Savory Herb Pork Chops with Apples and Onions

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This Savory Herb Pork Chops with Apples and Onions recipe is a fall favorite one pan dinner. Herb rubbed center cut pork chops are quickly pan fried and topped with a savory and slightly sweet pan sauce with sauteed apples and onions. You'll love this dish!

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 brined so they're super tender and juicy. The chops are seasoned and pan fried. Then 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!

in the article/jump to

why you'll love this recipe
ingredients and substitutions
recipe instructions
what is brining?
recommended equipment
storage and reheating
expert tip
FAQ
what to serve with this recipe
get more recipes like this one
just one more thing
recipe

why you'll love this 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 and 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.

pork chops, apple, onion, butter, salt, mustard, chicken stock.

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.

recipe instructions

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.

adding pork chops with apples and onions.

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. Learn more about safe pork cooking practices here.

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 30-60 minutes in a solution of water, salt and sugar. This step dramatically improves the flavor of the meat as well as its tenderness.

recommended equipment

Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this great recipe.

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.

expert 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.

FAQ

How do you keep pork chops moist and tender?

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.

Is a light pink in the center pork chop okay to eat?

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 this recipe

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:

get more recipes like this one

Looking for other recipes like this? Try these:

Get all my Pork Recipes here.

just one more thing

If you make this delicious fall recipe for pork chops with apples and onions, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook, YouTube and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

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