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.
What to serve with this recipe:
Love pork chops? Try these recipes:
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
This pork chops and apples recipe is a super easy and delicious meal that's perfect for weeknight dinners this fall!
- 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.
- 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.