Pork Chops and Apples is an ideal fall meal — tender pork chops topped with sautéed apples and a hint of cinnamon. It’s simple, comforting, and full of autumn flavor.
This post is sponsored by Utah Pork Producers Association. All opinions are my own.
I like quick dinners that are satisfying, flavorful, and easy to prepare. Pork Chops and Apples fits that description perfectly. While it’s great any time of year, I especially enjoy it during apple season — the kitchen fills with an irresistible aroma as it cooks.
Pork is a nutrient-dense choice: three ounces of pork provide roughly 22–24 grams of protein depending on the cut. Aiming for 20–30 grams of protein per meal is a good way to support energy and satiety. Because of its nutrition and versatility, pork regularly appears on our weekly menu alongside favorites like Crockpot Pork Chops, Pork Chops and Rice, and Pork Chop & Potato Casserole. This skillet version of Pork Chops and Apples is now a staple in that rotation.
The original recipe (from a 1970s church cookbook) was a baked casserole that called for searing the chops then baking at 400°F for 45 minutes, which can yield very well-done meat. I adapted it to a skillet method so you can better control doneness and keep the pork juicy and tender.
Ingredients
This recipe works with most pork chop cuts — boneless or bone-in. I used bone-in pork chops about 1 inch thick. When you buy pork at your local grocery store, you’re supporting family farms across the United States, which is an added benefit for many home cooks.
See the recipe card below for the full ingredient list and exact quantities.
How to make Pork Chops and Apples
Begin by seasoning the pork chops on both sides with salt and pepper. Use as many chops as fit comfortably in your skillet; cook in batches or use a second skillet if needed.
Melt butter in a large skillet over medium heat and sear the pork chops until golden brown, about 4–5 minutes on the first side. Flip and continue cooking 1–2 minutes more or until they reach an internal temperature of 145°F. This temperature yields chops that are tender, slightly pink in the center, and juicy.
Transfer the pork chops to a plate and cover to keep warm. Add the remaining butter to the skillet, then the peeled, sliced apples, brown sugar, and cinnamon. There’s only one tablespoon of brown sugar in this recipe — enough to enhance the apples’ natural sweetness without making them overly sweet.
Sauté the apples in the butter and pork drippings until they are tender but still slightly firm, about 6–8 minutes. They should hold their shape and not turn to mush.
The apples pick up a rich flavor from the butter and salty pan juices, which complements the pork beautifully. Return the pork chops to the pan to warm through and nestle them under the apples. Garnish with fresh parsley if desired and serve immediately.
How to know when pork chops are done
USDA guidance recommends an internal temperature of 145°F followed by a three-minute rest. At this temperature the meat will have a slight blush of pink in the center and remain moist and tender.
Common target temperatures:
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
Using a reliable meat thermometer is the best way to ensure accurate doneness.
Variations
This recipe is flexible. Try any of these ideas:
- Use boneless or bone-in pork chops — both work well.
- Choose your favorite apple variety; Honeycrisp, gala, or Fuji are great options depending on whether you want sweeter or tarter apples.
- Add fresh herbs — a teaspoon of chopped fresh rosemary or thyme stirred in with the apples complements the pork nicely.
- For a saucier finish, add 1 cup of chicken broth and 1 teaspoon Dijon mustard while the apples are cooking, then allow the liquid to reduce to your desired consistency.
Side dish ideas for Pork chops and apples
I served these pork chops with rice and a leafy green salad. Other good pairings include:
- Mashed potatoes
- Egg noodles
- Roasted broccoli
- Zucchini and cheese casserole
- Flaky biscuits or cheddar biscuits
📖 Recipe
Pork Chops and Apples
Ingredients
- 3 tablespoons butter, divided
- 3–4 bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 medium or 2 large apples, peeled and sliced
- ½ teaspoon cinnamon
- 1 tablespoon brown sugar
- For garnish: fresh chopped parsley
Instructions
-
Melt half of the butter in a large skillet over medium heat.
-
Sprinkle the pork chops on both sides with the salt and pepper. Add the pork chops to the butter and cook until nicely browned on the bottom, about 4–5 minutes.
-
Flip and continue cooking for 1–2 minutes, or until the chops reach an internal temperature of 145°F. Remove the chops to a plate, cover, and set aside.
-
Add the remaining butter, sliced apples, cinnamon, and brown sugar to the skillet. Cook, stirring frequently, until the apples are soft and tender, about 6–8 minutes.
-
Add the pork chops back to the skillet and nestle under the apples. Allow the pork chops to warm through slightly and serve immediately.
Notes
Bone-in or boneless pork chops both work; choose your preferred apple variety (Honeycrisp is a sweet-tart favorite).
Use a meat thermometer for the most reliable doneness reading. Typical temperature targets are listed above in the article.
Variations:
- Make a saucier version by adding 1 cup chicken broth and 1 teaspoon Dijon mustard while the apples cook; allow to reduce.
- Add 1 teaspoon fresh chopped thyme or rosemary with the apples for extra aroma.
Nutrition
More Pork recipes
-
Marinated Pork Loin Roast
-
Pork Chops and Rice Casserole
-
Crockpot Pork Chops with Mushroom Soup
-
Pork Chop Casserole
