18 Delicious Porkchop Recipes with Apples Savory

Kick off autumn with the perfect pairing of juicy pork chops and crisp apples in these 18 mouthwatering recipes. Whether you’re craving a quick weeknight dinner or a cozy comfort meal, this collection has something for every home cook. Get ready to transform your kitchen with savory, sweet, and utterly delicious dishes that will have everyone asking for seconds!

Pan-Seared Pork Chops with Caramelized Apples

Oh, the humble pork chop just got a major glow-up with this sweet-and-savory situation that’ll make your taste buds do a happy dance. Picture this: juicy, golden-brown chops cozying up to tender, caramelized apples in a pan—it’s like autumn decided to throw a flavor party on your plate. Trust me, this dish is so good, you might just forget to share.

Ingredients

– A couple of thick-cut bone-in pork chops (about 1 inch thick)
– A generous pinch of kosher salt and freshly cracked black pepper
– A tablespoon or so of olive oil
– One large apple (like Honeycrisp), cored and sliced into half-moons
– A tablespoon of unsalted butter
– A splash of apple cider vinegar
– A teaspoon of brown sugar
– A sprinkle of fresh thyme leaves

Instructions

1. Pat the pork chops completely dry with paper towels—this is the secret to a killer sear (tip: moisture is the enemy of browning!).
2. Season both sides of the chops generously with kosher salt and freshly cracked black pepper.
3. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet and sear for 4–5 minutes per side, until a golden-brown crust forms and the internal temperature reaches 145°F on a meat thermometer.
5. Transfer the pork chops to a plate to rest—don’t skip this step, or the juices will bail on you (tip: resting ensures maximum juiciness!).
6. Reduce the heat to medium and melt a tablespoon of unsalted butter in the same skillet.
7. Add the sliced apple and cook for 3–4 minutes, stirring occasionally, until they start to soften.
8. Sprinkle a teaspoon of brown sugar over the apples and cook for another 2 minutes until caramelized and golden.
9. Add a splash of apple cider vinegar to deglaze the pan, scraping up all those tasty browned bits from the bottom.
10. Stir in a sprinkle of fresh thyme leaves and cook for 1 more minute until fragrant (tip: fresh herbs add a pop of brightness!).
11. Return the pork chops to the skillet, spooning the caramelized apples and sauce over them to warm through.
Yeah, you’re in for a treat with that crispy-edged pork melting into the sweet, tangy apples—it’s a texture dream team. Serve it over creamy mashed potatoes or alongside a crisp green salad for a meal that’s basically a hug in dinner form.

Apple Cider Glazed Pork Chops

Aren’t you tired of pork chops that taste like they’ve given up on life? Let’s transform these humble cutlets into fall’s most irresistible dinner party hero—think juicy, caramel-kissed perfection that’ll have everyone begging for your “secret” recipe. Seriously, these apple cider glazed pork chops are about to become your new autumn obsession.

Ingredients

– 4 bone-in pork chops (about 1-inch thick)
– 2 cups of fresh apple cider
– 3 tablespoons of brown sugar
– 2 tablespoons of apple cider vinegar
– A couple of minced garlic cloves
– A generous pinch of cinnamon
– A splash of olive oil
– Salt and freshly ground black pepper

Instructions

1. Pat the pork chops completely dry with paper towels—this is crucial for getting that beautiful sear instead of a sad steam.
2. Season both sides of the pork chops generously with salt and pepper.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet and sear for 4-5 minutes per side until they develop a deep golden-brown crust.
5. Transfer the pork chops to a plate and reduce the heat to medium.
6. Pour the 2 cups of apple cider into the same skillet, scraping up all those delicious browned bits from the bottom.
7. Add the 3 tablespoons of brown sugar, 2 tablespoons of apple cider vinegar, couple of minced garlic cloves, and generous pinch of cinnamon to the skillet.
8. Simmer the glaze for 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
9. Return the pork chops to the skillet, spooning the glaze over them continuously for 3-4 minutes until they’re heated through and beautifully coated.
10. Check that the pork chops reach an internal temperature of 145°F using an instant-read thermometer for perfect doneness.

Just imagine cutting into that sticky, glossy exterior to reveal the most tender, juicy pork you’ve ever tasted. The sweet-tart glaze caramelizes into this incredible crackly shell that plays beautifully against the savory chop beneath. Try serving these beauties over creamy polenta or alongside roasted Brussels sprouts—they’ll soak up every last drop of that incredible cider goodness.

