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This easy recipe for Pork Chops with Apples and Butternut Squash is a delicious and flavorful one-pan dinner that is perfect for fall. Ready in just 30 minutes!
Love this recipe? Check out my recipe for 15-Minute Garlic Butter Pork Chops and Baked Pork Chops Recipe.
Pork Chops with Apples
This is one of my favorite autumn recipes. It’s perfect. If someone asked me for a recipe right now that is easy enough to make on a random Wednesday weeknight yet impressive enough to entertain guests for a special occasion, I would recommend this one. No question. It’s fancy, festive, and the perfect balance of sweet, savory, and warming flavors.
Table of Contents
I make it all the time.
But it’s also super healthy! Low in carbs, high in protein, and entirely gluten-free, this easy pork chop recipe can be served as is or with a variety of other sides, like mashed cauliflower, cauliflower rice, or creamy mashed potatoes.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Pork chops: Thicker pork chops are more forgiving of overcooking, so try to purchase chops that are approximately 1 1/2 inches thick. Bone-in pork chops may have more flavor, but this recipe is fantastic with both boneless or bone-in chops.
- Seasoning, Herbs, and Spices: This recipe includes dried Italian seasoning, fresh rosemary, and ground cinnamon.
- Butter and Olive oil: I cook almost exclusively with salted butter.
- Butternut squash:
- Yellow onion and Garlic: Shallots may be used in place of the yellow onion.
- Brown sugar: The brown sugar is combined with apple cider and pan juices to create a really lovely sauce for the dish.
- Apple cider: Apple cider is like spiced apple juice with cinnamon, nutmeg, and ginger. If you can’t find apple cider at your local grocery store, apple juice is the best substitute. Do not substitute with apple cider vinegar.
- Apples: I’ve chosen Pink Lady apples as they’re tart, sweet, and super crisp (plus they’re my favorite). Other great options include Granny Smith, Golden Delicious, Honeycrisp, Jonagold, and Braeburn.
How to Make Pork Chops with Apples
1. Prepare the pork chops: Remove the pork chops from the refrigerator approximately 20-30 minutes before cooking. Pat dry with paper towels and season each side with salt, pepper, and Italian seasoning. Set aside.
2. Cook the pork chops: Melt two tablespoons of butter with one tablespoon of olive oil in a large cast iron skillet set over medium-high heat. Add the pork chops and cook each side for approximately 5-7 minutes (cooking time will vary). Remove the pork chops to a clean plate when the internal temperature registers 135-145 degrees F as measured by a digital meat thermometer. Set aside.
3. Cook the butternut squash and onion: Return the skillet to medium heat. Add one more tablespoon of butter and add the butternut squash. Cover and cook the squash for approximately 5-7 minutes, stirring often. Stir in the onion and continue to cook, uncovered, for 3-5 minutes. Note: The squash will not be fully cooked before you add the onion, but it should be starting to soften.
4. Add the aromatics and seasoning: Stir in 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).
5. Add the apples and return the pork chops: Stir in the apple cider and and add the 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.
6. Serve: Top each pork chop with the remaining tablespoon of butter and serve immediately.
Cooking Tips for Juicy Pork Chops
- Purchase thick-cut chops: If possible, buy thicker chops, at least 1 inch to 1.5 inches thick (double-cut chops). Thinly sliced pork chops can quickly become overcooked and dry out, whereas thicker cuts are more forgiving of accidental cooking errors.
- Purchase chops of equal thickness: This is not always possible, but it makes for easier cooking overall.
- Rest at room temperature: Allow your pork chops to rest at room temperature for 30 minutes before cooking. Cold pork chops can cook unevenly, with the outside overcooking while the inside remains undercooked.
- Use a digital meat thermometer: The USDA advises cooking pork, roasts, and chops to an internal temperature of 145ºF as measured by a digital meat thermometer, plus a three-plus minute rest time. Note: Cooking times will vary.
