Skillet Apple Glazed Pork Chops: Sweet Heat in 20

You want restaurant-level flavor without babysitting a roast for hours? This is it. Golden-seared pork chops lacquered in a glossy apple glaze that tastes like fall, but cooks like a weeknight hero.

It’s salty-sweet, tangy, and buttery, with just enough spice to make you raise an eyebrow.

One pan, no drama, and yes—you’ll want to lick the spoon. Consider these your fast track to applause at the table.

The Story Behind This Dish

Pork and apples have been a classic pairing for centuries—farmhouse food that’s both practical and comforting.

The sweetness of apples balances pork’s savory richness, and a touch of acidity keeps it from feeling heavy.

This skillet version modernizes the tradition with a quick glaze, a hot sear, and zero fuss. It’s the kind of dish that feels nostalgic and new at the same time.

Skillet Apple Glazed Pork Chops: Sweet Heat in 20

Recipe by Wendy CarterCourse: Dinner, Pork

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

480

kcal

Ingredients

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

• 2 tablespoons olive oil (or avocado oil)

• 1 tablespoon unsalted butter

• 2 crisp apples (Honeycrisp, Gala, or Fuji), cored and sliced 1/4-inch

• 1 small yellow onion, thinly sliced

• 2 cloves garlic, minced

• 3/4 cup apple cider (not vinegar) or unsweetened apple juice

• 1 tablespoon apple cider vinegar

• 2 tablespoons maple syrup (or honey)

• 1 tablespoon Dijon mustard

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg (optional)

• 1/2 teaspoon crushed red pepper flakes (optional, for mild heat)

• Kosher salt and freshly ground black pepper

• Fresh thyme or rosemary, a few sprigs (plus extra for garnish)

Step-by-Step Instructions

• Pat and season the chops. Pat pork chops dry with paper towels. Season both sides generously with salt and pepper. For extra insurance, add a light sprinkle of cinnamon on the chops. Not mandatory, but dangerously good.
• Heat the skillet. Set a large heavy skillet (cast iron preferred) over medium-high heat. Add olive oil. When it shimmers, it’s go time.
• Sear like you mean it. Add chops in a single layer. Sear 3–4 minutes per side until deeply golden. Don’t poke them every five seconds—let the crust form. Transfer to a plate; they’ll finish later.
• Soften the aromatics. Reduce heat to medium. Add butter, then onion. Cook 3 minutes until translucent. Add apples and a pinch of salt; cook another 3–4 minutes, stirring, until apples soften and edges get glossy.
• Garlic and spice. Stir in garlic, cinnamon, nutmeg, and red pepper flakes. Cook 30 seconds until fragrant. If it smells amazing, you’re doing it right.
• Build the glaze. Pour in apple cider and apple cider vinegar. Stir in maple syrup, Dijon, and thyme sprigs. Scrape up the browned bits (that’s flavor gold). Bring to a lively simmer.
• Reduce to glossy. Let the liquid bubble 3–5 minutes until it reduces by about one-third and looks slightly syrupy. If it coats the back of a spoon, you nailed it.
• Finish the chops. Nestle the pork chops back into the skillet with their juices. Spoon apples and onions over the top. Simmer 3–5 minutes, flipping once, until the internal temperature hits 140–145ºF. Kill the heat and let them rest 3 minutes.
• Taste and balance. Remove thyme sprigs. Taste the glaze; add a pinch of salt or a splash more vinegar if it’s too sweet. Prefer sweeter? Drizzle a touch more maple. You’re the boss.
• Serve. Plate chops with apples and onions, spoon over extra glaze, and finish with fresh thyme leaves. Flex a little—this looks fancy.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container up to 3 days in the fridge.
• Reheat: Warm gently in a skillet over low heat with a splash of water or cider to loosen the glaze. Microwaves work, but go short bursts to avoid rubbery pork.
• Freezing: Freeze chops with glaze up to 2 months. Thaw overnight in the fridge; reheat low and slow.
• Make-ahead: Mix the glaze components (cider, vinegar, maple, Dijon, spices) up to 48 hours early.
  

