Pork Chops With Apples
Ingredients
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- 4 pieces pork chops, bone-in, 1-inch thick – patted dry
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper – freshly ground
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion – thinly sliced
- 3 medium apples – cored and sliced 0.5-inch thick
- 1 tsp fresh thyme – leaves stripped
- 1 cup apple cider (unfiltered, not hard)
- 1/2 cup low-sodium chicken stock
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
Instructions
1. Pat the pork chops dry and season all over with the kosher salt and black pepper.
2. Heat the olive oil and 1 tbsp of the unsalted butter in a large skillet over medium-high heat until shimmering, 1–2 minutes.
3. Sear the pork chops until well browned, 3–4 minutes per side; transfer to a plate and keep warm.
4. Reduce heat to medium, add the yellow onion and apples to the skillet, and cook, stirring occasionally, until lightly caramelized and just tender, 6–8 minutes.
5. Stir in the fresh thyme and cook until fragrant, about 30 seconds.
6. Pour in the apple cider and scrape up any browned bits; simmer until reduced by about half, 5–7 minutes.
7. Stir in the low-sodium chicken stock and Dijon mustard, then return the pork chops and any accumulated juices to the skillet, nestling them into the apples.
8. Simmer gently, turning the chops once, until the pork reaches 140°F at the thickest part and the apples are tender, 5–8 minutes.
9. Transfer the pork chops and apples to a platter. Off the heat, stir the apple cider vinegar into the sauce and swirl in the remaining 1 tbsp unsalted butter until glossy.
10. Spoon the sauce over the pork chops and apples and serve.
Pork Chops with Apples pairs savory, well-browned chops with sweet-tart apples and a pan sauce that balances fruitiness and richness. The onions bring gentle sweetness, thyme adds herbal lift, and a touch of Dijon sharpens the finish. The result is a comforting, weeknight-friendly dish with a restaurant-quality sauce and tender meat.
The combination is rooted in longstanding traditions of cooking pork with orchard fruit, reflecting both practicality and flavor harmony. In the United States, the pairing became a staple of home cooking across New England and the Midwest, where cider and apples are abundant. It also echoes French Normandy influences, where pork, apples, and cider or calvados are classic companions, adapted over time to American pan-sauce technique.