These pork chops with apples and onions are always in our dinner rotation during fall season. It’s our favorite fall comfort meal!
You’ll love the combination of sweet and savory flavors, perfectly balanced in a delicious apple cider pan sauce.
Plus, I share tips on how to keep the pork juicy and tender. These pork chops with apples recipe is perfect for weeknights. Easy, simple, and delicious!
This pork chops with apples and onions is one of the best things about fall. It’s one of those cozy meals that you can make in just 40 minutes.
I love the sweetness of the apples and onions, paired with the perfectly pan-seared pork chops in a delicious pan sauce made with apple cider and broth. You can even make your own apple cider in the slow cooker.
For some reason, pork chops always pair so well with seasonal fruits, just like my pork chops with peaches recipe, so cooking them with apples during the fall was a no-brainer. Plus, below I share all the tips and tricks to make sure those pork chops stay juicy and tender.
To make this dish even better, I love to spoon the pan sauces over a generous serving of red skin mashed potatoes or these fluffy mashed potatoes.
Looking for more savory recipes with apples? Try my Apple Cider Braised Pork Roast.
Why we love making these pork chops with apples and onions:
- Easy to make: Just a few simple steps and you’ll have dinner ready in just 40 minutes. It’s great for weeknights!
- Cozy and comforting, perfect for fall.
- Sweet and savory balance: Pork chops and apples go so well together!
- The apple cider pan sauce is amazing! Flavor-packed and balanced.
Jump to:
Bone-in vs Boneless Pork Chops
Boneless pork chops are usually smaller and cook more easily, faster, and evenly. It’s my go-to choice for super busy weeknights, when I just want to make dinner simple and straightforward.
Bone-in pork chops are usually larger in size and have more fat around it, so they are juicier and more flavorful. They take a few minutes longer to cook, especially around the bones. I often finish them in the oven for a few minutes to ensure it’s cooked through.
Either way, your best bet is to use a meat thermometer. The safe temperature for pork is 145 degrees F (medium), but I like mine cooked at 155 to 160 F (medium well to well).
Tip for Juicy Pan-Seared Pork
The last thing you want are tough and dry pork chops! Using a wet brine is a good options, but that’s a lot of work! Here’s where quick dry brines come in.
What is a dry brine? A dry brine basically involves salting the meat and letting it rest before cooking. Salt naturally removes excess moisture. So, in this case, the salt uses the meat’s moisture to make a “brine” and then soaks it back into the meat, which helps keep the meat juicy and tender. It also adds flavor.
Typically, for smaller cuts of meat, I tend to dry brine for 45 minutes to 1 hour, but even 15 to 20 minutes helps if you just want dinner fast, or overnight is fine too.
Ingredient Notes
You only need a few ingredients to make this pork chops with apples and onions recipe. Below are a few ingredient notes from recipe testing. As always, the full ingredient list and quantities can be found in the recipe card down below.
- Pork chops: Boneless or bone-in.
- Unsalted butter: For the sauce. It adds richness and flavor.
- Onions and garlic: The flavor base for the sauce.
- Fresh herbs, such as thyme and rosemary add aromatic tones that are perfect for a cozy fall dinner
- Dijon mustard: Adds flavor and helps to thicken the sauce.
- Apples: I’d recommend using honeycrisp apples
- Apple cider: Adds some sweetness and cozy apple flavors. Don’t worry, the sauce won’t be overly sweet – it’s the perfect balance between sweet and savoty. Note: Not apple cider vinegar.
- Chicken broth: For the savory base of the sauce.
- Olive oil, salt, and pepper
Step-by-Step Instructions
Only a few simple steps needed to make these pork chops for dinner! Let me show you how I make them!
Step 1 | Cook pork chops and onions
Season pork chops with salt and pepper. Let them sit for 15 to 20 minutes on the counter. By doing this, we’re quick dry brining the pork, which will help tenderize it a little. If you have time, let it brine a little longer.
Drizzle olive oil in a large pan over medium high heat. Cook the pork chops, about 5 minutes per side or until a thermometer registers about 150 degrees F (it will continue cooking later). Transfer to another plate and set aside.
