Pork Chops with Apples
Posted: 10/19/23
Updated: 12/11/24
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Juicy pork chops served with warm sautéed apples and an incredible sauce – this simple recipe is the very best balance of savory and sweet, guaranteed to make everyone at your dinner table happy.
🍎 What Makes This Recipe So Good?
- There is so much incredible flavor in this dish. I absolutely love the way the butter, white wine, sage, and apple cider marry together, making the sauce an amazing blend of sweet and savory. Serve that sauce over juicy, seared pork chops with sautéed apples? Truly a restaurant-quality dish made right in your own kitchen.
- This recipe for pork chops with apples uses less than 10 ingredients, so it’s easy on you and your wallet. What’s (maybe) even better – it also happens to be a convenient one-pan recipe. Clean-up’s super easy!
👩🏼🍳 Chef’s Tips
- Pork chops do not get more tender the longer you cook them! As a matter of fact, over-cooking them makes them tough, dry, and chewy. Make sure you keep a close eye on the cook time. Even better – use a meat thermometer so you know exactly when they’re ready.
- Gala apples, fuji apples, and honey crisp apples all work well with pork chops. They’re each the right amount of sweet, and they hold up well when they’re sautéed.
Other Pork Recipes You Will Love
- Sausage in the Air Fryer
- Slow Cooker Carnitas (with Pork Loin or Tenderloin)
- Pork Stroganoff
- Sausage & Egg Keto Breakfast Casserole
- Pork Rind Nachos
- Keto Smothered Pork Chops
- Cream Cheese Sausage Balls
- Pork Stew
- Air Fryer Pork Tenderloin
- Grilled Pork Belly
- Air Fryer Italian Sausage
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Pork Chops with Apples
This simple, restaurant-quality recipe for pork chops with apples is guaranteed to impress everyone at your table!
servings
Ingredients
For the Pork Chops
- 4 large bone-in pork chops approximately 10-12 ounces each
- salt to taste
- freshly cracked black pepper to taste
- 1-2 tablespoons neutral oil avocado oil, olive oil, etc.
For the Apples
- 3 small gala apples cored, sliced
For the Sauce
- 1 tablespoon unsalted butter
- ½ cup diced shallots
- 1 cup dry white wine or low-sodium chicken broth
- 10 tablespoons apple cider ½ cup + 2 tablespoons
- 5 leaves fresh sage minced, approximately 1 tablespoon
- 1 tablespoon unsalted butter
Equipment
- Cutting board
- stovetop
- large cast iron skillet or other large oven-safe skillet
- large plate
- Tongs
- Internal meat thermometer
- large plate
- Large bowl
- large silicone spatula
- whisk
Instructions
- Place 4 large bone-in pork chops on cutting board. Season both sides of each pork chop generously with salt and freshly cracked black pepper. Set aside.
- Place large cast-iron skillet on stovetop over medium-high heat. When pan is warm, add 1-2 tablespoons neutral oil. Continue heating skillet, swirling and tilting pan occasionally to distribute oil across entire surface, until oil is hot and shimmery.
- Once oil is ready, place seasoned pork chops in skillet. Sear pork chops 4 minutes, then flip pork chops over and sear 4 minutes more.
- After 8 minutes, reduce heat under skillet to low. Continue cooking pork chops, checking internal temperature every 60 seconds, until desired temperature is reached (see Notes).
- Once pork chops are cooked to desired temperature, transfer pork chops to large plate and set aside. Return skillet to stovetop and set heat under skillet to medium. Do not drain skillet.
- Add slices of 3 small gala apples to skillet. Sauté apple slicess, stirring occasionally, until softened, approximately 4 minutes. Once softened, transfer apple slices to bowl and set aside.
- Add 1 tablespoon unsalted butter and let butter melt completely, then add ½ cup diced shallots and stir to incorporate. Sauté shallots, stirring occasionally, until shallots are translucent, approximately 5 minutes.
- Add 1 cup dry white wine and 10 tablespoons apple cider to skillet and stir to incorporate, making sure to scrape bottom of skillet well, loosening any bits of food that may be stuck to pan.
- Reduce heat under skillet to medium-low. Simmer mixture approximately 3 to 5 minutes, or until liquid has reduced by 25%.
- Once liquid has reduced 25%, add 5 leaves fresh sage and stir to incorporate. Continue simmering mixture until liquid has reduced 25% more.
- Remove skillet from heat and add remaining 1 tablespoon unsalted butter. Whisk until butter has melted and incorporated into sauce, then return apples and pork chops to skillet. Spoon sauce over pork chops to cover.
- Transfer pork chops to serving plates. Top pork chops with apple slices, spoon plenty of sauce over each pork chop, and serve warm with mashed potatoes, rice, or other preferred sides.
Notes
- Dry White Wine: I recommend using pinot grigio, sauvignon blanc, or chardonnay. If you don’t want to use wine, replace it with the same amount of low-sodium chicken broth.
- Apples: Gala apples, fuji apples, and honey crisp apples all work well here.
Suggested Cook Times by Temperature
Note: The food-safe internal temperature for pork is 145° Fahrenheit. To prevent over-cooking, remove them from the skillet before they reach your desired temperature. They’ll continue cooking residually as they rest.- Medium-Rare: Serve pork chops between 145°-150° Fahrenheit. Remove from skillet when internal temperature reaches 142-143° Fahrenheit.
- Medium: Serve pork chops between 150°-155° Fahrenheit. Remove from skillet when internal temperature reaches 147-148° Fahrenheit.
- Medium-Well: Serve pork chops between 155°-160° Fahrenheit. Remove from skillet when internal temperature reaches 152-153° Fahrenheit.
- Well: Serve pork chops at or above 160° Fahrenheit. Remove from skillet when internal temperature reaches 157-158° Fahrenheit.
Nutrition Information
Serving: 1 pork chop with apples and sauce | Calories: 524kcal | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 0.4g | Total Carbs: 28g | Fiber: 4g | Sugar: 20g | Net Carbs: 24g | Vitamin C: 9mg | Cholesterol: 132mg | Sodium: 104mg | Potassium: 901mg | Calcium: 61mg | Iron: 2mg
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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