Pork Chops with Apples

About This Recipe

Pork chops with apples is a classic American comfort dish that pairs savory, golden-seared chops with sweet, tender sautéed apples and onions in a glossy cider pan sauce. The natural affinity between pork and apple makes this a fall favorite, equally at home on a weeknight or a Sunday table. Searing the chops first builds a flavorful crust and leaves browned bits to enrich the sauce, while a splash of apple cider and a knob of butter tie everything together. Thyme and a touch of mustard round out the flavor. It's a fast, one-skillet meal that feels rustic and elegant at once.

Ingredients

Serves 4

• 4 bone-inpork chops, 1-inch thick
• 2 wholeapples, sliced (Honeycrisp or Granny Smith)
• 1 wholeonion, sliced
• 2 tbspolive oil
• 2 tbspunsalted butter
• 0.75 cupapple cider
• 1 tbspDijon mustard
• 1 tbspfresh thyme leaves
• 1 tspsalt
• 0.5 tspblack pepper

Instructions

1. 1

   Season and sear

   Pat the chops dry and season with salt and pepper. Heat the oil in a skillet over medium-high and sear the chops 3-4 minutes per side until deeply golden.

   Drying the chops first ensures a proper brown crust.

2. 2

   Rest the chops

   Transfer the chops to a plate and tent loosely with foil while you build the sauce.

3. 3

   Sauté apples and onions

   Add the butter to the skillet, then the apples and onions, cooking until softened and lightly caramelized, about 6 minutes.

4. 4

   Deglaze

   Pour in the apple cider and stir, scraping up the browned bits from the bottom of the pan.

   The fond dissolves into the sauce for deeper flavor.

5. 5

   Build the sauce

   Whisk in the Dijon mustard and thyme, then simmer until the cider reduces and lightly thickens, 3-4 minutes.

6. 6

   Return the chops

   Nestle the chops back into the skillet along with any resting juices and spoon the apples and sauce over them.

7. 7

   Finish

   Cook 1-2 minutes more until the chops reach 145F internally, then serve.

   Pull pork at 145F for juicy, slightly pink chops.

Variations

• •

  Add a splash of bourbon or Calvados to the sauce.

• •

  Use pears instead of apples.

• •

  Stir in a spoonful of brown sugar for a sweeter glaze.

• •

  Add caramelized shallots for extra depth.

Storage

Refrigerate for up to 3 days; reheat gently in a covered skillet with a splash of cider to keep the pork moist.

Frequently Asked Questions