Pan-seared pork chops with apples deliver a comforting, elegant meal perfect for any night. This one-pan wonder combines juicy pork and caramelized apples in a savory-sweet sauce. It’s hearty, satisfying, and fills your kitchen with a wonderful aroma.
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Why You’ll Love This Pan-Seared Pork Chops with Apples
- One-pan wonder: Everything cooks in one skillet for easy cleanup and layered flavor.
- Sweet-savory balance: Caramelized apples cut through the rich pork perfectly.
- Fancy yet approachable: Simple steps guide you to juicy, perfectly cooked chops.
- Incredibly versatile: Swap herbs, use pears, or adjust the sauce to your taste.
Ingredients & Tools
- 4 bone-in pork chops, about 1-inch thick
- 2 medium apples (such as Honeycrisp or Granny Smith), cored and sliced
- 1 large shallot, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- ½ cup chicken broth
- 2 tsp fresh thyme leaves
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Tools: A large, oven-safe skillet (cast iron works beautifully), tongs, and a sharp knife for slicing.
Notes: Bone-in chops stay juicier. A mix of sweet and tart apples gives the best flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Bring your pork chops to room temperature. Letting them sit out for 20–30 minutes before cooking ensures more even searing and prevents the center from staying cold.
- Dry the chops thoroughly. Pat them down with a paper towel—this is the key to achieving that beautiful, crisp crust instead of steaming them.
- Choose your apples wisely. Firmer, slightly tart apples like Granny Smith hold their shape well, while sweeter ones like Honeycrisp add a lovely caramelized note. Using one of each gives you great complexity.
- Don’t skip the shallot. It has a milder, sweeter flavor than onion, which blends beautifully with the apples and pork without dominating the dish.
How to Make Pan-Seared Pork Chops with Apples
Step 1: Start by seasoning both sides of the pork chops generously with salt and pepper. You’ll want to do this right before cooking to keep the surface dry—this helps with browning. Meanwhile, heat your skillet over medium-high heat and add the olive oil. Once the oil is shimmering, it’s ready.
Step 2: Carefully place the chops in the hot skillet. You should hear a satisfying sizzle—that’s how you know you’re on the right track. Avoid moving them around; let them sear undisturbed for about 4–5 minutes, until a golden-brown crust forms. Flip them and cook for another 4–5 minutes on the other side. Then, transfer them to a plate to rest.
Step 3: Reduce the heat to medium and add the butter to the same skillet. Once melted, toss in the sliced apples and shallot. Sauté for 5–6 minutes, stirring occasionally, until the apples have softened and taken on a bit of color. You’ll notice their aroma becoming sweeter and more fragrant.
Step 4: Stir in the minced garlic and fresh thyme, cooking for just another minute until the garlic is fragrant. Be careful not to burn it—this step is all about building layers of flavor.
Step 5: Pour in the chicken broth and add the Dijon mustard, scraping the bottom of the pan to lift all those delicious browned bits. Let the liquid simmer for 2–3 minutes until it reduces slightly and the apples are tender but not mushy.
Step 6: Return the pork chops to the skillet, nestling them into the apples and sauce. Spoon some of the pan juices over the top, and let everything heat through for a minute or two. This allows the flavors to meld and the pork to reabsorb some of those wonderful juices.
Step 7: Serve immediately, spooning the apples and sauce generously over each chop. The pork should be juicy and tender, with the apples providing a sweet, savory contrast that’s just irresistible.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; apples become mushy upon thawing.
- Reviving: Reheat gently in a skillet with a splash of broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- Garlic mashed potatoes — Creamy potatoes are the perfect canvas for the rich pan sauce and tender apples.
- Buttery green beans almondine — The crunch of almonds and freshness of green beans provide a lovely textural contrast.
- Simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon help cut through the dish’s richness.
Drinks
- Crisp hard cider — Its apple notes naturally echo the flavors in the dish, while the bubbles refresh your palate.
