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Cozy One-Pan Crispy Pork Chops with Apples

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A cozy, one-pan meal that brings together crispy, savory pork chops with sweet, tender apples in a rich, buttery sauce. Perfect for fall evenings, this recipe is simple enough for a weeknight but impressive enough for company.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick)
  • 2 apples (such as Honeycrisp, Gala, or Fuji), cored and sliced into 1/2-inch wedges
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 sprigs fresh thyme
  • 2 tablespoons fresh sage, chopped
  • 3 cloves garlic, smashed
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 tablespoon brown sugar (optional)

Instructions

  1. Take the pork chops out of the refrigerator about 20 minutes before cooking to let them come to room temperature. Pat them very dry with paper towels. Season generously on both sides with salt and pepper.
  2. Core the apples and slice them into wedges about 1/2-inch thick. Toss them with a pinch of salt and a sprinkle of brown sugar if using.
  3. Place a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Swirl the pan until the butter is melted and foamy.
  4. Carefully place the pork chops in the hot pan. Do not crowd them—if your pan is small, cook them in batches. Let them sear undisturbed for 4-5 minutes, until the underside is a deep golden brown. Flip them using tongs and sear the other side for another 4-5 minutes. The internal temperature should reach 145°F (63°C) for medium doneness. Transfer the chops to a plate and tent loosely with foil. Do not clean the pan.
  5. Reduce the heat to medium. Add the smashed garlic cloves and a few sprigs of fresh thyme to the pan. Stir for about 30 seconds until fragrant.
  6. Add the apple wedges to the pan in a single layer. Cook for 3-4 minutes, stirring occasionally, until they start to soften and get some color on the edges. They should be tender but still hold their shape.
  7. Pour in 1/2 cup of chicken broth and add 1 teaspoon of Dijon mustard. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes, until it reduces slightly and thickens a bit.
  8. Return the pork chops to the pan, nestling them among the apples. Spoon some of the sauce over the top of the chops. Sprinkle with fresh chopped sage. Let everything warm through together for about 1 minute.
  9. Remove from the heat. Discard the thyme sprigs and garlic cloves if desired. Serve the pork chops with the apples and sauce spooned over the top.

Notes

For the best sear, pat the pork chops very dry and let them come to room temperature before cooking. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). The apples should be firm and sweet-tart, like Honeycrisp or Gala. If you don’t have fresh sage, you can substitute with rosemary or use 1 teaspoon dried thyme.

Nutrition

Keywords: pork chops, apples, one-pan, fall, comfort food, quick dinner

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