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.
Please feel free to peel the apples if you like, but as you can see from the photos, I generally leave the skin on mine.
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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Video
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.
Jesse says
This is the 2nd recipe of yours that I’ve tried and they’ve both been excellent. The herbs in this recipe really balance out the sweet and saltiness. Have you made a book yet?
The Chunky Chef says
Hi Jesse, I’m so glad you enjoyed both recipes! I don’t have a published cookbook out yet, but do plan on publishing one over the next year or two 🙂
Pat Iverson says
I have not made the recipe yet, but wondered what you might think of adding sliced sweet potatoes to it? Would the Dijon mustard sauce not go well with that addition? Just hoping for your opinion on this.
The Chunky Chef says
I think it would taste great 🙂
Cathy says
lovely one pan meal, great flavors.
Jane says
Making this tonight and sure it will be delicious ! I made several of your recipes and they always turn out GREAT:) When looking for any recipe you are the first one I go to and never disappointed … keep them coming. Thanks
Ummm I never posted this comment before so why is it saying I did?
Jane says
Making this tonight and sure it will be delicious ! I made several of your recipes and they always turn out GREAT:) When looking for any recipe you are the first one I go to and never disappointed … keep them coming. Thanks
Sorry 'BOUTcha says
We don’t need your entire life story or a god d*mn dissertation … just the f*ckin’ recipe! Dintcha mommy pay enough attention to you? PASS!
The Chunky Chef says
Oh the FREE recipe you found had some words and information along with it? How terrible for you. Perhaps you should get out of your momma’s basement and go buy a cookbook instead. That “life story” actually contains helpful information, but if you’re an impatient child, there’s also a “jump to recipe” button that takes you right to the recipe. Glad you passed, because this ridiculous entitled attitude isn’t welcome here. Have the day you deserve.
Bethany says
Lol! “Have the day you deserve”… love it. I always skip to the recipe but never blamed anyone else for my “inconvenience”, and have even benefited from the times I’ve read the extra information. What a miserable person. Anyway, thanks for the recipe! Trying tonight.
Mary says
Good for you, Chunky Chef! Is this the first on-line recipe site “Sorry” has been on? (eye roll)
Thanks for the excellent recipes!
Doug says
It’s a blog not a recipe site. A recipe site would be allrecipes. This is a recipe blog site. She has the wall of text for seo reasons “one pot meal” was said like 10 times because it’ll get this a higher spot on Google when people search “one pot meal” Thats how these work and she makes money.
The Chunky Chef says
Agreed, it is a food blog, and yes, this blog supports my family. “One pot meal” is only said 3 times, as repeating a keyword over and over again looks bad in search engines eyes, since you’d be trying to game the system. This is a much older post, but all my newer recipes (within the last 4 years or so) really only contain text that adds information about the recipe (variations, how to make it ahead, etc).
Angie Liazuk says
Easy and very delicious! I love this recipe.
Brian Beaton says
The pop ups are annoying and off putting.
Great recipe!!!!!!
Lots of great recipes!!!!!!
o says
First time on the internet?
Andrea says
Amazing!!
Mom of Five says
Outstanding flavor and moisture! This was a hit in our seven person family with young kids!
Danielle says
Our whole family loves this recipe!
Samantha says
How would you adjust this for boneless pork chops as opposed to bone in?
The Chunky Chef says
The chops would need a little less cooking time, but I can’t say exactly how much it would be changed since pork chops can come in a wide variety of thicknesses. I definitely recommend using an internal thermometer and checking for the pork to be 145°F.
Nadia Ollier says
Delicious dish !
MNCook says
I’ve made this many times, including tonight, and so appreciate that it’s truly a 30-minute meal. Prepping the onion and apple can be done during the time time the chops brown, and stirring together the sauce fits in while the onion/apple start to cook. I use dried herbs, and also use apple cider (if I have some… almost always at this time of year) in place of the broth.
DeCarla L. Steele says
When I say this was phenomenal, I mean this was Phenomenal!!! I didn’t have fresh herbs as she described and it was still wonderful.
Carol Jones says
I followed the recipe and it turned out great. Happy to use my fresh herbs too. Definitely will make again.
A Smith says
The best pork chops we’ve ever had.
Ran out of Rosemary but substituted with Trader Joe’s Herbes de Provence (included recipe ingredients plus marjoram, savory, basil, and lavender).
Delicious!
Rab Jensen says
This is a great guide…. But, simmer anything to reduce stock by half is gonna take more that 2-3 minutes! So, put the stock mix into the pan with the apples and onions to deglaze THEN add the chops to finish.
The Chunky Chef says
Reducing the liquid in this recipe doesn’t take long, as it’s only 3/4 cup of liquid, spread over a large pan.
CAROLINE PIERCE says
This is a great recipe and sooo delicious! I don’t cook alot so thanks for all the steps! The recipe is easy to follow and fun to make too!
We used fresh herbs from the garden and Mac – type apples from my mom’s apple tree.
Thanks again!!!
Tina says
Very delicious! Thank you for this !!! It was delicious and flavorful!!!
Elizabeth says
Fantastic!! This is now my go-to pork chop recipe. I’ve made it several times, and it never disappoints!