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This Pork Chops with Apple Recipe combines juicy seared pork chops with sweet apples and caramelized onions for a delicious blend of sweet and savory flavors. It’s a quick, easy, and oh-so-satisfying dinner that feels gourmet but comes together effortlessly in just one pan.
It’s no secret how much I love pork chops, and this super easy one-pan pork chops is my go-to for sweet and savory flavors all in one skillet. So, what exactly makes this recipe so good? Well, first and foremost, the flavor! Basically, juicy, seared pork chops, sweet apples, and savory onions combine to create an irresistible contrast of flavors. We already know that apples and pork were basically made for each other, but add some mushy onions to the mix, and we’ve got a match made in taste-bud heaven.
The result is a dish that is both comforting and elegant. It comes together quickly and cooks entirely in one pan, making it a perfect choice for busy weeknight dinners or entertaining friends.
Table of Contents
Key Ingredients
You can find the full list and amounts of ingredients in the recipe card at the bottom of the page.
Apples: The ideal apples for this recipe are those that hold their shape without turning mushy when heated. My top three picks are Granny Smith, Honeycrisp, or Pink Lady (Cripps Pink). I do not recommend using Red Delicious, McIntosh, and Gala. While they may be delicious for snacking and homemade applesauce, they’re too bland and/or watery for pork chops.
Pork Chops: The best cuts for this recipe are thick-cut rib chops (ribeye chop, center-cut chop) and loin chops (porterhouse chop, center-cut loin chop). New to cooking pork chops? Check out Pork Chops: A Complete Guide to Cuts, Cooking Times, and Temperature for everything you need to know—from choosing the right cut to cooking it perfectly.
Jessica’s Cooking Tips
How to Cook Perfect Pork Chops with Apples
Here are some pro tips to ensure truly delicious chops every time:
- Use a Cast Iron Pan for the Perfect Sear – We all have a favorite pan, but non-stick cookware isn’t the best choice for this recipe. A large cast-iron skillet or enameled cast-iron pan is best for even heat distribution. Allow the oil to get hot and shimmery before adding the pork, and once you do, don’t touch them for 4-5 minutes per side.
- Purchase Thick-Cut Pork Chops – If possible, purchase thick-cut chops, at least 1-inch to 1.5-inch thick (double cut). This will allow the chops to simmer in the sauce a minute or two longer, deepening the flavor without drying out.
- Rest the Chops (Twice!) – Season and rest the chops at room temperature for 20-30 minutes before cooking. This allows time for the pork chops to come to room temperature, ultimately resulting in juicier, more evenly cooked chops. Once the chops register an internal temperature of 140 degrees Fahrenheit, immediately remove them from the heat and let them rest for 5 minutes to let the juices redistribute before slicing.
- Use a Digital Meat Thermometer – I think I say this in every post, but it’s so important! Especially when cooking temperature-sensitive cuts of meat like pork chops. To avoid overcooked, chewy chops, cook them just to 140 degrees Fahrenheit. They will continue to cook an additional 5 degrees or so as they rest off the heat.
Frequently Asked Questions
Yes, but boneless chops cook faster and can dry out more quickly. If using boneless, reduce the cooking time and keep a close eye on the internal temperature.
Some of the best side dishes include mashed potatoes (for classic, creamy comfort food), buttered egg noodles, or yummy cheese grits (for a smooth, hearty base). Roasted Brussels sprouts or a light arugula salad with goat cheese will help balance the richness of the pork.
Yes! Simply replace butter with more olive oil or a dairy-free alternative.
Yes! The spices in apple cider add a richer depth of flavor, but unsweetened apple juice works as a substitute. Avoid highly sweetened apple juice, which may make the dish too sweet.
Yes! It’s recommended to sear the pork chops and soften the onions first in a large cast-iron skillet or enameled cast-iron pan (this way, everything will still cook in one pan!) Then, bake at 375°F (190°C) for 15-20 minutes or until the pork reaches 140-145°F.
