Pan seared pork chops with tender apples and onions in a slightly tangy pan sauce. These Pork Chops with Apples and Onions cook in one pan to tender perfection in about 30 minutes!
My Skillet Braised Pork Chops are a another delicious choice for pork chop fans.
This recipe for Pork Chops with Apples and Onions is one of the coziest fall recipes in my collection. When the airs turns crisp and cool and the leaves begin to turn, this meal is what you want on your dinner table.
Sweet, tender apples and onions are a fabulous complement to seared pork chops in a herby, tangy pan sauce. Just one bite and the nostalgic flavors have me ready for sweater weather.
Table of contents
- Bone-In pork chops: You should be able to fit four chops in a 12-inch skillet but if they are very large, you might want to use a larger skillet. I prefer bone-in chops for the most tender result but you can use boneless chops, if you’d like.
- Apples: You’ll need one large or a couple of small red apples. Choose crisp-sweet apples like Envy, Gala, or Honeycrisp. Leaving them unpeeled before slicing will help them retain their shape as they cook and add some pretty color to the dish.
- Onion: Halved and thinly sliced red onion.
- Seasoning: Dried rubbed sage , crushed rosemary, thyme, kosher salt, freshly ground black pepper. You can substitute fresh herbs, if preferred.
- Pan sauce: Low sodium chicken broth, Dijon mustard and apple cider vinegar. At pat of butter adds richness and body to the sauce.
- Oil: A little olive oil for searing the pork chops and sautéing the apples and onions.
When substituting fresh herbs for dried, the general rule of thumb is to use 3 times the amount. For instance, for 1 teaspoon dried sage you would substitute 1 tablespoon fresh.
How to Make Pork Chops with Apples and Onions
- Sear the pork chops: Season the pork chops with kosher salt and pepper. Sear both sides of the pork chops in large skillet coated with olive oil. When nicely browned, transfer them to a plate and set them aside.
- Apples and onions: Add the remaining oil to the skillet and cook the apples and onions for a few minutes, until tender. Season with salt, pepper, sage, rosemary, and thyme and stir to combine.
- Pan sauce: In a measuring cup or small mixing bowl, whisk together the chicken broth, mustard, and vinegar. Pour the mixture into the pan and using a wooden spoon, scrape up any brown bits from the bottom of the pan. Add the butter and stir until melted.
- Finish: Return the pork chops back to the pan along with any accumulated juices, nestling them down in between the apples and onions. Cook until the pork chops have reached an internal temperature of 145 degrees F and the liquid has reduced by about half.
Mashed Potatoes: Serve the pork chops with Sour Cream Mashed Potatoes or Buttermilk Mashed Potatoes to create a comforting and hearty meal. The creamy texture of the potatoes complements the sweet and savory notes of the pork chops, apples, and onions and the amazing pan sauce.
Vegetables: For a well-balanced plate, pair these pork chops with Sheet Pan Roasted Vegetables. To amp up the fall vibe, go with Roasted Delicata Squash or Sweet Baked Acorn Squash. Simply prepared green beans or asparagus are also a great choice.
Rice or Orzo: My Almond Rice Pilaf recipe is my favorite rice recipe of all time and would pair perfectly with these pork chops. Creamy Orzo with Mushrooms and Parmesan would add a nice savory complement.
Bread: A warmed loaf of crusty French bread is all you need! But, the crumbly texture and sweet flavor of Rustic Sweet Cornbread also works well with this dish.
Store any leftover pork chops along with the with apples, onions, and pan sauce in an airtight container. Consume leftovers within 2 to 3 days for the best quality.
To help retain moisture in the pork chops, gently reheat in a covered pan on the stovetop with a bit of added liquid like broth or water, if needed. To reheat in the microwave, use a microwave-safe cover or lid to prevent the pork from drying out.
Pork Chops with Apples and Onions
- 2 tablespoons olive oil, divided
- 4 bone-in pork chops, or as many as will fit comfortably in your skillet
- 1 teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 cup low sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon dried rubbed sage , or 1 tablespoon fresh sage, chopped
- ½ teaspoon dried crushed rosemary, or 1 ½ teaspoons fresh rosemary, chopped
- ½ teaspoon dried thyme, or 1 ½ teaspoons fresh thyme leaves, chopped
- 1 large or 2 small red apples, (like Envy or Gala) unpeeled and thinly sliced
- 1 small red onion, halved and thinly sliced
- 1 tablespoon butter
- Season both sides of the pork chops with ½ teaspoon kosher salt and ½ teaspoon black pepper.
- Add 1 tablespoon olive oil to a large heavy bottomed skillet or saute pan, and heat over MEDIUM-HIGH heat. Add the pork chops to the pan and cook for 3 to 4 minutes per side, or until the pork chops are well browned and partially cooked through (they’ll finish cooking in the sauce). Transfer the pork chops to a plate and set aside.
- In a measuring cup or small mixing bowl, whisk together the chicken broth, mustard, and vinegar and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the apples and onions and cook, stirring occasionally, for 4 minutes, or until the onions are tender. Season with the remaining ½ teaspoon salt, ¼ teaspoon pepper, sage, rosemary, and thyme and stir to combine.
- Pour the broth mixture into the pan and using a wooden spoon, scrape up any brown bits from the bottom of the pan. Add the butter and stir until melted.
- Return the pork chops back to the pan along with any accumulated juices, nestling them down in between the apples and onions. Cook 3 to 4 minutes more (sauce should be bubbling), or until the pork chops have reached an internal temperature of 145 degrees F and the liquid has reduced by about half.
- Serve the pork chops with the apples and onions and spoon the pan sauce over the top.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.