Cooking pork chops can sometimes feel tricky—they go from juicy to shoe-leather fast. That’s why I love this skillet pork chops with apples recipe. The chops sear beautifully, and the apples bring a soft sweetness that balances the savory flavors. Every time I make it, I can’t help but sneak a taste of those caramelized onions before dinner hits the table. What I like most is how forgiving it is. Even if you’re distracted (I usually am, with kids, emails, or the dog barking at the neighbor’s cat), the apples keep the pork moist. I grew up thinking pork chops were always dry, but this recipe proves otherwise. The apples practically spoon-feed flavor into the pork. If you’ve been searching for pork chop recipes that actually work, this one’s your friend. It falls under quick pork chop recipes but feels like something you’d order at a restaurant. We’re talking tender pork, sweet apples, and a skillet that does all the heavy lifting. It’s a solid recipe for boneless pork chops, but bone-in works too if that’s what you have. And if you’re into keto pork chop recipes, this fits the bill with its low-carb comfort. Honestly, it’s the kind of dish that makes me pause and think, why don’t we cook like this more often?

1) Key Takeaways
2) Easy Skillet Pork Chops with Apples Recipe
3) Ingredients for Skillet Pork Chops with Apples
4) How to Make Skillet Pork Chops with Apples
5) Tips for Making Skillet Pork Chops with Apples
6) Making Skillet Pork Chops with Apples Ahead of Time
7) Storing Leftover Skillet Pork Chops with Apples
8) Try these pork chop recipes next!
9) Skillet Pork Chops with Apples Recipe
10) Nutrition

1) Key Takeaways

This skillet recipe makes juicy pork chops with a sweet apple twist.
The apples and onions caramelize beautifully and add depth.
It works with both boneless and bone-in pork chops.
It’s simple, fast, and weeknight-friendly.

2) Easy Skillet Pork Chops with Apples Recipe

I’ve had my fair share of dry pork chops. The kind where you keep chewing, and it feels like you’re working out your jaw. This recipe doesn’t fall into that trap. It gives you tender pork chops seared in a skillet with onions and apples that melt into something sweet and savory. That mix of flavors still surprises me every time.

What’s nice here is the speed. This is one of those quick pork chop recipes you can pull together in about half an hour. You don’t need anything complicated, just a few pantry staples and a skillet that does the heavy lifting for you. When life gets chaotic, it feels good knowing dinner won’t add to the mess.

I like calling this a comfort recipe. It leans on pork, apples, and onions—ingredients most of us already have. If you want more recipes for pork chops that keep dinner simple yet impressive, this one deserves a spot on your table. It’s proof that pork recipes don’t need to be complicated to taste good.

3) Ingredients for Skillet Pork Chops with Apples

Pork Chops: I use boneless, about an inch thick. They cook evenly and stay juicy. If you’ve got bone-in, that works too. It just takes a few more minutes on the stove.

Olive Oil and Butter: A mix of the two helps the chops brown nicely and gives the apples and onions that golden caramel touch. Butter alone burns too quick, olive oil alone misses the flavor boost.

Apples: I usually grab Granny Smith for their tart bite. They balance the pork perfectly. If you’ve only got Fuji or Honeycrisp, those bring a sweeter finish, which works just as well.

Onion: One big onion sliced thinly. It softens and turns sweet while cooking. It’s the quiet backbone of the dish.

Garlic: A couple cloves minced. It sneaks into the sauce and gives it more depth.

Chicken Broth: About a cup. It keeps everything moist while pulling those browned bits off the skillet into the sauce.

Dijon Mustard: A spoonful cuts through the sweetness and ties the sauce together. It’s subtle, but you’ll miss it if you skip it.

Thyme: Fresh is great, dried works fine. It gives the dish a bit of warmth that pairs with apples in a way I love.

Salt and Pepper: Don’t hold back here. Pork needs good seasoning to shine.

4) How to Make Skillet Pork Chops with Apples

Step 1. Pat the pork chops dry. Season both sides with salt and pepper. This makes sure the meat browns instead of steaming in the skillet.

Step 2. Heat olive oil in a skillet over medium-high. Lay the pork chops down and let them sear without moving for three to four minutes. Flip and cook another three to four minutes. Transfer them to a plate when they’re golden.

Step 3. Add butter, onions, and apples to the same skillet. Cook them slowly until they soften and turn golden. It takes about six to eight minutes, and the smell alone makes you hungry.

Step 4. Stir in the garlic and let it cook for about thirty seconds. It shouldn’t burn; it just needs to release that fragrance.

Step 5. Pour in the chicken broth, whisk in Dijon mustard, and add thyme. Scrape the skillet to pull up those browned bits. That’s where the flavor hides.

Step 6. Return the pork chops with their juices. Let them simmer in the sauce five to seven minutes. They’re done when a thermometer reads 145°F. Don’t guess—check.

Step 7. Taste the sauce and adjust salt or pepper if needed. Spoon the apples and onions over each chop when serving. That’s the good stuff right there.

5) Tips for Making Skillet Pork Chops with Apples

I’ve learned a few tricks making pork recipes like this over and over. First, dry those chops. If they’re wet, they steam, and you lose that crust we want. Second, don’t overcrowd the skillet. If you try cooking too many chops at once, you’ll end up frustrated with pale meat.

Apples matter more than you’d think. Tart ones like Granny Smith keep the dish balanced. If you like it sweeter, Honeycrisp works well. Don’t peel the apples; the skin softens and adds color. The onions, once caramelized, blend with the apples into something comforting.

Lastly, trust a thermometer. Pork isn’t like steak where guessing works. Hit 145°F, let them rest a couple of minutes, and you’re golden. It’s a little habit that makes all the difference in quick pork chop recipes.

6) Making Skillet Pork Chops with Apples Ahead of Time

I like meals that can stretch into tomorrow, and this one does. If you want to prep ahead, you can slice the onions and apples in the morning. Keep them in the fridge until it’s time to cook. The pork chops can be seasoned early too. They only get better as the salt settles in.

Once cooked, the chops and apples keep well in the fridge for up to three days. When reheating, I prefer a skillet over the microwave. Add a splash of broth to wake up the sauce. It keeps everything moist and helps the flavor shine again.

If you’ve been looking for a recipe for boneless pork chops that reheats well, this is one of those. The apples do the work of keeping the pork from drying out, even the next day.

7) Storing Leftover Skillet Pork Chops with Apples

Leftovers make my next day easier. Store the pork chops and apples in an airtight container. They’ll last three to four days in the fridge. If you’re freezing, they keep up to two months. Just thaw in the fridge overnight before reheating.

When warming them up, I like a gentle skillet reheating. It keeps the sauce intact. Microwaves work in a pinch, but you risk drying the pork. A splash of broth helps if the sauce thickens too much. If you’re into keto pork chop recipes, you’ll love that these leftovers stay low-carb and tasty.

There’s comfort knowing tomorrow’s dinner is already handled. That’s the real magic of recipes for pork chops like this one—they save you twice, once when you cook, and once when you reheat.

8) Try these pork chop recipes next!

9) Skillet Pork Chops with Apples Recipe