  Slice apples and onion day-of to keep apples from browning.

Wholesome Benefits

• High-quality protein: Pork chops bring complete protein for muscle repair and satiety—great for busy days and post-workout meals.
• Balanced carbs: Apples and a touch of maple offer natural sweetness and quick energy without dessert-level sugar.
• Micronutrients: Apples add fiber and vitamin C; pork provides B vitamins (especially thiamin and B6), zinc, and selenium.
• Reasonable fats: Olive oil and a bit of butter keep flavor rich without tipping into excess—moderation meets decadence, IMO.

Nutrition Stats

Per serving (1 chop with glaze): Approximately 480 calories; 34g protein; 23g fat; 28g carbohydrates; 3g fiber; 18g sugars; 720mg sodium. These are estimates and will vary with chop size and your hand with the salt.

Pitfalls to Watch Out For

• Overcooking the pork: Pull at 140–145°F and rest. Gray, dry chops are a crime against dinner.
• Watery glaze: If it’s thin, keep simmering.
  

  Patience turns juice into lacquer. Too thick? Add a splash of cider.

• Pan crowding: If your skillet is small, sear in batches.
  

  Crowding steams the meat and kills the crust.

• Too sweet, no zing: The vinegar is your secret weapon. A teaspoon at the end brightens the whole dish.
• Wrong apples: Mealy apples collapse. Choose firm, crisp varieties like Honeycrisp, Pink Lady, or Fuji.

Other Versions to Try

• Smoky Bourbon Twist: Swap 2 tablespoons of cider for bourbon and add a pinch of smoked paprika.
  

  You’re welcome.

• Creamy Mustard Finish: Whisk in 2 tablespoons heavy cream at the end for a silky, restaurant-style sauce.
• Caramelized Onion Upgrade: Slow-cook onions 10–12 minutes to deep brown before adding apples; ultra-savory payoff.
• Apple + Sage: Trade thyme for sage and add 1 teaspoon chopped fresh sage to the glaze.
• Low-Sugar Tweak: Halve the maple, bump the Dijon, and add extra vinegar for a tang-forward profile.
• Bone-out, Fast Track: Use boneless chops, 3/4-inch thick. Sear 2–3 minutes per side; watch temp closely.

FAQ

Can I use apple cider vinegar instead of apple cider?

No—two different things. Use cider (or apple juice) for body and sweetness; vinegar adds acidity.

You need both for balance, FYI.

What if I don’t have Dijon mustard?

Use whole-grain mustard or 1 teaspoon yellow mustard. Dijon adds tang and emulsifies the glaze, so don’t skip the mustard entirely.

How do I know the pork is done without overcooking?

Use an instant-read thermometer in the thickest part. Pull at 140–145°F; rest a few minutes.

Juices redistribute, texture stays juicy.

Which sides pair best?

Mashed potatoes, roasted Brussels sprouts, buttered green beans, or a simple arugula salad. Cornbread doesn’t hurt either.

Can I make this dairy-free?

Yes. Skip the butter and use all olive oil.

Flavor stays great; you’ll miss a hint of richness but the glaze carries the dish.

Is this recipe good for meal prep?

Absolutely. The glaze keeps the pork moist when reheated. Store the chops with extra sauce and reheat gently to avoid dryness.

What if my apples turned mushy?

You likely used a soft variety or cooked them too long.

Slice thicker and use firm apples next time, and add them after onions soften.

Bringing It All Together

Skillet Apple Glazed Pork Chops deliver that sweet-savory punch with minimal effort and maximum payoff. You get caramelized edges, a glossy pan sauce, and apples that actually taste like apples—not sugar bombs.

It’s fast enough for Tuesday, impressive enough for guests, and flexible for whatever you’ve got on hand.

Make it once and it’ll be your new “I’ve got this” dinner move. Plate up, take a bow, repeat soon.