More Pork CHop Recipes
If you make this pork chops with apples and onions recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Pork Chops with Apples Recipe
Ingredients
- 4 bone-in thick-cut pork chops
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 medium onion, thinly sliced
- 1 medium apple, cored and thinly sliced (Granny Smith, Honeycrisp, or Pink Lady)
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ¼ cup apple cider, or apple juice
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly minced thyme leaves, or 1 teaspoon dried
- 1 tablespoon brown sugar
Instructions
- Pat the pork chops dry with a paper towel to remove excess moisture. Season both sides of the pork chops evenly with ½ teaspoon salt and ½ teaspoon black pepper, or more to taste.
- Heat 1 tablespoon olive oil in a large heavy-bottomed skillet (such as cast iron) over medium-high heat. Once the oil is shimmering but not smoking, carefully add the pork chops to the pan.
- Sear for 4-5 minutes per side, undisturbed, until a deep golden-brown crust forms. Then, transfer the seared pork chops to a plate and loosely tent with foil to keep warm
- Reduce the heat to medium, then add 1 tablespoon of salted butter to the same skillet. Once melted, add the thinly sliced onion and cook, stirring occasionally, for 5-6 minutes, until softened and lightly caramelized.
- Stir in the sliced apples and minced garlic, and cook for 2-3 minutes until the apples are slightly softened but still hold their shape.
- Pour in ½ cup low-sodium chicken broth and ¼ cup apple cider (or apple juice), stirring to deglaze the pan and scrape up any browned bits from the bottom. Then, stir in 1 tablespoon of Dijon mustard, 1 tablespoon of brown sugar, and 1 tablespoon of freshly minced thyme (or 1 teaspoon of dried thyme).
- Bring the sauce to a gentle simmer and let it cook for 2 minutes to meld the flavors.
- Return the seared pork chops to the skillet, nestling them into the sauce and apples. Spoon a little sauce over the chops, cover the pan, and let them cook for 8-12 minutes, or until they reach an internal temperature of 140°F (63°C) when measured with a meat thermometer.
- Once cooked, remove the pan from heat and let the pork chops rest for 5 minutes to retain their juices. Garnish with fresh thyme sprigs, if desired.
Notes
- The best apples for this recipe are Granny Smith, Honeycrisp, and Pink Lady.
- The worst apples for this recipe are Red Delicious, McIntosh, and Gala.
- The best cuts of pork chops are thick-cut (at least 1 inch) rib chops (ribeye chop, center-cut chop) or loin chops (porterhouse chop, center-cut loin chop).
- I recommend making this recipe in a large cast-iron skillet or enameled cast-iron pan. Non-stick is not recommended.
- If time allows, season and rest the chops at room temperature for 20-30 minutes before cooking.
- If you enjoy your pork chops with extra sauce, simply double the sauce ingredients (chicken broth, apple cider, Dijon mustard, brown sugar, and fresh thyme) and season with additional salt and black pepper to taste. Note that apple cider and apple cider vinegar are not the same thing. Check out this homemade apple cider recipe to make it from scratch.
- Note: Apple cider is NOT apple cider vinegar. They cannot be used interchangeably.
- To make this with boneless chops, reduce the cooking time and closely monitor the internal temperature.
- Dairy Free: Swap out the butter for olive oil.
- To make this in the oven, sear the pork chops and soften the onions first in a large cast-iron skillet, enameled cast-iron pan, or large oven-safe skillet (this way, everything will still cook in one pan!) Then, bake at 375°F (190°C) for 15-20 minutes or until the pork reaches 140-145°F.
- Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Store pork chops separately from the apples and onions for the best texture.
- Thaw frozen leftovers overnight in the refrigerator for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ready to try even more pork chop favorites? Start with my garlic butter pork chops recipe finished with a rich, garlicky butter sauce. For an easy, hands-off option, you’ll love my juicy baked pork chops or air fryer boneless pork chops, perfect for busy weeknights. Looking for comfort food? My smothered pork chops recipe is a creamy, Southern-style classic.
