Cooler weather calls for cozy comfort food, and nothing says autumn quite like the savory-sweet combination of pork chops and apples. Whether you’re craving a quick weeknight dinner or a showstopping weekend meal, these 18 recipes celebrate the best flavors of fall. Get ready to fill your kitchen with incredible aromas and discover your new favorite pork chop creation!
Pan-Seared Pork Chops with Caramelized Apples
Looking for a quick, impressive dinner that feels fancy but comes together in minutes? These pan-seared pork chops with caramelized apples deliver restaurant-quality flavor with minimal effort. Let’s get cooking right away.
Ingredients
– 4 thick-cut bone-in pork chops
– 2 large crisp Honeycrisp apples
– 3 tablespoons rich unsalted butter
– 2 tablespoons golden extra virgin olive oil
– 1 tablespoon fragrant fresh thyme leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup smooth apple cider vinegar
– ½ cup rich chicken stock
Instructions
1. Pat 4 thick-cut bone-in pork chops completely dry with paper towels.
2. Season both sides of pork chops evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons golden extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet without crowding, cooking in batches if necessary.
5. Sear pork chops for 4-5 minutes per side until a golden-brown crust forms and internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer cooked pork chops to a clean plate and tent loosely with foil to rest.
7. Core and slice 2 large crisp Honeycrisp apples into ¼-inch thick wedges while keeping the skin on.
8. Reduce skillet heat to medium and melt 3 tablespoons rich unsalted butter.
9. Add apple slices to the skillet in a single layer, cooking undisturbed for 3 minutes.
10. Flip apple slices and continue cooking for another 3 minutes until tender and caramelized around the edges.
11. Stir in 1 tablespoon fragrant fresh thyme leaves and cook for 30 seconds until fragrant.
12. Pour ¼ cup smooth apple cider vinegar into the skillet, scraping up any browned bits from the bottom.
13. Add ½ cup rich chicken stock and simmer for 2 minutes until the sauce slightly thickens.
14. Return pork chops and any accumulated juices to the skillet, spooning the apple mixture over them.
15. Heat through for 1 minute to combine flavors.
Nothing beats the contrast between the juicy, perfectly seared pork and the sweet-tart caramelized apples. The pan sauce brings everything together with a bright acidity that cuts through the richness. Serve this over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible sauce.
Apple Cider Glazed Pork Chops
Bold autumn flavors come together in this quick weeknight dinner that transforms simple pork chops into something special. The sweet-tangy glaze caramelizes beautifully while keeping the meat incredibly juicy. You’ll have this impressive meal on the table in under 30 minutes.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1 cup fresh-pressed apple cider
– 2 tablespoons pure maple syrup
– 1 tablespoon smooth Dijon mustard
– 2 cloves aromatic fresh garlic, minced
– 1 teaspoon fragrant fresh thyme leaves
– 1/2 teaspoon warm ground cinnamon
– 1 tablespoon chilled unsalted butter
Instructions
1. Pat 4 bone-in pork chops completely dry with paper towels and season both sides with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
2. Heat 2 tablespoons rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Carefully place pork chops in the hot skillet and sear for 4-5 minutes per side until deeply golden brown.
4. Transfer pork chops to a clean plate and reduce heat to medium.
5. Pour 1 cup fresh-pressed apple cider into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
6. Add 2 tablespoons pure maple syrup, 1 tablespoon smooth Dijon mustard, 2 cloves minced aromatic fresh garlic, 1 teaspoon fragrant fresh thyme leaves, and 1/2 teaspoon warm ground cinnamon.
7. Simmer the glaze for 5-7 minutes, stirring occasionally, until reduced by half and thickened enough to coat the back of a spoon.
8. Return pork chops to the skillet along with any accumulated juices and cook for 2-3 minutes, spooning glaze over the chops continuously.
