18 Savory Porkchop Recipes with Apples Delightful

Nothing says comfort food like juicy pork chops paired with sweet, caramelized apples—a match made in dinner heaven! Whether you’re craving a quick weeknight meal or a cozy seasonal dish, these 18 savory pork chop recipes with apples are sure to delight. From skillet classics to slow-cooked wonders, get ready to fall in love with every bite. Let’s dive in!

Pan-Seared Pork Chops with Caramelized Apples

These juicy pork chops get a sweet-and-savory upgrade with tender caramelized apples—a weeknight dinner that feels fancy without the fuss.

Ingredients

• 2 bone-in pork chops (1 inch thick)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large apple (like Honeycrisp), thinly sliced
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tbsp apple cider vinegar

Instructions

1. Pat pork chops dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter in the same skillet. Add apple slices, 1 tbsp brown sugar, and 1/2 tsp cinnamon. Cook for 5 minutes, stirring occasionally, until apples soften and sugar bubbles.
4. Stir in 1 tbsp apple cider vinegar, scraping up any browned bits. Simmer 1 minute until saucy.
5. Spoon apples over pork chops and serve immediately.

The quick pan sauce—tangy from vinegar, rich from pork drippings—ties everything together in one skillet. Tip: For extra depth, use a mix of sweet and tart apples like Honeycrisp and Granny Smith.

Apple Cider Glazed Pork Chops

These juicy pork chops get a sweet-tangy upgrade with a glossy apple cider glaze that caramelizes beautifully in the pan.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup apple cider
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tsp chopped fresh rosemary

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4-5 minutes per side until deeply golden. Transfer to a plate.
3. In the same skillet, whisk together 1 cup apple cider, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 2 tsp rosemary. Simmer for 5-6 minutes until reduced by half and syrupy.
4. Return chops to skillet, spooning glaze over them. Cook 1-2 minutes until glossy and internal temperature reaches 145°F.

The magic here? The glaze’s acidity balances the richness of the pork while keeping the chops incredibly tender.

Tip: For extra depth, reduce the cider by a third before adding other glaze ingredients.

Baked Pork Chops with Apple Stuffing

These juicy pork chops bake over a sweet-savory apple stuffing, making them a fuss-free one-pan wonder that’s perfect for weeknights or Sunday supper.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 cups cubed day-old bread (½-inch pieces)
• 1 large apple, diced (peel on for texture)
• ½ cup diced onion
• ¼ cup chopped celery
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh sage, chopped
• 1 tsp salt, divided
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ cup chicken broth

Instructions:

1. Prep: Preheat oven to 375°F. In a bowl, toss bread cubes, apple, onion, celery, melted butter, sage, ½ tsp salt, pepper, and garlic powder until combined. Pour in chicken broth and mix gently.
2. Season chops: Pat pork chops dry, then rub with remaining ½ tsp salt.
3. Assemble: Spread stuffing mixture in a greased 9×13-inch baking dish. Nestle pork chops on top, pressing lightly into the stuffing.
4. Bake: Cover with foil and bake for 25 minutes. Uncover and bake 10–15 more minutes until chops reach 145°F and stuffing is crispy at the edges.

The magic here? The pork drippings seep into the stuffing below, infusing it with rich flavor while keeping the chops tender.

Tip: For extra crunch, sprinkle stuffing with chopped walnuts before the final bake.

Grilled Pork Chops with Apple Chutney

These juicy grilled pork chops get a sweet-tangy kick from a quick homemade apple chutney—perfect for turning weeknight dinner into something special.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large apple (like Honeycrisp), diced
• 1/4 cup finely chopped red onion
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• Pinch of red pepper flakes

Instructions

1. Prep the chutney: In a small saucepan over medium heat, combine the diced apple, red onion, apple cider vinegar, brown sugar, cinnamon, and red pepper flakes. Cook for 8–10 minutes, stirring occasionally, until the apples soften and the mixture thickens slightly. Set aside.
2. Season the chops: Rub the pork chops with olive oil, then sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Grill: Preheat grill to medium-high (about 400°F). Grill the chops for 4–5 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes.
4. Serve: Spoon the warm apple chutney over the pork chops.

