This skillet pork chops with apples is an easy way to cook dinner using some fall-inspired flavors.
Apples and onions cook with the pork chops, apple cider (or apple juice), and mustard for a sweet and salty meal.
About The Recipe
This recipe is full of fresh, bold flavors. Apples and onions cook with the pork chops, apple cider (or apple juice), and mustard for a sweet and salty meal.
The pork chops are seared in the pan first (with butter – no flour) to lock in moisture and prevent them from ending up dry.
This recipe also uses fresh herbs as the perfect pairing to savory pork chops and sweet apples.
Skillet Pork Chops with Apples Ingredients
The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it:
- 2 tsp whole grain Dijon mustard (or regular Dijon)
- ¾ cup apple cider (or apple juice or chicken broth)
- 2 tablespoons unsalted butter
- Salt & pepper, to taste
- 3 (6 oz) pork chops (bone in)
- 2 apples, cored & sliced thinly (honey crisp or gala apples)
- 1 small yellow onion, cut into ½” thick slices
- 6 leaves fresh sage, chopped
- 1 sprig fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ingredient Substitutions:
- Apple cider: you can also use chicken broth or apple juice
- Mustard: you can use regular or whole grain Dijon. You can also leave this out if you don’t use mustard (and the recipe will have an overall sweeter taste)
- Fresh herbs: if you don’t want to use all 3 herbs (rosemary, thyme and sage), opt to use thyme (and use 3 – 5 sprigs)
How to Make Skillet Pork Chops with Apples
? Step 1: Mix the apple cider & mustard
In a small bowl, whisk together the mustard and apple cider. Set aside to use later. Sprinkle salt and pepper on both sides of the pork chops. Add 1 tablespoon butter to a large skillet over medium high heat.
? Step 2: Sear the pork chops
Once the butter is melted, add the pork chops to the skillet and sear for 4 – 5 minutes on each site, until browned and mostly cooked. Remove the pork chops, set aside on a plate and cover with foil.
TIP: You can use more than 3 pork chops for this recipe if they’ll fit in your pan (they should have space between them and not be overlapping). Be sure to adjust your cooking time if you do this.
? Step 3: Saute the Apples, Onion & Herbs
Add the remaining 1 tablespoon butter to the skillet. Once the butter is melted, saute the onions and apples for 5 minutes, until the apples are tender and the onions are translucent. Stir in the fresh herbs, salt and pepper. Cook for 1 minute more.
? Step 4: Add the liquid and pork chops
Pour the cider and mustard mixture into the skillet and stir to mix with the apples and onions. Add the pork chops back into the skillet. Spoon the apples and onions on top of the pork chops so that the pork chops are on the bottom of the skillet.
?? Step 5: Finish cooking the pork chops
Cook 4 – 5 more minutes, until the pork chops are cooked through and the liquid is reduced and bubbly. There should still be a small amount of liquid left in the skillet. Serve immediately, sprinkled with salt & pepper to taste. Garnish with more fresh herbs if desired.
Popular Questions About The Recipe
Do I have to use a skillet?
No, you can also use a regular non-stick skillet. It should be large enough to hold 3 pork chops without them overlapping.
Can I use boneless pork chops?
Yes, you can use boneless pork chops. Adjust your cooking time to be slightly shorter, cooking them for 3 – 4 minutes total on each side if they are 3/4″ thick. Lengthen your cooking time for thicker pork chops.
How do you keep pork chops from drying out?
Searing the pork chops will help to lock in moisture. This recipe also uses apple cider (or apple juice or chicken broth) to cook the pork chops in liquid.
Print
Skillet Pork Chops with Apples
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
An easy way to cook pork chops using some fall-inspired flavors. Apples and onions cook with the pork chops, apple cider (or apple juice), and mustard for a sweet and salty meal.
Ingredients
- 2 tsp whole grain Dijon mustard (or regular Dijon)
- ¾ cup apple cider (or apple juice or chicken broth)
- 2 tablespoons unsalted butter
- Salt & pepper, to taste
- 3 (6 oz) pork chops (bone in)
- 2 apples, cored & sliced thinly (honey crisp or gala apples)
- 1 small yellow onion, cut into ½” thick slices
- 6 leaves fresh sage, chopped
- 1 sprig fresh rosemary, chopped
- 3 sprigs fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, whisk together the mustard and apple cider. Set aside to use later.
- Sprinkle salt and pepper on both sides of the pork chops. Add 1 tablespoon butter to a large skillet over medium high heat.
- Once the butter is melted, add the pork chops to the skillet and sear for 4 – 5 minutes on each site, until browned and mostly cooked. Remove the pork chops, set aside on a plate and cover with foil.
- Add the remaining 1 tablespoon butter to the skillet. Once the butter is melted, saute the onions and apples for 5 minutes, until the apples are tender and the onions are translucent.
- Stir in the fresh herbs, salt and pepper. Cook for 1 minute more.
- Pour the cider and mustard mixture into the skillet and stir to mix with the apples and onions.
- Add the pork chops back into the skillet. Spoon the apples and onions on top of the pork chops so that the pork chops are on the bottom of the skillet.
- Cook 4 – 5 more minutes, until the pork chops are cooked through and the liquid is reduced and bubbly. There should still be a small amount of liquid left in the skillet.
- Serve immediately, sprinkled with salt & pepper to taste. Garnish with more fresh herbs if desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
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