Pork Chops with Apples

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This simple, restaurant-quality recipe for pork chops with apples is guaranteed to impress everyone at your table!

Prep: 15

Cook: 40

Total: 55

Recipe makes approximately 4 servings

Equipment Needed

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

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)