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Pork Chops With Apples

Skillet pork chops with apples and onions features juicy seared pork chops finished in the oven in a sweet, savory sauce! Easy and delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 501 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 bone-in pork chops at least 3/4-inch thick
  • Brine if using see notes*
  • 2 tablespoons canola oil
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt* divided
  • ½ 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

Instructions

    Cup of Yum
  1. 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).
  2. Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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).
  9. 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.

Notes

  • 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.
  • *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.

Nutrition Information

Serving 1 (of 4) Calories 501kcal (25%) Carbohydrates 22g (7%) Protein 38g (76%) Fat 29g (45%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.4g Cholesterol 132mg (44%) Potassium 793mg (23%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 238IU (5%) Vitamin C 6mg (7%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 501

% Daily Value*

Serving 1 (of 4)
Calories 501kcal 25%
Carbohydrates 22g 7%
Protein 38g 76%
Fat 29g 45%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Trans Fat 0.4g 20%
Cholesterol 132mg 44%
Potassium 793mg 17%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 238IU 5%
Vitamin C 6mg 7%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.