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Skillet Apple Pork Chops with Sage Pan Sauce

A thick, bone-in pork chop topped with caramelized apple chunks and savory sauce, representing amazing apple pork chops.
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Prepare moist pork chops with sweet, caramelized apples and a savory pan sauce using simple steps for a satisfying weeknight dinner.

Ingredients

Scale
  • 4 bone-in pork chops (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 medium apples (like Honeycrisp or Gala), cored and sliced 1/4 inch thick
  • 1 small yellow onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides with salt, pepper, sage, and cinnamon.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.
  3. Sear the pork chops for 3 to 4 minutes per side until golden brown. Remove the chops from the skillet and set them aside on a plate.
  4. Reduce the heat to medium. Add the sliced apples and onions to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until the apples begin to soften and caramelize.
  5. Pour in the chicken broth and apple cider vinegar. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Let the liquid simmer for 2 minutes.
  6. Stir in the Dijon mustard. Return the pork chops to the skillet, nestling them between the apples and onions.
  7. Reduce the heat to medium-low, cover the skillet, and cook for an additional 5 to 8 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit.
  8. Remove the pork chops and let them rest for 5 minutes before serving. Spoon the apple and onion mixture and pan sauce over the chops.

Notes

  • For a richer sauce, substitute 1/4 cup of heavy cream for 1/4 cup of the chicken broth.
  • Use firm apples that hold their shape well during cooking, such as Honeycrisp, Fuji, or Granny Smith for a tarter flavor.
  • If your pork chops are very thick, you may need to finish them in a 350 degree Fahrenheit oven after searing to reach the correct internal temperature.

Nutrition

Find it online: https://pureplatepath.com/apple-pork-chops-skillet-sage-sauce/