Baked Pork Chops with Apple Stuffing

Eureka! We’ve cracked the code on how to make pork chops that don’t taste like shoe leather and stuffing that actually deserves its name. This baked pork chop with apple stuffing situation is about to become your new favorite cozy-season hero, guaranteed to make your kitchen smell like a hug from grandma (if your grandma was a sassy chef who knew her way around some herbs).

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– 2 cups of cubed bread (the staler, the better for texture!)
– 1 large apple, chopped into little bits
– 1 medium onion, diced up nice and fine
– 2 cloves of garlic, minced until it can’t mince no more
– A couple of tablespoons of butter
– A good splash of chicken broth (about 1/2 cup)
– A handful of fresh sage leaves, chopped
– A pinch of salt and a few cracks of black pepper
– A drizzle of olive oil for greasing

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with that olive oil.
2. Melt the butter in a large skillet over medium heat until it’s bubbling but not brown.
3. Toss in the diced onion and cook for about 5 minutes, until it turns translucent and smells amazing.
4. Add the minced garlic and chopped apple, cooking for another 3 minutes until the apple starts to soften.
5. Stir in the cubed bread, sage, salt, and pepper, then pour in the chicken broth and mix until everything is nicely combined.
6. Remove the skillet from heat—your stuffing is now ready to party.
7. Season both sides of the pork chops generously with more salt and pepper.
8. Create a bed of the apple stuffing in the prepared baking dish, spreading it evenly.
9. Place the pork chops on top of the stuffing, nestling them in like they’re getting tucked into bed.
10. Bake for 25-30 minutes, until the pork chops reach an internal temperature of 145°F and the stuffing is golden on top.
11. Let the dish rest for 5 minutes before serving—this keeps the juices in the pork, trust me!
Zesty and comforting, these pork chops come out juicy with a savory-sweet stuffing that’s got just the right amount of crunch from the apples. Serve it alongside a simple green salad to cut through the richness, or go all-in and make it the star of your next potluck—either way, prepare for recipe requests!

Pork Chops with Apple and Onion Gravy

Whoever said pork chops were boring clearly never met this glorious skillet situation where juicy chops get cozy with sweet apples and savory onions in a gravy that’ll make you want to lick the pan. Welcome to your new favorite weeknight dinner that’s basically a hug in food form—no fancy skills required, just a willingness to embrace the delicious chaos.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A good glug of olive oil (about 2 tablespoons)
– 1 large yellow onion, sliced into half-moons
– 2 crisp apples (like Honeycrisp), cored and sliced
– A couple of cloves of garlic, minced
– A splash of apple cider vinegar (about 1 tablespoon)
– 1 cup chicken broth
– A generous spoonful of Dijon mustard (about 1 tablespoon)
– A sprinkle of fresh thyme leaves
– Salt and freshly ground black pepper to make it pop

Instructions

1. Pat the pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the pork chops in the hot skillet and sear for 4–5 minutes per side until golden brown and a meat thermometer reads 145°F—don’t move them around or you’ll miss that crispy crust!
4. Transfer the pork chops to a plate to rest, keeping those precious juices in the skillet.
5. Toss the sliced onions into the same skillet and cook for 5 minutes, stirring occasionally, until they start to soften and turn translucent.
6. Add the apple slices and cook for another 3–4 minutes until they’re slightly tender but still hold their shape.
7. Stir in the minced garlic and cook for just 30 seconds until fragrant—burnt garlic is a tragedy, so watch it closely.
8. Pour in the apple cider vinegar to deglaze the pan, scraping up all those browned bits from the bottom with a wooden spoon.
9. Whisk in the chicken broth and Dijon mustard until smooth, then let it simmer for 2–3 minutes to thicken slightly.
10. Return the pork chops and any accumulated juices to the skillet, spooning the gravy over the top.
11. Sprinkle with fresh thyme leaves and let everything heat through for 2 minutes so the flavors meld.
Zesty and comforting, this dish delivers tender pork swimming in a sweet-savory gravy where the apples soften into jammy pockets and the onions melt into silkiness. Serve it over mashed potatoes to soak up every drop, or go wild and pile it onto a toasted baguette for an open-faced sandwich that’ll have you forgetting all about silverware.

Grilled Pork Chops with Apple Chutney

Let’s be real—most pork chops are about as exciting as watching paint dry, but these grilled beauties with apple chutney are here to save dinner from mediocrity. They’re the culinary equivalent of putting on a fancy outfit just to eat on your couch, and honestly? We’re here for it. Get ready to transform that humble chop into something worthy of a standing ovation (or at least enthusiastic fork-clanking).