How to Serve
I like to serve pork chops with apples with creamy mashed potatoes. The sweetness of the apple cider and the freshness of the rosemary pair nicely with the creaminess of the potatoes. Other recommended sides include:
- Sautéed Brussels Sprouts
- Honey Glazed Carrots
- Roasted Asparagus
- Oven-Roasted Green Beans
- Spinach Pear and Feta Salad
- Garlic Roasted Potatoes
Leftovers and Freezing
Transfer leftovers to an airtight container and refrigerate for 3-4 days.
To freeze, wrap each pork chop individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container for up to 2-3 months. Freezing the butternut squash and apples is not recommended.
Thaw frozen pork chops overnight in the refrigerator before reheating. Reheat in the oven at 325°F (163°C) until they reach an internal temperature of 145°F (63°C).
Cooking Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- A digital meat thermometer to prevent overcooked pork.
- A garlic press for easy garlic mincing.
- Sturdy knives (chef’s knife and paring knife). These Wüsthof Classic IKON knives are my favorite. They are worth every penny.
- Large Cast Iron Skillet. A 12-inch pan is recommended.
*As an Amazon Associate, I earn a small percentage from qualifying purchases.
More Pork Recipes
- Pork Schnitzel Recipe
- Baked Pork Tenderloin
- Parmesan Crusted Pork Chops
- Smothered Pork Chops Recipe
- Honey Garlic Pork Chops
- Pork Fried Rice Recipe
Pork Chops with Apples and Butternut Squash
Ingredients
- 4 thick cut pork chops, (bone-in optional), at least 1-1½-inches thick
- Salt + pepper, to season
- 2 teaspoon Italian seasoning
- 4 tablespoon butter, divided
- 1 tablespoon olive oil
- 3 cups butternut squash, chopped into small ½-inch cubes
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 2 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ¾ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Is peeling the butternut squash necessary?
yes 🙂
I have joined the Iron Age a couple of months ago and I made it again today.: Once with center cut no bone and now with bone in–much better the latter. I used more squash and apples than I should have with 2 nice thick bone in pork chops. But it cam out awesome. A tip: After cooking the pork to about 135 degrees F, I set the chops on plate to rest. I used the skillet cover to cover the chops to keep it war,. I then did the squash and apples as suggested. Added the cider (I used Angry Orchard hard cider) and cooked until the squash hand apples were tender, don’t follow the clock strictly, Let the food tell you. Once pretty close to down I put the pork back into the skillet cooked another couple of minutes covered. Since the cider is a bit sweet I left out the brown sugar. The pork chops were nice and moist. A hit with my wife, my biggest critic.
Thanks for the great feedback David 🙂
This was great! Oh pork is from an American Guinea Hog which is a lard breed so I only used half the butter, which turned out just perfect.
Thanks for the great feedback Tina 🙂
Seriously IMPRESSIVE and easy recipe!! I couldn’t stop getting more helpings!
Thank you for the kind feedback Andromeda 🙂
I can’t see how the squash will be cooked well enough by the time the rest of the meal items will be ready. What Am I missing? Cooking for 3-5 minutes here and there doesn’t seem correct or long enough
.RAy
Good afternoon Ray,
Please see steps 3 through 6 in the recipe card above 🙂
Trick for you: I love apple cider but it is only readily available a short window every year. I get a gallon of cider, place in a large pot and slowly reduce until I am left with 2-3 c. of syrup. It will keep for an entire year in a bottle in the refrigerator. I add to sliced apples for apple pie, love with pork chips, use over pancakes and for interesting cocktails, you can use in smoothies, you get the idea.
My grocery store was out of butternut squash. I had never heard of delicata squash, but the internet said I could substitute it. I left the rind on, as recommended. Came out very well. Not quite as nutty. Served it with roast potatoes. Very well received.
Very good! I used a splash of apple cider vinegar instead of cider and added a bit more cinnamon and brown sugar and a pinch of clove and nutmeg. Served with garlic herb mashed potatoes, devoured!
Thanks for the great feedback and rating, Kelly 🙂
Very tasty and I love that it’s a one pot meal.
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.