This herb Pork Chops with Apples recipe is a fall favorite one pan dinner. It's war, savory and with a touch of sweetness. It's a pork dish that my personal chef clients requested often. And an easy way to enjoy an autumnal dinner during the cooler months.
When I was a kid, my Mom always made pork chops and homemade applesauce. The classic combination of rich pork and sweet tart applesauce made for the perfect fall meal.
Since I'm a huge fan of one pan dinners, I recreated the childhood favorite dinner as an easy dinner made in just one sauté pan. Along with my tried and true recipes for Lemon Chicken, Beef Tenderloin Stew and Lemon and Garlic Butter Shrimp Scampi, this pork chops with apples and onions recipe is one I make over and over again.
I've gave the simple pork chop and applesauce recipe an updated twist. First the boneless pork chops are quickly brined so they're super tender and juicy. The chops are seasoned and pan fried.
Next, they're topped with a sauté of fresh apples and onions and a delicious wine and mustard sauce. Garam Masala, an Indian spice blend, adds a touch of sweet, warm and earthy flavor to the dish. Your family will love this flavor packed dish!
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Why you'll love this pork chop and apple recipe
This pan-seared pork chop recipe is a little bit fancy, but without the fuss. It's easily made for a weeknight family supper or a dinner party with friends.
You'll love that this pork and apples recipe is:
- A one pan recipe ~ Who's a fan of less dishes to wash? I am!
- Intriguing flavors ~ This pork chop and apple dish isn't overly sweet. It's a savory entree with warm and earthy flavors making it the perfect fall dinner.
- Versatile ~ Swap out the boneless pork chops and use bone-in chops. Or try boneless chicken thighs instead.
Ingredients & substitutions
The stars in this recipe are center cut pork chops, apples, yellow onions, and an aromatic blend of spices known as Garam Masala. Check for the Indian spice in the baking aisle of grocery stores.
I've included some substitutions too. Scroll to the recipe card for full quantities of all the ingredients.
- boneless center cut pork chops ~ Also try 1-inch bone-in pork chops.
- kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- granulated sugar ~ Light brown sugar is an alternative.
- cold water ~ Apple juice or cider are alternatives to water.
- dried thyme ~ Substitute fresh thyme if you have it on hand.
- fresh ground black pepper ~ It's more flavorful than already ground pepper.
- olive oil
- apples ~ Sturdy cooking apples such as Braeburn, Honey Gold, Jonathon, Gala and Courtland are all tasty options.
- yellow onion ~A sweet onion like Vidalia, shallots or white onions are alternatives.
- garlic ~ 1 teaspoon of garlic powder is a substitute for the garlic clove.
- reduced sodium chicken stock ~ If you use regular chicken stock, adjust the amount of salt that's added.
- white wine ~ Chardonnay, Pinot Grigio or Sauvignon Blanc are my favorites. The alcohol in the wine cooks out and adds delicious flavor. If it's your preference, omit the wine and add more chicken stock. Skip cooking wine as it can be overly salty.
- honey
- Dijon mustard ~ Stone ground mustard or spicy brown mustard can also be used.
- Garam Masala ~ This is an Indian spice blend. A mild Curry powder can be a substitute.
- salted butter ~ Unsalted butter is a substitute.
How to make pork chops with apples and onions
Gather the simple ingredients and everyday kitchen tools to make this skillet pork chops recipe. This is a brief overview of the flavorful recipe. Scroll to the recipe card for the complete instructions.
Dissolve sugar and kosher salt in cold water. Add the pork chops and brine in the refrigerator for 30-60 minutes.
Remove the chops from the brine and pat dry. Season pork chops with dried thyme, kosher salt and pepper.
Pan fry the pork chops in a large skillet over medium-high heat until golden brown and just cooked. Place pork chops on a plate and tent with foil to keep warm.
In the same pan over medium heat, sauté the apples, onions and garlic.
