This pork chops with apples and onions dish is a deliciously light and flavorful meal that’s perfect for Fall. Plus, it’s all made in ONE pan!
These pork chops have everything you love about a comforting Fall dish… mouthwatering, well balanced flavors, is healthy yet hearty, and is made in just ONE pan in 30 minutes!
You guys really love one pan/one pot meals… and I’m bringing you another great one! When I posted my One Pot Chicken and Dirty Rice recipe… I had no idea it was going to take off as much as it has. I’ve also gotten quite a few reader requests for more one pan/one pot meals, so I knew I had to get to work 😉
This recipe isn’t mine however, I got it from Cooking Light magazine, then made a few tweaks and changes.
There’s something so satisfying about cooking a meal in ONE pan. You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan!
I don’t know about you, but I loathe doing dishes. Some meals can seriously fill up your sink (and then some), so these one pan meals are a nice change of pace.
I used fresh herbs in this dish since I’m a huge fan of using them whenever possible, but I know not everyone keeps a steady supply of fresh herbs in their house, so you can swap them out for dried (just use about 1/3 of the amount) if that’s what you have on hand.
In the magazine, they actually made this meal using bone-in, skin-on chicken thighs, so if you’d prefer to use those, no problem. I just really like the flavor of pork and apples… they’re a match made in Fall heaven!
I also chose to use bone-in pork chops, since I find they have better flavor and don’t get dried out as easily… but I know not everyone likes cooking with bone-in meat, so you can also use boneless pork chops if you’d prefer.
While this dish is plenty hearty, a great meal deserves a great side dish or two… so here are a few of my favorites… brussels sprouts with toasted hazelnut butter, horseradish mashed potatoes with caramelized onions, and slow cooker ranch mushrooms!
The next time you’re looking for a great weeknight meal that’s ready in a flash… give these pork chops with apples and onions a try!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 Tbsp olive oil divided
- 3-4 oz bone-in pork chops whatever with comfortably fit in your pan
- Kosher salt and black pepper to taste
- 3/4 cup low sodium chicken stock
- 1 tsp Dijon mustard or whole-grain Dijon
- 1 Tbsp fresh sage chopped
- 1 1/2 tsp fresh rosemary chopped
- 1/2 tsp fresh thyme chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 medium apples thinly sliced (I used Gala)
- 1 small red onion thinly sliced
Instructions
- Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
- Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
- Slide pork chops back into the pan, nestling them down in between the apples.
- Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Lynn Montague says
Tried this today, very tasty. Will try it again with pork pieces or tenderloin.
Kylie says
Very tasty meal. After pan frying I added the pork & other ingredients to a casserole dish of roast potatoes and roast carrots and baked it in the oven. I don’t think I’d use chicken stock next time, it makes it a little salty but I’d try cider instead.
Lynn Montague says
That sounds lovely Kylie, I will try it that way next time!
Ruth K Queen says
Very good; everyone loved it. Super easy to prepare. Thank you.
Sydney says
A STAPLE in my family now. It tastes like you’ve been cooking for hours but yet so simple. Definitely use fresh herbs as it really makes all the difference in my opinion.
I brine my pork chop beforehand and it never disappoints🤌🏼
Anni says
Really good!! I didn’t have the sage and my other herbs were dried, not fresh. It turned out great!! There is a similar recipe I use once a year from Giada but I feel like this was easier and had similar flavors. This is my second recipe from you that really hit the spot. The first being your roasted vanilla almonds!! Those are yum!! Thank you!! I’ll keep coming back for more recipes!
Shirley Thomas says
This is definitely the best pork chop recipe I have ever had and BTW “CHUNKY CHEF” THIS IS YOUR RECIPE BECAUSE YOU MADE SOME TWEAKS TO IT AND YOU MADE IT BETTER I’M SURE I made it with your horseradish potatoes a and asparagus and topped it off with the good bottle of CLOS du BOIS Chardonnay. AND THIS IS THE BEST MEAL WE’VE HAD ALL YEAR AND LAST YEAR YUMMY YUMMY YUMMY
Joan says
I added surrey of 1tbs cornstarch and 2tbs of water to sauce after removing pork chops at the end to thicken. Great quick pork chops. Will make again
Sue says
This pork chops with apples dish never disappoints. Thank you so much for posting this delicious meal.
Maria Bares says
This was probably hands down the best pork dish I have ever made. It was full of flavor, juicy, and not dry at all.
I have a BBQ rub I rubbed on the pork and that paired beautifully with the apples and onions. I thickened the remaining sauce and spooned that over the pork chops. Served with mashed sweet potatoes and green beans. The left over apple/onion sauce was delicious over the sweet potatoes. Great Great recipe!
Mary Lee DeClerk says
Very pleased with results. Didn’t have all spices on hand but ok with what I had.
Kim Prongue says
Before putting the chops back into the pan, I added a couple handfuls of fresh baby spinach, and laid the chops on top. After about 10 minutes I nestled the chops down and pulled the apples, onions and spinach up and around the chops, cooked about 5 minutes more before serving. I used a sweet onion, boneless chops, Fuji apple and I had fresh herbs. My husband said definitely add this to the weekly menu. Delicious and easy to make and easy to clean up! Thanks.
Phil C says
Great recipe (loosely followed). I used thighs on bone. Sautéed veg w fresh sage and thyme, added rose wine, flour and dijon mustard and finished w fresh lemon juice for some acid. Worked well, thx.
Michelle says
Very good! It was quick and simple to make. I only had dried herbs on gs d, and used about half of what was called for. Thanks!
Crystal says
Delicious fast and easy! Thanks
Molly says
This was amazing. Even my picky three year old loved it. I used yellow onions, Fiji apples, and boneless pork chops. We will definitely be making this again!!!
Cecelia Danahar says
This was easy to make and had great flavors. Will definitely make this again!
Maggie says
This recipe is fantastic – my husband really liked it and he is not a pork fan. This is now in our regular rotation!
Angie says
Very tasty, will be making this again and checking out your other recipes. Thank you!