Reduce to medium heat. In the same skillet, melt the butter and cook the onions for about 12 to 15 minutes, until softened. For better caramelization, let them cook mostly undisturbed and stir only occasionally.
Step 2 | Sauté aromatics
Next, add the garlic, rosemary and thyme. Cook for another 1 to 2 minutes, until fragrant.
Step 3 | Add liquid and apples
Stir in the remaining 1 tablespoon of butter, dijon mustard, chicken broth, and apple cider until incorporated, scraping the pan’s brown bits. Next, add apples and simmer on low heat for about 5 minutes until softened, stirring occasionally.
If the liquid is evaporating too much, add equal parts broth and cider as needed. At this point, the sauce should slightly thicken, but still be relatively thin.
Step 4 | Return pork chops and garnish
Return the fully cooked pork chops into the skillet, nesting them under the apples and sauce. Simmer for another 2 minutes. Garnish with herbs and serve with your favorite sides! I always go for these spinach mashed potatoes and lemon green beans.
Pairing and Serving Ideas
I love how the sauce soaks into mashed potatoes – try my creamy mashed potatoes! These buttered noodles are also a great option.
Aside from that, I like serve these pork chops with apples dish along with the following side dishes:
For more comfort food dinners, try this Dutch Oven Pot Roast, Dutch Oven Beef Stew, or Oven Braised Beef.
Recipe FAQs
For best flavors, I’d recommend using apple cider (note: NOT apple cider vinegar). Bottled apple juice tends to be very diluted and extra sweet. Cider is more concentrated with apple flavors, which is what you want for the pan sauce.
Choose firm and sweet apples. My favorites are honeycrisp, gala, or fuji. Or a combination of those and granny smith for some tartness.
It’s up to you! Boneless pork chops are easier to cook, faster and more evenly. Bone-in pork chops tend to be juicier and more flavorful, but take a few extra minutes to cook. It’s always best to use a meat thermometer.
A minimum of 145 degrees F in the thickest park, plus 5 minutes of resting time, for medium-rare. 150 to 155 F for medium and 155 to 160 F for medium-well.
This recipe was published in 2022 and updated in October 2024.
Tips for Success
- Slice the apples to about the same size so they cook evenly. There’s no need to peel them. Use honeycrisp, gala, or fuji. Do not use red delicious, they don’t stay firm.
- For a sweet and tart flavor profile, try using a combination of honeycrisp and granny smith.
- Make sure you use apple cider and NOT apple cider vinegar. Do not substitute with apple juice.
- Use either boneless or bone-in pork chops. Bone-in pork chops tend to be juicier and more flavorful, but take a few extra minutes to cook especially around the bone. Always use a meat thermometer to be sure.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Pork Chops with Apples and Onions
Equipment
Ingredients
- 4 boneless or bone-in pork chops - about ½ inch thick, see notes below
- Salt and pepper
- Olive oil for the pan
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, peeled and sliced
- 3 cloves fresh garlic, minced
- ½ teaspoon fresh thyme leaves
- ½ teaspoon fresh rosemary, minced
- ½ tablespoon dijon mustard
- ½ cup chicken broth - plus more as needed
- ½ cup apple cider, plus more as needed - NOT apple cider vinegar
- 2 honeycrisp apples, sliced - no need to peel
Instructions
- Season pork chops with salt and pepper on both sides. Let them rest for 15 to 20 minutes (or alternatively season overnight, refrigerated). Use about ½ teaspoon of Kosher salt and a few grinds of pepper per pork chop. Tip: In this step, we are “quick dry-brining” the pork with salt. This will keep it juicy and tender.
- In a large skillet, heat some olive oil over medium high heat. Cook the pork chops, about 5 minutes per side, until fully cooked through or until internal temperature reaches 150 degrees F (it will finish cooking later). Remove from pan and set aside. Note: Bone-in pork chops may take an extra 2 minutes to cook, especially around the bone.
- In the same skillet, melt 2 tablespoons of the butter over medium heat. Cook the sliced onions, stirring occasionally, until softened, about 12 to 15 minutes. Tip: try not to stir too often so that the onions have a chance to caramelize.
- Then, add the minced garlic, rosemary and thyme. Cook for another 1 to 2 minutes, stirring, until fragrant.