The chutney’s gentle spice and caramelized apples balance the smoky pork beautifully—no fancy techniques required, just big flavor.

Tip: For extra depth, add a splash of bourbon to the chutney while it simmers.

Pork Chops with Apple and Onion Gravy

These juicy pork chops smothered in a sweet-savory apple and onion gravy are the ultimate comfort food—ready in under 30 minutes!

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 crisp apple (like Honeycrisp), thinly sliced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• 1 tsp fresh thyme leaves

Instructions

1. Season pork chops with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Cook onion and apple for 5 minutes, stirring, until softened. Sprinkle with 2 tbsp flour; stir for 1 minute.
3. Whisk in 1 1/2 cups chicken broth and 1 tbsp apple cider vinegar, scraping up browned bits. Simmer for 3 minutes until thickened. Stir in 1 tbsp butter and 1 tsp thyme.
4. Return pork chops to the skillet, spooning gravy over them. Simmer for 2–3 minutes to warm through.

The magic here? The apples soften into the gravy, adding just enough sweetness to balance the rich pork. Tip: For extra depth, deglaze the pan with a splash of bourbon before adding the broth!

Slow Cooker Pork Chops with Apples and Sage

These tender slow cooker pork chops with sweet apples and earthy sage make a fuss-free dinner that tastes like it simmered all day.

• 4 bone-in pork chops (about 1-inch thick)
• 2 medium apples (like Honeycrisp or Gala), sliced into ½-inch wedges
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 2 tbsp pure maple syrup
• 1 tbsp chopped fresh sage
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 2 minutes per side until browned (they’ll finish cooking in the slow cooker). Transfer to a 6-quart slow cooker.
2. Add apples, onion, and 3 cloves minced garlic to the skillet. Cook for 3 minutes, stirring, until slightly softened. Scrape into the slow cooker.
3. Whisk together 1 cup chicken broth, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tbsp sage, 1 tsp salt, and ½ tsp black pepper. Pour over the pork and apples.
4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until pork reaches 145°F internally.
5. Serve pork chops with the apples and pan juices spooned over the top.

The magic here? The apples break down just enough to thicken the sauce while keeping their shape—no mushy fruit!

Tip: For extra depth, deglaze the skillet with a splash of bourbon before adding the broth mixture.

Pork Chops with Apple and Cranberry Sauce

These juicy pork chops get a sweet-tart upgrade with a cozy apple-cranberry pan sauce that comes together in minutes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 medium apple (like Honeycrisp), thinly sliced
• 1/3 cup dried cranberries
• 1/4 cup apple cider
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp dried thyme

Instructions:

1. Pat pork chops dry and season all over with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden (they’ll finish cooking in the sauce). Transfer to a plate.
3. In the same skillet, add apple slices and cook for 2 minutes until slightly softened. Stir in 1/3 cup dried cranberries, 1/4 cup apple cider, 2 tbsp maple syrup, 1 tbsp Dijon mustard, and 1/2 tsp dried thyme. Simmer for 3 minutes until slightly thickened.
4. Return chops to the skillet, spooning sauce over them. Cook for 2 more minutes until pork reaches 145°F internally.

The magic here? The cranberries plump up in the cider while the mustard adds a subtle tang that balances the sweetness.

Tip: For extra depth, deglaze the pan with 1 tbsp bourbon before adding the cider.

Skillet Pork Chops with Sautéed Apples

These juicy pork chops get a sweet-and-savory upgrade with caramelized apples and a hint of thyme—a cozy one-pan meal that feels fancy without the fuss.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil, divided
• 2 medium apples (like Honeycrisp or Granny Smith), thinly sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tsp fresh thyme leaves
• 1/2 cup chicken broth

Instructions:

1. Season pork chops all over with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden and internal temperature reaches 145°F. Transfer to a plate.
2. In the same skillet, melt butter with remaining 1 tbsp olive oil. Add apples, brown sugar, thyme, remaining 1/2 tsp salt, and 1/4 tsp pepper. Cook for 5 minutes, stirring occasionally, until apples soften and edges caramelize.
3. Pour in chicken broth, scraping up any browned bits. Simmer for 2 minutes until slightly reduced. Return pork chops to the skillet, nestling them into the apples to warm through for 1 minute.

