Subtly sweet and oh-so-savory, this one-pan Pork Chops with Apples and Onions dish has all the cozy fall vibes you’re craving. Juicy, pan-seared pork chops, caramelized onions, and tender apples come together in a tangy mustard sauce so good, you’ll want to lick the plate clean! It’s a comforting, stunning meal that’s surprisingly easy to pull off, perfect for busy weeknights or impressing dinner guests.
Pro Tip: Bone-in chops are where it’s at—they keep the meat juicy while giving it an extra oomph of flavor. If you can’t find them, no worries! I have a few other options for you below.
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When writing my most recent cookbook, Weeknight Winners, this was one of the last dishes I decided to include. And boy, am I glad I did! We scarfed this one down so quickly the first time I made it. It’s now one of my go-tos for whipping up whenever I need a quick dish to impress surprise dinner guests 🙂
The flavors are pure Fall on a plate! Sweet Gala apples, savory caramelized onions, and a hint of cinnamon bring out the cozy, seasonal vibes. Fresh rosemary and thyme add an earthy depth, while Dijon mustard (don’t even think about swapping it for yellow!) ties it all together with a tangy brightness that takes the dish over the top.
But the best part—there’s no brining needed! Since we’re using bone-in pork chops, they stay juicy and flavorful on their own. If boneless chops are all you have, just be sure to shorten the cook time to 3-4 minutes per side to avoid overcooking.
Why This Recipe Gives You the Juiciest Pork Chops
The key to getting the juiciest pork chops lies in the cut! Pork rib chops, from the rib section of the loin, are naturally more tender and flavorful thanks to their marbling. This fat keeps the meat moist while it cooks.
Thickness matters too! For the perfect sear without overcooking, look for chops that are no more than 1-inch thick. This ensures that you get that gorgeous golden crust while keeping the inside tender and juicy. Anything thicker can take too long to cook, potentially leading to dry pork.
If pork rib chops aren’t available, bone-in pork chops are a great alternative—just slightly less rich in flavor.
Other Ingredients You’ll Need
Notes about the ingredients needed for this Pork Chop with Apple and Onion recipe are below. Jump to recipe for the exact measurements.
- Pork Chops. Bone-in pork rib chops are ideal for juicy, flavorful results. Bone-in or boneless chops work too; just adjust the cooking time.
- Apples. Gala apples were used for their sweetness, but Honeycrisp or Fuji are great alternatives. Avoid Red Delicious or McIntosh, as they lack the same texture and sweetness. (Here’s more info on the different Types of Apples.)
- Onion. Sweet onions caramelize best. Yellow onions are a good substitute, but avoid red or white for this dish.
- Mustard. Stick with Dijon mustard for the perfect tang. Yellow mustard is too sharp.
- Fresh Herbs. Use fresh rosemary and thyme. If using dried, reduce the quantity by a third.
How to Make Apple & Onion Pork Chops
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
- Season and cook the pork chops. Sprinkle the pork chops with salt and pepper. Heat oil in a large skillet over medium-high. Cook the pork chops for 2 minutes, then for another 5 to 6 minutes at medium. Flip and finish cooking. Transfer to a plate.
- Cook the apple and onion. Add the prepared apple and onion to the same skillet and cook for 5 to 7 minutes, just until the apples start to soften. Transfer them to a clean plate, as well.
- Make the sauce. Add the butter to the skillet. Cook the garlic for 30 seconds. Whisk in the flour and mustard, then add some broth and whisk. Stir in the herbs, cinnamon, salt, and pepper, and whisk until the sauce starts to thicken. Pour in the remaining broth and simmer for 2 minutes.
- Return the pork, apples, and onions. Return the apples and onions and stir well. Then, carefully set the pork chops in the sauce and simmer for 10 minutes at medium-low until the sauce is reduced by half and the pork chops are hot.
- Serve. When you’re ready to dig in, top the plated pork chops, apples, and onions with additional thyme, if desired.
