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Skillet Pork Chops with Apples

A delightful dish combining juicy pork chops with sweet, caramelized apples and a tangy pan sauce, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces 1”-thick pork chops (2 lbs total) Look for well-marbled chops for juiciness.
  • 1.25 teaspoons kosher salt For seasoning the pork.
  • 0.5 teaspoon black pepper For seasoning the pork.
  • 1 tablespoon olive oil For searing the pork chops.
  • 1 tablespoon unsalted butter At room temperature for better creaminess.
  • 2 pieces apples (peeled and sliced ¼ inch thick; Honeycrisp or Granny Smith) Great for their balance of sweetness and tartness.
  • 0.5 cup finely chopped onion About ½ a medium onion.
  • 0.25 teaspoon kosher salt For the apples and onions.
  • 1 teaspoon minced garlic About 1 large clove.
  • 1.5 teaspoons minced fresh sage Or ½ tsp ground sage (fresh is preferred).
  • 0.5 cup apple cider Can substitute with white wine or unsalted chicken broth.
  • 1 teaspoon Dijon mustard Adds a lovely zing!
  • 1 teaspoon apple cider vinegar or balsamic vinegar For an extra layer of flavor.
  • 1 tablespoon unsalted butter To finish the pan sauce.

Method
 

Sear the Pork
  1. Heat a large skillet over medium-high heat and add olive oil.
  2. Season pork chops with 1 ¼ tsp kosher salt and ½ tsp black pepper. Once the oil shimmers, sear the chops for about 4-5 minutes per side, or until golden and the internal temperature reaches 145°F (63°C).
  3. Transfer the seared chops to a plate and cover loosely with foil to keep warm.
Cook the Apples and Onions
  1. In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter until melted.
  2. Add the finely chopped onion and ¼ tsp salt. Cook for 3-4 minutes, stirring until translucent.
  3. Toss in the sliced apples, 1 tsp minced garlic, and 1½ tsp minced sage. Cook for 5-7 minutes until apples are tender and caramelized.
Make the Pan Sauce
  1. Pour in ½ cup apple cider, scraping up the brown bits. Stir in 1 tsp Dijon mustard and 1 tsp apple cider vinegar, and simmer for 3-4 minutes until thickened.
Finish the Dish
  1. Return the pork chops to the skillet, spooning apple-onion mixture over them. Add an extra 1 tbsp butter and let everything bubble together for about 1-2 minutes.

Notes

Storage: Cooked pork chops can be stored in an airtight container in the fridge for up to 3 days. Cooked and cooled pork chops can be frozen for up to 3 months.