Ingredients

– 4 bone-in pork chops, about 1 inch thick
– A generous glug of olive oil (about 2 tablespoons)
– A couple of teaspoons of kosher salt
– A good crack of black pepper (about 1 teaspoon)
– 2 large apples, peeled and chopped into little chunks
– A big handful of brown sugar (about 1/2 cup)
– A hearty splash of apple cider vinegar (around 1/4 cup)
– A tiny pinch of red pepper flakes (about 1/4 teaspoon)
– Half of a red onion, diced up nice and fine

Instructions

1. Pat those pork chops completely dry with paper towels—this is your secret weapon for a killer sear, trust me.
2. Rub both sides of each chop with olive oil, then season aggressively with kosher salt and black pepper.
3. Fire up your grill to a steady medium-high heat, aiming for about 400°F.
4. While the grill heats, toss the chopped apples, brown sugar, apple cider vinegar, red pepper flakes, and diced red onion into a saucepan.
5. Cook the chutney mixture over medium heat, stirring occasionally, until the apples soften and the sauce thickens—this should take about 15-20 minutes.
6. Place the pork chops on the hot grill and close the lid; grill for 5-7 minutes until you see those picture-perfect grill marks.
7. Flip each chop and grill for another 5-7 minutes, or until a meat thermometer reads 145°F in the thickest part (no guessing games here!).
8. Pull the chops off the grill and let them rest for 5 full minutes—this keeps all those juicy vibes locked in.
9. Spoon that warm apple chutney right over the top of each rested pork chop.

Keep in mind that the sweet-tangy chutney clinging to the juicy, smoky pork creates a texture party in your mouth. Try serving these chops over a bed of creamy polenta to soak up every last drop of that saucy goodness, or slice ’em thin and pile onto a crusty baguette for a next-level sandwich situation.

Slow Cooker Pork Chops with Apples and Sweet Potatoes

Gather ’round, slow cooker enthusiasts! If you’ve ever wanted a meal that basically cooks itself while making your house smell like a cozy autumn dream, you’ve hit the jackpot. This magical combo of pork, apples, and sweet potatoes is the ultimate “set it and forget it” dinner that’ll have you doing a happy dance when that timer dings.

Ingredients

– 4 bone-in pork chops (about 1 inch thick, because we’re not messing around with skinny chops)
– 2 medium sweet potatoes, peeled and chopped into hearty chunks
– 2 crisp apples, cored and sliced into happy wedges
– 1 yellow onion, sliced into those pretty half-moons
– A generous glug of apple cider (about ½ cup)
– A couple tablespoons of maple syrup for that sweet magic
– A big spoonful of Dijon mustard (about 1 tablespoon)
– A good sprinkle of dried thyme (roughly 1 teaspoon)
– A pinch of salt and several cranks of black pepper

Instructions

1. Arrange your sweet potato chunks in an even layer at the bottom of your slow cooker to create a natural vegetable rack.
2. Season both sides of each pork chop generously with salt, pepper, and dried thyme, giving them a proper flavor massage.
3. Place the seasoned pork chops directly on top of the sweet potato layer in the slow cooker.
4. Scatter the apple wedges and onion slices evenly around and over the pork chops.
5. In a small bowl, whisk together the apple cider, maple syrup, and Dijon mustard until they’re best friends.
6. Pour this saucy mixture evenly over everything in the slow cooker.
7. Cover with the lid and cook on LOW for 6-7 hours until the pork is fork-tender and the sweet potatoes are soft when pierced with a fork.
8. Carefully remove the pork chops and vegetables using tongs and a slotted spoon, arranging them on a serving platter.
9. For extra sauciness, pour the cooking liquids into a saucepan and simmer for 5-7 minutes until slightly thickened, then drizzle over your masterpiece.
Yum! The pork becomes so tender it practically falls apart, while the sweet potatoes soak up all those amazing apple-cider juices. Serve this beauty over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce – your taste buds will thank you!

Pork Chops with Apple and Cranberry Sauce

Mmm, get ready to meet the pork chop that’s basically showing off—it’s cozy, sweet, and sassy all at once, with apples and cranberries teaming up to make your taste buds do a happy dance. This dish is the autumnal hug you didn’t know you needed, turning a simple dinner into a flavor fiesta that’ll have everyone asking for seconds. Trust me, it’s so good, you might just forget your name for a second.

