If you’re looking for the ultimate fall dinner, Pork Chops with Apples is a must! This simple dish comes together in about 40 minutes and is loaded with flavor from maple syrup, cinnamon, sage, and apples. This one checks all the fall-flavored boxes!
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Stick to your ribs fall flavor
Simple dishes that taste like home are exactly what I and my family crave during the Fall.
Pork Chops with Apples is so easy to make and has all the flavors of home: Granny Smith apples, tangy Dijon mustard, maple syrup, cinnamon, and fresh sage.
I love to serve these one-skillet pork chops and apples with roasted Brussels sprouts and carrots and cinnamon-roasted butternut squash. They’d also be great with roasted garlic mashed potatoes.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pork chops. Look for bone-in center-cut pork chops for maximum flavor, but boneless would also work.
- Butter (not pictured). For cooking the apples; use unsalted.
- Apples. I used Granny Smith since they hold up well to cooking and have a great tart flavor.
- Chicken stock. Use homemade chicken stock if you can, or use a stock made from chicken base such as Better Than Bullion brand.
- Dijon mustard. For added flavor and tang.
- Balsamic vinegar. For body and depth of flavor.
- Maple syrup. A natural sweetener, this provides a bit of sweetness but also great maple flavor.
- Cinnamon. For additional Fall flavor, we add ground cinnamon to the pork and apples but you can also add a few cinnamon sticks to the skillet while they cook for added flavor and presentation.
- Sage. Use fresh sage.
- Flour. For thickening.
See the recipe card for full information on ingredients and quantities.
How to make it
- Brining is optional, and while I recommend it, you can skip if you’re pressed for time. If brining, place 4 bone-in center-cut pork chops in a baking dish and distribute 2 tablespoons worth of Diamond kosher salt on both sides of the chops. (See recipe card notes for information on using other brands of salt). Cover and refrigerate for at least 6 hours, but preferably overnight. Be sure to flip the chops at the halfway point (Photo #1).
- Dry the pork chops very well with paper towels and season with black pepper to taste on both sides. Note: If forgoing the brine, season the chops with salt to taste. Heat a large pan to medium heat with 2 tablespoons of olive oil and place the chops in the pan. (Photo #2)
- Sear the chops for 3-4 minutes per side or until well browned, then remove and place on a plate tented with foil to stay warm. (Photo #3)
- Slice 1 large onion and core and slice 4 Granny Smith apples. Chop 1 tablespoon worth of fresh sage and place aside. To the same pan add 3 tablespoons of cubed unsalted butter and the onions and allow them to cook for 5 minutes. (Photo #4)
- Add the sliced apples and cook along with the onions for another 5-7 minutes, or until both are softened. (Photo #5)
- Add 1 1/2 tablespoons of all-purpose flour and cook until no white specks can be seen, stirring frequently, about 1-2 minutes. (Photo #6)
- Add 1 1/2 cups of low-sodium or homemade chicken stock to the pan while whisking to incorporate. Turn the heat up to high and boil for 2 minutes or until the sauce begins to thicken. (Photo #7)
- Turn the heat down to a simmer and stir in 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup, 1/2 teaspoon of ground cinnamon, and the chopped sage. Taste test the sauce and adjust salt and pepper if needed. (Photo #8)
- Return the pork chops to the pan and cook at a low simmer, partially covered for about 5 minutes. (Photo #9)
- After 5 minutes use an instant-read thermometer to check the temperature of the chops. Once they reach 140f they’re done (Photo #10). Remove from the heat and serve the pork chops with apples and onions along with your favorite sides. Enjoy!
Top tips
- Brine the chops. The point of brining any meat is to add moisture that would otherwise be lost during cooking. It also helps to tenderize the meat and make it taste better. While you can certainly skip this step if pressed for time, I do recommend brining the pork chops for the best possible results. See notes in the recipe card for brining with various types of salt.
- Use homemade stock. Whenever possible, homemade chicken stock or beef stock should be used. It allows you to have greater control over sodium levels since my stock recipes include zero salt, but also elevates the flavor in any dish.
- Don’t overcook. Once the pork reaches an internal temperature of 140f, they’re done and you can remove from the heat. Overcooking can lead to tougher, less juicy chops.
More pork recipes you’ll love
Here are a few more of our favorite pork recipes. We hope you enjoy!
- Pork chops Milanese
- Bacon wrapped pork tenderloin with mustard sauce
- Grilled pork chops
- Oven ribs with homemade barbecue sauce
- Pork chops with cherry peppers
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Pork Chops with Apples
These one-skillet bone-in pork chops with apples, sage, cinnamon, and maple syrup are full of Fall flavor and so easy to make!
Ingredients
Brine the pork chops (optional)
- 4 bone-in center cut pork chops
- 2 tablespoons Diamond Crystal Kosher salt see notes below
Remaining ingredients
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter cubed
- 1 large onion sliced
- 4 medium Granny Smith apples cored and sliced
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh sage chopped
- salt and pepper to taste
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Instructions
Brine the pork chops
- Place the chops in a baking dish and sprinkle with the kosher salt on all sides. Cover and refrigerate for at least 6 hours but preferably overnight. Be sure to flip the chops at the halfway point.
Sear the chops and make the sauce
- Dry the pork chops very well with paper towels and season with black pepper to taste on both sides. Note: If forgoing the brine, season the chops with salt and pepper to taste.
- Heat a large pan to medium heat with the olive oil. Sear the chops on both sides until well browned (about 3-4 minutes per side) then place the chops on a plate lightly tented with foil.
- Add the butter to the pan along with the onions and cook for 5 minutes. Add the apples and cook for another 5-7 minutes or until both the onions and apples are softened.
- Add the flour and cook until no longer white, stirring frequently (about 1-2 minutes).
- Add the chicken stock while whisking to incorporate and turn the heat to high. Boil for 2 minutes or until the sauce begins to thicken.
- Turn the heat down to a simmer and mix in the balsamic vinegar, maple syrup, mustard, cinnamon, and sage. Taste the sauce and season with salt and pepper to taste.
- Add the chops to the pan and cook at a low simmer, partially covered, until they reach an internal temperature of 140f (about 5 minutes) then remove the pan from the heat and serve. Enjoy!
Notes
- Bone-in center-cut pork chops are recommended.
- Dry brining is optional but recommended for at least 6 hours but ideally overnight. Do not brine chops that are sold in a sodium solution.
- Brine at a 1-1.25% ratio of salt to weight for a delicious but not overly salty pork chop. 4 pounds of pork chops weigh 1816 grams so it needs 18-23 grams of salt which equals roughly 3-3 1/2 teaspoons of table salt. When using kosher salt you will need to use more volume because a tablespoon of kosher salt weighs less than table salt. See below.
- 1 Tablespoon of Table salt = ~19 grams
- 1 Tablespoon Morton kosher salt = ~15 grams
- 1 Tablespoon Diamond Crystal kosher salt = ~10 grams
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or stovetop until warm.
Nutrition
Calories: 903kcal | Carbohydrates: 41.4g | Protein: 68.1g | Fat: 50.9g | Saturated Fat: 16.5g | Cholesterol: 214mg | Sodium: 1350mg | Potassium: 333mg | Fiber: 6.8g | Sugar: 27.5g | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 3, 2018. It was completely updated on November 7, 2023.
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Very interesting combination of ingredients. I used a pork tenderloin, because that was what I had! I cut into 1/2″ slices and followed the directions from there n. I did not have Sage,so I just omitted. I was careful not to over cook the pork. Results were great. Pork and apples were tender and the sauce enhanced the flavors of both. Thank you for easy to follow directions.
We’re happy you enjoyed, Celia!
Good recipe. I didn’t have bone in pork chops, but it still came out good with the boneless. I didn’t have sage on hand so I used thyme. I would make it again with bone in pork chops
So happy you enjoyed, Ellen!
Made this for the first time and WOW! Flavors are absolutely beautiful together and this is definitely going into our regular menu rotation, especially in the fall. Only tiny quibble is I think the 20 min cook time is ambitious – it’s closer to 30 minutes. But we are in love with this delicious and unique recipe!!
Hi Crystal, we’re so happy you enjoyed the pork chops and really appreciate the comment!
What side dishes do you recommend with the pork chops & apples?
Hi Frank, some side dish suggestions would be roasted brussels sprouts and carrots, roasted broccoli, roasted garlic mashed potatoes, or crispy roasted potatoes. We have recipes for each here on the website. Hope you enjoy!
Do you have to peel the apples? Recipe doesn’t say to, but thinking the skin might be tough or chewy.
Hi Tina, peeling the apples comes down to personal preference. If you don’t like the skin, you can definitely remove it.
Cooked this last night. Really great recipe, tons of layers of flavor!
Glad you enjoyed the recipe. Thanks for the comment, Colin.
I’ve watched you for a while, but this is the first time I’ve tried one of your recipes. Its sensational! Can’t wait to try more.
We’re so happy you enjoyed the recipe, Stephen!