The magic here? The apples soak up the savory pan juices while keeping their texture—no mushy fruit here! Serve with crusty bread to swipe up the sauce.

Tip: For extra depth, deglaze the pan with a splash of apple cider before adding the broth.

Pork Chops with Apple and Mustard Cream Sauce

Juicy pork chops meet a tangy-sweet apple and mustard cream sauce in this cozy, restaurant-worthy dish that comes together in under 30 minutes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large apple (like Honeycrisp), thinly sliced
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp whole-grain mustard
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Season pork chops evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden and cooked through (145°F internal). Transfer to a plate.
2. Reduce heat to medium. Melt butter in the same skillet. Add apple, shallot, and garlic; cook for 3 minutes until softened. Stir in chicken broth, scraping up browned bits.
3. Whisk in heavy cream, whole-grain mustard, Dijon mustard, and thyme. Simmer for 3–4 minutes until slightly thickened. Return pork chops to the skillet, spooning sauce over them. Warm through for 1 minute.

The magic here? The apples soften just enough to add sweetness without turning mushy, while the mustard gives the creamy sauce a subtle kick. Serve with crusty bread to soak up every drop.

Tip: For extra depth, deglaze the pan with 1 tbsp apple cider vinegar before adding the broth.

Pork Chops with Apple and Rosemary Glaze

These juicy pork chops get a sweet-savory upgrade with a glossy apple and rosemary glaze that’s ready in under 30 minutes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large apple, thinly sliced (Honeycrisp or Granny Smith work well)
• 1/4 cup apple cider
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp fresh rosemary, finely chopped
• 1 tbsp unsalted butter

Instructions:

1. Pat pork chops dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 3–4 minutes per side until golden-brown. Transfer to a plate.
3. In the same skillet, add apple slices and cook for 2 minutes until slightly softened. Pour in 1/4 cup apple cider, scraping up any browned bits.
4. Stir in 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tsp rosemary. Simmer for 2 minutes until slightly thickened.
5. Return pork chops to the skillet, spooning glaze over them. Add 1 tbsp butter and swirl until melted. Cook 1–2 more minutes until pork reaches 145°F internally.

The glaze caramelizes into a sticky, herb-kissed coating that clings perfectly to the pork—no fancy techniques required!

Tip: Let the chops rest for 5 minutes before serving; the glaze will thicken further as it cools slightly.

Pork Chops with Apple and Cinnamon Compote

These juicy pork chops get a cozy upgrade with a sweet-spiced apple compote that comes together in minutes—perfect for a weeknight meal that feels special.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 medium apples (like Honeycrisp or Gala), peeled and diced
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• ¼ cup apple cider or water
• 1 tbsp fresh lemon juice

Instructions

1. Season the pork: Pat pork chops dry, then rub with 1 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper.
2. Sear the chops: Heat a large skillet over medium-high. Cook pork chops for 4–5 minutes per side until golden and internal temperature reaches 145°F. Transfer to a plate.
3. Make the compote: In the same skillet, melt 2 tbsp butter over medium heat. Add apples, 2 tbsp brown sugar, ½ tsp cinnamon, ¼ cup apple cider, and 1 tbsp lemon juice. Cook, stirring occasionally, for 5–6 minutes until apples soften and sauce thickens slightly.
4. Serve: Spoon compote over pork chops and let rest for 3 minutes before serving.

The magic here? The compote’s caramelized apples and warm cinnamon balance the savory pork without overpowering it—just enough sweetness to keep everyone reaching for seconds.

Tip: For extra depth, deglaze the skillet with a splash of bourbon before adding the apples.

