Pork Chops with Apples Recipe
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.
Servings: 4 servings
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
Calories: 407kcal | Carbohydrates: 15g | Protein: 36g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 460mg | Potassium: 730mg | Fiber: 2g | Sugar: 10g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg
