A Little Story About Apple Pork Chops (& Why I Keep Making Them)
You know those bites of food that sort of transport you to a particular place or memory? For me, that’s these apple Pork Chops. I first made them on a chilly Sunday when I’d run out of my usual dinner ideas (and, if I’m honest, basically everything except a sad bag of apples and a pack of Pork Chops in the fridge). Throw in the fact that my smoke alarm was feeling extra sensitive that day, and, well, let’s just say this recipe has been through its paces. My cousin still talks about the time he bit into an underdone pork chop—live and learn! So now, every time I make these, I check them three times, and we have a laugh about it. Anyway, if you’re looking for a meal that’s as cozy as wool socks and actually doable on a weeknight, this one’s for you.
Why I Keep Coming Back to This Dish
I make this when the weather is gloomy or when dinner needs to be a hug. (You know what I mean, right?) My family goes a bit wild for that soft, sweet apple with savory pork combo—my son says it tastes like “fall, but on a plate.” And when we’re in a hurry? I’ve swapped apples for pears once (it was fine, though not a repeat). Even picky eaters cave for this meal. Actually, sometimes I double the apple, just because one is never enough. Plus, if you’ve ever mourned dry pork chops, I promise these won’t let you down.
Stuff You’ll Need (and What You Can Probably Get Away With)
- 4 thick-cut pork chops (about 1-inch thick; bone-in or boneless—the store was out of bone-in once, and it all worked out)
- 2 apples, sliced—not too thin, not too thick (Granny Smith for tart, but literally any apple as long as it’s not mushy)
- 1 tablespoon olive oil (or, when I could only find vegetable oil, that worked too)
- 2 tablespoons butter (salted or unsalted; my grandmother would say it’s only real with salted butter, but I don’t fuss)
- 1 small onion, sliced (optional, but man does it add flavor—I’ve skipped it in a pinch)
- 2 cloves garlic, minced—or garlic powder if you’re running late
- 1/2 cup chicken stock (honestly, half the time I just use water with a bouillon cube, don’t tell anyone!)
- 1 tablespoon Dijon mustard (or yellow mustard if that’s all you’ve got, though it’s a bit more punchy)
- 1 teaspoon dried thyme (fresh if you have it, but I usually don’t)
- Salt and pepper to taste (which just means “until you like it,” right?)
How I Pull This Off (With the Occasional Oops)
- Heat oil in a big skillet—cast iron is fancy, but regular nonstick works—over medium-high heat. Get that pan real hot. Then add the pork chops. Sear for about 3 minutes per side, until they’re golden. Don’t move them too much; crispy bits = flavor. (This is where I usually sneak a taste… of the aroma. Don’t eat undercooked pork, obviously.) Take out the chops and set them aside for a second.
- Drop the heat to medium, toss in butter, let it melt. Add sliced onions and cook ‘til they’re soft—maybe 5 minutes. Add garlic and cook for a minute—don’t burn it! (Garlic goes from golden to ‘oops, charcoal’ very fast.)
- Toss in the apples and thyme. Stir around a little, maybe 2 minutes, just to soften the apples a bit. If things look dry, toss in a splash more oil.
- Now splash in your chicken stock (or the secret bouillon water), mustard, and a pinch of salt & pepper. Stir it so the pan gets all those brown tasty bits off the bottom.
- Scoot those pork chops back into the pan—tuck them into the apples and onions. Let it all simmer, uncovered, for about 8–10 minutes. Flip the chops halfway, and if the sauce looks thin, let it bubble a bit longer. Don’t panic if the apples get a tiny bit mushy. Secret: it’s delicious.
- It’s tempting to rush, but poke a chop with a knife; juices should run clear. If they’re not done, just keep them in a bit longer, low-and-slow. This is also where I usually eat an apple slice “by accident.”
Notes from Plenty of Mess-Ups
- Don’t use super-delicate apples like Red Delicious. They turn to weird mush. Learned that the hard way, trust me.