Pork Chops with Apple and Sweet Potato Mash

Juicy pork chops meet cozy fall flavors in this one-pan wonder—caramelized apples and creamy sweet potato mash make it a weeknight winner.

Ingredients:

• 2 bone-in pork chops (1-inch thick)
• 1 large sweet potato, peeled and diced (about 2 cups)
• 1 apple, thinly sliced (Honeycrisp or Granny Smith)
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 cup chicken broth
• 1 tbsp maple syrup

Instructions:

1. Cook the sweet potatoes: In a medium pot, cover diced sweet potato with water. Bring to a boil, then simmer for 12 minutes until fork-tender. Drain and mash with 1 tbsp butter, 1/4 tsp salt, and 1/2 tsp cinnamon. Cover to keep warm.
2. Sear the pork: Heat 1 tbsp olive oil in a skillet over medium-high. Season pork chops with 1/4 tsp salt and 1/4 tsp black pepper. Cook for 4 minutes per side until golden (145°F internal temp). Transfer to a plate.
3. Sauté the apples: In the same skillet, add 1 tbsp olive oil and apple slices. Cook for 3 minutes until softened. Pour in 1/4 cup chicken broth and 1 tbsp maple syrup, scraping up browned bits. Simmer for 2 minutes until glossy.
4. Serve: Plate pork chops over sweet potato mash, topped with glazed apples and pan sauce.

The maple-kissed apples add just the right sweetness to balance the savory pork, while the silky mash soaks up every drop of the pan sauce. Tip: For extra flavor, rub pork chops with a pinch of smoked paprika before searing.

Pork Chops with Apple and Balsamic Reduction

These juicy pork chops get a sweet-tangy upgrade with caramelized apples and a glossy balsamic glaze—perfect for a weeknight dinner that feels fancy.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 medium apples (like Honeycrisp or Gala), thinly sliced
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp butter
• 1/2 tsp dried thyme

Instructions:

1. Season pork chops evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden and internal temperature reaches 145°F. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter over medium heat. Add sliced apples and 1/2 tsp dried thyme; cook for 5 minutes, stirring occasionally, until softened.
3. Pour in 1/4 cup balsamic vinegar and 2 tbsp honey, scraping up any browned bits. Simmer for 3–4 minutes until the sauce thickens slightly.
4. Return pork chops to the skillet, spooning apples and glaze over them. Cook for 1–2 minutes to rewarm.

The reduction’s sticky-sweet depth balances the pork’s savoriness, while the apples keep every bite fresh. Tip: For extra richness, swirl in another pat of butter at the end.

Pork Chops with Apple and Thyme Butter

These juicy pork chops get a sweet-savory upgrade with a luscious apple and thyme butter that melts right over the top—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 small apple, finely diced (about 1/2 cup)
• 2 tbsp unsalted butter, softened
• 1 tsp fresh thyme leaves
• 1/2 tsp honey
• 1/4 tsp garlic powder

Instructions:

1. Pat pork chops dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
3. In a small bowl, mix 2 tbsp softened butter, diced apple, 1 tsp thyme leaves, 1/2 tsp honey, and 1/4 tsp garlic powder until combined.
4. Top each pork chop with a spoonful of the apple-thyme butter and let it melt slightly before serving.

The butter’s subtle sweetness and herbal notes balance the pork’s richness, while the tender apple bits add a lovely texture. Tip: For extra depth, deglaze the skillet with a splash of apple cider after searing and drizzle over the chops.

Pork Chops with Apple and Pecan Stuffing

Juicy pork chops get a cozy upgrade with a sweet-savory stuffing packed with crisp apples and toasty pecans—perfect for turning a weeknight dinner into something special.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 1 tbsp olive oil
• 1 cup diced apples (like Honeycrisp or Granny Smith)
• 1/2 cup chopped pecans
• 1/4 cup diced onion
• 1/4 cup breadcrumbs
• 2 tbsp melted butter
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high. Sear pork chops for 3 minutes per side until browned, then transfer to a plate.
2. In the same skillet, sauté diced apples, onion, and pecans for 3 minutes until softened. Off heat, stir in breadcrumbs, melted butter, thyme, salt, pepper, and cinnamon.
3. Divide stuffing over the pork chops, pressing gently to adhere. Bake for 15–18 minutes, until pork reaches 145°F internally.

