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
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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.
mindy Jakob says
This was a huge hit at my house tonight. I was a little afraid of the mustard with the apples, but the sauce was fantastic.
Bill Paar says
We typically just fry up our chops or have them on the grill. We went to an orchard today and picked some Pizazz apples and thought we would try this recipe. What a wonderful meal! The Dijon and the rosemary along with the apples made for a tasty meal. If we had more time, we would have matched it with mashed cauliflower. We did add a small baked potato along with fresh string beans. We’ll do this one again.
John says
Can you use chicken breast for this?
The Chunky Chef says
Sure can!
Heather Macdonald says
This is adapted from one of my favorite cooking light recipes! You should throw in a handful or craisins…that was one of my tweaks!
Anne says
If I made this ahead to deliver to a friend, will it still be most after they reheat it? I am thinking of making /delivering it to them late morning.
The Chunky Chef says
I’ve never made this recipe completely ahead of time, but it should be alright 🙂
Zoey C. says
Great recipe, thank you!
Phyllis McLay says
Made tonight and it was so tasty. This wil be on my dinner rotation for sure
Kimber says
This is a DELICIOUS meal! A hit with my family!
June says
Fantastic taste & so easy.
Kelly Edwards says
I love this meal! Fresh ingredients, easy to follow and lots of flavor!
Anne Marie says
Would this work in a slow cooker?
The Chunky Chef says
I’ve honestly not tested it in a slow cooker, so I can’t say for certain if it would turn out well or not.
Caroline says
Is the nutrition for this per serving? So 383 x 3 = 1149 for the three servings?
The Chunky Chef says
Yes, it’s per serving however it’s not an exact nutritional guide… just a rough estimate that’s calculated through a program.
Michelle McDonald says
Made this last night with fairly thick boneless pork chops, and it was just wonderful. I basically doubled the recipe and used more fresh rosemary and fresh thyme since we didn’t have fresh sage. No other changes except I was as skimpy as I could be with the oil. Husband and 19 yo son both raved about it, and I loved it, too.
Eileen says
This recipe was soo delicious and easy! I used some nice thick boneless pork chops. I didn’t have sage on hand so I left that out and it was still awesome! I have a smaller pork loin in the frig I had planned to grill but I think I am going to try it with this recipe instead. Maybe will add a bit of wine as someone else recommended.
Tracy Roddy says
Hi! This looks delicious and I plan on making it this evening. What are your thoughts on using a Vidalia onion rather than a red onion? I also have shallots on hand. I was thinking half of a Vidalia and one small shallot?
The Chunky Chef says
Hi there! I think vidalia and/or shallot would be perfect 🙂
Geri says
Very good. We added sliced sweet potatoes which I think really added flavor to it.
Marianne says
I can’t believe I never reviewed this recipe, but I’ve been making it for years and it is so good! It is in our regular recipe rotation and it’s always a hit. Thanks so much!
Charlotte Aynne says
Thank you for sharing this recipe. It is fabulous…and I’m not a big fan of pork. Used thick boneless loin chops (Costco) as that’s what I had on hand. They worked out well. Honeycrisp is the way to go with the apple component. They have just the right balance of sweet/tart and are sturdy enough to hold up to the cooking. The fresh herbs from my kitchen garden crowned the flavor profile beautifully. Made a side of scallion spaetzle to serve with the dish. Added this to my recipe archive as I will be making it again, and again.
Dana V says
I’m not a good cook and I love this recipe! It was easy, quick, not a lot of ingredients and it turned out delicious!
I didn’t have Dijon mustard but I substituted horseradish mustard and I didn’t have sage so I went without and it was so tasty!
My husband doesn’t like pork chops and he said it was good. He never says that about my meals.
Felicia T says
Is it okay to use boneless pork chops? I really want to try this recipe, but I only have boneless right now.
The Chunky Chef says
Yep, boneless would work great 🙂
April J says
Trying this recipe tonight but I only have regular mustard on hand. Will that work?
The Chunky Chef says
It should, but I’ve not tested this recipe using regular mustard, so I can’t guarantee the results.
Steve says
I used boneless quick fry pork chops, no problem. Just be sure to only sear them for a minute on each side if they are thin
Leanne R says
I made this tonight and we loved it. I followed the recipe almost to the letter but I couldn’t find fresh rosemary and thyme so I used dried. I had fresh sage and I used a little more than the recipe called for. I also added a little bit of unsalted butter to the pan after I took the chops out and then added onions and apples. I used green apples and they were just the right amount of tartness.