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Pork Chops with Apples and Onions

Pork Chops with Apples and Onions

Juicy, golden-seared pork chops are smothered in sweet caramelized apples and tender onions, all simmered in a glossy apple cider pan sauce. This cozy 30-minute dinner is perfect for busy weeknights or a comforting Sunday supper.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 1-inch thick bone-in pork chops
  • 2 medium apples, cored and sliced
  • 1 large yellow onion, sliced
  • 1/2 cup apple cider
  • 1/2 cup low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 3 leaves fresh sage
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Equipment

  • large skillet (cast iron preferred)
  • Tongs
  • cutting board
  • knife
  • meat thermometer

Method
 

  1. Pat pork chops dry, season generously with salt, pepper, garlic powder, and smoked paprika, and let rest at room temperature for 15 minutes.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until foamy.
  3. Sear pork chops for 4–5 minutes per side until golden brown. Remove to a plate and tent loosely with foil.
  4. Reduce heat to medium and add remaining butter. Add sliced onions and cook 6–8 minutes until softened and golden.
  5. Add sliced apples, thyme, and sage. Cook 3–4 minutes until apples begin to soften.
  6. Pour in apple cider and chicken broth, scraping up browned bits. Simmer 3–4 minutes until slightly reduced and glossy.
  7. Return pork chops to the skillet with juices. Spoon sauce over top and cook 2–3 minutes until internal temperature reaches 145°F.
  8. Remove from heat, discard thyme sprigs, rest 3–5 minutes, and serve.

Notes

Bring pork chops to room temperature before cooking for even searing. Avoid overcrowding the pan to ensure a golden crust. Cook pork to an internal temperature of 145°F and rest 3–5 minutes before serving. Store leftovers refrigerated up to 3 days or freeze up to 2 months.