Pork chops with apples are simple, delicious, and always a crowd-pleaser. The dish is both savory and sweet, with salty pork, sweet apples, and a pan sauce that simply can’t be beat.
Apple pork chops are one of my favorite pork chop recipes. Juicy pork chops paired with sweet apple slices and the savory flavors of onions and a delicious sauce just hit the spot after a long day.
This recipe is one we make frequently because it combines simple ingredients to make a top notch dish that everyone loves.
Cooking the pork chops on the stove, then transferring to the oven is one of the best ways to ensure you get fully cooked, but still juicy pork. It’s essentially an apple pork chop bake – simple ingredients, easy to prepare, delicious end results.
While there are lots of slow cooker pork chops recipes out there, you really don’t need a slow cooker to get the best pork chops.
Pan sear and finish in the oven for a simple recipe that bakes while you go on with life. It’s something I need this time of year when we’re preserving all the garden bounty!
We love to serve this pork chops and apples recipe with green beans or Brussels sprouts, sweet potatoes, and a fresh loaf of sourdough. And when we want to mix it up a bit, we opt for garlic butter pork chops or smothered pork steaks.
Why You’ll Love This Recipe
Simple ingredients – This recipe uses simple, kitchen staple ingredients (and minimal ingredients overall!) that create an amazing flavor profile. It is one of my go-to choices for entertaining or taking to a friend.
One pan meals – One pan and no lack of flavor because of the fresh herbs and pan sauce in this recipe. Besides, one-pot meals are always a winner in my book! Less clean up means more time for other things, like making a delicious apple cake to end the meal on a sweet note.
Delicious, moist pork – Pan-seared pork chops are always juicy as the sear locks in the moisture. Also, using bone-in chops helps to add more flavor and keep the meat moist.
Ingredients
Pork chops – Bone-in pork chops are what this recipe uses. If you have thick-cut pork chops, you may need to adjust the cook time. Pay attention to the internal temperature. You could also try this recipe with boneless pork chops or pork tenderloin slices, but the cooking time would need to be adjusted.
Honeycrisp apples – Sweet apples are the best apples to use in this recipe to balance the flavor of the pork. Tart apples create an end result that is more bitter. Use fresh apples for best results.
Chicken broth – I love to make homemade stock for ease and the best quality. (Plus, it’s a good way to not waste food!) Store bought chicken stock or broth works as well, though.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Large, oven-safe skillet – I like to use a cast-iron skillet. If you don’t have an oven-safe skillet, you could add an extra step. Transfer the pork chops, onions, and apples to a baking dish to finish in the oven.
Instant-read thermometer – Always check the temperature of pork with a meat thermometer because it sometimes “looks pink” depending on the cut but is cooked through and safe to eat.
How to Make Pork Chops With Apples
Step 1: Preheat the oven to 350 degrees Fahrenheit. Heat a deep oven-safe, large skillet or pot over medium heat. Once the pan is hot, add the oil. Generously season the top of the chops with salt and pepper, then sear until golden brown (4 minutes on each side) and remove from the pan.
Step 2: Melt the butter in the pan and add the sliced onion and apples. Cook for 5 minutes until softened, then add the garlic and rosemary and cook for another minute.
Step 3: Stir in the flour on top of the apples, and cook for about 1 – 2 minutes, stirring frequently.
Step 4: Whisk in the broth, fresh lemon juice, Dijon, honey, salt, and pepper. Continue whisking until the mixture thickens and coats the back of a spoon. Taste and add more salt if desired.
Step 5: Place pork chops back into the pan in a single layer with the sauce and cover with the sauce. Place into the oven to finish cooking the pork chops for about 10 – 12 minutes or until the internal temperature reaches 145 degrees Fahrenheit. Begin checking the temperature at the 5 minute mark depending on how thick the pork chops are.
Step 6: Remove from the oven and let rest for 10 minutes before serving.
Tips
- Always check the temperature of pork because it sometimes “looks pink” depending on the cut but is cooked through and safe to eat.
- Cook time in the oven will vary depending on the thickness of the chops.
- You could technically finish cooking the pork chops on the stovetop in the sauce, flipping them every couple of minutes, but the oven ensures a more even cook-through.
- Store leftover pork chops covered in aluminum foil or in an airtight container in the refrigerator. Reheat in a toaster oven or in the oven for best results.
Recipe FAQs
The easiest way is to cook the pork loin chops and sliced apples in a pan on the stovetop. Use a large oven-safe skillet so you can finish cooking the dish in the oven. This cooking process is simple and gives delicious results. The cook time will depend on the thickness of the pork chops and whether you use boneless chops.
Ideally you want a sweeter variety of apple that will hold its shape when cooked, so a Honeycrisp apple is perfect. You could also use Golden Delicious or Gala apples. Granny Smith apples are really too bitter to pair with the saltiness of pork.
The flavor profiles of these foods compliment each other well. Pork is rich and salty, while apples are sweet and crisp. The combination makes a flavorful sauce and a great meal. The best part is that this recipe is a one pan meal – simple and easy!
More Dinner Recipes from the Farmhouse
- Slow Cooker French Onion Soup
- Stuffed Shells With Ricotta Cheese
- Classic Pasta Carbonara
- Country Style Ribs
- Homemade Chicken Pot Pie
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Pork Chop With Apples
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in pork chops
- 3 tablespoons unsalted butter
- ½ medium sweet onion, thinly sliced
- 2 Honeycrisp apples, thinly sliced
- 2 cloves garlic, minced
- 1 ½ teaspoons fresh rosemary, minced
- 2 ½ tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon lemon juice, fresh is best
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a large, deep oven-safe skillet or pot over medium heat. Once the pan is hot, add the oil.
- Generously season each side of the pork chops with salt and pepper, then brown for 4 minutes on each side and remove from the pan.
- Melt the butter in the pan and add the sliced onion and apples. Cook for 5 minutes until softened, then add the garlic and rosemary and cook for another minute.
- Stir in the flour and cook for about 1 – 2 minutes, stirring frequently.
- Whisk in the broth, lemon juice, Dijon, honey, salt, and pepper. Continue whisking until the mixture thickens and coats the back of a spoon. Taste and add more salt if desired.
- Place the pork chops back into the pan with the sauce and cover with the sauce.
- Place into the oven to finish cooking the pork chops for about 10 – 12 minutes or until the internal temperature reaches 145℉. Begin checking the temperature at the 5 minute mark depending on how thick the pork chops are.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- Always check the temperature of pork because it sometimes “looks pink” depending on the cut but is cooked through and safe to eat.
- Cook time in the oven will vary depending on the thickness of the chops.
- You could technically finish cooking the pork chops on the stovetop in the sauce, flipping them every couple of minutes, but the oven ensures a more even cook-through.
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