- Stir in the remaining 1 tablespoon of butter, dijon mustard, chicken broth, and apple cider until incorporated. Scrape the brown bits with a wooden spoon.
- Add the apples, and simmer for about 5 to 7 minutes, until softened but still crisp. Season with more salt and pepper to taste, if needed. At this point, the sauce should slightly thicken, but still be relatively thin. If needed, more liquid (equal parts broth and cider) until desired consistency.
- Return the cooked pork chops to the pan, nesting them under the apples. Simmer for another 2 minutes over low heat. Serve immediately. Enjoy!
Notes
- Apples: Also consider combining honeycrisp with granny smith for a sweet and tart flavor profile.
- Use bone-in or boneless pork chops, depending on your preference. Boneless are easier and faster to cook, they cook more evenly. Bone-in pork chops tend to be juicier and tastier, but take longer to cook, especially around the bones. Always use a meat thermometer to be sure.
- Safe temperature for pork: A minimum of 145 degrees F in the thickest park, plus 5 minutes of resting time, for medium-rare. 150 to 155 F for medium and 155 to 160 F for medium-well. 160 F and higher is well-done.
- Storage and reheating: Refrigerate in an airtight container for up to 3 days. Reheat in the microwave oven.
- Fresh herbs: You can use dried herbs, about half of the quantity of fresh herbs.
- Chicken broth: Vegetable broth.
- Do not substitute apple cider with apple juice. Apple cider is more concentrated and has more flavor, which is needed for the pan sauce.
Kate says
So good! Such a delicious recipe on a very cold, gray, almost-winter day. I had to use unsweetened apple juice instead of apple cider. I also used garlic paste. I had some dried Italian herbs that I used. I added some extra sweet onions. The Honeycrisp apples were amazing. I bought two huge ones, which I was happy about because I kept eating them when I was slicing. Super thin slicing on the apples was good. We are looking forward to sandwiches with spicy brown mustard. I love this recipe and will use it again.
BURKE CLARK says
I cooked it exactly as the receipe said!
I love the apples, onions and chops.
I am going to try this with chicken too.
Thanks
Burke
Laura Ryan says
This was delicious and very flavorful. Thank you for sharing.
Jeanette Houston says
I tried this tonight because I had some leftover apples from when my mom visited and was wondering what to do with them. I’m also allergic to apples and tend to shy away from them. Well, my son and his girlfriend absolutely loved this recipe! Gave it a 10/10. They said it’s a battle between this recipe and my Cilantro Lime Chicken recipe. I loved it too. I hate trying new things because you never know how it will turn out but this was fantastic! I also made the apple cider from your link. Well done! Thank you!!!!
Tania says
Thank you so much for trying the recipe! I’m so glad to hear.
Amanda says
My husband is not typically a pork chop fan, but I am. I convinced him to let me add this to our menu for the week and we tried it tonight. Not only did I love this recipe, but my husband devoured every bite on his plate. This is a fantastic recipe!
Jess says
Delicious. Came together fairly easy. I dry brined for 30 – 45 min … didn’t really keep track as I did it as soon as I got home from work then had to go harvest some beets and leeks and tomatoes. I think I will be using this technique, though, in other dishes as I think it lended to the nice sear on the meat. I used thick cut boneless pork chops. Which I cooked for 5 min each side. I also used a spicy brown mustard, honey crisp apples, fresh herbs, and red onions as that what I have on hand atm. I would make again.
Ro says
Wonderful fall recipe that is very forgiving. Bravo! Harvested apples from old orchard of mixed varieties at our local community garden. No reds, grannies or yellows, apple crisps too new but other than that idn. Used what I had on hand so dry herbs, salted butter (reduced salt elsewhere), no apple cider but did throw in a bit of sugar to chicken/ Dijon/added water broth. Only had 5 minutes to brine. Meat thermometer didn’t seem to work. However recipe came through packed full of flavor. Young adult son, mother in law, and husband commented throughout the meal how good it was. Paired it with mixed steamed greens drizzled w/ sesame oil.
Jane says
Delicious! This will go into rotation. Easy weeknight meal that feels special! Thanks for posting
Tania says
Thank you, Jane!