Pork Chops with Apples and Onions Recipe

A plate of cooked pork chops garnished with sliced apples, caramelized onions, and fresh thyme, served on a dark dish with lemon wedges and salt and pepper shakers in the background.

Pork Chops with Apples and Onions Recipe

Juicy pork chops are seared until golden and simmered with caramelized apples and onions in one skillet. A splash of apple cider or vinegar adds the perfect balance of sweet and savory. This cozy, fall-inspired dinner is elegant enough for guests yet easy enough for weeknights.

Course Main Dishes

Cuisine American

Keyword pork chops with apples and onions, skillet pork chops

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 493kcal

Author Michele Feuerborn

Ingredients

4 bone-in or boneless pork chops about 1 inch thick
Salt and pepper
2 tablespoons olive oil divided
2 large apples cored and sliced (Honeycrisp, Granny Smith, Gala, or Fuji work well)
1 medium onion thinly sliced
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon fresh thyme or ½ teaspoon dried thyme
½ cup chicken broth
¼ cup apple cider or 2 tablespoons apple cider vinegar

Instructions

Pat pork chops dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork chops 3–4 minutes per side until golden brown. Remove and set aside.
Add remaining olive oil and butter to the skillet. Stir in onions and cook about 10 minutes, stirring often, until softened and caramelized.
Add apple slices, brown sugar, and thyme. Cook 8–10 minutes until apples are golden and tender.
Pour in chicken broth and apple cider (or vinegar), scraping up browned bits. Return pork chops to skillet, nestling into the apple-onion mixture. Cover, reduce heat to low, and cook 8–10 minutes, or until pork reaches 145°F internally.
Let pork chops rest 5 minutes before serving. Spoon apples and onions over the top.

Notes

Disclaimer

Michele is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories can vary depending on brands used.

Tips:

Pat chops dry before searing for better browning.
Don’t overcrowd the skillet; cook in batches if needed.
Use medium heat to caramelize onions and apples slowly.
If apples are extra tart, add a pinch more brown sugar.
Scrape up all browned bits when deglazing for maximum flavor.
Fresh thyme or rosemary adds brightness—add near the end for best aroma.
If using apple cider vinegar, just 1–2 tablespoons is plenty.
Rest pork chops 5 minutes before serving to keep them juicy.
For a richer sauce, stir in a splash of cream or a knob of butter at the end.

Nutrition