Pork Chops with Apples
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My recipe for Pork Chops with Apples is the perfect cozy dinner for cooler nights. Juicy seared pork, sweet-tart apples, and a velvety cream sauce come together in one skillet to make a comforting, flavorful meal your whole family will love.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Pork Chops with Apples
- Recipe FAQ
- More Recipes
This dish pairs perfectly with mashed potatoes, egg noodles, or even a simple green salad. It brings together savory, sweet, and herbaceous notes with every bite, thanks to the combination of fresh sage, onion, and apple cider. If you’re cooking for guests or a weeknight family dinner, this recipe is easy to make and incredibly satisfying.
Here’s Why You’ll Love This Recipe
- Perfect balance of flavors: The sweetness of apples and cider offsets the richness of pork and cream.
- One-pan meal: Everything cooks in one skillet, making cleanup quick and easy.
- Comfort food classic: Pork and apples is a timeless combination that people love!
- Great for fall and winter: Seasonal ingredients like apples and sage make this dish especially fitting for colder months.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Pork chops: Boneless or bone-in, about 2 pounds total. Look for chops with some marbling for the best flavor.
- Kosher salt, poultry seasoning, garlic powder, black pepper: These create a simple but savory seasoning blend for the pork.
- Unsalted butter: For browning the meat and sautéing the vegetables. Adds richness.
- Onion: Adds savory depth and a touch of sweetness.
- Fresh sage leaves: Gives the recipe a woodsy, herbal flavor. If you don’t have fresh sage, then dried sage can be used in a pinch.
- Apples: Choose firm, slightly tart varieties like Honeycrisp or Granny Smith. Lovely flavor and holds their shape well.
- All-purpose flour: Helps thicken the sauce. Bread flour also works in a pinch, or you can use a corn starch slurry.
- Chicken stock: Provides a flavorful base for the sauce.
- Apple cider: Enhances the sweetness and apple flavor. Make sure to use apple cider, not apple cider vinegar.
- Heavy cream: Makes the sauce luxuriously smooth and rich. Do not substitute half and half or milk.
- Apple cider vinegar: Just a touch brightens and balances the richness of the sauce.
In Photos: How To Make Pork Chops with Apples
Step 1: Season & Sear
Season the pork chops with kosher salt, poultry seasoning, garlic powder, and black pepper.
Melt the butter in a large skillet over medium heat. Once foamy, add the pork chops and sear until golden brown on both sides. Remove from the pan and set aside.
Step 2: Sauté Onions & Apples
Add the chopped onion to the same skillet and cook until softened and translucent.
Stir in the sliced apples and half of the chopped sage.
Step 3: Add Flour & Stock
Sprinkle the flour over everything and stir well to coat. Add the stock and stir to combine.
Step 4: Add Cider, & Cream
Stir in the apple cider and heavy cream slowly, stir until incorporated.
Step 5: Add Vinegar & Pork Chops
Stir in the apple cider vinegar, then return the pork chops to the skillet, nestling them into the sauce.
Continue to cook until the pork reaches an internal temperature of 145°F, about 10 to 15 minutes.
Step 6: Garnish & Serve
Garnish with the remaining fresh sage before serving.
Helpful Tips and Tricks
- Don’t overcrowd the pan when searing the pork chops; work in batches if needed.
- Use a meat thermometer to avoid overcooking the pork.
- Deglaze the pan thoroughly when adding the liquids to incorporate all the flavorful browned bits.
- Serve with a starchy side to soak up all that delicious sauce.
Recipe FAQ
Yes! Thyme or rosemary would also pair nicely with the apples and pork.
Use firm apples that hold their shape when cooked, like Honeycrisp, Fuji, or Granny Smith.
You can substitute the butter with olive oil and use coconut cream or a dairy-free creamer in place of heavy cream, but the flavor will change slightly.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to avoid curdling the sauce.
More Recipes
Pork Chops with Apples
Ingredients
- 2 pounds (907.18 g) pork chops
- 1 1/2 teaspoons (9 g) kosher salt
- 1 teaspoon (2 g) poultry seasoning
- 3/4 teaspoon (2.25 g) garlic powder
- 1/2 teaspoon (1 g) ground black pepper
- 3 tablespoons (42 g) unsalted butter
- 1 (110 g) onion, (medium) chopped
- 3 tablespoons (44.36 g) finely chopped fresh sage leaves, (divided)
- 2 (364 g) apples, (medium) peeled, cored, and sliced
- 3 tablespoons (22.5 g) all-purpose flour
- 1 1/2 cups (360 g) chicken stock
- 1/2 cup (118 g) apple cider*
- 1/2 cup (119 g) heavy cream
- 2 teaspoons (10 g) apple cider vinegar
Instructions
- Season the pork with salt, poultry seasoning, garlic powder, and pepper.
- Heat the butter in a large skillet over medium heat.
- When the butter has gone foamy, add the pork chops, browning on both sides.
- Remove the pork and set aside.
- Add the chopped onion to the pan and saute until softened and translucent.
- Stir in the apples and half the sage, and sprinkle the flour over the mixture, stirring to coat.
- Slowly whisk in the chicken stock, apple cider, and cream.
- Stir in the apple cider vinegar, then nestle the pork chops back into the sauce and continue to cook until they register an internal temperature of 145 degrees F (approx. 10 to 15 minutes).
- Garnish with the remaining sage.
Looks like a great recipe, which I will try, but 2 pounds is more like 900g, not 340g.