This recipe for pork chops with apples and onions is a one-pan wonder and the perfect fall comfort food. It has well-seasoned and perfectly cooked chops in a flavorful sauce. Best of all, it can land on your table in just 30 minutes.

A spoon about to serve helpings of pork chops with apples and onions.

Skillet Pork Chops with Apples

Every home cook loves a meal that can be prepared in one pan or one pot. Loading up one dish with a range of flavors that complement one another is immensely satisfying – as is not having a towering stack of dishes to contend with afterwards. This easy yet impressive recipe does exactly that.

Pork chops, apples, and onions are a natural combination, especially in the fall, so it’s no surprise there are dozens of recipes out there bringing these ingredients together. What sets this one 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 from cooking the meat.

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

And never fear: like all my favorite dinner recipes, this is quick and easy to make. You’ll only need one skillet and about 30 minutes of time.

Ingredients & Substitutions

Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Full amounts are noted in the printer-friendly recipe card below.

  • Pork chops. See below for notes on boneless vs. bone-in and how thick.
  • Two medium apples. You want a fairly crisp apple here, so it doesn’t fall apart while it cooks. Honeycrisp, Gala, Fuji, or Golden Delicious all work well.
  • One half of a red onion. Substitute shallot, yellow onion, or sweet onion, in order of my preference.
  • Fresh sage and rosemary. So good and worth buying fresh for this recipe.
  • Chicken broth, Dijon mustard, and apple cider as an optional addition to the sauce when in season. The cider is not necessary; it just adds one more layer to the dish.
  • Dried cinnamon.
  • Olive oil, butter, salt, and black pepper.

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. I often led whichever product is on sale be my guide, and get good results either way.

How thick should pork chops be?

In my experience, the thickness of pork chops is important: more important than whether they are boneless or bone-in. The ideal pork chops are not excessively thin or thick. Approximately 1″ is ideal. You should 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. The most important criteria for the apples is that they be crisp and firm: you do not want them to fall apart or turn to mush as they cook. Honeycrisp, Gala, and Golden Delicious are especially good choices, as they are relatively tart and crisp enough to stand up to cooking.

How To Make Pork Chops with Apples

This recipe is easy and approachable, relying on some simple techniques to deliver great results.

This is a general overview. As always, you will find full instructions with exact ingredients and times in the print-friendly recipe card below.

  1. Season both sides of the pork chops with kosher salt, black pepper, and cinnamon.
  2. Warm a bit of olive oil in a large skillet, then add the chops. Cook for 3-4 minutes on one side without touching them, so they brown nicely, then flip and continue cooking until they are just done all the way through. Remove to a plate.
  3. While the pork cooks, prep the remaining ingredients. 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.
  4. Make the sauce. After removing the pork chops, melt a pat of butter in the skillet 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.
  5. Return pork chops to the pan, warm, and serve.
Seasoned pork chops on a plastic cutting board.

Pro Tip

Use a plastic cutting board any time you’re working with raw meat, so you can simply pop it into the dishwasher when done and know it will be sanitized.

Remember to let the pork chops cook on one side for several minutes without prodding or touching them; this is what allows them to develop that attractive and flavorful browned crust.

Chopped fresh rosemary and sage, chopped red onion, and chopped apples on a cutting board.

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

Cooked apples and onions in a skillet.

Pro Tip

Deglaze that pan! Once everything simmers, it’s time to scrape the bottom of the pan and release any little browned bits left over from cooking the pork chops. This simple step not only adds amazing flavor to the sauce, it also makes the pan much easier to clean!

Cooked apples and onions simmering in a pan sauce.

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!


  • 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.

Recipe FAQs & Expert Tips

What temperature should pork chops reach?

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.

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!

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 and can really make the leftovers less enticing.

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.

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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4.59 from 17 votes

Pork Chops with Apples and Onions

Well-seasoned and perfectly cooked chops in a flavorful sauce, all on your table in just 30 minutes!


  • 2 Tablespoons olive oil divided
  • 3-4 pork chops boneless or bone-in
  • 1 teaspoon kosher salt
  • 8-10 cranks of fresh-ground black pepper
  • 1 teaspoon ground cinnamon
  • 2 medium apples Honey Crisp, Gala, Fuji, or Golden Delicious
  • 1/2 medium red onion
  • 3/4 cup chicken broth
  • 1/4 cup apple cider optional
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon butter
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary


  • Warm 1 Tablespoon olive oil in a large skillet over medium-high heat. Sprinkle both sides of the pork chops with salt, pepper, and cinnamon, then add them to the hot skillet.
  • Sear the pork chops for 3-4 minutes, until browned on the bottom, then flip and continue to cook for about 4-5 minutes, until they reach 145 degrees in the middle. Remove pork chops to a plate, tent with foil, and set aside.
  • While the pork chops are cooking, core and thinly slice the apples, chop the onion into small wedges, and whisk the chicken broth, apple cider, and mustard together in a liquid measuring cup.
  • After removing pork chops, add the butter and remaining tablespoon olive oil to the skillet, then add the apples, onions, sage, and rosemary. Saute for 2-3 minutes, then pour in the broth mixture. Use a wooden spoon to gently scrape the bottom of the pan and release any brown bits.
  • Let the sauce simmer for 2-3 minutes, stirring occasionally, then return pork chops to the pan, nestling them in between the apples. Spoon the sauce over the chops, and serve with fresh herbs, if desired.



  • Pork Chops: Try to purchase pork chops that are not excessively thin or thick. Approximately 1″ is ideal. You should 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 if left on too long). Bone-in pork chops will also take slightly longer than boneless.
  • Use a Meat Thermometer: An instant-read thermometer is a simple tool that makes it so easy to get your pork chops perfect; I highly recommend keeping one right next to your cooktop.
  • Storage: Leftovers keep very well for 3-4 days. Store in airtight containers in the fridge.
  • 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 and can really make the leftovers less enticing.

Nutrition Estimate

Calories: 364 kcal, Carbohydrates: 17 g, Protein: 30 g, Fat: 20 g, Saturated Fat: 6 g, Cholesterol: 97 mg, Sodium: 715 mg, Potassium: 670 mg, Fiber: 3 g, Sugar: 12 g, Vitamin A: 137 IU, Vitamin C: 5 mg, Calcium: 23 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!

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