Apple-Glazed Pork Chops With Cinnamon Apples and Brown Sugar

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 (1-inch thick) bone-in pork chops (about 8 oz each)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 2 medium apples, cored and sliced 1/4-inch thick
• 1 small yellow onion, thinly sliced (optional but recommended)
• 3/4 cup apple cider
• 1/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 1/2 tbsp packed light brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp chopped fresh thyme (or 1/4 tsp dried)
• 1 tsp cornstarch + 1 tbsp cold water (optional, for a thicker glaze)

Do This

• 1) Pat pork chops dry; season both sides with 1 1/4 tsp salt and 1/2 tsp pepper.
• 2) Sear in a skillet with 1 tbsp oil + 1 tbsp butter over medium-high heat, 4 minutes per side; remove to a plate.
• 3) Add remaining 1 tbsp butter; sauté apples (and onion if using) over medium heat for 5–6 minutes.
• 4) Add cider, broth, vinegar, Dijon, brown sugar, cinnamon, and thyme; simmer 4–6 minutes to reduce.
• 5) Return pork to the pan; simmer gently 6–8 minutes until chops reach 145°F internal temperature.
• 6) Optional: thicken with cornstarch slurry for 30–60 seconds; spoon glaze over chops.
• 7) Rest 3 minutes, then serve with the apples and extra pan sauce.

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Why You’ll Love This Recipe

• Classic sweet-and-savory comfort: juicy pork with warm cinnamon apples and a glossy cider glaze.
• One skillet, weeknight-friendly, and elegant enough for company.
• Apples do double duty: they flavor the sauce and become a built-in side.
• The glaze is balanced, not candy-sweet, thanks to vinegar and Dijon.

Grocery List

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

Full Ingredients

Pork Chops

• 4 bone-in pork chops, about 1 inch thick (about 8 oz each)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided

Apple-Cinnamon Glaze and Apples

• 2 medium apples (Honeycrisp or Gala for sweeter; Granny Smith for more tart), cored and sliced 1/4-inch thick
• 1 small yellow onion, thinly sliced (optional but adds savory depth)
• 3/4 cup apple cider (not vinegar)
• 1/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 1/2 tbsp packed light brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp chopped fresh thyme (or 1/4 tsp dried thyme)

Optional Thickener (for a shinier, steakhouse-style glaze)

• 1 tsp cornstarch
• 1 tbsp cold water

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork chops very dry with paper towels (this helps you get a good sear instead of steaming). Season both sides evenly with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Let the chops sit at room temperature while you slice the apples, about 5–10 minutes.

Step 2: Sear the pork chops

Heat a large skillet (cast iron works especially well) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp butter. When the butter is melted and foamy, add the pork chops.

Sear for 4 minutes on the first side without moving them, then flip and sear 4 minutes on the second side. Transfer the chops to a plate (they will finish cooking later). If the pan looks overly dark or smells scorched, carefully wipe it out with a paper towel (use tongs) and add a small drizzle of oil.

Step 3: Sauté the apples (and onion)

Reduce heat to medium. Add the remaining 1 tbsp butter. Add the sliced apples and the sliced onion (if using). Cook, stirring occasionally, until the apples start to soften but still hold their shape, 5–6 minutes.

Step 4: Build the apple-cider glaze

Pour in 3/4 cup apple cider and 1/4 cup chicken broth. Scrape up any browned bits from the bottom of the pan (that’s flavor).

Stir in 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 1/2 tbsp brown sugar, 1/2 tsp cinnamon, and thyme. Bring to a simmer and cook until slightly reduced and glossy, 4–6 minutes.

Step 5: Return pork to the pan and cook to temperature

Lower the heat to medium-low. Nestle the pork chops back into the skillet among the apples and spoon a little glaze over the top.

Simmer gently until the thickest part of each chop reaches an internal temperature of 145°F, about 6–8 minutes (timing depends on thickness). Flip the chops once halfway through for even cooking and glaze coverage.

Step 6: Optional thickening for a clingy glaze

If you want a thicker, more lacquered finish, whisk 1 tsp cornstarch with 1 tbsp cold water in a small bowl. Push the chops to one side of the pan (or briefly remove them to the plate), then stir the slurry into the simmering sauce.

Cook, stirring, until thickened, 30–60 seconds. Turn off the heat.

Step 7: Rest, glaze, and serve

Let the pork chops rest for 3 minutes (this keeps them juicy). Spoon the warm apples and onion over each chop, then drizzle generously with the apple-cinnamon glaze.

Serve right away. This pairs beautifully with mashed potatoes, roasted sweet potatoes, or buttered egg noodles to soak up the extra sauce.

Pro Tips

• Use a thermometer: Pull pork at 145°F in the thickest part, then rest 3 minutes. This prevents overcooking and keeps the chops tender.
• Choose apples based on your taste: Honeycrisp or Gala = sweeter; Granny Smith = brighter and more tart. A mix of one sweet and one tart is fantastic.
• Keep apples intact: Slice to 1/4-inch and sauté just until tender-crisp so they don’t turn mushy in the sauce.
• Control sweetness: Start with 1 1/2 tbsp brown sugar; if your cider is very tart, add up to 2 tbsp. If it’s very sweet, reduce to 1 tbsp.
• Deglaze thoroughly: Scraping the pan after adding cider and broth builds a richer, more savory glaze.

Variations

• Maple twist: Replace brown sugar with 1 tbsp pure maple syrup (add it after the sauce reduces so the flavor stays bold).
• Bourbon apple glaze: Add 2 tbsp bourbon with the cider, simmer for 1 minute before adding the remaining sauce ingredients.
• Herb-forward: Swap thyme for 1 tsp chopped fresh sage and finish with a tiny squeeze of lemon (about 1 tsp) to brighten.

Storage & Make-Ahead

Refrigerate: Store pork, apples, and sauce together in an airtight container for up to 3 days.

Reheat: Warm gently in a covered skillet over medium-low heat until hot, about 6–10 minutes, adding 1–2 tbsp water or broth if the glaze has thickened too much. Avoid high heat, which can dry out pork.

Make-ahead: Slice apples and onion up to 24 hours ahead and refrigerate (toss apples with 1 tsp lemon juice to slow browning). You can also whisk together the sauce ingredients (cider, broth, vinegar, Dijon, brown sugar, cinnamon) and keep refrigerated for up to 24 hours.

Nutrition (per serving)

Approximate (based on 4 servings): 430 calories, 32 g protein, 22 g fat, 26 g carbohydrates, 3 g fiber, 20 g sugars, 720 mg sodium. Values vary by chop size and specific brands.