- Light-bodied Pinot Noir — This red wine has enough acidity to complement the pork and fruit without overpowering them.
- Sparkling water with a twist of lemon — A non-alcoholic option that cleanses the palate between bites.
Something Sweet
- Warm apple crisp with vanilla ice cream — It’s a natural extension of the apple theme, offering a cozy, comforting finish.
- Dark chocolate pot de crème — The deep, bittersweet chocolate provides a sophisticated contrast to the savory-sweet main.
- Spiced pear galette — Easy, rustic, and just sweet enough to feel special without being heavy.
Top Mistakes to Avoid
- Overcrowding the pan. If the chops are too close together, they’ll steam instead of sear, and you’ll miss out on that beautiful crust. Cook in batches if needed.
- Using apples that are too soft. Varieties like Red Delicious can turn to mush quickly—stick with firmer apples that hold their shape during cooking.
- Skipping the resting step. Letting the pork chops rest after searing allows the juices to redistribute. If you cut into them right away, those precious juices will end up on the plate instead of in the meat.
- Adding garlic too early. Garlic burns easily and becomes bitter. Toss it in toward the end, just long enough to become fragrant.
Expert Tips
- Use a meat thermometer. Pull the chops at 145°F (63°C) for perfectly juicy results—they’ll carry over to 145°F as they rest. No more guessing!
- Deglaze with apple cider. For an extra layer of apple flavor, swap half the chicken broth for fresh apple cider. It adds a subtle sweetness and complexity to the sauce.
- Finish with a splash of cream. If you want a richer, more luxurious sauce, stir in a couple of tablespoons of heavy cream at the very end. It creates a velvety texture that’s absolutely divine.
- Try a sprinkle of fresh parsley. Just before serving, a
Pan Seared Pork Chops With Apples
Learn how to make perfect Pan-Seared Pork Chops with Apples in one skillet. This easy recipe creates a savory-sweet meal in 30 minutes. Get the recipe now!
Ingredients
For the Ingredients
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4 bone-in pork chops (about 1-inch thick)
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2 medium apples (such as Honeycrisp or Granny Smith, cored and sliced)
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1 large shallot (thinly sliced)
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3 cloves garlic (minced)
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2 tbsp olive oil
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1 tbsp butter
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½ cup chicken broth
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2 tsp fresh thyme leaves
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1 tsp Dijon mustard
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Salt and black pepper (to taste)
Instructions
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Start by seasoning both sides of the pork chops generously with salt and pepper. You’ll want to do this right before cooking to keep the surface dry—this helps with browning. Meanwhile, heat your skillet over medium-high heat and add the olive oil. Once the oil is shimmering, it’s ready.01
-
Carefully place the chops in the hot skillet. You should hear a satisfying sizzle—that’s how you know you’re on the right track. Avoid moving them around; let them sear undisturbed for about 4–5 minutes, until a golden-brown crust forms. Flip them and cook for another 4–5 minutes on the other side. Then, transfer them to a plate to rest.02
-
Reduce the heat to medium and add the butter to the same skillet. Once melted, toss in the sliced apples and shallot. Sauté for 5–6 minutes, stirring occasionally, until the apples have softened and taken on a bit of color. You’ll notice their aroma becoming sweeter and more fragrant.03
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Stir in the minced garlic and fresh thyme, cooking for just another minute until the garlic is fragrant. Be careful not to burn it—this step is all about building layers of flavor.04
-
Pour in the chicken broth and add the Dijon mustard, scraping the bottom of the pan to lift all those delicious browned bits. Let the liquid simmer for 2–3 minutes until it reduces slightly and the apples are tender but not mushy.05
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Return the pork chops to the skillet, nestling them into the apples and sauce. Spoon some of the pan juices over the top, and let everything heat through for a minute or two. This allows the flavors to meld and the pork to reabsorb some of those wonderful juices.06
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Serve immediately, spooning the apples and sauce generously over each chop. The pork should be juicy and tender, with the apples providing a sweet, savory contrast that’s just irresistible.07
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