Add the chicken stock, wine, honey, Dijon mustard and Garam Masala. Continue cooking the ingredients until the sauce slightly thickens.
Add butter to the sauce and stir. Season to taste with kosher salt and pepper. Place the chops back in the pan and spoon sauce over the top.
Hint
Overcooked pork is tough and dry. And the thin boneless pork chops in this recipe cook quickly. Use an instant read thermometer to check the internal temperature of perfectly cooked pork. The National Pork Board recommends cooking pork to 145 degrees F followed by a 3 minute rest.
What is brining?
One of my go-to meats to prepare is the always the ever tender pork tenderloin. But I love picking up some perfectly portioned center cut boneless pork chops for dinner too.
To ensure the most tasty and tender pork chops, I use a quick process called brining. Once you taste the difference brining makes, it'll become an essential step when preparing pork. It's super easy and quick.
Before cooking, soak pork for 30 to 60 minutes in a solution of water, salt and sugar. This step dramatically improves the flavor of the meat as well as its tenderness.
Storage and reheating
- Refrigerator or freezer ~ Completely cool the pork chops with apples and onions before storing in airtight containers. These meal prep containers are my favorite. Cooked pork can be stored in the refrigerator for up to 4 days. It can be frozen for up to 3 months. Thaw frozen pork chops in the refrigerator before reheating.
- Reheating ~ Place pork chops, apples, onions and sauce in an ovenproof dish. Cover with foil and heat in a 350 degree F oven for 10-15 minutes. Check if the pork chops are hot. If not, continue heating for up to 10 more minutes. Alternately, reheat in the microwave on 60 percent power for 1-2 minutes. Continue heating at 30 second intervals until heated through.
Amy's top tip
After brining and seasoning the pork chops, let them sit out on the counter for about 15 minutes. Bringing the meat to room temperature helps it cook more evenly.
Frequently asked questions
Brine them in a solution of cold water, kosher salt and sugar. The brine tenderizes the pork chops without adding any flavors like a marinade would do.
Yes! Fresh pork should be cooked to 145 degrees F. If the center of the pork chop is still a little pink after reaching this internal temperature, the pork should be safe to eat.
What to serve with pork chops
This dish is simple to prepare yet packs a lots of complex flavors. Serve it with sautéed baby potatoes sprinkled with fresh parsley and steamed green beans.
More delicious side dish options include:
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One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Savory Herb Pork Chops with Apples and Onions
Ingredients
- 4 6 - ounce pork chops, boneless, center cut and about 1-inch thick each
- 3 tablespoons kosher salt
- 3 tablespoons granulated sugar
- dried thyme
- kosher salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 2 medium apples peeled and cut in large dice, about 3 cups
- 1 medium onion thinly sliced, about 1 cup
- 1 garlic clove minced
- ½ cup reduced sodium chicken stock
- ¼ cup white wine
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- ½ teaspoon Garam Masala
- 1 tablespoon salted butter
Instructions
- Dissolve the salt and sugar in 6 cups of cold water in a bowl or container large enough to hold the pork chops and brine. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Remove pork chops from the brine and pat dry with paper towels. Sprinkle pork chops with thyme, salt and pepper.
- Heat a sauté pan over medium high heat and add oil. Add pork and sauté on each side for about 3-4 minutes or until just cooked through. Transfer to a plate and tent with foil to keep warm.
- In the same pan over medium heat, add the apple, onion, and garlic. Sauté, stirring occasionally, for 2-4 minutes or until the apples begin to just soften and the shallots are translucent.
- Stir in chicken stock, wine, honey, mustard, and Garam Masala. Continue cooking for an additional 3-4 minutes or until the sauce is slightly thickened.
- Stir in the butter until it is melted. Season the sauce to taste with salt and pepper.
- Spoon the apple onion sauce over the pork chops and serve.
Amy Casey says
I first made this recipe for my family over 20 years ago. They still love it to this day. It was also a favorite of my personal chef clients who would request this pork chop and apple dish as soon as it was fall.