One Pan Pork Chops with Apples and Onions Recipe

If you’re dreaming of a cozy, soul-warming dinner with minimal cleanup and maximum flavor, One Pan Pork Chops with Apples and Onions is your new go-to dish! Picture tender, juicy pork chops smothered in a sweet and savory medley of apples and onions, all cooked together in one skillet for a fuss-free, delicious meal that’s ready in under 30 minutes.

Ingredients You’ll Need

The beauty of One Pan Pork Chops with Apples and Onions is just how few ingredients you need—each one is there for good reason! From the pork chops themselves to the dancing notes of fresh herbs, crisp apples, and tender onions, you’ll love how every component brings something special to the table.

• Olive oil: For beautiful searing and a golden crust on your pork chops, with a boost of flavor.
• Bone-in pork chops: Choose chops that are 3-4 oz each and will fit comfortably in your pan; bone-in means extra juiciness.
• Kosher salt and black pepper: Essential for seasoning both the pork and veggies for depth of flavor.
• Low sodium chicken stock: Makes a light, flavorful sauce without overwhelming the dish.
• Dijon mustard or whole-grain Dijon: This bit of tang gives the sauce a gentle zing—use whichever style you love.
• Fresh sage, rosemary, and thyme: Chopped and sprinkled in, these fresh herbs make the whole dish smell like fall in a pan.
• Apples (Gala or similar): Thinly sliced, apples break down a little and lend their sweet-tart juiciness—Gala is my favorite here but use what you have.
• Red onion: Sliced thin, it melds beautifully with the apples, providing both color and mellow sweetness.

Variations

One Pan Pork Chops with Apples and Onions is super flexible, so you can let your creativity run wild! It’s easy to swap ingredients or tweak seasonings to suit your taste or dietary needs—so don’t be afraid to make it your own.

• Swap the fruit: Try pears instead of apples for a softer, mellow sweetness that pairs just as beautifully with pork.
• Add extra veggies: Toss in a handful of baby spinach or kale towards the end for a burst of green and extra nutrition.
• Go boneless: Use boneless pork chops to reduce cooking time and make slicing extra easy for little ones.
• Make it dairy-rich: Finish with a pat of butter or a swirl of cream in the pan sauce for an even richer finish.

How to Make One Pan Pork Chops with Apples and Onions

Step 1: Sear the Pork Chops

Season both sides of your pork chops with kosher salt and freshly cracked pepper. Heat up 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium-high. Once it’s shimmering and hot, add the pork chops—leaving a little space between each. Let them sizzle undisturbed for 3–5 minutes per side for perfect browning, then transfer to a plate to rest. They’ll finish cooking in the sauce later, so don’t worry if they’re not fully cooked through yet!

Step 2: Whisk the Broth and Mustard

While your pork takes a little breather, quickly whisk together the chicken stock and Dijon mustard in a small mixing bowl. This creates the backbone of your pan sauce with just enough tang and body to pull everything together.

Step 3: Sauté Apples and Onions

Back to the pan! Add that remaining tablespoon of olive oil, then toss in your thinly sliced apples and red onion. Stir occasionally and let them soften and caramelize for about 4 minutes, soaking up those flavorful pork drippings. Sprinkle with a little more salt, pepper, sage, rosemary, and thyme to build your flavor base—your kitchen will smell like an autumn dream!

Step 4: Deglaze and Return Pork Chops

Pour the stock-mustard mixture into the pan, then use a wooden spoon to gently scrape up any browned bits stuck to the bottom. Trust me, those little bits are pure flavor gold. Gently nestle your seared pork chops (plus any juices from their plate) right back in among the apples and onions.

Step 5: Simmer and Serve

Let everything simmer together for 2–3 minutes. The pork chops finish cooking through while the sauce bubbles and reduces to coat every piece. Once the pork is juicy and just cooked through, and the sauce has thickened, it’s time to plate up and dig in!

How to Serve One Pan Pork Chops with Apples and Onions

Garnishes

A sprinkle of extra fresh herbs—especially rosemary and sage—makes the colors pop and gives an aromatic finish to your pork chops. You can also finish each plate with a light drizzle of the pan sauce for a polished, restaurant-worthy look.

Side Dishes

My top pick is serving One Pan Pork Chops with Apples and Onions alongside creamy mashed potatoes or buttery rice pilaf—those starchy sides soak up every bit of the luscious sauce! Roasted green beans, sautéed spinach, or a crisp fall salad would round out the meal beautifully, too.

Creative Ways to Present

Turn a simple dinner into a showstopper by serving each pork chop over a mound of the glistening apples and onions, topped with a hearty spoonful of sauce, and a tuft of fresh herbs. For dinner parties, you can slice the chops and fan them out on a platter over the sautéed fruit and onions for a family-style feast that impresses every time.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Store cooled One Pan Pork Chops with Apples and Onions in an airtight container in the fridge for up to 3 days. The pan sauce keeps everything juicy and reheats well without drying out the pork.

Freezing

You can freeze the cooked chops—with apples, onions, and sauce—for up to 2 months. Just let everything cool completely, tuck it into a freezer-safe container, and thaw overnight in the refrigerator before reheating for best texture.

Reheating

For best results, reheat in a covered skillet over medium-low heat, with a splash of chicken stock to keep things moist. Microwaving also works in a pinch—just cover to trap steam and avoid drying out the pork.

FAQs

Final Thoughts

If you’ve never tried One Pan Pork Chops with Apples and Onions, I hope this recipe tempts you to give it a whirl. It’s comforting, packed with flavor, and special enough for guests yet easy enough for any night of the week. Give it a try, and let the aroma of apples and herbs fill your home—you’ll be glad you did!

Print