Pork Chops with Apples and Onions

4.95 from 17 votes

Pork Chops with Apples and Onions

Everyone will love these pork chops with apples! It's the perfect weeknight meal to make during the cozy fall season. The pork chops are juicy and tender, and the apple pan sauce is absolutely delicious!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 392kcal

Author: Tania

Equipment

Meat thermometer

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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition