Pork Chops with Apples (+ Tasty Pan Sauce)

Name: Skillet Pork Chops with Apples (+ Tasty Pan Sauce!)
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 1"-thick pork chops (2 lbs total); 1 1/4 tsp kosher salt; ½ tsp black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 2 apples (peeled and sliced ¼ inch thick (Honeycrisp or Granny Smith work well)); ½ cup finely chopped onion (about ½ a medium onion); ¼ tsp kosher salt; 1 tsp minced garlic (about 1 large clove); 1½ tsp minced fresh sage or ½ tsp ground sage; ½ cup apple cider (or white wine/unsalted chicken broth); 1 tsp Dijon mustard; 1 tsp apple cider vinegar or balsamic vinegar; 1 tbsp unsalted butter

By Jennifer Pallian BSc, RD

Jan 19, 2026

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Pork Chops with Apples: this easy skillet recipe makes juicy pork chops cooked with apples until perfectly tender. It has the tastiest simple pan sauce with apple cider, butter and a little dijon. So good!

Pork Chops with Apples on a plate with a knife.

Pork Chops with Apples Ingredients

This is one of the best little one-pan meals. It feels fancy but uses simple ingredients and doesn’t require cooking pork chops in the oven.

Here’s what you need for this easy apple pork chops dinner.

To Sear Chops

Pork chops: I use boneless chops about 1 inch thick. They stay juicier than thin-cut chops. If you like, you can use bone-in pork chops and add a few minutes to cooking time.
Kosher salt
Black pepper
Olive oil

For the Apples

Unsalted butter
Apples: Honeycrisp or Granny Smith work best. They hold their shape and don’t turn mushy. Remove and discard the peels.
Onion: I finely chop half a medium onion.
Kosher salt
Garlic
Fresh sage or ground sage. Fresh herbs give the boldest flavor but either is fine.

For the Pan Sauce

Apple cider: You can also use white wine or chicken broth instead.
Dijon mustard
Apple cider vinegar or balsamic vinegar
Unsalted butter

Full recipe quantities listed in the recipe card at the bottom of the article.

Variations and Substitutions

Here are some easy swaps to customize this recipe.

Apple cider: You can use apple juice, white wine or chicken broth instead.
Pears instead of apples: Use firm pears like Bosc. They add a milder sweetness.
Thyme or rosemary: Swap sage for these herbs if you prefer.
Heavy cream: Stir in 2 tbsp at the end for a richer sauce.
Maple syrup: Add 1 tsp for extra sweetness.

Craving more easy pork recipes? Try my juicy pork tenderloin, pork fried rice, and crispy breaded pork chops!

Grab These Tools

You only need a few basic kitchen tools.

Large skillet: A 12-inch skillet gives you room to sear without crowding. I like a cast iron skillet to get the best nice brown crust over high heat.
Paper towels to pat the chops dry.
Tongs for flipping the chops.
Wooden spoon to scrape up the browned bits.
Instant-read thermometer, optional but helpful for perfect doneness.
Serving platter for resting the chops.

How to Make Pork Chops with Apples: An Easy Guide

This recipe comes together in one skillet. I sear the chops first, then build the sauce in the same pan. The whole thing takes about 30 minutes.

Steps of making Pork Chops with Apples Recipe. — 1.

Sear the Pork

Pat the pork chops dry with paper towel. Season both sides with salt and pepper. If there’s a thick white fat cap on the edge, trim most of it off.

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chops. Sear for 2 to 3 minutes per side until golden brown.

Transfer them to a plate. They’ll finish cooking in the sauce.

Cook the Apples and Onions

Lower the heat to medium. Add the butter to the same pan. Sauté the apples and onions with the ¼ tsp salt for about 5 to 6 minutes.

They should be softened and golden in spots. Stir in the garlic and sage and cook for another 30 seconds, just until fragrant.

Make the Pan Sauce

Pour in the apple cider. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the Dijon mustard and vinegar.