9. Remove skillet from heat and swirl in 1 tablespoon chilled unsalted butter until melted and glossy.
10. Let pork chops rest in the glaze for 3 minutes before serving. Really let the pork chops soak up that glossy cider glaze during their brief rest—the caramelized exterior gives way to perfectly pink, tender meat inside. Serve these chops over creamy mashed potatoes to catch every drop of the spiced apple sauce, or slice them thin for a stunning salad topping that balances sweet and savory beautifully.
Baked Pork Chops with Apple Stuffing
Warm, savory pork chops meet sweet, aromatic apple stuffing in this comforting fall dish. Perfect for weeknight dinners yet impressive enough for company. The combination creates a complete meal that fills your kitchen with incredible aromas while baking.
Ingredients
– 4 thick-cut bone-in pork chops
– 2 cups cubed day-old artisan bread
– 1 large Honeycrisp apple, finely diced
– 1/2 cup sweet yellow onion, minced
– 1/4 cup rich unsalted butter
– 1/4 cup crisp dry white wine
– 1/2 cup rich chicken broth
– 1 large farm-fresh egg, lightly beaten
– 1 tbsp fresh sage leaves, finely chopped
– 1 tsp aromatic poultry seasoning
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Melt the rich unsalted butter in a large skillet over medium heat until foaming subsides.
3. Add the minced sweet yellow onion and cook for 3-4 minutes until translucent and fragrant.
4. Stir in the finely diced Honeycrisp apple and cook for another 3 minutes until slightly softened.
5. Pour in the crisp dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
6. Add the cubed day-old artisan bread, fresh sage leaves, aromatic poultry seasoning, kosher salt, and freshly ground black pepper.
7. Pour in the rich chicken broth and stir until the bread absorbs most of the liquid.
8. Remove the skillet from heat and let the mixture cool for 2 minutes to prevent scrambling the egg.
9. Stir in the lightly beaten farm-fresh egg until fully incorporated into the stuffing mixture.
10. Create a pocket in each thick-cut bone-in pork chop by slicing horizontally through the side, being careful not to cut all the way through.
11. Stuff each pork chop generously with the apple stuffing mixture, pressing gently to compact.
12. Arrange the stuffed pork chops in the prepared baking dish, leaving space between each one.
13. Bake uncovered for 35-40 minutes until the pork reaches 145°F on an instant-read thermometer.
14. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute. Golden brown and bubbling, these pork chops emerge from the oven with tender meat and fragrant stuffing. The apples soften into sweet pockets that contrast beautifully with the savory pork. Serve alongside roasted Brussels sprouts or over creamy mashed potatoes for a complete autumn feast.
Grilled Pork Chops with Apple Chutney
Kick off your weeknight dinner with these perfectly grilled pork chops topped with sweet-tart apple chutney. Keep things simple with minimal prep and maximum flavor payoff. This dish transforms basic ingredients into something special without complicated techniques.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 large crisp Granny Smith apples, peeled and diced
– 1/2 cup finely chopped sweet yellow onion
– 1/4 cup apple cider vinegar
– 3 tablespoons light brown sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon cayenne pepper
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Brush both sides of the pork chops with extra virgin olive oil.
4. Season both sides evenly with coarse kosher salt and freshly cracked black pepper.
5. Place the pork chops on the hot grill and cook for 5-6 minutes without moving them to develop grill marks.
6. Flip the pork chops using tongs and cook for another 5-6 minutes until the internal temperature reaches 145°F.
7. Transfer the grilled pork chops to a clean plate and let them rest for 5 minutes to redistribute juices.
8. While the pork rests, combine the diced Granny Smith apples, chopped sweet yellow onion, apple cider vinegar, light brown sugar, ground cinnamon, and cayenne pepper in a medium saucepan.
9. Cook the chutney mixture over medium heat, stirring occasionally, for 8-10 minutes until the apples soften but still hold their shape.
10. Remove the chutney from heat when it reaches a jam-like consistency.
11. Spoon the warm apple chutney over the rested pork chops just before serving. A perfectly grilled pork chop should have a crisp, caramelized exterior giving way to juicy, tender meat inside. The sweet-tart chutney cuts through the pork’s richness beautifully, making this dish ideal for serving over creamy mashed potatoes or alongside roasted Brussels sprouts.