Ingredients

– A couple of thick-cut pork chops (about 1 inch each)
– A good glug of olive oil (about 2 tablespoons)
– A pinch of salt and a few cracks of black pepper
– 1 large apple, cored and sliced thin
– A half-cup of fresh cranberries
– A quarter-cup of brown sugar
– A splash of apple cider vinegar (about 1 tablespoon)
– A half-cup of chicken broth

Instructions

1. Pat the pork chops dry with paper towels, then season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the pork chops in the skillet and sear for 4–5 minutes per side, until golden brown and an instant-read thermometer reads 145°F.
4. Remove the pork chops to a plate and tent with foil to keep warm.
5. Tip: Don’t overcrowd the pan—this ensures a crispy crust without steaming the chops.
6. Add the apple slices to the same skillet and cook for 3–4 minutes, stirring occasionally, until they start to soften.
7. Toss in the cranberries, brown sugar, and apple cider vinegar, stirring to coat everything.
8. Pour in the chicken broth and bring the mixture to a simmer, cooking for 5–7 minutes until the cranberries burst and the sauce thickens slightly.
9. Tip: If the sauce gets too thick, add a splash more broth to loosen it up.
10. Return the pork chops to the skillet, spooning the sauce over them, and heat for 1–2 minutes to warm through.
11. Tip: Let the pork rest for a few minutes before serving to keep it juicy.

Crisp-edged pork chops meet a tangy-sweet sauce that’s bursting with soft apples and tart cranberries, creating a texture that’s both tender and lively. Serve it over creamy mashed potatoes or with a side of roasted veggies for a meal that’s as comforting as your favorite sweater.

Apple Butter Glazed Pork Chops

Unbelievably good doesn’t even begin to cover these pork chops—they’re basically autumn on a plate, ready to make your Tuesday night feel like a fancy dinner party without the fuss.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 cup of apple butter (the good, spiced kind)
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of smoked paprika
• A couple of cloves of garlic, minced
• A pinch of salt and a good crack of black pepper

Instructions

1. Pat the pork chops completely dry with paper towels to help them get that perfect sear.
2. Season both sides of the pork chops evenly with salt, pepper, and smoked paprika.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork chops in the hot skillet and sear for 4–5 minutes per side until golden brown.
5. Reduce the heat to medium and add minced garlic to the skillet, cooking for 1 minute until fragrant.
6. In a small bowl, whisk together apple butter and apple cider vinegar until smooth.
7. Pour the apple butter mixture over the pork chops in the skillet, coating them evenly.
8. Simmer the pork chops in the glaze for 3–4 minutes, flipping once, until the internal temperature reaches 145°F on a meat thermometer.
9. Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to keep them juicy.
10. While resting, stir the remaining glaze in the skillet over low heat for 1 minute to thicken slightly.
11. Drizzle the warm glaze over the rested pork chops before serving.

Zesty, sticky, and downright irresistible, these chops boast a caramelized crust that gives way to tender, juicy meat. The sweet-tangy apple butter glaze clings beautifully, making each bite a cozy hug of fall flavors—perfect piled high on creamy mashed potatoes or alongside a crisp apple slaw for that extra crunch.

Pork Chops with Spiced Apple Compote

Never has there been a more delicious excuse to play with your food than this pork-and-apple situation. Picture this: juicy pork chops getting all cozy with a spiced apple compote that’s basically autumn in a pan. Your taste buds are about to throw a party, and everyone’s invited.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A generous sprinkle of kosher salt and freshly ground black pepper
• 2 tablespoons of olive oil
• 2 large apples, peeled, cored, and chopped into ½-inch chunks
• ¼ cup of brown sugar
• 1 tablespoon of apple cider vinegar
• A splash of water
• ½ teaspoon of ground cinnamon
• A pinch of ground nutmeg
• A pinch of ground cloves

Instructions

1. Pat the pork chops completely dry with paper towels, then season both sides generously with kosher salt and black pepper. (Pro tip: Dry chops = better sear, so no skipping this step!)
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the pork chops in the hot skillet and cook for 4–5 minutes per side, until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer.
4. Transfer the pork chops to a plate and let them rest—don’t even think about slicing yet! (Resting keeps them juicy, promise.)
5. Reduce the skillet heat to medium and add the chopped apples, brown sugar, apple cider vinegar, water, cinnamon, nutmeg, and cloves.
6. Cook, stirring occasionally, for 8–10 minutes until the apples are tender but not mushy and the liquid has thickened into a syrupy glaze.
7. Return the pork chops to the skillet, spoon the compote over them, and heat through for 1–2 minutes.

