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. Â You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan! Â
I don’t know about you, but I loathe doing dishes. Â 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. Â I just really like the flavor of pork and apples… they’re a match made in Fall heaven! Â
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.
Sal says
Made it for three of us & we all enjoyed.
Lynn says
I peeled the apples, Granny Smith. Used a little more broth than called for and let the chops, onions and apples steep in that for a while. Apples/onions melted in your mouth. Fresh herbs really add a lot so don’t skip. Easy, tasty Fall dish!
Ariel says
Delicious! Made as is and I thought it was lovely. I do think I would like it better with an opal or granny Smith apple but proportions was wonderful and everything was tender
Holly Best says
I appreciate anyone who helps me plan meals so thank you for this. I used boneless chops but no meat will be tender after such a short amount of time. I have it covered and simmering on low for at least two to three hours. Smells Devine
Micah says
I added minced garlic and paprika to this, but I think this still would have been delicious as written! this is absolutely a new addition to my dinner rotation.
Wayne says
Made it with Apple and Pear, easy & Yum!
Destiny says
making this for dinner tomorrow. What would you suggest as an easy side?
The Chunky Chef says
I hope you love it! Any of my beginner-friendly sides would be great (https://www.thechunkychef.com/beginner-friendly/sides/), but our personal favorite are the honey butter roasted carrots (https://www.thechunkychef.com/honey-butter-roasted-carrots/) 🙂
David says
Loved this Pork chop was tender and tasty.
Justine says
Would this recipe work in the crockpot or oven?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Ingrid Rinaudo says
Very good! I love the herbs you add (Rosemary, Sage and Thyme) I love the combo of apples and onion, of course. This is my second thyme 😉 making this. Thank you for sharing. IR
Seline says
This recipe looks incredible! Curious though, I love pork chops with bourbon or beer, thoughts on how to add one or both?
The Chunky Chef says
I like your style! I would probably add a splash of bourbon to the chicken broth mixture made in step 3 🙂
Kim says
This recipe was delicious! I don’t like rosemary or sage so I left that out and used Spanish onion because that’s what I had, and it was delicious.
Raymond says
Delicious and not just in the Fall! I use two Granny Smith apples and one Anjou pear. The pear adds just the right sweetness to this dish.
Jemma says
Totally amazing! Amazingly I had everything I needed in the cupboard and fridge and it was delicious! Really tasty, an excellent change for the normal rota of dishes I cook!
Perinda Ibrahim says
I love this recipe. I make it with one pork chop and the apples and onions are great alone as a side dish. Definitely a keeper!!
Jt says
What if it is a little salty
The Chunky Chef says
Did you use reduced sodium chicken broth and the kosher salt called for? I ask because kosher salt has a lower sodium content per volume compared to iodized or table salt, so table salt will be much saltier in flavor. To cut saltiness in a dish, you can add a bit of acid (lemon juice would work well for this recipe) 🙂
Elisabeth says
Tasty but the apple-onion mixture needed to cook for significantly longer than the recipe says — mine wanted 15 minutes and was still fairly liquidy. It also wanted more salt, pepper and herbs than the recipe indicates. Still a good one-pan recipe that we all enjoyed.
Peter says
This was very easy to make and turned out to be one of our all time favourites
Bob says
Made it, it was a big hit with the family
Carlie says
All of our picky eaters LOVED this dish