One skillet, 30 minutes, and a pan sauce good enough to eat with a spoon.
These skillet pork chops with apples and onions are a flavorful 30-minute, one-pan dinner that’s perfect for a cozy fall evening. Bone-in pork chops are seared until golden, then finished with tender apples and onions, fresh sage and rosemary, and a savory dijon chicken broth sauce. The apples add just enough natural sweetness to complement the pork, while the Dijon adds a little tang to balance everything out.
This is one of those meals that feels much more special than the amount of effort it takes. Everything cooks in one skillet, and the sauce develops so much flavor from the browned pork, buttery onions, fresh herbs, and Dijon. Serve it alongside mashed potatoes, roasted potatoes, or a piece of crusty sourdough to soak up the sauce, and you have a comforting family dinner on the table in about 30 minutes.
It’s also a great recipe to keep in mind during apple season. Apples are often thought of as an ingredient for desserts, but they work beautifully in savory dishes too. Their sweetness pairs naturally with pork, and together with the fresh herbs, it taste just like autumn!
A Few Things to Know
- It’s a true 30-minute meal. The pork, vegetables, and sauce all come together quickly, making this a great option for a weeknight when you still want a homemade dinner.
- Only one pan to wash. The entire meal is cooked in one skillet, and the browned bits left from searing the pork become part of the flavorful pan sauce.
- A great savory use for apples. Sweet-tart apples pair surprisingly well with pork and bring natural sweetness to the dish without making it taste like a dessert.
- Dijon keeps the sauce balanced. The mustard adds a little acidity and depth that balances the sweetness of the apples.
- Fresh herbs make a difference. Sage and rosemary add an earthy flavor that works particularly well with pork and apples.
- The sauce is worth soaking up. As the chicken broth reduces, it combines with the juices from the pork, butter, onions, apples, herbs, and Dijon to create a flavorful pan sauce.
Frequently Asked Questions
Do I need to brine the pork chops first?
No brining needed here — searing them in butter and olive oil, then finishing them gently in the sauce, keeps them juicy.
Can I use boneless pork chops instead?
Yes, though bone-in chops tend to stay juicier and the bone adds extra flavor to the sauce.
What apples work best?
Sweet-tart varieties like Honeycrisp, Pink Lady, or Braeburn hold their shape and balance the savory sauce.
Watch the Skillet Pork Chops with Apples and Onions recipe video below
Skillet Pork Chops with Apples and Onions
Ingredients
Method
- Season the pork chops. Season both sides of the pork chops generously with freshly ground black pepper.
- Sear the pork chops. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–5 minutes per side (depending on size), until browned and mostly cooked but not completely done. Remove the pork chops from the skillet and set aside.
- Cook the onion. Reduce the heat to medium. Add the remaining tablespoon of butter and olive oil to the skillet. Add the sliced onion and season with salt and pepper. Sauté for 6–8 minutes, stirring occasionally, until the onion is soft and beginning to caramelize.
- Add the apples and herbs. Add the sliced apples, sage, and rosemary. Cook for 1 – 2 minutes, just until the apples just begin to soften. Don't overcook here!
- Make the sauce. Pour in the chicken broth and whisk in the Dijon mustard. Scrape the browned bits from the bottom of the skillet as the broth comes to a simmer.
- Finish the pork chops. Return the pork chops and any juices from the plate to the skillet. Cook for another 4–6 minutes, turning the pork chops once, until they are fully cooked and the sauce has reduced slightly.
- Serve. Spoon the apples, onions, and Dijon pan sauce over the pork chops and serve warm. I recommend serving with mashed potatoes, roasted potatoes, or crusty sourdough to soak up the sauce.
Notes
- Choose a sweet-tart apple. Honeycrisp, Pink Lady, or Braeburn work especially well because they have enough sweetness to complement the pork while still providing some tartness.
- Don’t overcook the apples. They should soften while still keeping some texture. They will continue cooking slightly while the pork chops finish in the sauce.
- Season the sauce, not the pork. I prefer to season the onions and sauce rather than salt the pork chops before searing. The sauce develops plenty of flavor as it cooks with the browned pork, butter, herbs, and Dijon.
- Pork chop thickness matters. Cooking time will vary depending on the thickness of your pork chops. Cook until the pork reaches 145°F in the thickest part, then allow it to rest briefly before serving.
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