That first bite? Tender pork with a sweet-spiced apple hug. Try serving it over creamy mashed potatoes or with a side of roasted Brussels sprouts for a dinner that’s basically a cozy sweater in food form.

Skillet Pork Chops with Apples and Sage

Unbelievably, there exists a dish that transforms the humble pork chop into a fall-flavored masterpiece that’ll have your taste buds doing the cha-cha. This skillet sensation combines juicy pork with sweet apples and earthy sage in a way that makes your kitchen smell like a cozy autumn dream. It’s the kind of meal that makes you look like a culinary rockstar with minimal effort—your secret is safe with me!

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– 2 tablespoons olive oil
– 2 medium apples, cored and sliced into ½-inch wedges
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tablespoons fresh sage leaves, chopped
– ½ cup chicken broth
– 2 tablespoons apple cider vinegar
– 1 tablespoon brown sugar
– A generous pinch of salt and a few cracks of black pepper

Instructions

1. Pat the pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the pork chops in the hot skillet and cook for 4-5 minutes until a golden-brown crust forms on the bottom.
4. Flip the pork chops and cook for another 4-5 minutes until the other side is equally golden, then transfer them to a plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet and toss in the sliced apples and onions.
6. Cook the apples and onions for 6-7 minutes, stirring occasionally, until the onions are translucent and the apples are slightly softened.
7. Stir in the minced garlic and chopped sage, cooking for just 1 minute until fragrant.
8. Pour in the chicken broth and apple cider vinegar, using a wooden spoon to scrape up all the browned bits from the bottom of the skillet.
9. Sprinkle the brown sugar over the apple mixture and stir until it dissolves into the sauce.
10. Return the pork chops to the skillet, nestling them into the apples and onions.
11. Reduce the heat to medium-low, cover the skillet, and simmer for 8-10 minutes until the pork chops reach an internal temperature of 145°F.
12. Remove from heat and let rest for 3 minutes before serving.

Glory awaits when you slice into these tender pork chops—the juicy meat practically melts against the sweet-tart apples and savory sage-infused sauce. Serve this beauty over creamy mashed potatoes to soak up every last drop of that incredible pan sauce, or go wild and pair it with crusty bread for the ultimate comfort food experience.

Pork Chops with Apple and Bacon Jam

Hang onto your aprons, folks, because we’re about to turn basic pork chops into the main character of your dinner table! This dish combines juicy chops with a sweet-savory apple and bacon jam that’s so good, you’ll want to eat it straight from the pan—no judgment here. Trust me, your taste buds are in for a wild ride.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A couple of slices of thick-cut bacon, chopped
– 1 large apple, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A splash of apple cider vinegar
– A glug of maple syrup
– A pinch of salt and a few cracks of black pepper
– A drizzle of olive oil

Instructions

1. Heat a large skillet over medium-high heat and add the chopped bacon. Cook for 5–7 minutes, stirring occasionally, until crispy and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Season both sides of the pork chops generously with salt and pepper. Add a drizzle of olive oil to the bacon drippings in the skillet, then place the chops in the pan. Sear for 4–5 minutes per side until golden brown and cooked to an internal temperature of 145°F. Transfer the chops to a plate and tent with foil to keep warm.
3. Tip: Don’t overcrowd the skillet when searing the chops—this ensures a crispy crust instead of steaming them.
4. Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for 3–4 minutes until softened and translucent.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
6. Add the diced apple to the skillet and cook for 4–5 minutes, stirring occasionally, until the apple pieces are tender and lightly caramelized.
7. Pour in the apple cider vinegar and maple syrup, scraping up any browned bits from the bottom of the pan with a wooden spoon. Tip: Those browned bits are flavor gold—don’t let them go to waste!
8. Return the cooked bacon to the skillet and simmer the jam for 2–3 minutes until it thickens slightly and coats the back of a spoon.
9. Tip: For a smoother jam, mash the apples lightly with a fork during simmering if you prefer less chunkiness.
10. Spoon the warm apple and bacon jam over the rested pork chops just before serving. Every bite delivers tender pork with a jam that’s sticky, smoky, and just sweet enough to make you swoon. Try pairing it with creamy mashed potatoes or a simple arugula salad to balance the richness—leftovers (if any!) are fantastic on toast the next day.

