Pork Chops with Apples and Butternut Squash brings all the delicious flavors of fall right to your dinner table. Cooked in just one skillet, this easy Pork Chop Recipe requires simple ingredients like sweet apples, butternut squash, fresh rosemary, apple cider, and juicy bone-in pork chops.
One-Skillet Pork Chops with Apples
If someone asked me for a recipe that is both easy enough to feed their family on a random Wednesday night, but impressive enough to entertain guests for a special occasion, I would tell them to cook this recipe. One of my favorite fall recipes, these pork chops and apples manage to capture the most magical balance between sweet and savory.
But it’s not just the amazing flavor that I love so much about this easy dinner. They’re also surprisingly healthy- despite appearing, at first glance, like the deepest of comfort foods. Low in carbs, high in protein, and gluten-free, serve yours with a side of mashed cauliflower or cauliflower rice for an extra boost of veggies.
The true testament for the awesomeness of these pork chops, however, comes from my husband and 4-year old.
My dear husband, who has been eating my cooking for years, typically says little these days when it comes to my food. In his mind, it’s all delicious (but mostly, he’s spoiled). As for my son, he hates everything I make, so if there is a time that I make a recipe he enjoys, I know it’s a keeper.
Both of them couldn’t get enough. Of course, Octavian wouldn’t eat the butternut squash. You’d think we were trying to kill him, but he did love the pork. As for my husband? Well, I don’t think I have seen him ever love a pork recipe so much.
My guess? The butter on top. It’s all about the butter.
Ingredients in these Pork Chops with Apples and Butternut Squash
You need 11 ingredients to make this wonderful dish. Nothing complicated, nothing artificial, only simple easy and delicious ingredients.
- Pork Chops – I cooked four thick-cut rib chops. You can technically use any cut that you prefer, however, as I mentioned above, it’s best to pick slightly thicker pork chops (especially if you’re cooking boneless chops). Read all about the different cuts of pork chops in this 15-Minute Pork Chop Recipe.
- Italian seasoning – Homemade or store-bought, Italian seasoning adds loads of flavor without loads of work. Simply sprinkle it on both sides before cooking and you’re good to go!
- Butter – Honestly, this recipe really begs for butter. You could cut out a tablespoon if you really want to, or substitute some of the butter for olive oil, but butter really makes this recipe so so good.
- Butternut squash – It’s easy to find pre-chopped butternut squash in your local market or peel and chop your own butternut squash (for a fraction of the price!).
- Onion – I used a yellow onion, but feel free to chop up a sweet white onion or even a couple large shallots if that’s all you’ve got.
- Garlic – Garlic, herbs, and butter are a magical and delicious combination. Fresh garlic (not pre-minced or powdered garlic) is the only garlic I recommend.
- Fresh rosemary – Who doesn’t love a little fresh rosemary? As rosemary can be quite tough, the key to seasoning with this herb is to chop it nice and fine.
- Brown sugar – Brown sugar is easy and readily available, but maple syrup is a delicious alternative.
- Ground cinnamon – Cinnamon really rounds out the flavors of this dish. Warming and perfect with the fresh herbs, sweet apples, and melted butter.
- Apple cider – Apple cider will form the base for the sauce. Although this dish isn’t necessarily one that is “saucy” it does need a little something to help cook the squash and apples. Combined with the brown sugar and reduced while cooking, you end up with a really wonderful sweet and savory glaze to spoon over your final dish.
- Apples – Yay! Apples. I always tell people to pick their favorite. My favorite is Pink Lady Apples. What’s yours?
Tips and Tricks
Much like one-skillet chicken dishes, this recipe starts by cooking the pork before the vegetables. The skillet gets quite crowded and meat does not like to fight for space when cooking.
Here are a few tips and tricks to consider before getting started:
- You may use bone-in pork chops or boneless pork chops. I have made this recipe both ways and didn’t see any difference in taste. Visually, however, bone-in pork chops always appear fancier. Or is that just me?
- I do recommend purchasing pork chops that are thicker cut- it’s easy to overcook and dry out a lean cut of pork. Thicker pork chops are more forgiving to accidental errors in cooking, so try to purchase double-cut pork chops (approximately 1 1/2 inches thick).
- Also, when possible, pick pork chops that are equal in thickness.
- Allow them to rest at room temperature before cooking. Not for too long, of course, but a little bit of time to take the chill off will help your pork cook evenly.
- Keep a digital meat thermometer handy.
- If fresh rosemary is not available, substitute with half the amount of dried rosemary.
- My apple picks for this recipe include Pink Lady (Cripps Pink), Braeburn, Jonagold, or any other apple that you would use to bake a pie.
How to make Pork Chops with Apples
- Season and prepare ingredients – Season your pork chops with salt, pepper, and Italian seasoning. Amounts of each do not need to be exactly measured, simply sprinkle each side with each. Set the pork aside and chop the butternut squash and onion.
