Apple Pork Chops are a deliciously simple dish where tender pork chops meet the sweet and slightly tart flavor of cooked apples. The combination of juicy meat and soft, cinnamon-kissed apples creates a perfect balance that’s both comforting and fresh. It’s easy to make but feels special enough for any dinner.
I love making this dish on a busy weeknight because it comes together quickly and fills the kitchen with the warm smells of fall. One tip I always follow is to make sure the pork chops get a nice sear first to lock in the flavor before adding the apples and a bit of sauce. It turns out beautifully every time, and the apples add just the right touch of natural sweetness.
My favorite way to serve Apple Pork Chops is with a side of creamy mashed potatoes or roasted vegetables. It’s the kind of meal that feels cozy and inviting, great for sharing with family or friends. Whenever I make it, everyone asks for seconds, which is always a good sign in my book!
Key Ingredients & Substitutions
Pork Chops: Bone-in, about 1 inch thick, are best for juicy, tender meat. If you prefer leaner, boneless chops work fine but watch cooking time to avoid dryness.
Apples: Gala and Fuji apples are great choices because they hold their shape and add a natural sweetness. You can swap with Granny Smith for a tart twist.
Chicken Broth & Apple Cider: These create a flavorful sauce. If you don’t have apple cider, apple juice or a splash of white wine works well. For broth, vegetable broth can be used to keep it lighter.
Spices & Mustard: Cinnamon adds warmth; don’t skip it. Dijon mustard adds tang and depth but yellow mustard or whole grain mustard are fine substitutes.
How to Get a Perfect Seared Crust on Pork Chops?
Searing pork chops well locks in juices and builds flavor. Here’s how:
- Pat chops dry with paper towels – moisture hinders browning.
- Heat oil in the pan until shimmering but not smoking.
- Place chops gently, don’t move them for 4-5 minutes to create a crust.
- Flip once and sear the other side similarly.
- Remove chops before fully cooked to finish simmering with apples.
This method keeps the pork chops tender and flavorful, ensuring the apple sauce complements rather than overpowers them.
Equipment You’ll Need
- Large skillet – I recommend a heavy-duty skillet for even browning and easy handling. It’s perfect for searing and simmering everything in one pan.
- Tongs or a spatula – helps turn the pork chops without puncturing them, keeping juices inside.
- Meat thermometer – to check when the pork reaches 145°F, so it’s juicy and safe to eat.
- Knife and cutting board – for chopping the onion and slicing the apples.
- Measuring cups and spoons – for the broth, cider, mustard, and spices.
Flavor Variations & Add-Ins
- Swap pork chops for chicken breasts or thighs for a different meat. They’ll cook faster and give a different flavor.
- Add chopped walnuts or pecans for crunch and extra nutty flavor — great with the apples.
- Instead of cinnamon, try adding a pinch of allspice or nutmeg for a warm spice twist.
- Stir in some cranberries or raisins with the apples for a touch of tartness and sweetness.
Apple Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 apples (such as Gala or Fuji), cored and sliced into wedges
- 1/2 cup chicken broth
- 1/4 cup apple cider or apple juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes around 10 minutes of preparation time and about 20 minutes of cooking. So, in total, you’ll spend roughly 30 minutes from start to finish – perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Season and Sear the Pork Chops:
Start by seasoning both sides of the pork chops generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the pork chops and cook for about 4-5 minutes on each side until you see a golden-brown crust. Remove them from the skillet and set aside for the next step.
2. Cook Onions and Apples:
In the same skillet, lower the heat to medium. Add the chopped onion and cook for about 3-4 minutes until it becomes soft and translucent. Then, toss in the apple slices and cook for another 3-4 minutes, letting them soften slightly and absorb the flavors.
3. Make the Sauce and Simmer:
Pour in the chicken broth and apple cider, scraping the skillet bottom to lift all the yummy browned bits. Stir in the Dijon mustard and cinnamon until everything is well mixed. Nestle the pork chops back into the skillet among the apples and spoon some sauce over them. Lower the heat to low, cover the pan, and let everything simmer gently for 8-10 minutes – or until the pork chops reach a safe temperature of 145°F (63°C) and the apples are tender.
4. Finish and Serve:
Take the pork chops and apples out of the skillet to a serving plate. Stir the butter into the pan sauce until melted and smooth, then pour this lovely sauce over the chops and apples. Garnish with fresh thyme sprigs if you like, and serve right away.
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can! Just make sure to fully thaw them in the fridge overnight before cooking. Pat them dry well to get a nice sear.
What’s a Good Substitute for Apple Cider?
If you don’t have apple cider, apple juice works perfectly. You can also use a splash of white wine or extra chicken broth for a different flavor.
Can I Make Apple Pork Chops Ahead of Time?
Absolutely! Cook the pork chops and apples fully, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove with a splash of broth to keep the sauce smooth.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave to avoid drying out the pork chops.