Pork Chop and Apple Sheet Pan Dinner
Dinner doesn’t get easier than this pork chop and apple sheet pan meal. Direct from oven to table in under an hour, it delivers juicy protein and caramelized fruit with minimal cleanup. Perfect for busy weeknights when time is tight but flavor matters.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 crisp Honeycrisp apples, cored and sliced into ½-inch wedges
– 1 pound baby potatoes, halved if large
– 1 large yellow onion, sliced into ½-inch rings
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons pure maple syrup
– 1 tablespoon fresh thyme leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Pat the bone-in pork chops completely dry with paper towels to ensure a good sear.
3. In a large bowl, toss the halved baby potatoes and sliced yellow onion rings with 2 tablespoons of rich extra virgin olive oil, ½ teaspoon of coarse kosher salt, and ¼ teaspoon of freshly cracked black pepper.
4. Spread the potato-onion mixture in a single layer on one half of the prepared baking sheet.
5. Roast the potatoes and onions at 400°F for 15 minutes to give them a head start.
6. While potatoes roast, toss the crisp Honeycrisp apple wedges with remaining 1 tablespoon of rich extra virgin olive oil, 1 tablespoon of pure maple syrup, and fresh thyme leaves in the same bowl.
7. Remove the baking sheet from the oven after 15 minutes and push the potato-onion mixture to one side.
8. Arrange the pork chops in a single layer on the empty half of the baking sheet.
9. Season both sides of the pork chops with remaining ½ teaspoon of coarse kosher salt and ¼ teaspoon of freshly cracked black pepper.
10. Arrange the maple-glazed apple wedges around the pork chops in a single layer.
11. Return the baking sheet to the oven and roast at 400°F for 20-25 minutes, until pork chops reach 145°F internal temperature and apples are tender.
12. Let the pork chops rest on the baking sheet for 5 minutes before serving to redistribute juices.
13. Check potatoes are fork-tender; if needed, return to oven for 5 more minutes while pork rests.
Caramelized apples melt into the savory pork juices, creating a sweet-savory sauce that coats the crispy potatoes. Consider serving over creamy polenta or with crusty bread to soak up every bit of the pan drippings. The contrast between the juicy pork, tender apples, and crisp-edged potatoes makes this a complete meal in one pan.
Slow Cooker Pork Chops with Apples and Onions
Only have a slow cooker and hungry family? This comforting dish transforms humble pork chops into a tender, flavorful meal with minimal effort. Onions and apples create a sweet-savory sauce that makes this recipe a weeknight winner.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 large yellow onions, thinly sliced
– 3 crisp Granny Smith apples, cored and sliced
– 1 cup low-sodium chicken broth
– 2 tablespoons pure maple syrup
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat 4 bone-in pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of pork chops generously with 1/2 teaspoon smoked paprika and 1/4 teaspoon freshly ground black pepper.
3. Arrange 2 thinly sliced large yellow onions evenly across the bottom of your 6-quart slow cooker.
4. Place seasoned pork chops in a single layer over the onion bed.
5. Scatter 3 sliced crisp Granny Smith apples around and between the pork chops.
6. In a small bowl, whisk together 1 cup low-sodium chicken broth, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, and 1/2 teaspoon garlic powder until fully combined.
7. Pour the liquid mixture evenly over the pork chops, onions, and apples.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until pork reaches 145°F internally.
9. Carefully transfer cooked pork chops to a serving platter using tongs, keeping them intact.
10. In a small bowl, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
11. Whisk the cornstarch slurry into the slow cooker liquid and cook on HIGH for 15 minutes until sauce thickens noticeably.
12. Stir 2 tablespoons chopped fresh parsley into the thickened sauce just before serving.
Just spoon the glossy apple-onion gravy over the fall-apart tender pork chops. The sweet-tart apples soften into the savory broth while maintaining slight texture. Serve over creamy mashed potatoes or buttered egg noodles to soak up every drop of the rich sauce.
