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Skillet Pork Chops with Apples

Easy and quick skillet pork chops with apples! This easy weeknight apple pork chops recipe is so delicious and full of fresh apples, and the apple cider sauce is amazing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: pork chops with apples
Servings: 4 people
Author: Tania


  • 4 boneless pork chops (½ inch thick)
  • Olive oil for the pan
  • Salt and pepper
  • 2 tablespoon unsalted butter, divided
  • 1 medium sweet onion, peeled and sliced
  • 3 cloves fresh garlic, minced
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon fresh rosemary, finely chopped
  • 2 Honeycrisp apples, sliced (no need to peel)
  • ½ cup apple cider (NOT apple cider vinegar)
  • ½ tablespoon dijon mustard


  • Season pork chops with salt and pepper on both sides. I use about ½ teaspoon of Kosher salt and a few grinds of pepper per pork chop.
  • In a large skillet, heat some olive oil over medium heat. Cook the pork chops, about 4-5 minutes per side, until fully cooked through or until internal temperature reaches 160 degrees Fahrenheit. Remove from pan and set aside.
  • On the same skillet, melt 1 tablespoon of the butter. Cook the sliced onions, stirring occasionally, until softened, about 4-5 minutes. Tip: try not to stir them so much so that they can caramelize a bit.
  • Then, add the minced garlic, rosemary and thyme. Cook for another minute, stirring, until fragrant. Stir in the remaining 1 tablespoon of butter, dijon mustard, and apple cider until incorporated. Scrape the brown bits with a wooden spoon, if needed. Add the apples, and simmer for about 5 minutes softened. Season with more salt and pepper to taste, if needed. At this point, the sauce should slightly thicken, but still be relatively thin.
  • Return the cooked pork chops to the pan, nesting them under the apples. Simmer for another 2 minutes. Serve immediately. Enjoy!


  • Special equipment: Large skillet.
  • Pork chops: bone-in or boneless will work here. Just make sure they are half inch thick so they cook properly. If they are too thick, you'll need to cook them longer, and this can result in dry and tough pork chops.
  • Apples: use firm apples, such as Honeycrisp or Fuji.
  • Use fresh herbs, if possible. You can also use dried herbs, but use less since they can be overpowering. Adjust to taste.