The crunchy pecans and tender apples create a contrast that makes every bite interesting, while the cinnamon adds just a whisper of warmth. Tip: For extra flavor, toast the pecans in a dry pan for 2 minutes before chopping.

Pork Chops with Apple and Maple Syrup Glaze

These juicy pork chops get a sweet-and-savory upgrade with a sticky apple and maple glaze that caramelizes beautifully in the pan.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large apple, thinly sliced (Honeycrisp or Granny Smith work great)
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp dried thyme
• 2 cloves garlic, minced

Instructions:

1. Pat pork chops dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown. Transfer to a plate.
3. In the same skillet, add apple slices and cook for 2 minutes until slightly softened. Stir in 1/4 cup maple syrup, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1/2 tsp thyme, and 2 cloves minced garlic. Simmer for 1 minute.
4. Return pork chops to the skillet, spooning glaze over them. Reduce heat to medium-low and cook for 3–4 more minutes, until pork reaches 145°F internally.

The glaze turns into a glossy, fragrant sauce that clings to every bite—perfect for drizzling over mashed potatoes or roasted veggies.

Tip: For extra depth, deglaze the pan with a splash of bourbon before adding the maple syrup.

Pork Chops with Apple and Caramelized Shallots

These juicy pork chops get a sweet-savory upgrade with tender apples and golden shallots—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 large shallots, thinly sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 large apple (like Honeycrisp), cored and sliced into 1/2-inch wedges
• 1/2 cup apple cider
• 1 tsp fresh thyme leaves

Instructions:

1. Pat pork chops dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter with remaining 1 tbsp olive oil. Add shallots and cook for 3 minutes, stirring. Sprinkle with 1 tbsp brown sugar and cook 2 more minutes until caramelized.
3. Add apple wedges and sear for 2 minutes per side. Pour in 1/2 cup apple cider, scraping up browned bits. Simmer 2 minutes until slightly reduced.
4. Return pork chops to the skillet, nestling them into the apples. Sprinkle with 1 tsp fresh thyme. Cover and cook on low for 5 minutes, or until pork reaches 145°F internally.

The magic here? The shallots melt into a jammy glaze, while the apples stay just firm enough to balance the rich pork. A little cider goes a long way!

Tip: For extra depth, swap half the cider with bourbon—just let it simmer a minute before adding the pork back in.

Pork Chops with Apple and Brandy Sauce

These juicy pork chops get a cozy upgrade with a sweet-tart apple and brandy pan sauce—perfect for turning a weeknight dinner into something special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large apple (like Honeycrisp), thinly sliced
• ½ cup chicken broth
• ¼ cup brandy
• 1 tbsp brown sugar
• 1 tsp Dijon mustard
• 2 tbsp heavy cream
• 1 tbsp chopped fresh thyme

Instructions:

1. Season pork chops evenly with 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden (internal temp should reach 145°F). Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter over medium. Add apple slices and cook for 3 minutes until slightly softened. Pour in ¼ cup brandy and simmer for 1 minute to cook off the alcohol.
3. Stir in ½ cup chicken broth, 1 tbsp brown sugar, and 1 tsp Dijon mustard. Simmer for 3 minutes until slightly thickened. Reduce heat to low, swirl in 2 tbsp heavy cream, and sprinkle with 1 tbsp thyme.
4. Return pork chops to the skillet, spooning sauce over them to warm through for 1–2 minutes.

The brandy adds a subtle warmth to the sauce, while the cream balances the apples’ brightness—making every bite feel indulgent yet balanced.

Tip: For extra depth, deglaze the pan with an extra splash of brandy before adding the broth, scraping up any browned bits.

Conclusion

With 18 savory pork chop and apple recipes, there’s something here for every home cook to love! Whether you’re craving sweet and tangy or rich and hearty, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!