Pork Chop and Apple Casserole with Cheddar Crust
Just when you need cozy comfort, this pork chop and apple casserole delivers. Juicy pork chops nestle with sweet-tart apples beneath a golden cheddar crust. Perfect for chilly evenings when you want hearty satisfaction without fuss.
Ingredients
- 4 bone-in pork chops, 1-inch thick
- 2 large Granny Smith apples, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 large eggs, farm-fresh
- 1 cup panko breadcrumbs
- 3 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme
Instructions
- Preheat your oven to 375°F.
- Pat pork chops completely dry with paper towels.
- Season both sides of pork chops evenly with kosher salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear pork chops for 3 minutes per side until golden brown.
- Transfer pork chops to a plate, keeping drippings in skillet.
- Add sliced onion to skillet, cooking 5 minutes until softened.
- Add apple slices and dried thyme, cooking 3 more minutes until slightly tender.
- Arrange pork chops over apple-onion mixture in skillet.
- Whisk together milk and eggs in a medium bowl until fully combined.
- Gradually whisk flour into milk mixture until smooth with no lumps.
- Pour batter evenly over pork chops and apple mixture.
- Sprinkle shredded cheddar cheese uniformly over the surface.
- Top with panko breadcrumbs for extra crunch.
- Dot surface with small pieces of unsalted butter.
- Bake uncovered for 35 minutes until crust is deeply golden and pork reaches 145°F internally.
- Let rest 10 minutes before serving to allow juices to redistribute.
A golden, cheesy crust gives way to tender pork and sweet-tart apples in every bite. The cheddar forms a crisp topping that contrasts beautifully with the juicy filling beneath. Serve slices over creamy polenta or with crusty bread to soak up the savory apple-infused juices.
Pork Chops with Apple Mustard Sauce
Looking for a weeknight dinner that feels special without the fuss? These pork chops with apple mustard sauce deliver restaurant-quality flavor in under 30 minutes. Let’s get cooking.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 crisp Honeycrisp apples, thinly sliced
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– ½ cup dry white wine
– 1 cup rich chicken broth
– 2 tablespoons smooth Dijon mustard
– 1 tablespoon grainy whole-grain mustard
– 2 tablespoons cold unsalted butter, cubed
– 2 tablespoons fresh thyme leaves
Instructions
1. Pat 4 bone-in pork chops completely dry with paper towels.
2. Season both sides of pork chops evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place pork chops in the hot skillet, being careful not to overcrowd the pan.
5. Sear pork chops for 4-5 minutes until a deep golden-brown crust forms on the bottom.
6. Flip pork chops using tongs and cook for another 4-5 minutes until internal temperature reaches 145°F.
7. Transfer pork chops to a clean plate and tent loosely with foil to rest.
8. Add 2 crisp Honeycrisp apples and 1 small yellow onion to the same skillet.
9. Sauté for 3-4 minutes until apples begin to soften and onions turn translucent.
10. Add 2 cloves fresh minced garlic and cook for 30 seconds until fragrant.
11. Pour in ½ cup dry white wine, scraping up all the browned bits from the bottom of the pan.
12. Simmer for 2 minutes until wine reduces by half.
13. Stir in 1 cup rich chicken broth, 2 tablespoons smooth Dijon mustard, and 1 tablespoon grainy whole-grain mustard.
14. Bring sauce to a gentle boil, then reduce heat to medium-low.
15. Simmer sauce for 5-6 minutes until slightly thickened and coats the back of a spoon.
16. Remove skillet from heat and whisk in 2 tablespoons cold unsalted butter until melted and emulsified.
17. Stir in 2 tablespoons fresh thyme leaves.
18. Return pork chops and any accumulated juices to the skillet, spooning sauce over the top.
A perfect balance of savory and sweet, the tender pork chops pair beautifully with the creamy, tangy sauce. Serve over creamy mashed potatoes or buttery egg noodles to soak up every last drop of that incredible apple mustard sauce. The crispy-edged apples add wonderful texture against the juicy pork.