Expert Tips for the Best Pork Chops
- Check the temperature. Use a meat thermometer to ensure the pork reaches an internal temp of 145°F for perfect juiciness.
- Slice apples evenly. Keep apple slices around ¼- to ½-inch thick so they cook evenly without turning mushy.
- Don’t skip the herbs. Fresh thyme and rosemary are key to getting that rich, savory flavor.
- Rest the pork chops. Let them rest for a few minutes before serving to lock in all those juices!
Variations to Try
- Go boneless. You can use boneless chops if that’s what you have on hand. Just reduce the cooking time slightly.
- Add some heat. For a spicy kick, sprinkle a little crushed red pepper into the sauce.
- Swap the apples. If you prefer a more tart flavor, use Granny Smith apples instead of Gala.
- Add a tang. Pour in a touch of apple cider vinegar for an extra bite.
- Make it sweet. Substitute some apple cider or apple juice for the broth for an even sweeter sauce.
FAQs
Yes! You can prep the pork chops and sauce ahead of time and reheat when ready to serve.
Gala, Fuji, or Honeycrisp apples are great options, as they hold their shape and provide just the right amount of sweetness.
Absolutely. Store the pork chops and sauce in an airtight container and freeze for up to 3 months. Just thaw and reheat on the stovetop. (The apples texture might be slightly affected!)
What to Serve with Pork Chops with Apples
- Instant Pot Mashed Potatoes. Creamy and buttery, they’re perfect for soaking up that delicious sauce.
- Roasted Garlic Mashed Cauliflower. A lower carb alternative to the traditional.
- Sautéed Green Beans. A light, crisp side that balances the richness of the pork chops.
- Air Fryer Broccoli. A great veggie addition!
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Pork Chops with Apples and Onions
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Ingredients
- 4 bone-in pork rib chops about 2 pounds (see note)
- 1 ¼ teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon olive oil
- 1 small sweet onion thinly sliced
- 2 medium Gala apples thinly sliced
- 2 tablespoons salted butter
- 3 garlic cloves finely minced
- 1 tablespoon all-purpose flour
- ¾ teaspoon Dijon mustard
- 1 cup chicken broth divided
- ½ teaspoon finely chopped thyme plus more for serving
- ½ teaspoon finely chopped rosemary
- Pinch of cinnamon
Instructions
- Sprinkle the pork chops all over with ¾ teaspoon salt and ½ teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add pork chops and cook for 2 minutes. Reduce heat to medium and cook for 5-6 minutes, flip, and continue cooking for an additional 4-5 minutes, or until the pork chops reach an internal temperature of 145 degrees. Transfer to a plate.
- Add onion and apple to the skillet the pork chops were in. Cook for 5-7 minutes, stirring occasionally, or until the apples begin to soften. Transfer to a clean plate.
- Return the skillet to the burner and add 2 tablespoons of butter. Once melted, add garlic and cook for 30 seconds, or until fragrant. Whisk in flour and mustard. Once a thick paste forms, pour in ½ cup broth and whisk until smooth. Add thyme, rosemary, cinnamon, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer, whisking constantly, for 2 minutes, or until the sauce begins to thicken.
- Whisk in the remaining ½ cup broth and simmer for 2 more minutes. Return the apples and onions to the skillet and stir until evenly coated.
- Nestle the pork chops in with the apples and onions, reduce heat to medium low and simmer for 10 minutes, or until the sauce has reduced by half and the pork chops are heated through.
- Serve with additional thyme, if desired.
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Notes
- Pork rib chops: These are cut from the rib section of the loin, offering extra tenderness and rich flavor due to their marbling. If you can’t find pork rib chops, bone-in pork chops will still work beautifully for this recipe, though the flavor may be slightly less rich.
- Thickness of chops: For the perfect balance of sear and juiciness, look for pork chops that are no more than 1-inch thick. This thickness ensures they cook evenly without drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
