Juicy skillet pork chops with apples are pan-seared and then cooked with caramelized onions in a flavorful apple cider glaze. Have these golden-crusted pork chops on the table in just 30 minutes.
Pork and apples are one of the best sweet and savory flavor combinations, especially now that fall is here! This recipe for pan-seared pork chops with apples and onions brings together juicy pork, tender sautéed apples, and caramelized onions in a tangy apple cider glaze. If you love cozy skillet recipes like my smothered pork chops, you’re going to love these flavorful apple pork chops!
Why You’ll Love These Pork Chops With Apples and Onions
- Mouthwatering flavor and texture. Tender caramelized onions and sweet-tart apples add texture and flavor to pan-seared pork that practically falls off the bone. The beautiful golden-brown char on the meat really locks in the flavors.
- Quick. You only need one pan and 30 minutes to have these decadent skillet pork chops and apples ready for the table. It’s the perfect meal for a busy weeknight!
- Easy ingredients. This pork chops recipe is gluten-free, and made with just a handful of fresh ingredients. The flavors are perfect for fall, but just as delicious at any other time of the year.
What You’ll Need
- For the Pork Chops: Bone-in pork chops, freshly minced sage, salt, pepper, and olive oil for searing.
- For the Apples and Onions: Thinly sliced apples, yellow onions, fresh rosemary, thyme, and apple cider.
What Cut of Pork is Best?
I find the best cuts of pork for pan-searing are rib-cut or center cut pork chops. For this recipe, I recommend bone-in pork chops that are at least 1/2″ thick.
How to Make Skillet Pork Chops With Apples
- Prep the pork chops. Rub the pork chops on all sides with a mixture of chopped sage, salt and pepper. Afterward, sear the pork chops in a cast iron skillet over high heat with a bit of olive oil, getting a nice crust on both sides. Remove the chops from the skillet and set aside.
- Sauté the apples and onions. Add the the apples and onions to the pan with the remaining olive oil. Season with chopped rosemary, thyme, and additional salt and pepper. Cook until the onions are softened and the apples are browned and tender.
- Make the sauce. Now, stir in the apple cider and deglaze, scraping the bottom of the pan to loosen any browned bits and add flavor.
- Combine and cook. Lastly, return the pork chops to the skillet with the onions and apples. Cover the pan and continue to cook for another 5 minutes. Turn each pork chop once, or until they’re cooked through.
- Serve! Take the pan off the heat and let the chops rest for 5 minutes. Serve topped with the sautéed apples, onions, and glaze.
Tips for the Best Apple Pork Chops
- Let the pork chops rest. Like steak, letting pork rest allows the juices to redistribute, keeping the meat tender and juicy. Don’t skip it!
- Use bone-in pork chops. Pork with the bone still in it will almost always be juicier than a cut that has the bone removed. The lean fat surrounding the bone keeps the meat moist and tender.
- Let the meat come to room temperature. Instead of cooking your pork chops fresh out of the fridge, let them rest on the counter at room temperature for about 20 minutes first. This helps them to cook more evenly.
- Season the chops evenly. Make sure to season the pork chops really well on all sides, so that you get a flavorful crust along the outside of the meat as it cooks.
- Leave enough space in the pan. Be sure to not crowd the pan. Overcrowding will lead the pork to steam instead of sear.
- In place of the apple cider glaze, try another marinade, like the honey garlic sauce from my baked honey garlic pork chops.
These pork chops and apples pair deliciously with buttery mashed sweet potatoes, which taste even better with the onions and apples spooned over top. Drizzle on a little juice from the bottom of the pan, and it’s perfection! To round out a meal, add an easy side of veggies like lemon butter green beans. And if you’re looking for some fresh greens, try this avocado and feta kale salad or this seasonal roasted butternut squash salad.
Storage and Reheating
- Fridge. You can store any leftover pork in an airtight container in the fridge for up to 2 days.
- To Reheat. Add a tablespoon of butter to a cast iron skillet and let it melt over medium-high heat. Add the pork chops to the skillet and cook each side for about 4 minutes. Pour the apple mixture into the skillet and cook it until everything has heated through.
Can I Freeze Pork Chops With Apples?
This recipe is totally freezer-friendly! When freezing, I recommend storing the apple and onion mixture separately from the pork chops. Allow the pork chops and apples to cool completely before sealing them tightly in freezer-safe containers or double-lock freezer bags. Freeze them for up to 3 months, and defrost the pork and apples in the fridge before reheating.
More Pork Chop Recipes
Skillet Pork Chops With Apples
- 4 1/2-inch-thick bone-in pork chops (4 ounces each)
- 2 teaspoons chopped fresh sage
- salt and fresh ground pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 2 apples, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh thyme, chopped
- salt and fresh ground pepper, to taste
- 3/4 cup apple cider (NOT vinegar)
- Rub pork chops on all sides with prepared sage, salt, and pepper.
- Heat a large cast-iron skillet over high heat and add 1 tablespoon olive oil.
- Add pork chops to the skillet and sear on both sides; about 4 minutes per side.
- Remove pork chops from skillet and set aside.
- Add the remaining olive oil and stir in the apples and onions; season with rosemary, thyme, salt, and pepper.
- Cook over medium-high heat for 4 to 5 minutes, or until tender and lightly browned.
- Stir in the cider and scrape the bottom of the pan to release any browned bits.
- Return pork chops to the skillet; cover and cook, turning once, for 5 minutes, or until cooked through.
- Remove from heat; rest for 5 minutes and serve.
- To Store: Store leftover pork in an airtight container in the fridge up to 2 days.
- To Freeze: Freeze apple and onion mixture separately from pork chops. Let cool completely before sealing in double-lock freezer bags. Thaw both bags in fridge overnight 1 day before reheating.
- To Reheat: Add 1 tablespoon butter to a cast iron skillet and melt over medium-high heat. Add pork chops to skillet and cook each side for 4 minutes. Pour apple mixture into skillet and cook everything until heated through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.