Pork Chop and Apple Stir-Fry with Ginger
Tender pork chops meet sweet apples in this quick stir-fry that delivers big flavor in under 30 minutes. The ginger adds a warm kick that balances the dish perfectly. This recipe transforms simple ingredients into a restaurant-quality meal any night of the week.
Ingredients
– 4 bone-in pork chops, cut into 1-inch cubes
– 2 crisp Granny Smith apples, thinly sliced
– 1 tablespoon freshly grated ginger
– 3 tablespoons rich soy sauce
– 2 tablespoons fragrant sesame oil
– 1 tablespoon smooth honey
– 2 cloves aromatic garlic, minced
– 1/2 cup crunchy sliced almonds
– 2 tablespoons chopped fresh parsley
– 1/4 teaspoon coarse sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Pat pork chop cubes completely dry with paper towels to ensure proper browning.
2. Season pork evenly with coarse sea salt and freshly ground black pepper.
3. Heat fragrant sesame oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add pork cubes in a single layer, working in batches if needed to avoid overcrowding.
5. Sear pork for 3-4 minutes per side until golden brown and internal temperature reaches 145°F.
6. Transfer cooked pork to a clean plate using tongs, leaving drippings in skillet.
7. Add minced aromatic garlic and freshly grated ginger to the hot skillet.
8. Sauté for 30 seconds until fragrant but not browned.
9. Add thinly sliced crisp Granny Smith apples to the skillet.
10. Cook apples for 3-4 minutes until slightly softened but still firm.
11. Whisk together rich soy sauce and smooth honey in a small bowl until fully combined.
12. Pour sauce mixture over apples in the skillet, stirring to coat evenly.
13. Return cooked pork cubes to the skillet with any accumulated juices.
14. Add crunchy sliced almonds and toss everything together gently.
15. Cook for 1-2 minutes until heated through and sauce thickens slightly.
16. Remove from heat and stir in chopped fresh parsley.
17. Serve immediately while hot. Never let pork rest more than 3 minutes for optimal juiciness.
Now you’ll experience the perfect contrast between the savory pork and sweet-tart apples. The ginger provides a subtle heat that lingers pleasantly on the palate. Try serving this over fluffy jasmine rice to soak up every bit of the delicious sauce.
Pork Chops Stuffed with Apples and Brie
Crisp autumn evenings call for cozy comfort food that impresses without complexity. These pork chops transform simple ingredients into an elegant centerpiece with sweet, savory, and creamy textures in every bite. Perfect for weeknight dinners or casual entertaining, they deliver restaurant-quality results with minimal effort.
Ingredients
– 4 thick-cut bone-in pork chops
– 2 crisp Honeycrisp apples
– 4 oz creamy triple-cream Brie cheese
– 1 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– ½ cup dry white wine
– 2 tbsp cold unsalted butter
– 2 sprigs fresh thyme
Instructions
1. Preheat your oven to 375°F.
2. Use a sharp paring knife to cut a deep pocket into the side of each pork chop, being careful not to cut through the other side.
