Skillet Pork Chops with Apples (+ Tasty Pan Sauce!)
This classic skillet dinner features tender pork chops seared to golden perfection and finished in a savory-sweet pan sauce with caramelized apples and onions. The sage and Dijon mustard add depth, while apple cider creates a rich glaze that ties everything together. It's an elegant yet easy weeknight meal that tastes like it came from a restaurant.
Servings: 4
Ingredients
To Sear Chops
- 4 1"-thick pork chops 2 lbs total
- 1 ¼ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the Apples
- 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
For the Pan Sauce
- 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
Instructions
Sear the Pork
- Pat the pork chops dry with paper towel and season both sides with salt and pepper. If there's a thick white fat cap on the edge, trim most of it off and discard it (see notes).
- Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the chops and 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 and add the butter to the same pan. Sauté the apples and onions with the ¼ tsp salt for about 5 to 6 minutes, until 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 and 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 6-10 minutes, flipping once or twice, until the internal temperature of the chops reaches 140 to 145°F.
- Transfer the chops to a clean serving platter and let the chops rest for 5 minutes.
- Stir the remaining tablespoon of butter into the apples and swirl to melt and thicken the pan sauce.
- Spoon the sauce and apples over the pork chops before serving.
Video
Notes
I recommend trimming the fat cap from the pork chops if it's thick. Since it won't have time to render during a quick pan sear, it tends to stay chewy and rubbery. If it's thin or already trimmed, you can leave it on.
Use firm apples so they don't fall apart.
Great with mashed potatoes, rice, and/or a simple salad.
Nutrition
Calories: 361kcal | Carbohydrates: 18g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 954mg | Potassium: 667mg | Fiber: 3g | Sugar: 13g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg