Pork Chops and Apples
Pork Chops and Apples is perfect for fall—tender pork chops topped with sautéed apples and cinnamon. It’s total comfort food.
This post is sponsored by Utah Pork Producers Association. All opinions are my own.
I love quick dinners that are satisfying, flavorful, and easy. Pork Chops and Apples is one of those quick dinners that checks all the boxes. While delicious year-round, I especially love it during apple season. The kitchen smells heavenly when it’s cooking!
What I love the most is that just three ounces of pork is packed with 22–24 grams of protein (depending on the cut). Eating 20–30 grams of protein per meal helps fuel your body and may help you feel fuller. You can read more about pork nutrition here.
As a result, pork always makes an appearance on our weekly meal plan. We cycle between Crockpot Pork Chops, Pork Chops and Rice, and Pork Chop & Potato Casserole. And now we have these Pork Chops & Apples to add to the list!
The original recipe for Pork Chops and Apples (from a 1970’s church cookbook) was called “Pork Chop Casserole”, and it called for baking the chops at 400°F for 45 minutes after searing them first. That results in a very well done pork chop. This recipe adapts the original recipe into a skillet recipe, where it’s much easier to control the temperature of the pork chops for a juicy and tender result.
Ingredients
The beauty of this recipe is that you can adapt it to whichever cut of pork chop that you have. Bone-in or boneless chops work well here. I used bone-in pork chops that were approximately 1-inch thick.
When you buy pork at your local grocery store in the United States, you are supporting family farms in Utah and the United States. As a granddaughter of farmers, that is a big “pro” for buying pork for me!
Scroll down to the recipe card below for a full list of ingredients and quantities.
How to make Pork Chops and Apples
Start by seasoning the pork chops with salt and pepper. You can use however many pork chops fit in your skillet (or use two skillets if they don’t all fit).
Next, melt butter in a large skillet, and sear the pork chops until golden brown. Flip and continue cooking until the pork chops reach an internal temperature of 145°F. This will ensure they are tender, juicy, and have a slight “blush” of pink in the middle.
Remove the pork chops from the pan, then add the remaining butter, the peeled and sliced apples, brown sugar, and cinnamon. There’s just one tablespoon of brown sugar in this dish. It’s enough to enhance the sweetness of the apples without making them sugary-sweet.
Sauté the apples until they are tender. They should be soft with just a little bite to them—we don’t want to cook them down to mush.
The sautéed apples are heavenly. They cook in a mixture of butter and the lightly salty drippings from the pork, so they get a nice rich flavor to them.
Place the pork chops back in the pan to warm through, and cover with the apples. Top with fresh parsley, if you like, and serve!
How to know when pork chops are done
According to Pork.org, the safe internal temperature of pork is 145°F followed by a three minute rest. This gives the pork chops a slight blush of pink in the center, and really does make for the most tender and juicy pork chops.
Here’s a chart so you can cook your pork chops to your desired temperature:
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
A meat thermometer is always the best bet for getting an accurate cooking temperature.
Here’s a photo of what the interior of a pork chop looks like at 145°F followed by a three minute rest.
Variations
This recipe for Pork Chops & Apples is very versatile. Here’s how:
- Use boneless or bone-in pork chops (both work great)
- Use your favorite variety of apple—I used Honeycrisp because I like a sweet/tart apple.
- Add some fresh herbs. A teaspoon of chopped fresh rosemary or chopped fresh thyme along with the apples would be lovely.
- Want a “saucy” pork chop? Add a cup of chicken broth and a teaspoon of Dijon mustard to the pan part way through cooking the apples. Allow it to reduce as the apples cook.
Side dish ideas for Pork chops and apples
I served rice and a leafy green salad when I made the pork chops and apples. Here are a few other ideas:
- Mashed potatoes
- Old fashioned cornbread
- Egg noodles
- Roasted broccoli
- Zucchini & cheese casserole
- Bisquick cheddar biscuits
- Flaky biscuits
📖 Recipe
Pork Chops and Apples
Ingredients
- 3 tablespoons butter, divided
- 3–4 bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 medium or 2 large apples, peeled and sliced
- ½ teaspoon cinnamon
- 1 tablespoon brown sugar
- For garnish: fresh chopped parsley
Instructions
- Melt half of the butter in a large skillet over medium heat.
- Sprinkle the pork chops on both sides with the salt and pepper. Add the pork chops to the butter, and cook until nicely browned on the bottom, about 4–5 minutes.
- Flip and continue cooking for 1–2 minutes, or until the chops reach an internal temperature of 145°F. Remove the chops to a plate, cover, and set aside.
- Add the remaining butter, sliced apples, cinnamon, and brown sugar to the skillet. Cook, stirring frequently, until the apples are soft and tender, about 6–8 minutes.
- Add the pork chops back to the skillet and nestle under the apples. Allow the pork chops to warm through slightly and serve immediately.
Notes
- Medium rare: 145–150°F (this is what I used)
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
- Make a saucy pork chop by adding 1 cup of chicken broth and 1 teaspoon of Dijon mustard part way through cooking the apples. Allow the stock to reduce slightly.
- Add a teaspoon of fresh thyme or rosemary
Comments
No Comments