3. Core and dice the Honeycrisp apples into ¼-inch pieces.
4. Remove the rind from the Brie cheese and cut into small cubes.
5. Combine the diced apples and cubed Brie in a small bowl.
6. Season the inside of each pork chop pocket with ¼ teaspoon of kosher salt.
7. Stuff each pork chop pocket with the apple and Brie mixture, pressing gently to fill completely.
8. Pat the outside of the pork chops dry with paper towels.
9. Season both sides of the pork chops with the remaining kosher salt and freshly cracked black pepper.
10. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
11. Sear the pork chops for 3 minutes per side until golden brown crust forms.
12. Transfer the skillet to the preheated oven and bake for 12-15 minutes until internal temperature reaches 145°F.
13. Remove the pork chops from the skillet and let rest on a plate for 5 minutes.
14. Return the skillet to medium heat and pour in the dry white wine to deglaze, scraping up any browned bits.
15. Add the fresh thyme sprigs and simmer for 2 minutes until the wine reduces by half.
16. Whisk in the cold unsalted butter until the sauce becomes glossy and slightly thickened.
17. Remove the thyme sprigs from the sauce.
Each slice reveals the molten Brie and tender apples nestled within juicy pork. Earthy thyme notes in the pan sauce complement the sweet fruit and rich cheese beautifully. Serve alongside roasted Brussels sprouts or creamy polenta to soak up every drop of the delicious sauce.
Pork Chop and Apple Salad with Maple Dressing
Nothing beats the sweet-savory combo of juicy pork and crisp apples. Now imagine that perfect pairing in a vibrant salad drizzled with maple dressing. This dish delivers restaurant-quality flavor with straightforward steps anyone can master.
Ingredients
– 2 thick-cut bone-in pork chops
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 1 tbsp rich extra virgin olive oil
– 6 cups crisp mixed greens
– 1 large honeycrisp apple, thinly sliced
– ¼ cup toasted pecans
– 2 oz crumbled sharp blue cheese
– 2 tbsp pure maple syrup
– 1 tbsp tangy Dijon mustard
– 2 tbsp fresh lemon juice
– 3 tbsp fruity extra virgin olive oil
Instructions
1. Pat pork chops completely dry with paper towels.
2. Season both sides of pork chops evenly with coarse kosher salt and freshly cracked black pepper.
3. Heat 1 tbsp rich extra virgin olive oil in a heavy skillet over medium-high heat until shimmering.
4. Place pork chops in hot skillet and cook undisturbed for 4 minutes.
5. Flip pork chops using tongs and cook for another 4 minutes.
6. Reduce heat to medium and continue cooking pork chops until internal temperature reaches 145°F on an instant-read thermometer.
7. Transfer pork chops to a cutting board and let rest for 5 minutes.
8. While pork rests, whisk together 2 tbsp pure maple syrup, 1 tbsp tangy Dijon mustard, and 2 tbsp fresh lemon juice in a small bowl.
9. Slowly drizzle in 3 tbsp fruity extra virgin olive oil while whisking continuously to emulsify the dressing.
10. Arrange 6 cups crisp mixed greens in a large serving bowl.
11. Scatter 1 large thinly sliced honeycrisp apple over the greens.
12. Sprinkle ¼ cup toasted pecans and 2 oz crumbled sharp blue cheese over the salad.
13. Slice rested pork chops against the grain into ½-inch thick pieces.
14. Arrange warm pork slices over the salad composition.
15. Drizzle the maple dressing evenly over the entire salad.
16. Toss gently to combine all components just before serving. Juicy pork slices mingle with crisp apples and tangy blue cheese in every bite. The warm pork slightly wilts the greens while the maple dressing coats everything in sweet-savory goodness. Serve immediately to enjoy the contrast between warm pork and cool, crisp salad components.
Pork Chops with Roasted Apples and Brussels Sprouts
Whip up this comforting fall dinner in under an hour. Pork chops pair perfectly with sweet roasted apples and crispy Brussels sprouts. This one-pan meal delivers big flavor with minimal cleanup.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1 lb fresh Brussels sprouts, trimmed and halved
– 2 crisp Honeycrisp apples, cored and sliced
– 3 tbsp rich extra virgin olive oil
– 2 tbsp pure maple syrup
– 4 cloves aromatic garlic, minced
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– ½ tsp fragrant dried thyme
– ¼ tsp smoked paprika
Instructions
1. Preheat your oven to 400°F.
2. Pat pork chops completely dry with paper towels for better browning.
3. Toss Brussels sprouts and apple slices with 2 tablespoons olive oil in a large bowl.
4. Arrange the vegetable mixture in a single layer on a rimmed baking sheet.
5. Season pork chops evenly on both sides with salt, pepper, thyme, and paprika.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Sear pork chops for 3 minutes per side until golden brown crust forms.
