Pork Chops with Apples and Onions

Pork chops with apples and onions is a useful autumn dinner when you want something warm but not complicated. The apples soften into the onions, and a little cider deglazes the pan for a light sauce.

Use a firm, tart-sweet apple such as Braeburn, Honeycrisp, or Granny Smith. Boneless or bone-in chops both work; thicker chops may need a little extra time.

Recipe overview

• Servings: 4
• Estimated preparation: 10 minutes
• Estimated cooking: 25 minutes
• Estimated total: 35 minutes
• Equipment: Large skillet, food thermometer

Ingredients

• 4 pork loin chops, approximately 2 cm thick
• 1 teaspoon fine salt, divided
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 onions, thinly sliced
• 2 apples, cored and cut into wedges
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 100 ml apple cider or unsweetened apple juice
• 100 ml low-sodium chicken stock
• 1 teaspoon Dijon mustard
• Optional: 1 teaspoon honey

Instructions

1. Pat the chops dry and season both sides with ¾ teaspoon salt and the pepper.
2. Heat the oil in a large skillet over medium-high heat. Sear the chops for approximately 3–4 minutes per side, then transfer to a clean plate.
3. Reduce the heat to medium. Add the butter, onions, and remaining salt. Cook for 8–10 minutes until softened and lightly golden.
4. Add the apples, garlic, and thyme. Cook for 4–5 minutes.
5. Pour in the cider and stock, scraping the bottom of the pan. Stir in the mustard and honey.
6. Return the chops and any resting juices to the skillet. Cover loosely and simmer for 5–8 minutes, until the chops reach 63°C/145°F in the thickest part.
7. Rest the chops for at least 3 minutes before serving. Spoon the apples, onions, and sauce over the top.

Cooking tips and substitutions

• If the sauce reduces too quickly, add a splash of stock.
• For a thicker sauce, simmer uncovered for a few extra minutes after removing the chops.
• Use pears instead of apples for a milder flavor.
• Check the internal temperature at the thickest point, avoiding bone if using bone-in chops.

Serving suggestions

Serve with mashed potatoes, roasted squash, or green beans. For another pork dinner, try Maple-Glazed Pork Tenderloin.

Use a thermometer to check doneness: FoodSafety.gov safe cooking temperatures.