Pork Chops with Apple and Brie

Savor this magical mashup where juicy pork chops get cozy with sweet apples and melty Brie—it’s basically autumn on a plate, but with way more cheese and zero pumpkin spice fatigue.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• A generous sprinkle of kosher salt and freshly cracked black pepper
• 2 tablespoons of olive oil
• 2 crisp apples, cored and sliced into half-moons
• 1 small yellow onion, thinly sliced
• A splash of apple cider vinegar
• 1/4 cup of chicken broth
• 4 ounces of Brie cheese, rind removed and torn into chunks
• A handful of fresh thyme leaves

Instructions

1. Pat the pork chops completely dry with paper towels, then season both sides generously with kosher salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork chops for 3–4 minutes per side until deeply golden brown, then transfer them to a plate. Tip: Don’t move the chops while searing—this builds a flavorful crust!
4. Add the sliced apples and onion to the same skillet, sautéing for 5–6 minutes until softened and lightly caramelized.
5. Stir in a splash of apple cider vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon.
6. Pour in 1/4 cup of chicken broth, simmer for 2 minutes to meld the flavors.
7. Nestle the seared pork chops back into the skillet, spooning some of the apple-onion mixture over the top.
8. Top each pork chop with torn Brie chunks and a sprinkle of fresh thyme leaves.
9. Transfer the skillet to a preheated 375°F oven and bake for 10–12 minutes, until the pork reaches 145°F internally and the Brie is bubbly. Tip: Use a meat thermometer for perfect doneness every time—no guesswork!
10. Remove from the oven and let rest for 5 minutes before serving. Tip: Resting keeps the juices locked in, so your chops stay succulent.

Let this dish shine with its gooey, cheesy blanket and sweet-tangy apple vibes—serve it over creamy polenta or with a crisp arugula salad to balance the richness, and watch it disappear faster than your weekend plans.

Pork Chops with Apple and Mustard Cream Sauce

Pork chops, apples, and cream sauce walk into a bar—and what emerges is this glorious autumnal masterpiece that’ll have your taste buds doing a happy dance. Picture this: juicy, seared pork chops lounging in a velvety, tangy-sweet sauce that’s basically a cozy sweater for your dinner plate. It’s the kind of dish that makes you want to cancel your plans and just savor every single bite.

Ingredients

– A couple of thick-cut boneless pork chops (about 1 inch thick)
– A generous pinch of kosher salt and freshly ground black pepper
– A tablespoon or so of olive oil
– One large apple, peeled, cored, and sliced into thin half-moons
– A splash of apple cider vinegar
– A hefty spoonful of Dijon mustard
– About half a cup of heavy cream
– A little sprinkle of fresh thyme leaves

Instructions

1. Pat the pork chops completely dry with paper towels, then season both sides generously with kosher salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the pork chops in the hot skillet and sear without moving them for 4–5 minutes, until a golden-brown crust forms on the bottom.
4. Flip the pork chops and cook for another 4–5 minutes until they reach an internal temperature of 145°F on an instant-read thermometer. (Tip: Resist the urge to poke them constantly—let that crust develop!)
5. Transfer the pork chops to a plate to rest, leaving any drippings in the skillet.
6. Add the sliced apple to the same skillet and cook over medium heat for 3–4 minutes, stirring occasionally, until they soften and start to caramelize.
7. Pour in 1 tablespoon of apple cider vinegar to deglaze the pan, scraping up all those browned bits with a wooden spoon.
8. Stir in 1 tablespoon of Dijon mustard and ½ cup of heavy cream, then bring the sauce to a gentle simmer.
9. Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon. (Tip: Don’t boil vigorously or the cream might break—keep it at a happy bubble.)
10. Sprinkle in 1 teaspoon of fresh thyme leaves and return the pork chops to the skillet, spooning the sauce over them to warm through.
11. (Tip: Let the pork chops rest in the sauce for a minute off the heat—they’ll soak up even more flavor.)

Unbelievably tender pork meets the sweet-tart punch of apples and mustard in a cream sauce that’s downright luxurious. Serve this beauty over creamy mashed potatoes or fluffy couscous to catch every drop of that irresistible sauce. Trust me, your fork will be making repeat trips.