8. Place seared pork chops directly on top of the Brussels sprouts and apples.
9. Drizzle maple syrup evenly over the entire baking sheet.
10. Roast for 18-20 minutes until pork reaches 145°F internal temperature.
11. Let pork chops rest on a cutting board for 5 minutes before serving.
12. Toss the roasted apples and Brussels sprouts with pan juices before plating.
Let the juicy pork chops shine against the sweet caramelized apples. Crispy-edged Brussels sprouts add earthy balance to each forkful. Serve over creamy polenta to soak up the delicious pan sauce.
Pork Chop and Apple Stew with Thyme
Nothing beats the cozy comfort of pork and apples simmered together. Now that crisp fall weather is here, this hearty stew hits all the right notes. Let’s get straight to cooking.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 crisp Granny Smith apples, peeled and cubed
– 4 cloves fresh garlic, minced
– 2 cups rich chicken broth
– 1 tablespoon fresh thyme leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon smooth Dijon mustard
Instructions
1. Pat dry 4 bone-in pork chops thoroughly with paper towels.
2. Season both sides of pork chops evenly with 1 teaspoon coarse kosher salt and ½ teaspoon freshly ground black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear pork chops for 4 minutes per side until deeply golden brown.
5. Transfer pork chops to a clean plate, leaving drippings in the pot.
6. Add 1 large thinly sliced yellow onion to the hot drippings.
7. Sauté onions for 5 minutes until softened and translucent.
8. Add 3 crisp peeled and cubed Granny Smith apples and 4 cloves minced fresh garlic.
9. Cook for 3 minutes until apples begin to soften and garlic becomes fragrant.
10. Pour in 2 cups rich chicken broth, scraping up any browned bits from the bottom of the pot.
11. Stir in 1 tablespoon smooth Dijon mustard until fully incorporated.
12. Return seared pork chops and any accumulated juices to the pot.
13. Sprinkle 1 tablespoon fresh thyme leaves over the stew.
14. Bring liquid to a gentle boil, then reduce heat to low.
15. Cover and simmer for 45 minutes until pork is fork-tender.
16. Remove lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
The pork becomes incredibly tender, falling away from the bone in the rich, slightly sweet broth. Tangy apple chunks soften but maintain their shape, creating wonderful textural contrast. Serve over creamy mashed potatoes or with crusty bread to soak up every drop of the savory sauce.
Pork Chop and Apple Tacos with Slaw
Bold flavors meet in these pork chop and apple tacos, where sweet meets savory in perfect harmony. This quick weeknight dinner comes together in under 30 minutes with minimal prep work. You’ll love the contrast between the tender pork and crisp apple slaw.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 2 crisp honeycrisp apples
– 1 small red cabbage head
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 8 small flour tortillas
– 2 tbsp vegetable oil
– 1/4 cup chopped fresh cilantro
– 1 lime
– Salt and black pepper
Instructions
1. Pat dry 4 bone-in pork chops thoroughly with paper towels.
2. Season both sides generously with salt, black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Sear pork chops for 5-6 minutes per side until internal temperature reaches 145°F.
5. Remove pork chops from skillet and let rest on cutting board for 5 minutes.
6. While pork rests, thinly slice 2 crisp honeycrisp apples and 1 small red cabbage.
7. In a medium bowl, whisk together 1/2 cup mayonnaise and 2 tbsp apple cider vinegar.
8. Add sliced apples and cabbage to the bowl, tossing to coat completely.
9. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side.
10. Slice rested pork chops against the grain into 1/2-inch strips.
11. Fill each warm tortilla with pork strips and apple slaw mixture.
12. Top with 1/4 cup chopped fresh cilantro and squeeze fresh lime juice over each taco.
Each bite delivers a satisfying crunch from the slaw against the juicy pork. The sweet apples balance the smoky paprika beautifully. For extra heat, add sliced jalapeños or your favorite hot sauce.
