Pork Chops with Apples and Onions

Pork Chops with Apples and onions are a one-pan wonder and the perfect fall comfort food. This recipe has well-seasoned and perfectly cooked chops with fresh herbs in a light, flavorful sauce. Best of all, it can land on your table in just 30 minutes.

Skillet Pork Chops with Apples

Who doesn’t appreciate a meal that can be prepared in one pan or one pot and about 30 minutes? It’s hard to say which is more satisfying: loading up one dish with a range of flavors that complement one another, or avoiding the tower of dishes to contend with afterwards. When I think of easy yet impressive recipes that achieve this, these pork chops are near the top of my list.

Pork chops, apples, and onions are a tried-and-true combination, and especially suited to the fall, when pork chops sound cozy and apple picking sounds festive. What sets this recipe apart? A few little things:

• A cinnamon rub to season the pork chops.
• Fresh woodsy sage and sharp rosemary for major flavor.
• A mouth-watering pan sauce that makes use of every last browned bit (fond!) left over from searing the meat.

Good cooking is always the sum of small things done well, and this is no exception. All the little things combine to make this dish sing!

Ingredient & substitution notes:

• Pork chops. See below for notes on boneless vs. bone-in and how thick.
• Two medium apples. Choosing a fairly crisp apple will reduce the chances of the slices falling apart in the pan. Honeycrisp, Cosmic Crisp, and Pink Lady work well. I’ve also made this with Fuji and Granny Smith apples, and just try to be a little more gentle when stirring, especially with Fuji apples, which are more sweet and tender.
• Half a red onion. Substitute shallot, yellow onion, or sweet onion, if that’s what you’ve got.
• Fresh sage and rosemary. So good and worth buying fresh for this recipe.
• Chicken broth, Dijon mustard, and apple cider for the sauce. Use low-sodium broth or stock in order to control the overall saltiness. Add a splash of apple cider when it’s in season and readily available, but just omit it if you can’t find any; it just adds an extra subtle layer to the dish.
• Dried cinnamon.
• Staples: olive oil, butter, salt, and black pepper.

Remember: this is just an overview and the why of the ingredients I choose here. Find full amounts in the print-friendly recipe card below.

How to make pork chops with apples:

I hope you find this recipe easy and approachable; it relies on some simple techniques to deliver great results!

Season: Kosher salt, black pepper, and cinnamon sprinkled on both sides of the pork chops add tons of flavor.

Sear and cook: Warm a bit of olive oil in a large skillet, then add the chops. Cook for 3-4 minutes on one side without prodding or touching them; this is what develops that attractive and flavorful browned crust. Flip and continue cooking until they are just done all the way through. Remove to a plate.

Prep the add-ins: To make this recipe as efficient as possible, prep the rest of your ingredients while keeping one eye on the pork. Core and slice the two apples, coarsely chop a bit of fresh rosemary and sage, and cut the red onion into large chunks. Measure out the chicken broth and add the mustard and apple cider, if using.

You can also cut the onions into strips if you prefer, and cut the apples into chunks rather slices. This is very flexible.

Pull together the sauce: After removing pork chops from the skillet to rest, melt a pat of butter along with a bit more olive oil, then add the herbs, apples, and onions. Cook for a couple of minutes, then add the broth mixture and bring to a simmer.

Deglaze the pan: Once everything is bubbling a bit, scrape the bottom of the pan to release any little browned bits left over from cooking the pork chops. This simple step adds flavor to the sauce and makes the pan much easier to clean.

Return chops and serve: After the sauce is reduced a bit and the apples and onions are tender, nestle the pork chops back into the skillet. Spoon some sauce over the chops and let them warm through. Garnish with a few more sprigs of fresh herbs, if you’re feeling fancy, and serve!

Variations:

• Make it sweeter: Add 1-2 teaspoons of brown sugar to the spice rub you place on the pork chops.
• Swap the herbs: Try thyme as well as or in place of the sage/rosemary combo.
• Gluten-free: This pork chop recipe is naturally gluten-free.
• Add greens: Tuck 2-3 handfuls of baby spinach under the pork chops after returning them to the pan.
• Omit the apples: Not a fan of sweet-savory combinations? Leave out the apples and make everything else as directed.

Serving suggestions:

We love these easy pork chops served with cinnamon honey sweet potatoes, mashed potatoes, or a sliced baguette, both of which are dreamy for soaking up the extra pan sauce. Complete the meal with roasted garlic green beans, roasted broccolini, or a simple balsamic spinach salad.

Enjoying a fall feast? Finish it off with this dreamy yet easy-to-make old fashioned apple crisp!

Frequently asked questions:

When are pork chops done?

The USDA recommends cooking pork chops to an internal temperature of at least 145 degrees F, then allowing the meat to rest for at least 3 minutes. To make it easy to know when your pork chops are done but not overdone, use an inexpensive yet informative instant read meat thermometer.

Is it better to cook with boneless or bone-in pork chops?

This is a personal choice. Many chefs prefer bone-in chops because they can be more flavorful and stay tender. The downside, however, is that they typically take longer than boneless pork chops to cook, and of course you have to cut around the bone when dining — not a problem for most adults, but sometimes tricky for little ones, or an extra step if you’re preparing their plates.

Honestly? I typically buy whichever is on sale. 🙂

How thick should pork chops be?

In my experience, the thickness of pork chops is actually more important than whether they are boneless or bone-in. The ideal is not excessively thin or thick. Aim for roughly 3/4″ to 1″, especially for a recipe like this in which you’ll sear the pork chops then continue to cook them through on the skillet. A really thick chop will become dry and tough on the outside long before the middle is cooked through.

Definitely plan to adjust cooking times if your pork chops are very thick (they will take longer to cook) or very thin (they will cook quickly and may dry out).

What apples go well with pork?

If you are enjoying pork and apples together, you’re by definition having a sweet and savory pairing. It’s nice to choose apples that are crisp and firm so they don’t fall apart or turn to mush as they cook. Honeycrisp, Cosmic Crisp, and sweet Pink Lady apples all work well, as they are relatively tart and crisp enough to stand up to cooking. Personally I also like to experiment, and find tart Granny Smiths really appealing.

Storage & reheating:

Leftovers? Lucky you! I knew this recipe was rock solid when my husband went back for all of the leftovers, gobbling them up for lunch several days in a row. No fridge-leftover-blindness here!

• Storage: Leftovers keep very well for 3-4 days if kept in the refrigerator in airtight containers. (These are our favorite meal prep boxes.)
• Reheating: Warm portions in the microwave on 50% power. Using half power only takes slightly longer and reduces the odds of your meal drying out, which is especially a risk when reheating chicken or pork.

Related recipes:

Next, try our favorite pork pineapple kabobs – dreamy for summer grilling – or the most amazing boneless baked pork chops for a last-minute dinner. We also love pan-seared balsamic pork chops with mushrooms or pork chops with balsamic plum sauce for a special occasion.

Have more apples to use? Homemade apple butter (spread it on toast, mix it into oatmeal, or stir into French toast batter), apple cinnamon cookies, kale apple salad with Pecorino, or apple cabbage slaw are all tasty ways to get through the haul.

If you try this Pork Chops with Apples recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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This recipe was originally published in November 2019 and has been updated to include new photos, a video, and more helpful tips, tricks, and serving suggestions.