Skillet Pork Chops With Sautéed Apples and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 2 medium apples (Honeycrisp or Gala), cored and sliced
• 2 tsp packed light brown sugar
• 1/2 tsp ground cinnamon (optional)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Do This

• 1) Pat chops dry; season with 1 1/4 tsp salt and 1/2 tsp pepper.
• 2) Sear in a hot skillet with 1 tbsp oil: 3–4 min per side. Remove to a plate.
• 3) Add 2 tbsp butter; sauté onion 5 min until softened.
• 4) Add apples, brown sugar, thyme (and cinnamon if using); cook 4–5 min until tender-crisp.
• 5) Stir in broth, vinegar, and Dijon; simmer 2 min, scraping up browned bits.
• 6) Return chops (and juices); cover and cook 3–6 min until 145°F internal temp.
• 7) Off heat, add remaining 1 tbsp butter; rest 5 min, then spoon apples/onions over chops.

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Why You’ll Love This Recipe

• Classic sweet-savory pairing: buttery apples and onions taste like they were made for pork.
• One skillet, big flavor: the topping is built right in the pan drippings for a natural sauce.
• Weeknight friendly: ready in about 35 minutes with simple grocery-store ingredients.
• Juicy results: a quick sear plus a gentle finish keeps the chops tender.

Grocery List

• Produce: 1 large yellow onion, 2 medium apples (Honeycrisp or Gala), fresh thyme (optional)
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (about 1 inch thick)
• Pantry: olive oil, kosher salt, black pepper, light brown sugar, ground cinnamon (optional), low-sodium chicken broth, apple cider vinegar, Dijon mustard

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

For the Apple-Onion Topping

• 3 tbsp unsalted butter, divided (2 tbsp for cooking, 1 tbsp to finish)
• 1 large yellow onion, halved and thinly sliced (about 2 cups)
• 2 medium apples (Honeycrisp or Gala), cored and sliced into 1/4-inch wedges (about 3 cups)
• 2 tsp packed light brown sugar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp ground cinnamon (optional, for a warmer “autumn” flavor)

For the Pan Sauce Finish

• 1/2 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Set 4 pork chops on a plate and pat them very dry with paper towels (this helps you get a better sear). Season both sides evenly with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Let them sit at room temperature for 10 minutes while you slice the onion and apples.

Step 2: Sear the pork chops in a hot skillet

Heat a large heavy skillet (cast iron works especially well) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat.

Add the pork chops in a single layer and sear until deeply browned, about 3–4 minutes per side. Transfer the chops to a clean plate. They will not be fully cooked yet; that’s perfect.

Step 3: Sauté the onions until soft and golden

Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet. Once melted, add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Step 4: Add the apples and build the sweet-savory topping

Add the sliced apples, 2 tsp brown sugar, 1 tsp thyme (and 1/2 tsp cinnamon if using). Cook, stirring and scraping as needed, until the apples are tender-crisp and glossy, about 4–5 minutes. You’re looking for apples that still hold their shape, not applesauce.

Step 5: Deglaze the pan and create a quick pan sauce

Pour in 1/2 cup chicken broth. Stir well, scraping up the browned bits stuck to the bottom of the skillet (that’s where the flavor is). Stir in 1 tbsp apple cider vinegar and 1 tsp Dijon mustard. Let the mixture simmer for 2 minutes to slightly reduce and pull the flavors together.

Step 6: Finish cooking the pork chops gently

Nestle the pork chops (and any juices from the plate) back into the skillet, tucking them under some of the apples and onions. Reduce heat to medium-low and cover with a lid.

Cook until the thickest part of the chops reaches an internal temperature of 145°F, about 3–6 minutes depending on thickness. Use an instant-read thermometer for best results.

Step 7: Butter-finish, rest, and serve

Turn off the heat. Add the remaining 1 tbsp unsalted butter and gently swirl the skillet until the sauce looks silky.

Let the pork chops rest in the skillet, uncovered, for 5 minutes. Spoon a generous pile of sautéed apples and onions over each chop, along with some of the pan sauce.

Pro Tips

• Don’t skip drying the chops: moisture is the enemy of browning. A dry surface equals a better sear.
• Use a thermometer: pull at 145°F for juicy pork. Overcooking is the main reason chops turn tough.
• Choose the right apples: Honeycrisp or Gala hold their shape and give a sweet-tart balance. Avoid very soft apples that break down quickly.
• Control the heat: if the onions start to brown too fast, drop the heat to medium-low and add a tablespoon of broth to slow things down.
• Make the sauce your way: for more sauce, add an extra 1/4 cup broth and simmer 1–2 minutes longer.

Variations

• Herby apple-onion topping: swap thyme for 1 tsp chopped fresh rosemary (or 1/2 tsp dried) for a piney, steakhouse-style vibe.
• Maple finish: replace the brown sugar with 1 tbsp pure maple syrup and reduce heat to medium-low to prevent scorching.
• Creamy pan sauce: after the broth reduces, stir in 2 tbsp heavy cream and simmer 1 minute before returning the chops.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth or water (about 1–2 tbsp) until warmed through, aiming to keep the pork from overcooking.

Make-ahead option: slice the onions and apples up to 24 hours ahead. To prevent apple browning, toss the slices with 1 tsp apple cider vinegar or 1 tsp lemon juice, then refrigerate in a sealed container.

Nutrition (per serving)

Approximate, based on 4 servings: 430 calories, 34 g protein, 20 g carbohydrates, 24 g fat, 10 g saturated fat, 3 g fiber, 12 g sugar, 780 mg sodium.