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.

Easy One-Skillet Pork Chops with Apples

If someone asked me for a recipe that is both easy enough to make on a random Wednesday night, yet impressive enough to entertain guests for a special occasion, I would absolutely recommend this pork chop recipe. One of my favorite fall recipes, these pork chops with apples and butternut squash 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- it’s that it’s actually quite healthy, too!

Low in carbs, high in protein, and completely gluten-free, serve your chops with a side of mashed cauliflower or cauliflower rice for an extra boost of veggies.

A true testament for the awesomeness of these pork chops, however, comes straight from my husband and 4-year old. Both of them couldn’t get enough. Of course, Octavian wouldn’t eat the butternut squash. You’d think we were inflicting bodily harm at the sheer mention of taking a bote, but he did love the pork and apples. As for my husband? Well, I don’t think I have seen him enjoy a pork chop recipe so much in our entire thirteen years together.

My guess? The butter on top. It’s all about the butter.

Just kidding! The whole thing is a winner! From the crisp apples and sweet butternut squash all the way to the garlic and herb pan-seared pork chops.

Ingredients and Frequently Asked Questions

Pork chops
Italian seasoning
Butter
Butternut squash
Yellow onion or Shallots
Fresh garlic
Fresh rosemary
Brown sugar
Ground cinnamon
Apple cider
Apples

What type of pork chops should I use to cook this recipe?

I recommend purchasing thick-cut pork chops – it’s easy to overcook and dry out leaner cuts of pork. Thicker pork chops, however, are more forgiving to accidental errors in cooking, so try to purchase double-cut pork chops (approximately 1 1/2 inches thick). I have cooked this recipe with both boneless and bone-in chops and find that as long as they’re not overcooked, the taste is about equal.

Learn more about the different cuts of pork in this Garlic Butter Pork Chop Recipe.

Salted or unsalted butter?

I almost always cook with salted butter. It lends the best flavor. If you’re trying to watch your sodium intake, I recommend using unsalted butter and seasoning to taste after cooking.

Can I use apple juice instead of apple cider?

First things first, apple cider is not the same as apple cider vinegar. Apple cider is more like a spiced apple juice. Common spices include cinnamon, nutmeg, and ginger. If you can’t find apple cider at your local grocery store, apple juice is the best substitute. Other possible substitutions? Vegetable broth or chicken broth. Keep in mind that should you use vegetable or chicken broth, you’ll lose out on some of the spice and sweetness from the juice, so you may need to add an extra teaspoon of brown sugar or maple syrup and an extra pinch of cinnamon.

The apple cider will form the base for the sauce. Although this dish isn’t super “saucy” it does need a little something to help cook the squash and apples. Combined with the brown sugar, you end up with a really wonderful sweet and savory glaze to spoon over your final dish.

What apples should I use?

I always tell people to pick their favorite apple. My favorite is Pink Lady Apples. They’re tart, sweet, and super crisp. Or, try one of these,

Granny Smith
Golden Delicious
Honeycrisp
Jonagold
Braeburn

Why isn’t my butternut squash cooking all the way through?

If your butternut squash isn’t cooked all the way, it simply means that it needs more time to cook. This can be frustrating when you just want dinner done and on the table, right? To avoid this,

Chop your butternut squash into small cubes (even smaller than those shown in the images)
If you purchase pre-chopped squash from the market, you will probably have to chop those in half as they can sometimes be quite large
Cover your skillet and steam until softened

Tips and Tricks

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?
When possible, pick pork chops that are equal in thickness
Whenever you use fresh herbs, particularly fresh rosemary, be sure to mince it nice and small
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
Chop your butternut squash into small cubes even in size

How to make Pork Chops with Apples

Much like one-skillet chicken recipes, 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.

Remove your pork chops from the refrigerator and season each side with salt, pepper, and Italian seasoning. Set aside to rest and come to room temperature as you chop the butternut squash and onion.
Melt half of the butter in a large skillet over medium-high heat (I love using cast-iron skillets for this recipe). 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.
In the same skillet, add one more tablespoon of 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, but it should be starting to soften. 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 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).
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.

How to Serve Pork Chops with Apples and Butternut Squash?

Although there are a lot of awesome things going on in this skillet, you may want to consider adding a couple of extra side dishes – especially if you plan on entertaining a tableful of guests.

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 super creamy and delicious, but with half of the carbs.

Other recommended sides include sautéed Brussels sprouts, honey glazed carrots, roasted asparagus, or green beans.

So, the next time you’re looking for a fresh, delicious, and EASY one-skillet meal the whole family will love, give this Pork Chops with Apples Recipe a try!