This pork chops and apples recipe is a super easy and delicious meal that's perfect for weeknight dinners this fall! Ready in less than half an hour.
Ah apple season. I eat apples year-round (I eat apples more than any other fruit), but of course now is the time to take advantage of them because they're in season. Unfortunately, where I live, we don't really have apple picking like some places do, but I would totally do it if I lived somewhere with mature apple trees! Love 'em.
I chose Granny Smith apples for this recipe because they're a bit tart, and I find that they are better suited for cooking than eating raw.
They're not over the top sweet, which I find pairs well with savory foods such as pork. And pork and apples is a classic combo where you can't go wrong.
How to make pork with apples
- Sauté the pork chops in butter and oil;
- Make a quick pan sauce with the Dijon mustard, chicken broth, the rest of the butter, apples, and seasoning;
- Finish cooking the pork in the sauce.
Easy and so tasty. The full ingredients & instructions are in the recipe card below!
What to serve with this recipe:
Love pork chops? Try these recipes:
- Creamy Garlic Pork Chops
- Easy Smothered Pork Chops and Gravy
- Ranch Pork Chops
- Crockpot Honey Mustard Pork Chops
- Honey Soy Pork Chops
I hope you will give this skillet pork chops with apples recipe a try! I also have another pork and apples recipe with a creamy brandy sauce and pork tenderloin if you like this kinda thing.
Questions? Let me know in the comments below!
Easy Pork Chops and Apples
- 4 boneless pork loin center chops (about 1" thick)
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1/2 tablespoon Dijon mustard
- 3/4 cup chicken broth or stock
- 1 Granny Smith apple chopped small
- 1 dash Italian seasoning
- Sprinkle the pork chops with salt & pepper and garlic powder, and then dredge them in flour.
- Add 1 tbsp of the butter + the olive oil to a skillet over medium-high heat. Once the pan's hot, add the pork. Cook it for 3-4 minutes/side or until it has a nice golden crust.
- Meanwhile, chop the apple.
- Take the pork chops out and set aside.
- Add the Dijon mustard, chicken broth, and the rest of the butter. Give it a good stir until the mustard dissolves.
- Add the apples and Italian seasoning and let the sauce cook for a few minutes.
- Add the pork back into the skillet. Reduce the heat to medium-low, cover the pan, and cook for 2-3 minutes or until the pork is cooked through (145F - it's ok if it's a bit pink!).
- Take the lid off the pan, and if the sauce is reduced to your liking and the apples and pork are done, serve. If not, continue cooking for a little longer (leave the lid off to reduce sauce).
- I used boneless pork chops, but you could definitely use bone-in ones. If your pork chops are slightly thicker or slightly less thick than the ones I bought (mine were about 1" thick), adjust cooking time accordingly.
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
- It's very easy to overcook pork. I highly recommend using an instant read thermometer to take the guesswork out. Pork that's 145F and pink inside is safe to eat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.