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.
Servings: 4 servings
Calories: 520kcal
Cost: 2
Equipment
- large skillet (cast iron preferred)
- Tongs
- cutting board
- knife
- meat thermometer
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
Instructions
- Pat pork chops dry, season generously with salt, pepper, garlic powder, and smoked paprika, and let rest at room temperature for 15 minutes.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until foamy.
- Sear pork chops for 4–5 minutes per side until golden brown. Remove to a plate and tent loosely with foil.
- Reduce heat to medium and add remaining butter. Add sliced onions and cook 6–8 minutes until softened and golden.
- Add sliced apples, thyme, and sage. Cook 3–4 minutes until apples begin to soften.
- Pour in apple cider and chicken broth, scraping up browned bits. Simmer 3–4 minutes until slightly reduced and glossy.
- Return pork chops to the skillet with juices. Spoon sauce over top and cook 2–3 minutes until internal temperature reaches 145°F.
- 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.