Pork Chops with Apples and Onions
Pork chops with apples is a classic pairing for good reason: tart-sweet fruit cuts through the richness of the pork. Here the chops are seared first, then the apples and onion cook in the same pan, soaking up the browned bits. A splash of apple cider and stock turns it all into a glossy sauce, and the chops finish gently in it.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 22 mins
- Rest
- 5 mins
- Total Time
- 37 mins
- Servings
- 4 servings
How do you make Pork Chops with Apples and Onions?
Season 4 boneless pork chops, 2 cm (3/4 inch) thick, and sear for 3-4 minutes per side, then set aside. Cook 2 sliced apples and an onion in butter for 5-6 minutes, add 125 ml apple cider, 60 ml stock and Dijon and reduce by half. Return the chops and simmer for 3-5 minutes, until 71°C (160°F) inside. Rest for 5 minutes.
- Total time
- 37 mins
- Calories
- 410 per serving
- Protein
- 37 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Pork chops
Apples and sauce
To serve
Equipment
Large heavy skillet · Tongs · Wooden spoon · Instant-read thermometer
Quick Directions
Season the chops
Pat the pork chops dry and cut a few small slits through any fat on the edge.
Sear
Heat the oil in a large heavy skillet over medium-high heat until it shimmers.
Cook the apples and onion
Turn the heat down to medium and add the butter, apples and onion to the pan.
Make the pan sauce
Pour in the apple juice or cider and the stock, and stir in the Dijon mustard.
Finish the chops
Nestle the chops and any juices from the plate among the apples.
Rest and serve
Take the pan off the heat and rest the chops for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pork chops with apples and onions.
Season the chops
Pat the pork chops dry and cut a few small slits through any fat on the edge. Season both sides with the salt, pepper and dried thyme.
Sear
Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Sear the chops for 3-4 minutes per side, until golden brown. They will not be cooked through yet. Move them to a plate.
Cook the apples and onion
Turn the heat down to medium and add the butter, apples and onion to the pan. Cook for 5-6 minutes, stirring occasionally and scraping up the browned bits, until the apples are golden at the edges and just tender and the onion is soft.
Make the pan sauce
Pour in the apple juice or cider and the stock, and stir in the Dijon mustard. Simmer for 2-3 minutes, until the liquid has reduced by about half.
Finish the chops
Nestle the chops and any juices from the plate among the apples. Simmer for 3-5 minutes, spooning the sauce over them, until the thickest part reads 71°C (160°F) on an instant-read thermometer. Stir the vinegar into the sauce.
Rest and serve
Take the pan off the heat and rest the chops for 5 minutes. Serve topped with the apples, onion and sauce, and scatter with fresh thyme.
Recipe Tips
- Cut the apples into even 1 cm wedges so they cook at the same rate and hold their shape.
- Apple cider means different things in different countries. Use unsweetened apple juice or non-alcoholic cider here, or see the variations for alcoholic cider.
- Don't skip the splash of vinegar at the end. It sharpens the sauce so it doesn't taste too sweet.
Variations
- Hard cider: use 125 ml dry alcoholic cider instead of apple juice and simmer for an extra minute so it reduces well.
- Bone-in chops: use 2.5 cm (1 inch) bone-in chops, sear for 4-5 minutes per side and simmer in the sauce for 6-8 minutes.
- Maple mustard: add 1 tbsp maple syrup and an extra 1 tsp Dijon mustard to the sauce.
Nutrition (per serving)
| Calories | 410 |
|---|---|
| Protein | 37 g |
| Carbs | 18 g |
| Fat | 21 g |
| Saturated fat | 7 g |
| Fibre | 2.4 g |
| Sugar | 13 g |
| Sodium | 610 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chops, apples and sauce together in an airtight container for up to 3 days.
- Freezer
- Freeze for up to 2 months. The apples soften after thawing but still taste good.
- Reheat
- Reheat in a covered skillet over medium-low heat with a splash of stock or water until hot to 74°C (165°F).
Pork Chops with Apples and Onions FAQs
What apples are best for pork chops?
Choose firm apples that hold their shape when cooked, such as Honeycrisp, Gala, Braeburn or Granny Smith. Granny Smith gives a tarter sauce. Soft apples like McIntosh break down into a mush.
Do you peel the apples for pork chops with apples?
There is no need. The skin helps the wedges hold their shape and adds colour. Peel them if you prefer a softer texture.
Can I use hard cider for pork chops with apples?
Yes. Use the same amount of dry alcoholic cider and simmer it for an extra minute so it reduces and the raw alcohol taste cooks off.
Can I bake pork chops with apples instead?
Yes. Sear the chops in an oven-safe skillet, cook the apples and onion and add the liquid, then nestle the chops in and bake at 200°C (400°F) for 8-12 minutes, until they reach 71°C (160°F).
What goes with pork chops and apples?
Mashed potatoes, roasted squash or buttered egg noodles soak up the sauce. Green beans, braised red cabbage or a green salad add something fresh.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
