Pork Chops with Apples and Butternut Squash brings all the delicious flavors of fall right to your dinner table. Cooked in just one skillet, these easy Pork Chops with Apples requires simple ingredients such as sweet apples, butternut squash, fresh rosemary, apple cider, and pork chops.
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, it would be these Pork Chops with Apples and Butternut Squash. One of my favorite fall recipes, these pork chops with 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. Gluten-free, these Pork Chops with Apples and Butternut Squash are also low in carbs and taste wonderful with a side of mashed cauliflower.
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
- Pork Chops
- Italian seasoning
- Butternut squash
- Fresh rosemary
- Brown sugar
- Ground cinnamon
- Apple cider
Much like in one-skillet chicken dishes, this recipe starts with cooking the pork before the vegetables. The skillet gets quite crowded and meat does not like to fight for space when cooking.
Before you get 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 thick-cut and approximately 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.
How to make this Pork Chops with Apples Recipe
- 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.
- 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 thermometer to measure the internal temperature of the thickest part of the pork chop. Remove the pork chop to a clean plate as soon as it reads (or comes close to) 145 degrees F.
- In the same skillet add one more tablespoon butter plus the butternut squash. Cook the squash for approximately 5 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 the garlic, fresh rosemary, brown sugar, and cinnamon. Mix well to combine. Note- 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.
Although there are a lot of awesome things going on in this skillet, a couple 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 would be 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.
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!
For more pork recipes check out,
- 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
For more apple recipes check out,
- Fried Apples
- Autumn Chicken Skillet with Apples and Sweet Potatoes
- Autumn Rosé Sangria with Apples and Pomegranates
- Homemade Applesauce
- Turmeric Salad with Apples and Acorn Squash
DON’T FORGET TO PIN THIS PORK CHOPS WITH APPLES AND BUTTERNUT SQUASH RECIPE TO PREPARE AS AN EASY WEEKNIGHT DINNER, FOR GUESTS ON A SPECIAL OCCASION, OR ANYTIME YOU WANT DELICIOUS AND HEALTHY PORK CHOPS.
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Pork Chops with Apples and Butternut Squash
- 4 thick cut pork chops - (bone-in optional)
- Salt + pepper
- 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
- 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 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!
- You may use bone-in or boneless pork chops.
- Images reflect a half-recipe.