Pork Chops with Apple and Rosemary

Mmm, nothing says “I’ve got my life together” like pork chops that don’t taste like shoe leather, am I right? Picture this: juicy pork, sweet apples, and that earthy rosemary magic—it’s basically autumn on a plate, ready to make you look like a kitchen rockstar with minimal effort.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– 2 crisp apples, cored and sliced into ½-inch wedges (no need to peel—we’re rebels)
– 3 tablespoons of olive oil, because everything’s better with EVOO
– 2 tablespoons of butter, for that golden touch
– 2 fresh rosemary sprigs, leaves stripped and roughly chopped
– 3 cloves of garlic, minced (or more if you’re feeling brave)
– ½ cup of apple cider, for a splash of sweetness
– Salt and freshly ground black pepper, to make it all pop

Instructions

1. Pat the pork chops completely dry with paper towels—this is your secret to a killer sear, trust me.
2. Season both sides of the pork chops generously with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the skillet and sear for 4–5 minutes per side, until golden brown and an instant-read thermometer reads 145°F.
5. Transfer the pork chops to a plate to rest—don’t skip this, or the juices will bail on you.
6. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter to the same skillet.
7. Toss in the apple slices and cook for 4–5 minutes, stirring occasionally, until they’re tender and lightly caramelized.
8. Stir in the minced garlic and chopped rosemary, cooking for 1 minute until fragrant (but not burnt—nobody wants bitter garlic).
9. Pour in the apple cider, scraping up any browned bits from the bottom of the pan, and let it simmer for 2–3 minutes until slightly reduced.
10. Return the pork chops to the skillet, spooning the apple mixture over the top to warm through for 1 minute.

Heavenly, right? The pork stays juicy with a crisp edge, while the apples soften into a sweet-tangy glaze that clings to every bite. Serve it over creamy mashed potatoes or with a simple arugula salad to balance the richness—either way, you’ll be fighting for the last slice.

Pork Chops with Apple and Thyme

Hang onto your aprons, folks, because we’re about to turn basic pork chops into the main character of your dinner table with some apple-thyme magic that’ll have your taste buds doing a happy dance. This dish is the cozy hug your weeknight meals have been desperately craving, proving that pork and apples are the culinary power couple we all need in our lives.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 crisp apples, cored and sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 2 tablespoons fresh thyme leaves
– A generous splash of apple cider vinegar
– Salt and freshly ground black pepper

Instructions

1. Pat the pork chops completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Carefully place the pork chops in the hot skillet and cook for 4-5 minutes until a golden-brown crust forms on the bottom.
4. Flip the pork chops and cook for another 4-5 minutes until the other side is equally golden, then transfer to a plate.
5. Reduce the heat to medium and add the sliced onion to the same skillet, cooking for 3-4 minutes until softened.
6. Add the apple slices and minced garlic, cooking for 2 more minutes until fragrant.
7. Pour in 1 cup of chicken broth and a generous splash of apple cider vinegar, scraping up all the browned bits from the bottom of the pan.
8. Stir in 2 tablespoons of fresh thyme leaves and return the pork chops to the skillet.
9. Reduce heat to low, cover the skillet, and simmer for 8-10 minutes until the pork reaches 145°F internally.
10. Remove from heat and let the pork chops rest in the sauce for 3 minutes before serving.

That tender pork practically melts against the sweet-tart apples and aromatic thyme in a sauce that’s pure liquid gold. Try serving these chops over creamy polenta to soak up every last drop, or slice them thin and pile high on crusty bread for the most epic sandwich of your life.

Pork Chops with Apple and Walnut Stuffing

Mmm, let’s talk about pork chops that decided to get fancy and bring their autumn A-game to dinner! These aren’t your average weeknight chops—they’re stuffed with a sweet and nutty surprise that’ll make you forget all about that sad, dry pork chop from last Tuesday. Seriously, this dish is basically a cozy sweater for your taste buds.

Ingredients

– 4 boneless pork chops, about 1-inch thick
– A couple of apples, peeled and diced
– A handful of walnuts, chopped
– A splash of olive oil
– 1/4 cup of breadcrumbs
– 1 tablespoon of brown sugar
– 1/2 teaspoon of dried sage
– A pinch of salt and a few cracks of black pepper
– 1/2 cup of chicken broth

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Use a sharp knife to cut a pocket into each pork chop, slicing horizontally through the side but not all the way through—think of it like creating a little secret compartment for the good stuff.
3. In a bowl, mix the diced apples, chopped walnuts, breadcrumbs, brown sugar, and dried sage until everything is well combined.
4. Stuff each pork chop pocket with the apple-walnut mixture, pressing it in gently but firmly so it doesn’t fall out during cooking.
5. Season the outside of the pork chops with salt and pepper on both sides.
6. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
7. Sear the pork chops for 2-3 minutes per side until they develop a golden-brown crust—this locks in the juices and adds flavor, so don’t skip it!
8. Pour the chicken broth into the skillet around the pork chops to keep everything moist.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F on a meat thermometer.
10. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Every bite delivers tender pork that practically melts, while the stuffing adds a delightful crunch from the walnuts and a sweet tang from the apples. Serve it alongside mashed potatoes to soak up the savory pan juices, or get wild and pair it with a crisp salad for a lighter twist—either way, your dinner guests will be begging for the recipe.