Finish the Dish

Nestle the pork chops and any accumulated juices back into the pan. Cover and simmer on low heat for 6 to 10 minutes, flipping once or twice.

The internal temperature should reach 140 to 145°F. Transfer the chops to a clean serving platter and let them rest for 5 minutes.

Stir the remaining tablespoon of butter into the apples and swirl to melt. Spoon the sauce and apples over the pork chops before serving.

Step-By-Step Video

Close-up photo of finished Pork Chops with Apples recipe.

5 Common Mistakes When Making Pork Chops with Apples

Here are the most frequent mix-ups to avoid when making pork chops:

Skipping the sear: A good sear locks in flavor. Don’t rush this step. You need a well-heated hot pan, heat oil until shimmering, and only then add the meat.
Overcooking the chops: Pull them at 140 to 145°F for juicy meat. They’ll continue cooking as they rest.
Using mushy apples: Soft apples (like McIntosh) turn to, well, apple sauce! Choose firm varieties like Honeycrisp or Granny Smith to keep the pretty slices.
Crowding the pan: If your skillet is small, sear in batches. Crowding steams the meat instead of searing it.
Forgetting to rest: Resting lets the juices redistribute. Cut too soon and they all run out. How sad!

Make Ahead and Storage

This dish is best fresh, but you can prep ahead.

Storing Leftovers

Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze: I don’t recommend freezing this dish. The apples don’t hold up well.

Reheating Pork Chops

Stovetop: Reheat gently in a skillet over low heat with a splash of water or broth. Cover to steam.
Microwave: Heat in 30-second intervals, covered, to prevent drying out.

How to Serve This Pork Chops with Apples Recipe

I serve this with creamy Creamy mashed potatoes, basmati rice or a simple salad. The pan sauce is so good you’ll want something to soak it up.

Side Dishes for Pork Chops

How to Make the Best Pork Chops with Apples: Final Notes + Secrets

Here are my top tips for perfect results every time.

Dry the chops: Moisture prevents a good sear. Pat them really dry before seasoning.
Use a meat thermometer: It takes the guesswork out. Pull at 140 to 145°F for juicy chops.
Don’t skip the browned bits: They’re packed with flavor. Scrape them up when you deglaze.
Finish with butter: That last tablespoon of butter makes the sauce silky and rich.
Let them rest: Resting is crucial. Five minutes makes all the difference.

FAQs About Pork Chops with Apples

Just skimming through? Here are some quick answers to the commonly-asked questions.

What’s the best apple for pork chops?

The best apples for pork chops are firm varieties like Honeycrisp or Granny Smith. They hold their shape during cooking and don’t turn mushy. Honeycrisp adds sweetness while Granny Smith brings a tart contrast. Avoid soft apples like Red Delicious.

How do I know when pork chops are done?

Pork chops are done when they reach an internal temperature of 140 to 145°F. Use an instant-read thermometer inserted into the thickest part. The meat should be slightly pink in the center and the juices should run clear.

Can I make this without apple cider?

You can make this without apple cider by using apple juice, white wine or unsalted chicken broth instead. Any of these will create a tasty pan sauce. Wine adds acidity while broth keeps it milder. The dish will still be amazing with either substitution.

Can I add cream to the sauce?

You can add cream to the sauce for extra richness. Stir in 2 tbsp of heavy cream at the very end, just before serving. It creates a luxurious, silky sauce that coats the chops beautifully. This variation is particularly good for special occasions.

How thick should the pork chops be?

The pork chops should be about 1 inch thick for this recipe. This thickness allows them to develop a nice sear without overcooking. Thinner chops cook too quickly and can dry out. Thicker chops may need longer simmering time.

Should I trim the fat from pork chops?

You should trim thick fat caps from pork chops before cooking. Since they won’t have time to render during a quick sear, they stay chewy and rubbery. If the fat is already thin or mostly trimmed, you can leave it on.