This recipe for Pork Chops With Apples pairs tender, juicy chops with buttery slices of apple, onions, sage, and a delightful Dijon mustard sauce. This dinner is easy enough for a weeknight, but impressive enough for a special occasion!
Why You’ll Love This Skillet Pork Chops With Apples Recipe
- A Weeknight Staple, Elevated. While pork chops and applesauce might be an old classic, that doesn’t mean it’s not a good combo—savory pork and sweet applesauce (or Instant Pot Applesauce) create the perfect balanced bite. This recipe for pork chops with apples is a gussied up version of the classic, taking those sweet and savory flavors to the next level.
- Tender and Juicy (For Real). After one too many dry, tough pork chops, you may have given up on them altogether, but pork chops deserve a second chance. With a few simple tricks, you can make pork chops that are surprisingly succulent—and then you’ll want to fill your weekly meal plans with Grilled Pork Chops, Stuffed Pork Chops, and Smothered Pork Chops.
- A Savory Way to Use Fall Apples. If you’ve picked a peck of apples at your local orchard and you’ve had your fill of Apple Bread and Apple Coffee Cake, it’s time to set aside the dessert recipes and use your apples to make a delicious dinner.
- Quick and Easy. There is nothing fussy or complicated about pork chops with apples. Like my Pork Fried Rice and Italian Sausage Pasta, this is a family-friendly weeknight dinner idea you’ll return to again and again.
How to Make Pork Chops With Apples
- Bone-In Pork Chops. The first secret to juicy pork chops? Starting with the bone in.
- Brine. The second secret? Using brine.
- Canola Oil. Or another neutral-flavored oil you like to use for cooking.
- All-Purpose Flour, Salt, and Pepper. For dredging the pork; you’ll also need some salt and pepper for seasoning the dish.
- Unsalted Butter. Cooking the apples and onions in butter gives them all the flavor.
- Apples. Any kind you like. Go ahead and leave the skins on—why make more work for yourself?
- Yellow Onion. Apples and onions are a fantastic pair in savory dishes. You’ll find the duo in my Stuffed Acorn Squash recipe too.
- Dijon Mustard. For some punchy flavor to balance the sweetness and bring everything together.
- Low-Sodium Chicken Broth. To create a fabulous sauce for spooning over the pork chops and apples.
- Fresh Sage. You’ll have some extra if you buy a package at the store. Use it to make Chicken Saltimbocca!
- Prepare. Brine the pork chops, if desired, then pat them dry.
- Dredge. Whisk together the ingredients for the dredging mixture, then coat all sides of the pork chops.
- Sear. Get the pork chops nice and brown on both sides.
- Cook the Apples and Onions. Do this in butter (YUM), then stir in the mustard.
- Add the Broth. This deglazes the pan.
- Return the Pork to the Pan. Simmer, combine everything, then cook until the pork reaches 135 degrees F.
- Finish. Rest for a few minutes, then season to taste and garnish with additional sage. Plate the pork chops with apples and onions, spoon the juices on top, and ENJOY!
- To Store. Refrigerate leftover pork chops with apples in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm the pork in a 350 degrees F oven, in the microwave, or in a skillet on the stove.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
What to Serve With Pork Chops With Apples
- Potatoes. For a true comfort food dinner, pair your pork chops with Oven Roasted Potatoes, Twice Baked Sweet Potatoes, or Instant Pot Mashed Potatoes.
- Brussels Sprouts. The only thing better than pork chops with apples is pork chops with apples and Brussels Sprouts with Balsamic or Air Fryer Brussels Sprouts.
- Salad. Round out your dinner with Quinoa Salad or Winter Salad.
- Rice. For a simple, hands-off side dish, make Instant Pot Brown Rice or stovetop brown rice or white rice.
Recommended Tools to Make this Recipe
- Instant Read Thermometer. A meat thermometer is the best way to know when your pork is safe to eat.
- Tongs. For easily flipping the pork chops in the pan.
- Apple Corer. File under nice-to-have, especially if you’re making Apple Pie Filling.
Recipe Tips and Tricks
- Use Thick-Cut Chops. I like to use pork chops that are at least 1 1/2 inches thick. Thinner chops cook fast, and cooking fast means there’s no room for error—your pork chops could go from perfectly cooked to tough and dry in an instant.
- Buy Bone-In. Like thin pork chops, boneless pork chops are frighteningly easy to overcook. That’s why I always buy bone-in. (As a bonus, the bone also makes the meat more flavorful!)
- Use That Thermometer. Whether it’s Baked Pork Tenderloin or Smoked Chicken Thighs, the key to perfectly cooked meat is to know exactly when it’s done cooking. The only way to know that is to have an instant-read thermometer. Check the pork chops early, after that initial sear in the pan. I remove my pork around the 135-140 degrees F mark, then let the carry-over cooking get the pork to a safe 145 degrees F.
- Don’t Skip the Rest. As with your Thanksgiving turkey, you need to let pork chops rest before cutting into them. This allows the juices to reincorporate into the meat, rather than leaking out onto the plate.
Pork Chops With Apples
- 4 bone-in pork chops at least 3/4-inch thick
- Brine if using see notes*
- 2 tablespoons canola oil
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt* divided
- 1/2 teaspoon black pepper divided
- 2 tablespoons unsalted butter
- 2 medium apples thinly sliced (I leave the peels on); use any apples you like
- 1 medium yellow onion thinly sliced
- 2 teaspoons Dijon mustard
- 1 cup low sodium chicken broth
- 1 tablespoon chopped fresh sage plus additional for serving
- If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
- Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
- In a wide, shallow bowl (a pie dish works well), stir together the flour, 1/2 teaspoon salt (reduce to ¼ teaspoon salt if brining), and 1/4 teaspoon pepper.
- In a wide skillet with high sides, heat the oil over medium-high heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess.
- Once the oil is hot and shimmering, carefully lower the dredged chops into the pan (do this away from yourself so you do not get splattered). Cook briefly on each side until browned, about 2 to 3 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate. Check their internal temperature to so you have an idea of how much they’ve cooked (if they are already 135°F, they are done and will come to temperature as they rest; thin pork chops are FAST).
- Reduce the heat to medium low. Add the butter and let melt. Add the apples, onion, remaining 1/2 teaspoon salt (reduce to teaspoon salt if you brined the chops), and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are softened, about 5 minutes. Stir in the Dijon mustard.
- Slowly the broth, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to reduces somewhat, about 3 minutes.
- Stir in the sage. Return the pork to the pot, nestling them down into the apple/onion mixture. If your pork already reached temperature, serve immediately (you don’t need to further cook or rest the pork). Otherwise, continue simmering until the pork is tender and reaches 135° F on an instant read thermometer, about 2 to 5 minutes more (pork is considered safe to eat at 145° F, but its temperature will continue to rise as it rests—the length of time you need will depend upon the thickness of the chops).
- Remove from the heat and let rest a few minutes. Taste and seasoning with more salt/pepper to taste. Sprinkle with a little more fresh sage. Serve pork warm, with the apples, onions, and pan juices spooned over the top.
- *BRINE: If time allows, for the juiciest possible pork chops, I STRONGLY advise brining: in a large pot, whisk together 4 cups cool water and 3 tablespoons kosher salt. Add the pork and submerge for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry (no need to rinse). Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.
- TO STORE: Refrigerate leftover pork chops with apples in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm the pork in a 350 degrees F oven, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating according to the instructions above.
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