These pork chops with apples are tender and juicy pork chops seasoned with herbs and cinnamon, cooked alongside sweet onions and tangy apples.
Who said apples are just for desserts?
These pork chops with apples are the perfect combination of sweet and savory!
The pork chops are seasoned with fresh herbs like thyme, rosemary, and sage, with the addition of warm cinnamon, cooked in savory chicken broth and tangy apple cider, alongside sweet onions and sliced apples.
And best of all, it’s all cooked in 1 pan, so cleanup is a breeze!
Whether it’s a busy Wednesday or a special weekend, these pork chops with apples make the perfect dinner for fall!
Table of Contents
Ingredients for pork chops with apples
- Bone-in pork chops – Bone-in pork chops have the best flavor and will stay juicy.
- Sweet onion – Onions will add a savory sweetness to the dish.
- Sweet apple – Apples and pork are a perfect pairing!
- Olive oil – Olive oil is the fat of choice to help cook the pork chops and the fruits and vegetables.
- Kosher salt and black pepper – Kosher salt and black pepper are necessary to balance and enhance all of the flavors in the dish.
- Cinnamon – Cinnamon will bring a subtle warmth to the pork chops with apples.
- Flour – Flour will help thicken the sauce in the pan to coat the pork chops.
- Herbs – I’ve used a combination of fresh thyme, fresh sage, and fresh rosemary here.
- Chicken stock – Feel free to use your favorite homemade or store bought variety.
- Apple cider – Apple cider will give extra apple flavor and add to the sauce.
Why use fresh herbs vs dried?
Fresh herbs are highly encouraged to be used in these pork chops with apples, because they have a cleaner, and brighter flavor, with a delicate texture.
Dried herbs have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.
In your local grocery store there’s usually a huge variety of apples to choose from!
So how do you know which ones will be best for these pork chops with apples?
My favorite type of apple to use for this recipe is honeycrisp, braeburn, or fuji because they are the perfect sweet and tangy cooking apple.
I would stay away from McIntosh, gala, or red delicious. These are often mealy apples, and not very good to use in this application.
What is the difference between apple cider and apple juice?
Apple cider is fresh and unfiltered, which gives the opaque cloudy appearance, and is often unpasteurized.
Apple juice is both filtered and pasteurized, and some varieties add extra unnecessary white sugar or corn syrup.
You can use apple juice in place of apple cider, just be sure to read the label to make sure it’s just apple juice with no added sweeteners.
Storage and leftovers
Any leftover pork chops with apples can be kept in an airtight container for up to 3 days.
To reheat, simply place on a microwave-safe dish, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More pork recipes
- Looking for an impressive dinner? Try my Roast Pork Loin with Dried Fruit Compote
- Craving some flavors of the summertime? Try my Slow Cooker BBQ Pulled Pork
- Need a quick and easy dinner? Try my Air Fryer Pork Tenderloin
- Love the combination of fruit and pork? Try my Skillet Pork Tenderloin with Plums
Pork Chops with Apples
- 4 bone-in thick cut pork chops
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium-sized apples cored, and thinly sliced
- 1 large sweet onion peeled, trimmed, and thinly sliced
- 1 tablespoon minced fresh sage
- 2 teaspoon minced fresh rosemary
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon cinnamon
- 2 teaspoon all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup apple cider
- Season the pork chops with kosher salt and black pepper on both sides and set aside.
- In a large 12-inch high-sided skillet add olive oil and set over medium-high heat.
- When the oil is hot, add the pork chops and sear on both sides until golden brown, about 3-5 minutes per side. It's okay if the pork is not fully cooked to temperature as it will be added back to the pan later.
- Remove the pork chops from the pan and set aside until ready to use again.
- In the same skillet, add the apples, onions, sage, rosemary, thyme, and cinnamon. If the pan did not have extra oil you can add a tablespoon of olive oil.
- Saute the apples and onions until they just start to soften.
- Add in the flour and stir to combine. The mixture will look dry, this is normal.
- Pour in the chicken stock and apple cider and stir to combine. You should not see any clumps of flour remaining.
- Add the pork chops back into the pan (with their drippings!) and nestle them among the apples and onions.
- Lower the heat the medium and gently simmer until the pork has reached an internal temperature of 145 degrees F.
- Serve pork chops with the apples and onions and a spoonful of the "gravy" in the pan.