One-Pan Pork Chop with Apples: Weeknight Hero, Weekend Flavor

Forget fancy. You want fast, flavorful, and foolproof. This One-Pan Pork Chop with Apples hits like a gourmet meal without the chef anxiety.

Think juicy chops, caramelized apples, and a glossy pan sauce—all in under 40 minutes with one skillet to wash.

It’s the kind of dinner that makes guests go silent and kids ask for seconds. You’ll spend more time accepting compliments than cooking.

That’s the kind of ROI we like.

Why This Recipe Works

Short answer: contrast and control. Pork chops can be dry if you blink; the apples bring moisture, sweetness, and acidity that balance the savoriness and keep the meat tender.

Browning in a hot pan builds a deep, savory crust (hello, Maillard magic), while a quick pan sauce adds gloss and flavor insurance.

Butter plus herbs finish it with that restaurant-level shine. It’s strategic cooking, not guesswork.

One-Pan Pork Chop with Apples: Weeknight Hero, Weekend Flavor

Recipe by Wendy CarterCourse: Dinner, High-Protein, Pork

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 1. 4 bone-in pork chops (about 1-inch thick; 8–10 oz each)

• 2. 2 crisp apples (Honeycrisp, Pink Lady, or Fuji), cored and sliced

• 3. 1 medium yellow onion, thinly sliced

• 4. 2 cloves garlic, minced

• 5. 1 tablespoon Dijon mustard

• 6. 1 cup apple cider (or low-sodium chicken broth)

• 7. 1 tablespoon apple cider vinegar (for brightness)

• 8. 2 teaspoons fresh thyme (or 1 teaspoon dried)

• 9. 1 teaspoon fresh rosemary, chopped (optional but great)

• 10. 2 tablespoons unsalted butter

• 11. 2 tablespoons olive oil

• 12. Salt and black pepper, to taste

• 13. Pinch of red pepper flakes (optional, for subtle heat)

Step-by-Step Instructions

• Pat and season the chops: Pat pork chops dry and season generously with salt and pepper on both sides. Dry meat browns better—moisture is the enemy of crust.
• Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter until butter foams.
• Sear the chops: Add chops and sear 3–4 minutes per side until deeply golden. Remove to a plate; they’ll finish later. Don’t overcrowd—work in batches if needed.
• Soften aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil, then onion and a pinch of salt. Cook 3–4 minutes until translucent and slightly caramelized.
• Add apples and garlic: Stir in apples and cook 2–3 minutes until lightly browned. Add garlic and cook 30 seconds until fragrant (no burnt garlic slander here).
• Deglaze and build flavor: Stir in Dijon, apple cider, and vinegar, scraping up browned bits. Add thyme, rosemary, and red pepper flakes if using. Simmer 2–3 minutes to reduce slightly.
• Return chops to pan: Nestle chops back into the skillet with their juices. Reduce heat to medium-low; simmer 4–6 minutes, turning once, until internal temp reaches 140–145ºF.
• Finish with butter: Off heat, swirl in remaining 1 tablespoon butter for a glossy sauce. Taste and adjust salt/pepper. Rest chops 3 minutes—juices need a minute to chill, IMO.
• Serve: Plate chops with apples and onions spooned over the top. Drizzle sauce like you mean it.

Storage Made Simple

• Fridge: Store leftovers in an airtight container up to 3 days.
• Reheat: Low and slow: 300°F oven for 10–12 minutes, or stovetop on low with a splash of water or broth.
  

  Avoid microwaving on high—rubber pork is a crime.

• Freezer: Up to 2 months. Thaw overnight in the fridge, then reheat gently as above.

Why This Recipe Rocks

• Minimal cleanup: One skillet, big flavor, small mess.
• Weeknight timing: Fast enough for Tuesday, fancy enough for Friday.
• Balanced flavors: Savory pork, sweet-tart apples, herby finish. It just works.
• Flexible: Swap liquids, herbs, or apples without drama.

Nutrition Stats

Per serving (estimate): Calories: ~520; Protein: ~38g; Fat: ~28g; Carbs: ~28g; Fiber: ~3g; Sugar: ~18g; Sodium: depends on salt used and broth brand.

Values vary by chop size and apple type, FYI.

Watch Out for These Traps

• Overcooking the chops: Pull at 140–145°F. Residual heat finishes the job. Gray pork is sadness on a plate.
• Skipping the sear: That crust is flavor.
  

  Don’t crowd the pan or you’ll steam instead of sear.

• Too much liquid: Reduce until glossy. If it’s watery, simmer a bit longer or whisk in a cold butter pat.
• Using mealy apples: Choose firm, crisp varieties so they hold shape.

Mix It Up

• Swap the cider: Use dry white wine or chicken broth. Add a teaspoon of brown sugar if you miss the sweetness.
• Go smoky: Add 1/2 teaspoon smoked paprika to the chops before searing.
• Creamy finish: Stir in 2 tablespoons heavy cream at the end for a velvety sauce.
• Mustard lovers: Add a spoon of whole-grain mustard with the Dijon for texture pops.
• Make it fall-fest: Toss in a handful of chopped pecans at the end for crunch.
• Bone-out option: Boneless chops work—just cook 1–2 minutes less per side.

FAQ

Can I use thick-cut pork chops?

Yes.

For chops thicker than 1 inch, sear as directed, then finish in a 350°F oven for 5–10 minutes, checking for 140–145°F internal temperature.

What apples work best?

Honeycrisp, Pink Lady, Fuji, or Braeburn. They stay firm, taste bright, and won’t turn into applesauce mid-skillet.

Do I need bone-in chops?

No, but bone-in has better flavor and helps prevent overcooking. If using boneless, reduce cooking time slightly.

Can I make this dairy-free?

Use more olive oil instead of butter.

You’ll lose a bit of richness, but the sauce will still slap.

How do I keep the sauce from being too sweet?

Use chicken broth instead of apple cider, and keep the vinegar. You can also add a squeeze of lemon to brighten and balance.

Is brining the pork worth it?

If you have time, yes. A quick 30-minute brine (1/4 cup salt to 4 cups water) boosts juiciness and seasoning.

Pat very dry before searing.

Can I add veggies to make it a complete meal?

Absolutely. Add sliced fennel or carrots with the onions, or wilt in baby spinach right at the end. Just don’t overcrowd the pan during the sear.

In Conclusion

This One-Pan Pork Chop with Apples proves you don’t need fancy gear or hours in the kitchen to cook like you mean it.

It’s fast, flexible, and loaded with flavor that punches above its weight. Master the sear, mind the temp, and let the apples do the heavy lifting.

Dinner hero status unlocked—applause optional, clean skillet mandatory.