Go Back

Skillet Pork Chops with Apples and Pan Sauce

A comforting dish of juicy pork chops seared to perfection, topped with caramelized apples and a flavorful pan sauce made with apple cider and fresh sage.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces 1" thick pork chops (2 lbs total) Bone-in chops are juicier.
  • 1.25 teaspoons kosher salt, divided Use 1 tsp for seasoning pork and ¼ tsp for onions.
  • 0.5 teaspoons black pepper
  • 1 tablespoon olive oil For searing the pork chops.
  • 1 tablespoon unsalted butter, room temperature Helps achieve that perfect golden sear.
  • 2 pieces apples (peeled and sliced ¼ inch thick) Honeycrisp or Granny Smith recommended.
  • 0.5 cup finely chopped onion About ½ a medium onion.
  • 0.25 teaspoons kosher salt (for the onions)
  • 1 teaspoon minced garlic About 1 large clove.
  • 1.5 teaspoons minced fresh sage or ½ tsp ground sage
  • 0.5 cup apple cider (or white wine/unsalted chicken broth) For the sauce.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar or balsamic vinegar
  • 1 tablespoon unsalted butter (for finishing sauce) To enhance the sauce richness.

Method
 

Searing the Pork
  1. Pat the pork chops dry with paper towels and season both sides with 1 tsp kosher salt and black pepper.
  2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
  3. Add the pork chops and sear for about 4-5 minutes per side until golden brown.
  4. Avoid overcrowding the pan; sear in batches if necessary.
Cooking the Apples and Onions
  1. Remove the pork chops from the skillet and set aside.
  2. Add 1 tbsp unsalted butter to the skillet, then add the sliced apples and chopped onions.
  3. Cook, stirring occasionally, for about 5-7 minutes until softened and slightly caramelized.
  4. Season with ¼ tsp salt and minced garlic, then stir in minced sage.
Making the Pan Sauce
  1. Pour in the apple cider and scrape up any browned bits stuck to the bottom of the skillet.
  2. Stir in Dijon mustard and apple cider vinegar; let it simmer for about 3-4 minutes until slightly reduced.
Finishing the Dish
  1. Return the pork chops to the skillet, spooning the sauce over them.
  2. Let them cook for an additional 3-5 minutes until they reach an internal temperature of 145°F.
  3. Finish with an additional tablespoon of unsalted butter just before serving.

Notes

Let the pork chops rest after cooking to lock in juices. Use fresh herbs for extra flavor.