- If the sauce is too thin, just turn up the heat and let it bubble a minute with the lid off—it thickens up (sometimes too much, but that’s what more stock is for!)
- If your pork is still a bit pink, simmer it a little longer. But you want juicy, not dry, so don’t wander off and forget about it.
When I Change Things Up (for Better or Worse)
I’ve swapped pears for apples—my family said it was “interesting,” which in our house means “please don’t repeat.” Added a dash of cider vinegar once for tang—now that I can recommend! Sometimes a little brown sugar for more caramel notes, but it’s not mandatory. If you’re feeling extra, throw in some sliced sage. (Tried rosemary once—too pine-y for us, but maybe it’s your thing?)
Gear I Use (But There’s Always a Way Around)
- Large skillet or frying pan (I use cast iron if I can, but nonstick is fine. I once used a soup pot—long story short: it worked)
- Tongs—handy for flipping, but a fork will do in a pinch
- Cutting board and a sharp-ish knife (doesn’t have to be chef-quality, promise)
Storage—But Don’t Expect Leftovers
These pork chops will keep for about 2 days in an airtight container in the fridge, maybe 3 if your fridge isn’t as temperamental as mine. But honestly, in my house, it never lasts more than a day—someone always nabs the last one as a midnight snack (naming no names—except it’s totally me).
When I Serve This Up (and How I Like It)
Mashed potatoes are a no-brainer—apple sauce and pork are soulmates. Or, if we’re being healthy-ish, some roasted green beans. Now and then, I’ll do it over egg noodles and call it a “rustic bowl”—sounds fancy, right? My little niece insists on ketchup on the side. Can’t win ‘em all!
The Kinds of Things I Wish I Knew Before
- I once tried rushing the searing step and regretted it because the chops ended up looking sad and gray. Let them get that color. Looks better, tastes better—promise.
- Oh, and don’t crowd your pan; I’ve tried jamming all the chops in at once, and they just steamed. Do two batches if needed. It’s worth it.
Actual Questions I’ve Gotten (and My Best Answers)
- Can I use boneless chops? Absolutely! Actually, I use them more often than bone-in, mostly because they’re what I have on hand (and also less fiddly for kids).
- Is this too sweet? Maybe for some, but honestly with Granny Smiths it’s pretty balanced. If you’re worried, use less apple or toss in a squeeze of lemon.
- Do I need a meat thermometer? I mean, it’s nice, but I rarely bother—just cut into the thickest chop to check. If it’s pinker than a summer sunrise, put it back in. Safe pork is happy pork.
- Can this go in the oven? Oh, for sure. Sometimes when my stovetop is crammed, I’ll sear things then finish them in the oven at 350°F (about 10 min, maybe more depending on chop thickness). Bless that oven for being the kitchen’s MVP.
- How do I make it dairy-free? Ditch the butter, use more oil, and it’ll still come out tasty—“buttery-ness” can come from a splash of oat milk at the end, though that’s my own creation and not traditional or anything.
Alright, there you have it! My take on classic apple pork chops—a bit wonky at times, always comforting, and somehow, every time I make them, they taste like home (whatever that means on a Tuesday night).
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 2 medium apples, cored and thinly sliced
- 1 medium onion, thinly sliced
- 1 cup apple cider or apple juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
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1Season pork chops with salt, black pepper, and dried thyme on both sides.
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2Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown, then transfer to a plate.
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3Add sliced onions and apples to the skillet. Cook, stirring frequently, until softened, about 5 minutes.
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4Stir in the Dijon mustard and apple cider, scraping up any browned bits from the bottom of the pan.
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5Return pork chops to the skillet, nestling them into the apples and onions. Cover and simmer over low heat for 15-20 minutes, or until pork is cooked through and tender.
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6Serve pork chops with the apple and onion mixture spooned over the top.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
33gg
Fat:
14gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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