One-Pan Pork Chops with Apples
Seared pork chops and caramelized apples in a cider pan sauce — an autumn classic ready in 35 minutes.
Ingredients
Serves 4
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 2 medium apples (Granny Smith or Honeycrisp), cored and sliced into wedges
- 1 medium onion, sliced into thin rings
- 2 cloves garlic, minced
- 1/2 cup apple cider (or apple juice)
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh thyme and rosemary to garnish
Instructions
- 1Pat pork chops dry with paper towels and season generously on both sides with salt, pepper, and thyme. Letting them sit at room temperature for 10 minutes before cooking ensures more even cooking.
- 2Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 4–5 minutes per side until golden brown and the internal temperature reads 145°F (the new safe temp for pork, which is slightly pink in the center). Transfer to a plate and tent loosely with foil.
- 3Reduce heat to medium. In the same skillet, add the onion slices and cook for 3–4 minutes until just softened.
- 4Add the apple wedges and cook for 3–4 minutes, turning once, until lightly caramelized. Add garlic and cook 1 minute.
- 5Pour in apple cider and chicken broth, scraping up all the browned bits from the bottom of the pan — those bits are pure flavor. Bring to a simmer.
- 6Stir in Dijon mustard and let the sauce reduce for 3–4 minutes until slightly thickened.
- 7Remove from heat and swirl in the cold butter — this finishes the sauce with richness and gloss. Return the pork chops to the pan, spoon the sauce over them, and serve immediately.
Pro Tips
- ✓
Use a firm-fleshed apple — Granny Smith (tart), Honeycrisp (sweet-tart), or Pink Lady. Softer apples like McIntosh or Fuji fall apart during sautéing and become applesauce rather than caramelized wedges.
- ✓
Pork is safe to eat at 145°F (with a 3-minute rest), which leaves it slightly pink in the center — this is correct modern food safety guidance, not undercooking. Pink pork is moist and tender; grey overcooked pork is chalky.
- ✓
The pan sauce comes together quickly — don't walk away after adding the cider. It can reduce too far and turn jammy. If it gets too thick, add a splash more broth to loosen it.
Frequently Asked Questions
What pork chop thickness is best for this recipe?
One-inch-thick chops (bone-in or boneless) give the best result — thick enough to sear properly and stay juicy, thin enough to cook through without overdoing the outside. Thinner chops (under 3/4 inch) cook so fast there's no time to develop a proper crust. If you have very thin chops, reduce the searing time to 2–3 minutes per side.
Can I make this recipe without apple cider?
Yes — substitute apple juice (slightly sweeter), dry white wine (sharper and more complex), or just extra chicken broth with a squeeze of lemon. Each creates a slightly different sauce. The Dijon mustard is the constant that gives the sauce its backbone regardless of the liquid.
What should I serve with pork chops and apples?
Mashed potatoes are the classic pairing — they soak up the pan sauce beautifully. Roasted sweet potatoes or butternut squash echo the autumn flavor profile. Steamed green beans or wilted spinach add a fresh vegetable contrast. For a complete one-pan meal, add sliced potatoes to the skillet in step 3 to cook alongside the onions.
More One-Pan Recipes
Key Ingredient Guides
Cook from what you have — automatically.
Tablespoon scans your grocery receipts, tracks what's in your fridge, and suggests recipes like One-Pan Pork Chops with Apples before anything expires.