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Hayley

Skillet Pork Chops with Apples and Onions

A flavorful 30-minute, one-pan dinner of seared bone-in pork chops with tender apples, onions, and a savory Dijon pan sauce.
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Ingredients Method Notes

Ingredients
  

  • 4-5 bone-in pork chops
  • Freshly ground black pepper
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 1 medium onion thinly sliced
  • Salt and freshly ground black pepper to taste
  • 2 apples sliced (not too thin)
  • 1 tablespoon fresh sage finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1½ cups chicken broth
  • 2 tablespoons Dijon mustard

Method
 

  1. Season the pork chops. Season both sides of the pork chops generously with freshly ground black pepper.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.