These delicious Apple Pork Chops are cooked on a skillet and are combined with a flavorful white wine apple cider sauce studded with juicy apples and onions.
This is a lovely apple cider pork chop recipe is the perfect cozy meal for Fall and winter. It is ready under 30 minutes, making it a quick and easy weeknight dinner recipe, but it is also perfect for a nicer dinner with company, special occasion or even the holidays.
Some of our favorite apple recipes include Apple Cinnamon Galette, Easy Apple Crisp, Apple Cider Sangria, and Apple French Toast Casserole. If you love cooking with apples, don’t forget to check those out as well!
Easy One Skillet Pork Chops and Apples
Whenever Fall rolls around, the savory sweet pairing of pork and apples will always graze our dinner table at least a few times before the season is over. We shared Pork Tenderloin with Apples last year – we love it so much we are now sharing the pork chop version.
This apple pork chops recipe is basically pan-seared bone in pork chops on a skillet (or braiser) flooded with a simple yet tasty sauce make with apple cider and white white, topped with thinly sliced apples and onions.
I can’t tell you what I love more. The juicy meat, or the slightly tart, savory sweet sauce with complex flavors, or the juicy apple and onion combo that is a match made in heaven…
Or the fact that it is ready is 25 minutes and everything comes together on just ONE skillet!
If pork chops has always been ‘meh’ in your books, this lovely pork chops and apples just might change the way you think about this cut of meat!
Apple Pork Chops is simple enough for a quick weeknight dinner, yet also fancy enough to be served as the main dish during the holidays alongside with some creamy mashed potatoes.
Think of it as a sophisticated, upgraded pork chops meal…maintaining its simplicity yet delivering BIG flavors.
Ingredients
You will need just a few simple ingredients to bring apple pork chops together.
- pork chops – I highly recommend bone-in pork chops for the best flavor and texture. It’s a bit more tender and juicier. Pork chops should be around 1″-1.5″ thick. I prefer not to use thinly sliced pork chops for this recipe.
- apples – I typically use Fuji apples or other sweet apples for this, but tart apples work too if that’s your preference. Apples should be ‘halved’ and then sliced thinly (about 1/8-1/4 inch thick).
- onion – slice thinly! Onion does bring great flavor so don’t skip it! If you really don’t like onions, use onion powder in the sauce instead.
- butter – I prefer using unsalted butter to cook pork chops and apples in so that I have more control over the saltiness of the dish.
- apple cider – I typically grab this from the grocery store for convenience, but feel free to make it yourself if you prefer.
- white wine – pick a dry white white such as Sauvignon Blanc, Chardonnay or Pinot Grigio. Cooking wine from grocery store works great as well. If you prefer not to use wine, use chicken stock or vegetable broth.
- fresh herbs – I use sage and thyme in this recipe. There is nothing like fresh herbs but dried herbs will work as well. Rosemary is a great substitute or addition to sage and thyme.
- garlic cloves – nothing beats fresh here! Chop/mince into smaller pieces.
- salt and black pepper – used to season the pork chops before searing. Use salt to open up the flavors at the end if needed.
How to Make It
So now that we know that there is so much to love about apple pork chops, let’s get into the details of bringing this pork chop recipe into reality!
Tools
As for the tools you’ll need, I recommend using a large skillet or a round braising pan.
Sear Pork Chops
First season the pork chops with salt and black pepper.
Then sear pork chops on a lightly greased hot skillet on both sides until the crust is golden brown and center reaches a temperature of 145℉ using a meat thermometer.
Once pork chops is cooked, remove from the skillet. Avoid overcooking it.
Make the Cider White Wine Sauce
Add more cooking oil to the skillet.
Once oil is heated, sear onions for a minute or so, then add apples.
Once apples and onions are soft (it’ll take a few minutes), add minced garlic.
Shortly after, deglaze the pan with white wine. Let it boil for a minute to cook down the wine, then add apple cider. Bring to a boil to reduce the liquid.
Add thyme and sage. Stir to combine all the ingredients.
Combine
Add cooked pork chops back to the skillet.
Spoon sauces over the pork and let it cook under low medium heat for a minute or two.
Remove pork chops and apples from heat, and serve!
As you can see the skillet is filled with softened apple slices, pieces of cooked caramelized onions, and a yummy sauce that is oh-so-flavorful.
The sauce will be slightly sweet from apple cider with the complex flavors from the white wine. It pairs like a dream with the pork chops.
Prepare for an incredible apple pork chops dinner that will definitely leave your tummy happy and satisfied!
