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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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.
Megan says
So good! This is one of my favorite go-to recipes! thank you! I don’t always have the fresh herbs, so I’ll sub Italian herb blend and it works just great! Just remember that dried is more potent! So use 1/3 the amount of the fresh!
Katrina says
I made these tonight for dinner and they were excellent!
Kyle says
Made this and it is great! I recommend to pick and cut the herbs into smaller pieces, sautéed in pork chop oil with onion and apple; then add 1/4 cup of white wine to the liquid mix.
I also thicken up the sauce with flour.
C. Perera says
Made this. It was very easy to make and delicious.. I added a bit of chilli as my family loves spicy food. Added thinly sliced Potatoes to make it bigger. It was enjoyed by every one. Thank you for sharing this receipe.
Thomas James says
Look yummy! One of my favorite Pork Chops, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Karen from Ridge, NY says
Made this last night. AMAZING!! I usually cook 1st time recipes exactly according to the recipe. But my husband wanted garlic so I chopped up 3 cloves and put it in with the onions. I also added a splash of Calvados with the broth. I like my sauce a little on the thicker side so I added three tsp of cornstarch with the broth as well. YUMMY!!!!!
Cynthia Basinet says
YUMM\\ used up the old apples and half red onion.
Annemarie says
This was so easy to make and tasted delicious! Will definitely be a go to recipe for a quick and tasty meal!
Lynn says
DELICIOUS! I bought extra thick bone in pork chops and they were so moist! I had white onions in the pantry and used them vs, the red and I didn’t have thyme so didn’t use that, but man this is such an amazing recipe!! I will definitely make again!! Very good, thank you!
Squeaky says
I wanted to make my favourite roast pork loin recipe but the shop only had these GIAGANTIC pork roasts so I got some chops instead. This is a very similar recipe ingredient-wise, and gave me a technique to adapt the other recipe to chops. It was delicious but next time i might add some more ingredients from my favourite recipe to this one. Carrots, celery and garlic thinly sliced, a bit more mustard, and replace some of the broth with apple cider. Or maybe not, as it was very nice as is!
Emily says
Hi! Fan girl over here! I absolutely loved this recipe and will make again! I made a couple of little (happy) accidents since I’m a touch dyslexic in the kitchen. I thought this said 1Tbsp of Dijon but it said 1tsp so I ended up putting a little maple syrup in it and a splash of apple cider vinegar to make sure it wasn’t too sweet with the maple syrup. I also roasted sweet potatoes, golden beets, parsnips, sweet onions and carrots in the oven with olive oil and thyme and put this over it. Super good! Anyways, can’t wait to eat more of your recipes soon!
Peter Ross says
Great recipe! I had a big pork chop and was going to stuff it, but this is easier and faster and gives as good a result, and I control the cooking of the pork more easily.
Karan A Pinkston says
Your pork chop were love at first bite!
adams@nationalrestaurantny says
Pan pork chops with apples and onions is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing!
Barbara Elliott says
Excellent!!! I was out of chicken broth, so I substituted beef broth…Honey Crisp apples were what I had on hand. Sooooo good. Pork chops and apples has been a family standard for years, but this recipe took it to a whole new level.
Don says
I made this, but made a few changes. Instead of oil I used 3 strips of bacon setting the crispy bacon aside to add back later. I drained most of the fat from the bacon off, but reserved it in case I needed more fat. I browned the pork chops in the bacon fat and set aside. Then I caramelized the onions in the reserved fat. To this I added a little flour and browned it. From this point I followed the recipe, but made 2 more changes. Instead of all chicken stock I subbed about half with unpasteurized or natural apple cider. After tasting the sauce I decided to add a little real maple syrup to the sauce. I added the crispy bacon crumbles back to the sauce also. The final results were amazing. If you took a bite with apple, pork chop and bacon in the same bite, WOW! This will now be one of my go to fall recipes. BTW I used honey crisp apples fresh picked from a local orchard. They also provided the apple cider.
Kristin says
Loved this recipe!!! After reading the comments I also substituted the chicken stock with apple cider. I surprised my bf with this dish and he was so impressed he had seconds. Will definitely make again!!! The perfect fall dish! Can’t wait to try some of your other recipes. Thank you for sharing.
Mattie says
Really liked this recipe. My pork was a little over- next time will cut a couple of minutes of cook time off.
Teresa Gay says
perfect for fall! Used cider and chicken stock….deliciously easy
Nell says
Very easy to make and very tasty too. A very easy receipt to follow and this is a very forgiving receipt. I only had one apple so I apple sauce to my liquids and it came out fine. Still very tasty.