Pork Chops with Apple Butter Glaze
These pork chops deliver sweet and savory satisfaction in under 30 minutes. The apple butter glaze caramelizes into a sticky, glossy coating that balances the juicy meat perfectly. You’ll want to make this on repeat all season long.
Ingredients
- 4 bone-in pork chops, 1-inch thick
- 1/2 cup smooth apple butter
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp coarse kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
Instructions
- Pat 4 bone-in pork chops completely dry with paper towels.
- Season both sides of pork chops evenly with 1/2 tsp coarse kosher salt and 1/4 tsp freshly ground black pepper.
- Heat 1 tbsp extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Sear pork chops for 4-5 minutes per side until deeply golden brown.
- Reduce heat to medium and cook pork chops for another 3-4 minutes per side until internal temperature reaches 145°F.
- Transfer pork chops to a clean plate and tent loosely with foil.
- Whisk together 1/2 cup smooth apple butter, 2 tbsp pure maple syrup, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika in a small bowl.
- Pour glaze mixture into the hot skillet and simmer for 2-3 minutes until slightly thickened.
- Return pork chops to skillet and spoon glaze over each chop until fully coated.
- Cook for 1 more minute to set the glaze.
- Remove from heat and let rest for 3 minutes before serving.
Zesty apple flavor cuts through the rich pork, while the sticky glaze creates a beautiful sheen. Serve over creamy mashed potatoes or with crisp roasted Brussels sprouts for contrasting textures. The sweet-savory balance makes this dish equally suitable for weeknights or holiday gatherings.
Pork Chop and Apple Pizza with Caramelized Onions
Never underestimate the savory-sweet magic of pork and apples. This pizza combines juicy pork chops with caramelized onions and tart apples for a gourmet twist. Perfect for when you want something beyond pepperoni.
Ingredients
– 1 lb boneless pork chops, cut into ½-inch cubes
– 2 medium sweet onions, thinly sliced
– 1 large Granny Smith apple, thinly sliced
– 1 pre-made pizza dough (16 oz)
– 1 cup shredded mozzarella cheese
– ½ cup shredded Gruyère cheese
– 2 tbsp rich extra virgin olive oil
– 1 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– ½ tsp finely ground black pepper
– ¼ tsp coarse sea salt
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
3. Add the thinly sliced sweet onions and cook for 10 minutes, stirring occasionally.
4. Reduce heat to low and continue cooking onions for 20 minutes until deeply golden and caramelized.
5. Season pork chop cubes with coarse sea salt and finely ground black pepper.
6. In a separate skillet, heat remaining olive oil over medium-high heat.
7. Sear pork cubes for 3-4 minutes until browned on all sides but still slightly pink inside.
8. Roll out pizza dough on a floured surface to a 12-inch circle.
9. Carefully transfer dough to the preheated pizza stone using a pizza peel.
10. Spread caramelized onions evenly over the dough, leaving a ½-inch border.
11. Arrange seared pork cubes and thinly sliced Granny Smith apple over the onions.
12. Sprinkle shredded mozzarella and Gruyère cheese evenly over the toppings.
13. Scatter fresh thyme leaves over the cheese.
14. Bake for 12-15 minutes until crust is golden and cheese is bubbly with browned spots.
15. Dot the finished pizza with small pieces of unsalted butter for extra richness.
16. Let rest for 3 minutes before slicing to allow toppings to set.
Just out of the oven, this pizza delivers incredible texture contrasts—crispy crust against tender pork and soft, sweet onions. The tart apples cut through the richness beautifully, while the Gruyère adds a nutty complexity. Serve it with a crisp arugula salad dressed in lemon vinaigrette to balance the hearty flavors.
Summary
Savory pork chops paired with sweet apples create the ultimate fall comfort food. These 18 recipes offer delicious variety for cozy weeknight dinners and special occasions. We hope you find new family favorites among these dishes! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference all season long.