Pork Chops with Apple and Cinnamon Glaze

Mmm, is there anything more autumnal than the glorious trio of pork, apples, and cinnamon? It’s like your favorite cozy sweater, but for your taste buds—utterly comforting and guaranteed to earn you compliments from anyone within sniffing distance.

Ingredients

• A couple of thick-cut boneless pork chops (about 1 inch thick)
• A good glug of olive oil (about 2 tablespoons)
• A generous pinch of salt and a few cracks of black pepper
• One large apple, peeled and chopped into little chunks
• A hearty splash of apple cider (about 1/2 cup)
• A tablespoon of maple syrup for that sweet, sweet magic
• A teaspoon of ground cinnamon to make it smell like heaven
• A pat of butter (about 1 tablespoon) to finish it all off

Instructions

1. Pat your pork chops completely dry with a paper towel—this is the secret to getting a gorgeous, crispy sear instead of a sad steam.
2. Season both sides of the chops generously with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot skillet and sear for 4–5 minutes per side, until a golden-brown crust forms.
5. Transfer the pork chops to a plate—they’ll finish cooking later, so don’t worry if they’re not fully done yet.
6. Reduce the skillet heat to medium and toss in the chopped apple, sautéing for 3–4 minutes until they just start to soften.
7. Pour in the apple cider to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom.
8. Stir in the maple syrup and cinnamon, and let the mixture simmer for 2–3 minutes until it thickens slightly into a glaze.
9. Return the pork chops to the skillet, along with any accumulated juices, and cook for another 2–3 minutes, spooning the glaze over them constantly.
10. Remove the skillet from the heat and swirl in the butter until the glaze becomes glossy and clings to the pork.

Perfectly seared pork chops meet a glossy, sweet-tart glaze that clings to every nook and cranny. Pile it all over a mound of creamy mashed potatoes to catch every drop of that spiced apple goodness, or slice the chops and serve atop a crisp autumn salad for a lighter twist that still screams flavor.

Pork Chops with Apple and Maple Syrup

Mmm, let’s talk about that magical moment when savory pork chops decide to have a sweet little fling with caramelized apples and maple syrup—it’s basically dinner’s version of a rom-com where everyone wins and nobody cries over burnt garlic.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A good glug of olive oil (about 2 tablespoons)
– A couple of crisp apples, cored and sliced
– A hearty pour of maple syrup (around 1/4 cup)
– A splash of apple cider vinegar (1 tablespoon)
– A pinch of salt and a few cracks of black pepper
– A pat of butter (2 tablespoons)
– A sprinkle of fresh thyme leaves

Instructions

1. Preheat your oven to 400°F so it’s ready to work its magic later.
2. Pat the pork chops completely dry with paper towels—this helps them get that gorgeous sear instead of steaming.
3. Season both sides of the pork chops generously with salt and pepper.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Carefully place the pork chops in the hot skillet and sear for 3-4 minutes per side until they develop a golden-brown crust.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the internal temperature reaches 145°F on a meat thermometer.
7. Remove the pork chops from the skillet and let them rest on a plate—don’t skip this, or the juices will escape like guests at a bad party.
8. In the same skillet over medium heat, melt the butter until it foams slightly.
9. Add the apple slices and cook for 4-5 minutes, stirring occasionally, until they soften and start to caramelize at the edges.
10. Pour in the maple syrup and apple cider vinegar, then sprinkle in the thyme leaves.
11. Simmer the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon.
12. Return the pork chops to the skillet, spooning the apple-maple sauce over them to glaze.
13. Serve immediately while everything is gloriously warm. Now, nothing beats that juicy pork chop swimming in sticky-sweet syrup with tender apples that still have a bit of bite. Try stacking it all over creamy mashed potatoes or polenta to soak up every last drop of that saucy goodness.

Summary

Nothing brings cozy comfort like pork and apples! We hope this collection of 18 delicious recipes inspires your next kitchen adventure. Try one (or a few!), and let us know your favorite in the comments below. If you loved this roundup, please share it with your fellow foodies on Pinterest. Happy cooking!