemade applesauce. This recipe, much like my slow cooker pork loin with apples, elevates that childhood favorite into a more sophisticated, flavorful dish that is sure to impress.
Pork Chop with Apples At-A-Glance
While this one-pan recipe for pork chops with apples and onions is incredibly easy to make, I have a few pointers that will make these pork chops a stand-out dinner suitable for any night of the week.
- Briefly dry brine the pork chops before searing. Generously salt the pork chops and let them rest at room temperature for 10-30 minutes. This step tenderizes the meat, adds flavor, and ensures even cooking.
- Apple cider is key. Using apple cider as the sauce base adds natural sweetness that pairs perfectly with onions, apples, and Dijon.
- Temperature is the secret to juicy pork chops. Cook them until they reach 145°F in the thickest part of the meat. The easiest way to check is with a digital meat thermometer, which takes the guesswork out and guarantees tender, perfectly cooked pork every time.
Happy Cooking! xo Kristen
Notes on Ingredients
Pay attention to my following notes on ingredients and substitutions to ensure the best results.
- Pork Chops: This recipe works with boneless or bone-in pork chops, but opt for thick-cut chops, as they are less likely to overcook.
- Apples: I recommend a sweet, firm apple, like Honeycrisp, Fuji, or Gala.
- Onion: Select a yellow onion or sweet onion. Both caramelize beautifully and pair well with the apples.
- Apple Cider: Use unsweetened apple cider or 100% apple juice. Cider lends a bit more tang and dimension, but apple juice works if that is all you have on hand. And remember, apple cider is NOT apple cider vinegar.
- Thyme: Fresh thyme leaves add a savory undertone that naturally matches the sweet apples and savory pork. If you don't have fresh thyme, you can use dried thyme leaves, not ground thyme.
- Dijon Mustard: Adds tangy, acidic notes that balance the sauce's sweetness. You can use brown deli mustard in place of Dijon, but don't use yellow mustard.
- To Season: Kosher salt, pepper, onion powder, and garlic powder all add savory notes to the dish.
- Butter + Oil: I use olive oil to sear the pork chops and butter to caramelize the onions and apples, adding richness to the pan sauce. If you are dairy-free, use additional olive oil or your favorite non-dairy butter in place of butter.
How to Make Pork Chops with Apples
This skillet recipe for pork chops with apples is extremely easy. But details matter. The following steps walk you through the process to ensure perfect results -- the next best thing to me standing in the kitchen with you. 😊
- Season the Pork Chops. Lightly sprinkle both sides of the pork chops with kosher salt. Let them sit at room temperature for 10-30 minutes. Then pat the pork chops dry with a paper towel. This removes excess salt and helps the pork brown evenly.
- Sear Pork Chops. Heat a bit of oil in a large skillet. Add the seasoned pork chops in a single layer and let cook until golden brown on each side, 2-4 minutes per side. Once golden and slightly caramelized, remove the pork chops from the pan and place them on a plate; add them back to the skillet after sautéing the onions and apples.
Kristen's Tip
Make sure each pork chop has enough space to brown and caramelize in the pan. Work in batches if needed.
- Caramelize Onions and Apples. Melt a bit of butter in the skillet. Once melted, add the onions and sauté until softened and lightly golden. Add the apples and cook until they soften and the onions are fully caramelized.
- Deglaze Pan. Add the apple juice to the skillet, and scrape up any browned bits on the bottom of the pan. That is a lot of flavor! Stir in the Dijon, thyme leaves, and garlic to make a sweet, savory sauce that pairs beautifully with the pork.
- Finish Cooking the Pork Chops. Add the seared pork chops back to the skillet and let simmer in the sauce until they reach 145°F; keep in mind it will take a bit longer if you are using bone-in pork chops. As the pork simmers, it will absorb the pan sauce, enhancing its flavor even more.
Kristen's key Tip
Once the pork reaches 145°F, remove the skillet from the heat and let the dish rest for 5 minutes before serving. This lets the juices redistribute through the pork chops and ensures juicy, tender results.
Complete Your Meal
Pork Chops and apples are a classic combination perfect for fall. Complete the fall vibe with one (or two) of the following side dishes.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pork Chops with Apples
Video
Ingredients
- 4 boneless pork loin chops, 1-inch thick
- kosher salt to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, or additional olive oil
- 1 large yellow onion, thinly sliced
- 2 medium sweet apple, cored and thinly sliced (like Gala, Honeycrisp, or Fuji)
- 1 cup apple cider, not apple cider vinegar!
- 2 tablespoons Dijon mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves, or 1 tablespoon fresh thyme leaves
- ½ teaspoon black pepper
Instructions
- Remove the pork chops from the refrigerator and place on a platter or cutting board. Lightly sprinkle both sides of the pork chops with kosher salt. Let them sit at room temperature for at least 10 minutes or up to 30 minutes. Once the time has passed, pat the pork chops dry with a paper towel to remove the excess salt and moisture that formed on top of the pork.
- Heat 1 tablespoon extra virgin olive oil in a deep large heavy skillet over medium-high heat for about 1 minute, or until a drop of water sizzles when added. Place the pork chops in the pan in an even layer and let cook, undisturbed until golden brown, 3-4 minutes. Flip and continue to cook for 2-3 minutes, or until the opposite side is golden brown as well. Remove the pork chops from the pan, place on a plate, and set to the side.
- Add 1 tablespoon unsalted butter and the sliced onions to the skillet. Cook 2-3 minutes or until onions begin to soften, stirring often. Add the sliced apples and continue to cook until they begin to soften, about 5 minutes.
- Add 1 cup apple cider, 2 tablespoons Dijon mustard, 2 teaspoons onion powder, 1 teaspoon garlic powder1 teaspoon dried thyme leaves, ½ teaspoon black pepper, and a pinch of salt. Turn the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to medium.
- Return the pork chops to the pan, along with any juices that may have collected on the plate. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
- Simmer the chops in the apple and onion mixture for about 4-6 minutes, turning the pork chops after 3 minutes, or until the pork chops reach an internal temperature of 145℉ (64℃). Note: Bone-in pork chops will need closer 0-12 minutes to reach 145℉.
- Remove the pork from the heat and let rest for 5 minutes prior to serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thi recipe is amazing,worth making everyone enjoyed.
Thanks for sharing Nancy! I am thrilled to hear you enjoyed and appreciate you taking the time to leave a review.