Ways to Serve Apple Pork Chops
If you are looking for a veggie dish to place alongside your apple pork chops, let me recommend: Roasted Lemon Garlic Broccoli, Roasted Brussels Sprouts with Bacon, and Oven Roasted Green Beans.
And let’s not forget good ol’ potato dish such as Roasted Baby Potatoes or Mascarpone Mashed Potatoes to serve with the apple cider pork chops as well.
Other note worthy dishes that will pair beautifully with this include (but are not limited to) Macaroni and Cheese, Lemon Risotto, Fall Harvest Salad and Cheesy Garlic Bread.
Storage and Reheating
Storage: Store leftover apple onion pork chops in an air tight container in the refrigerator for up to 5 days.
Reheat: Simply reheat using the microwave. Drizzle a few drops of water or chicken stock onto it before reheating to prevent pork chops from drying out.
Tips and Tricks
Here are a few tips and tricks to take note of to ensure a juicy and succulent apple cider pork chop dish:
- Choose Bone-in Pork Chops: Bone-in chops tend to be juicier and more flavorful than boneless.
- Pre-Seasoning: Season pork chops with salt and pepper before searing the chops for better flavor penetration.
- Pat Dry: Pat pork chops dry with a paper towel (especially if it was frozen beforehand) before searing; this helps achieve a crispy, golden-brown crust.
- Avoid Overcooking Pork: Adjust cooking time based on pork chop thickness; use a meat thermometer to ensure chops reach 145°F. Once the thickest part reaches 145°F, remove from heat promptly to avoid overcooking.
- Let It Rest: Cover with aluminum foil and allow chops to rest briefly after cooking to allow the juices to redistribute, ensuring a tender bite.
- Deglazing: After searing pork chops, deglaze the skillet with a splash of white wine to incorporate browned bits into the sauce. Those brown bits are loaded with flavor and you want to incorporate them into the sauce!
- Adjust the Sauce Consistency: Cook sauce longer for a thicker consistency or add a small amount of cornstarch to thicken sauce if desired.
Frequently Asked Questions
Yes, boneless chops will work, but bone-in chops are typically juicier and more flavorful. Adjust the cooking time since boneless chops often cook faster.
Crisp, flavorful apples like Fuji, Honeycrisp, or Granny Smith hold up well during cooking and provide a nice balance of sweetness and tartness. But truly, any apples work just fine!
Apple cider is more concentrated in flavor, providing a richer taste, but apple juice can be used as a substitute if needed.
Chicken or vegetable broth (or stock) with a splash of lemon juice can be used in place of white wine.
Peeling is optional; leaving the peel on adds texture and color, while peeling results in a smoother sauce.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Pork Recipes
- Bacon Wrapped Pork Tenderloin
- Pork Milanese
- Garlic Parmesan Crusted Pork Chops
- Chinese Braised Pork Belly
Apple Pork Chops
Equipment
Ingredients
- 4 pork chops bone-in
- salt
- black pepper
- 1 tbsp butter
- 1-2 apples sliced
- ¼ onion sliced
- 1 cup apple cider
- ½ cup white wine
- 2 cloves garlic
- 1 tsp salt plus more to taste
- 3 sprigs thyme
- 3 sprigs sage
Instructions
- Heat skillet over medium heat. While skillet is warming up, season pork chops with salt and pepper on both sides.
- Once the skillet is hot, add butter and allow to melt.
- Add pork chops. Cook until internal temperature reaches 145℉. Flip half way through cooking. Once fully cooked, remove from skillet and set on a plate. Cover with aluminum to let it rest.
- To the same skillet, add vegetable oil. Heat under medium high heat. Once oil is heated, sear onions for 1 minute, then add apple slices. Sear until apples are soft (a few minutes), then add garlic.
- Add white wine to deglaze the pot, let it simmer for a minute to cook down the wine. Add apple cider and bring to a boil.
- Once the sauce is boiling, add fresh thyme and sage. Simmer for 2-3 minutes.
- Discard herbs. Add salt to taste.
- Return pork chops to skillet, spoon the sauce over the pork chops. Allow them to warm back up (1 minute or so) but do not overcook it.
- Serve and enjoy!
This recipe was absolutely delicious! It felt like such a fancy, restaurant-quality meal for the whole family. I substituted apple cider vinegar for the apple cider and white wine, and went a little heavy on the sage ;). My family loved every bite!
Yay! That’s awesome, Sammi! Thanks for sharing 🙂 So glad your whole family enjoyed the recipe.