One Pan Pork Chops With Apples And Onions Recipe

I made Skillet Pork Chops with apples and onions in one pan and used a surprising pantry spice that most people never think to add.

I never meant to create a signature weeknight dish, yet this one pan pork chops with apples keeps showing up at my table. Using bone in pork chops and crisp apples, I get a salty and bright contrast that tricks people into thinking its complicated.

I call it my Skillet Pork Chops move because its fast, messy in the best way, and forgiving. These Apple Pork Chops have a bite and a sweet note so you sit up and taste, not just eat.

I promise it looks fancier than it is, and you will want seconds.

Ingredients

• Pork chops: Rich in protein and iron, keeps you full, adds savory meaty flavor.
• Apples: Bring bright sweetness and acidity, add fiber and a fresh crunch.
• Onions: Caramelize into sweet savory notes, add depth and natural sugars.
• Butter: Gives silky richness and browning, boosts flavor but high in saturated fat.
• Dijon mustard: Sharp tang that cuts richness, adds umami and mild spice.
• Chicken broth: Adds savory liquid, keeps chops moist and gives subtle saltiness.
• Fresh thyme: Earthy herbal note, aromatic, small leaves punch above their weight.

Ingredient Quantities

• 4 bone-in pork chops, about 1 inch thick (roughly 1 1/2 lb total)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• 1/4 cup all-purpose flour
• 2 tbsp vegetable oil or olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 2 medium apples (Granny Smith or Honeycrisp), cored and sliced
• 1/2 cup apple cider or apple juice
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar or maple syrup
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• chopped parsley for garnish (optional)

How to Make this

1. Pat the pork chops dry with paper towels, sprinkle both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika if using, then lightly dredge each chop in 1/4 cup all purpose flour, shaking off excess.

2. Heat a large skillet over medium high, add 2 tbsp vegetable oil or olive oil and 2 tbsp unsalted butter until foamy; dont overcrowd the pan or the chops will steam instead of browning.

3. Sear the chops 3 to 4 minutes per side until golden brown, transfer to a plate and tent with foil while you make the sauce.

4. Reduce heat to medium, add the thinly sliced yellow onion to the same pan and cook for about 4 minutes until starting to soften, then add the sliced apples and cook another 3 to 4 minutes until both are softened and lightly caramelized.

5. Pour in 1/2 cup apple cider or apple juice and 1/2 cup chicken broth to deglaze the pan, scraping up all the brown bits with a wooden spoon.

6. Stir in 1 tbsp Dijon mustard, 1 tbsp brown sugar or maple syrup and 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, bring the mixture to a gentle simmer.

7. Nestle the pork chops back into the pan and spoon some sauce over them, cover and simmer on low for about 8 to 10 minutes until an instant read thermometer reads 145 degrees F at the thickest part.

8. Remove chops to a cutting board and let rest for 5 minutes while you simmer the sauce uncovered to thicken if needed; taste and season with extra salt and pepper if required.

9. Spoon the apples and onions and plenty of sauce over the chops, scatter chopped parsley for garnish and serve warm.

Equipment Needed

1. Large heavy skillet (cast iron or stainless steel) for searing and simmering
2. Tongs and a spatula for flipping the chops and turning apples
3. Instant read thermometer to check doneness to 145 F
4. Cutting board and a sharp chefs knife for slicing onion and apples
5. Measuring spoons and measuring cups plus a 1/4 cup measure for the flour
6. Shallow plate or bowl for dredging flour, and paper towels for patting dry
7. Wooden spoon or silicone spatula to scrape up browned bits when deglazing
8. Plate and foil for resting the chops while you finish the sauce

FAQ

One Pan Pork Chops With Apples And Onions Recipe Substitutions and Variations

• Pork chops: swap for boneless pork chops or thick pork loin chops, just cut cook time a few minutes per side for boneless so they don’t dry out.
• All-purpose flour: use cornstarch (about half the amount, it makes a crispier coating) or a 1:1 gluten free flour if you need gluten free.
• Apple cider or apple juice: swap with dry white wine, white grape juice, or plain chicken broth plus a splash of lemon or apple cider vinegar for brightness.
• Dijon mustard: use whole grain mustard, 1 tsp mustard powder mixed with a little water, or even a spoonful of mayo for a milder, creamy note.

Pro Tips

– Let the chops warm up on the counter for 20 to 30 minutes before cooking, it makes them cook more evenly and you wont end up with an overdone outside and underdone middle.

– Get the pan really hot and dont overcrowd it, sear in batches if you need to. Use a splash of oil first (higher smoke point) then add the butter near the end of searing so it flavors the crust without burning.

– Shake off excess flour or the coating will go gummy, and season again after dredging if needed so the flavor isnt all in the flour and not on the meat.

– If the sauce is too thin, make a quick slurry with 1 teaspoon cornstarch mixed into 1 tablespoon cold water and stir that in while simmering, or just simmer uncovered longer to concentrate flavors. Taste and tweak acidity with a tiny splash of vinegar or lemon if it tastes flat.

– Use an instant read thermometer in the thickest part (not touching bone) and pull the chops at 140 to 142 F, theyll rise to 145 F while resting; resting for 5 minutes keeps juices locked in.