- Cook your pork chops -Melt half of the butter in a large skillet over medium-high heat. Add the pork chops and cook each side for approximately 5-7 minutes. Time will vary depending on the thickness of your pork chops. Furthermore, if your pork chops are not equal thickness, one pork chop may cook faster than the other. Use your digital meat thermometer to measure the internal temperature of the thickest part of the pork chop. Remove the pork chops to a clean plate as soon as it reads (or comes close to) 145 degrees F.
- Start cooking the butternut squash – In the same skillet add one more tablespoon butter plus the butternut squash. Cook the squash for approximately 5-7 minutes before adding the onion. The squash will not be fully cooked before you add the onion. Cook the onion with the butternut squash for about 3-5 minutes. At this point, the onion should be turning translucent and the outer edges of the butternut squash should be softening.
- Add some spice and sugar! Add the garlic, fresh rosemary, brown sugar, and cinnamon. Mix well to combine (if you prefer things a little sweeter, add one more tablespoon of brown sugar).
- Mix in the apples and return pork chops to the skillet – Add the apple cider and apples to the skillet, mixing well to combine. Carefully tuck the pork chops in with the butternut squash and the apples. Allow everything to cook together for 3-5 minutes, or until the pork is heated through and the apples start to soften.
- Top each pork chop with the remaining tablespoon of butter and serve immediately.
What should I serve with these pork chops and apples?
Although there are a lot of awesome things going on in this skillet, a couple of sides would never hurt. Especially if you plan on entertaining a tableful of guests. After all, people like variety. Assuming carbs are not an issue, my top pick is creamy mashed potatoes. There is something about the sweetness from the apple cider and the fresh rosemary mixing with the creamy mashed potatoes that is simply magical. If you’re looking for something a little more carb-friendly, simply substitute half the potatoes for cauliflower. Still creamy. Still delicious.
Other recommended sides include Sautéed Brussels Sprouts, Honey Glazed Carrots, Roasted Asparagus, or Oven Roasted Green Beans with Almonds.
So, the next time you’re looking for a fresh and delicious and EASY one-skillet meal the whole family will love, give this Pork Chops with Apples Recipe a try!
More pork recipes,
- Apple Balsamic Instant Pot Pork Tenderloin
- Chili Verde Pork Burrito Bowls (Slow Cooker)
- Pork Green Chili Verde Meal Prep Bowls
- Cambodian Pork and Cucumber Soup
- Easy Pork Chops with Blueberry Apple Compote
If you make this easy pork chop with apple recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Pork Chops with Apples and Butternut Squash
Tools
- Cast-Iron Skillet
Ingredients
- 4 thick cut pork chops - (bone-in optional)
- Salt + pepper - to season
- 2 tsp Italian seasoning
- 4 tbsp butter - divided
- 3 cups butternut squash - chopped into small cubes
- 1 small yellow onion - diced
- 5 cloves garlic - minced
- 1 tsp fresh rosemary - minced
- 2 tbsp brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup spiced apple cider - or regular apple cider
- 2 apples - cored and thinly sliced
Instructions
- Prepare the pork chops. Season pork chops with salt, pepper, and Italian seasoning on both sides. Set aside.
- Melt 2 tablespoons of butter of medium-high heat in a large skillet. Carefully add the pork chops to the skillet and cook, undisturbed, on each side for approximately 5-6 minutes (time will vary depending on thickness). The outside should be golden-brown and the internal temperature should register nearly 145 degrees F with a digital meat thermometer. Transfer pork chops to a plate and set aside.
- To the same skillet, add one more tablespoon of butter and the butternut squash. Stir well to coat the squash. Cook the butternut squash for approximately 5-8 minutes, stirring frequently. Add the onion and continue to cook until onion turns soft and translucent approximately 3-5 minutes.
- Once the butternut squash just starts to soften (but isn't quite soft) and the onions are translucent, add the minced garlic, fresh rosemary, brown sugar, and cinnamon to the butternut squash. Mix well to combine. Cook for 1-2 minutes.
- Add the spiced apple cider and sliced apples and stir well to mix. Return the pork chops to the skillet, tucking in between the squash and apples. Allow everything to cook together for approximately 3-4 minutes, or until pork registers a final 145 degrees F.
- Top each pork chop with the remaining tablespoon of butter and remove from heat. Serve with mashed potatoes or cauliflower, if desired. Enjoy!
Notes
- You may use bone-in pork chops or boneless pork chops. I have made this recipe both ways and didn't see any difference in taste. Visually, however, bone-in pork chops always appear fancier. Or is that just me?
- I do recommend purchasing pork chops that are thick-cut and equal in thickness.
- Keep a digital meat thermometer handy.
- If fresh rosemary is not available, substitute with half the amount of dried rosemary.
- My apple picks for this recipe include Pink Lady (Cripps Pink), Braeburn, Jonagold, or any other apple that you would use to bake a pie.
- Images reflect a half-recipe.
Nutrition
Nice recipe (smelled awesome cookig!) except squash did not cook through by end of process…
I left out the apple cider and brown sugar to keep it low carb for Halloween dinner! Huge hit with everyone! Thank you for sharing.
Will make again.