This pork chops with apples and onions dish is a deliciously light and flavorful meal that’s perfect for Fall. Plus, it’s all made in ONE pan!
These pork chops have everything you love about a comforting Fall dish… mouthwatering, well balanced flavors, is healthy yet hearty, and is made in just ONE pan in 30 minutes!
You guys really love one pan/one pot meals… and I’m bringing you another great one! When I posted my One Pot Chicken and Dirty Rice recipe… I had no idea it was going to take off as much as it has. I’ve also gotten quite a few reader requests for more one pan/one pot meals, so I knew I had to get to work 😉
This recipe isn’t mine however, I got it from Cooking Light magazine, then made a few tweaks and changes.
There’s something so satisfying about cooking a meal in ONE pan. You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan!
I don’t know about you, but I loathe doing dishes. Some meals can seriously fill up your sink (and then some), so these one pan meals are a nice change of pace.
I used fresh herbs in this dish since I’m a huge fan of using them whenever possible, but I know not everyone keeps a steady supply of fresh herbs in their house, so you can swap them out for dried (just use about 1/3 of the amount) if that’s what you have on hand.
In the magazine, they actually made this meal using bone-in, skin-on chicken thighs, so if you’d prefer to use those, no problem. I just really like the flavor of pork and apples… they’re a match made in Fall heaven!
I also chose to use bone-in pork chops, since I find they have better flavor and don’t get dried out as easily… but I know not everyone likes cooking with bone-in meat, so you can also use boneless pork chops if you’d prefer.
Please feel free to peel the apples if you like, but as you can see from the photos, I generally leave the skin on mine.
While this dish is plenty hearty, a great meal deserves a great side dish or two… so here are a few of my favorites… brussels sprouts with toasted hazelnut butter, horseradish mashed potatoes with caramelized onions, and slow cooker ranch mushrooms!
The next time you’re looking for a great weeknight meal that’s ready in a flash… give these pork chops with apples and onions a try!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 Tbsp olive oil divided
- 3-4 oz bone-in pork chops whatever with comfortably fit in your pan
- Kosher salt and black pepper to taste
- 3/4 cup low sodium chicken stock
- 1 tsp Dijon mustard or whole-grain Dijon
- 1 Tbsp fresh sage chopped
- 1 1/2 tsp fresh rosemary chopped
- 1/2 tsp fresh thyme chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 medium apples thinly sliced (I used Gala)
- 1 small red onion thinly sliced
Instructions
- Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
- Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
- Slide pork chops back into the pan, nestling them down in between the apples.
- Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.
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Chef Tips
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Bridget says
I was skeptical, but WOW! This was enjoyable to make an absolutely delicious. Thank you!
Susan Williams says
Excellent recipe
Bruce says
The recipe does not indicate whether the apples should be peeled.
The Chunky Chef says
Because I discuss that in the post above the recipe; it’s up to you whether you peel them or not.
Ducky says
I see fresh or dried herbs, bone in or out pork chops, chicken or pork.. but nothing about peeling apples or not.
The Chunky Chef says
It’s so bizarre, the published post didn’t save when I added the note a while ago about peeling or not, but I’ve gone in an re-added it. But as you can see from the photos, my apples aren’t peeled. Plus, if they absolutely needed to be peeled, the ingredient list would say “2 medium apples, peeled and thinly sliced”.
Marly J says
Excellent, easy to make. Delicious !
Olga says
This was delicious! I only had two big pork chops and kept the same proportions for the sauce, this way I had more yummy sauce per portion 🙂 thank you for this great recipe, Amanda!
ER says
This is my go-to pork chop recipe! Easy to make, great flavors!
Nancy says
This is a great recipe! I would have liked a little acid in the sauce, maybe cider vinegar to round out the flavors of Dijon and apple. But will definitely make this again!
Linda Gregory says
I absolutely love this delicious recipe!
Paula says
I have made this dish for my family too many times to count. We all love it. We add extra apples. Yum!
Megan says
This recipe was awesome! It took practically no time to prepare and was soooo good. I will definitely make this again.
Jaci Provance says
Amazing recipe! I added cinnamon and a drizzle of honey to the apples and onions, my family loved it!
Dana says
It was great !
Julia says
Sounds wonderful that’s our dinner for tonight.
Carol says
I made this recipe tonight it was great. Great flavor, tender and juice pork chops.
Debbie G says
I make it all the time with mashed potatos. I’m thinking of making potato pancakes instead of mashed potatos next time.