Pork Chops with Apples and Red Onion

Name: Pork Chops with Apples and Red Onion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless pork chops (, (4 total about 1” thick)); 2 tablespoons extra-virgin olive oil; 1 tablespoon butter; 3/4 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1 medium red onion (, cut into 2” thick wedges); 4 cloves garlic (, minced or pressed); 4 sprigs thyme; 2 medium Honeycrisp apples; 1/4 cup apple cider vinegar; 4 tablespoons water; 2 tablespoons Dijon mustard; 2 tablespoons stoneground grainy mustard; 2 tablespoons honey or brown sugar; 1 tablespoon Worcestershire sauce

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This pork chops recipe with apples and red onion is made in one pan, takes only 30 minutes, and is full of sweet and savory flavors for a hearty, mouthwatering dinner that’s perfect for any time of year.

Pork Chops with Apples and Onions in skillet foodiecrush.com

I’m instantly drawn to any meal I can cook in a single pan. From sheet-pan dinners like my baked chicken Parmesan and sheet-pan mustard salmon dinner to my one-pot Mexican shrimp with orzo and zucchini and chicken fajitas, these meals are satisfying, streamlined, and time-saving, which makes them taste all that much more delicious.

This pork chops with apples and red onion recipe can be on your table in about 30 minutes, and it too requires just one pan.

The golden-seared pork chops, sweetened red onion, and jammy Honeycrisp apples are lushly coated in a simple mustard pan sauce for a blend of sweet and savory.

Why You’ll Love This Recipe

This pork chops recipe is made in just one pan
It only takes about 30 minutes to make
It’s comforting, hearty, and the perfect melding of sweet and savory flavors

What’s in These Pork Chops

The full recipe, with amounts, can be found in the recipe card below.

Boneless pork chops—you want 4 total, cut into 1-inch thickness
Olive oil—for sautéing and creating a golden brown crust
Butter—I like doing a combo of olive oil and butter for flavor but also because when working together, they have the best smoke point
Kosher salt and freshly ground black pepper—always, for flavor
Red onion—cooks down and is such a yummy savory counter to the apple
Garlic—for a flavorful and savory sauce
Thyme—I do not recommend using dried
Honeycrisp apples—I use Honeycrisp apples for their sweetness, but you could use pink lady, sugar bee, or another similar variety
Apple cider vinegar—deglazes the pan and adds a punch of acidity that also accentuates the flavor of the apples
Dijon mustard—for a punchy creaminess in our sauce
Stoneground grainy mustard—I love the texture it adds
Honey or brown sugar—for a little sweetness (you could also use maple syrup)
Worcestershire sauce—lends umami and awesome savory flavor to the pork chop sauce

How to Make These Pork Chops

Season and brown the pork chops. Season both sides of the pork chops with salt and freshly ground black pepper. Sear them on each side over medium-high heat in some hot olive oil until they’re golden brown. Remove from the skillet and cover with foil to keep warm.

Cook the onion and apple. Sauté the onion in butter and olive oil for a few minutes, then add the garlic, thyme, and apples.
Make the sweet and savory sauce. Stir in the apple cider vinegar and some water to help deglaze the pan. Add the Dijon mustard, stoneground mustard, honey, Worcestershire sauce, and some salt and pepper. Cook for a few minutes until the apples have softened and the sauce has reduced and thickened.

Add everything together and plate it up. Add the pork chops back to the skillet, cover, and cook for just a couple of minutes to warm the pork chops back up. Taste for seasoning, and serve the chops topped with the apples and onions, and sprinkle with more fresh thyme leaves.

Heidi’s Tip : I like serving these pork chops over orzo or rice, but it would also be stellar alongside some creamy mashed potatoes or creamy polenta.

Recipe Tips

How do you cook pork chops to keep them from drying out?

• First, bring your pork chops to room temperature before cooking—this helps them cook more evenly.
• Use a meat thermometer and cook pork chops just until they reach 145°F (63°C), followed by a 5-minute rest period. The resting time allows the juices to redistribute throughout the meat.
• Avoid the common mistake of overcooking—modern pork is safe to eat with a slightly pink center.
• And, avoid constantly flipping the chops while cooking. Let them develop a nice sear on each side, which helps seal in moisture.

Is it better to bake or pan-fry pork chops?

It depends on the type of pork chop you’re cooking. Pan-frying is ideal for thinner chops (½ to ¾ inch thick) because it allows you to develop a beautiful golden crust while maintaining juiciness. Baking works particularly well for thick-cut chops (1-inch or more) because it provides more even heating throughout the meat.

Ingredient Additions and Substitutions

Instead of onion, try shallots
Swap the fresh thyme for rosemary or tarragon
Peaches, pears, grapes, or dried figs would also be delicious fruit swaps

Storage Tips

These pork chops leftovers will keep stored in an airtight container in the refrigerator for about 3 days, or in the freezer for up to 3 months.

What to Serve With Pork Chops

Easy carby sides — White Rice, Creamy Polenta, Mashed Potatoes
Simple caramelized veggies with a touch of sweetness — Brussels Sprouts with Pancetta, Brown Sugar Glazed Carrots, or Roasted Butternut Squash with Maple Browned Butter
Vegetables with flavor — Easy Creamed Swiss Chard with Garlic Breadcrumbs, Green Beans with Browned Butter Almondine

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

5 from 1 vote