Starting with a simple flavor combination of cinnamon and herbs, this recipe for pork chops with apples is a one pan, 30 minute meal that is completely irresistible. Just wait until you smell it cooking! Truly a favorite.
This recipe is brought to you in partnership with Yes! Apples.
Have you ever tried pork chops with apples before? It is, without a doubt, one of the best dinner recipes to come out of my kitchen. I wanted something that was light but satisfying, especially after all those holiday cookies.
This recipe is a favorite this time of year. Between the the creamy apples with little bursts of sweetness, a little tart and comforting flavors— it’s guaranteed that your family will be begging you to make this recipe over and over again.
Why You’ll Love These Pork Chops with Apples
- On the table in 30 minutes
- Packed with flavor
- Easy to make
- Made in one pan
Let’s Walk Through The Ingredients
- Pork Chops: If you’re not familiar with pork chops, they are a lean cut of meat. You can find them at all grocery stores bone-in or boneless. I prefer to use boneless, but use what you prefer.
- Apples: You want crisp apples, like SnapDragon® so they don’t fall apart while they cook.
- Onion: The onion helps add a little bite and flavor to the sauce.
- Salt, Pepper, Cinnamon: Flavor.
- Olive Oil & Butter: Both of these not only give flavor and also add the base to sauté.
- Sage & Thyme: These fresh herbs add brightness to the dish. See the recipe notes if you don’t have fresh herbs.
- Flour: This helps thicken the sauce. If you need this recipe to be gluten free, you can use cornstarch.
- Chicken Broth: This is the base of the sauce.
- Heavy Cream: Just a little bit of heavy cream goes a long way. We’re using 1 Tablespoon to give the sauce come creaminess.
The Secret: The Apples
Yes! Apples are New York grown, woman-owned and family farmed. They are sustainability-focused and their goal is to reinvigorate consumers’ love and joy for fresh apples. They work with seasoned growers to bring you the best apples New York (and the world) has to offer.
Their apples are not only fresh but delicious. If you’ve ever had Yes! Apples, you know they’re the sweetest and juiciest apples around. The SnapDragon® apples are in the prime right now too! Yes! Apples sent me a box of their SnapDragon® apples and asked that I create a savory recipe.
Overview: How To Make Pork Chops with Apples
There’s more detail in the recipe below, but let’s get a quick overview of the steps to make this recipe.
- Sear the Pork Chops: We want to add a crust to the pork chops. This not only will give the pork chops a nice crust, but also add a ton of flavor.
- Sauté the Apples, Onion, Garlic & Herbs: As the apples and onions start to cook they will release liquid and help lift the bits of flavor up from the bottom of the skillet.
- Add the Flour: Sprinkle in the flour and give it a stir. You want the flour to absorb the liquid and let the flour taste cook out.
- Stir in the Chicken Broth & Heavy Cream: Allow the sauce to simmer to thicken for a few minutes.
- Add the Pork Chops: Add the pork chops back into the skillet and nestle them in between the apples. Spoon the sauce over the pork chops.
Besides the Yes! Apples SnapDragon® apples, the sauce is my absolute FAVORITE part. Is there truly a more beautiful sight than this dish? Oh, and that’s it’s made in one pan. 😉
One Pan Pork Chops with Apples
- 1 Tablespoon olive oil
- 4 boneless pork chops
- 1 teaspoon salt, divided in half
- 1 teaspoon freshly ground black pepper, divided in half
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons unsalted butter
- 1/2 small white onion, thinkly sliced
- 3 SnapDragon® apples, sliced
- 1 and 1/2 teaspoons minced garlic
- 1 teaspoon fresh sage, minced
- 1 teaspoon fresh thyme, minced
- 1 Tablespoon all-purpose flour
- 3/4 cup low-sodium chicken broth
- 1 Tablespoon heavy cream
- Heat a large 12-inch skillet, like this one, over medium-high heat.
- Meanwhile, season the pork chops on both sides with 1/2 teaspoon salt, 1/2 teaspoon pepper and cinnamon. Add the pork chops to the hot skillet and sear for 3-4 minutes until browned. Then, flip the pork chops and sear the other side for 3-4 minutes until browned. Remove from the skillet and place onto a plate. Set aside.
- Add the butter, apples, onions, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, sage, and thyme to the skillet. Stir together and sauteé for 5-7 minutes until the apples are soft. You should be able to poke a fork easily into them.
- Stir in the flour and cook for 1 minute. Then, add in the chicken stock and heavy cream. Give it a stir and let the sauce simmer for 3-4 minutes. Add in the pork chops back into the skillet, nestling them in between the apples. Spoon the sauce over the pork chops. Serve warm with fresh herbs, if desired.
- Make Ahead & Freezing Instructions: The pork chops freeze well for up to 3 months. Thaw overnight in the refrigerator. Leftovers stay fresh for up to 4 days in the refrigerator.
- Pork Chops: You can use boneless or bone-in.
- Apples: I find that the recipe works best with crispier apples so they don’t fall apart while they cook.
- Heavy Cream: To make this dairy free you can use any dairy free milk or omit completely.
- Sage & Thyme: If you don’t have fresh herbs, you can use 1/2 teaspoon or dried sage and thyme.
- Flour: If you need this recipe gluten free you can use cornstarch instead.