Apple Pork Chops in Creamy Onion Sauce
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Apple Pork Chops are a modern spin on the classic pork and apple pairing. This stovetop version brings all the cozy flavor of a baked casserole but comes together quickly in one skillet, making it perfect for busy weeknights.
There’s nothing fancy about these Apple Pork Chops, and that’s exactly why I love them. Juicy pork chops simmer in a creamy onion and apple sauce that tastes like fall comfort in a pan.
The apples soften, the sauce thickens, and suddenly dinner feels a little special. It’s simple, cozy, and the kind of meal that gets everyone to the table without a single complaint.
Love Pork Chop recipes? I got you!! Try my Balsamic Glazed Pork Chops, French Onion Pork Chops or my epic Baked Stuffed Pork Chops.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
Easy to make! It’s all made in one pan, which means simple cleanup and more time to actually enjoy dinner. It comes together in under an hour, making it perfect for weeknights when you want something cozy but not complicated. The apples bring that fall flavor everyone loves, and the creamy sauce ties everything together. It’s a simple, sweet and savory dinner that just works every single time.
The Best Side dishes for Pork Chops
Serve apple pork chops with mashed potatoes, rice, or egg noodles to soak up the sauce. Add roasted green beans, carrots, or a fresh salad for balance.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Boneless pork chops. These cook up fast, so keep an eye on them. Pull them off the heat at 145°F so they stay juicy instead of drying out.
- Apples. Go for firm, slightly tart apples like Granny Smith, Braeburn, or Honeycrisp. They hold their shape in the sauce and balance the richness of the pork. Gala apples or pink lady (sweeter apples) will work, but you’ll need to test for seasoning and make tweaks so it balances out.
- Onions. Slice them thin and cook until golden. They add sweetness and depth to the sauce.
- Flour. This is just here to thicken things up. If you want to skip flour, a little cornstarch slurry will do the same trick.
- Chicken broth. The base of the sauce. Vegetable broth works too if that’s what you have on hand.
- Dijon mustard. Gives the sauce that tangy punch. Grainy mustard or even yellow mustard can stand in if needed.
- Apple cider vinegar. Balances the sweet apples with a little zing. White wine vinegar or even a splash of lemon juice will work in a pinch. We’re just looking for some acid here.
- Herbs. Dried thyme and rosemary keep it simple, but if you’ve got fresh, go ahead and double the amount.
- Heavy cream. Makes the sauce rich and silky. Half-and-half or even a plant-based cream will still taste great.
- Salt and pepper. I use kosher salt and black pepper. Season as you go, then taste at the end and adjust to make everything pop.
How to make Pork Chops with Apples
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Slice onions, peel and slice apples, and mince garlic. Measure out broth, cream, mustard, and vinegar. Pat dry, then season pork chops with salt and pepper.
Sear the pork chops: Heat olive oil (or butter) in a large skillet over medium high heat. Sear boneless pork chops 2 to 3 minutes per side until golden brown. Remove and set aside.
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Cook the onions: Add onions to the skillet and cook until golden and softened. Stir in garlic and cook 1 minute.
Make the sauce base: Sprinkle flour over the onions and stir to coat. Gradually whisk in chicken broth, scraping up browned bits from the bottom of the pan. Stir in Dijon mustard, apple cider vinegar, thyme, and rosemary.
Add apples and chops: Nestle pork chops and apple slices into the sauce. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, until pork reaches 145°F and apples are tender.
What temperature to cook Pork?
Pork chops are cooked when the internal temperature is 145° F when with a digital thermometer (affiliate link) in the thickest part.
Finish the sauce: Remove chops to a plate and stir heavy cream into the skillet. Let sauce thicken slightly, then return chops to pan and coat in sauce before serving.
You can remove the pork chops to a serving dish, and spoon the sauce over the top, or just plunk the whole skillet on the table and have at it. You do you.
Troubleshooting Guide
- My sauce is too thin. Let it simmer uncovered for a few extra minutes or whisk in a cornstarch slurry to thicken it up.
- My sauce is too thick. Add a splash of broth or cream until it loosens to the consistency you like.
- My pork is dry. That means it was cooked too long. Use a thermometer next time and pull the chops at 145°F for juicy results.
- My apples are mushy. Cut them a little thicker or stick with firm varieties like Granny Smith or Honeycrisp.
- My sauce split. The cream went over too much heat. Lower the heat next time and stir it in gently.
Frequently Asked Questions
Yes, increase the simmering time by 5 to 10 minutes.
No, peeling is optional. Leaving the skin adds texture and color.
Yes, double the amount since fresh herbs are less concentrated.
Not really. Cream sauces can separate. Refrigeration is better.
Kylee’s Notes
- Pat pork chops dry before searing for the best browning.
- Do not overcrowd the skillet. Sear in batches if needed.
- Use a thermometer for perfectly cooked pork.
- Slice apples a little thicker so they do not fall apart. Rest chops 5 minutes before serving for juicier results
How to store leftovers
Refrigerator
Refrigerate in an airtight container up to 3 days.
More recipes to love:
Want some more Pork recipes? Here are a few of our favorites!
Pork Schnitzel Recipe. A fresh take on an old favorite, this Pork Schnitzel uses a secret ingredient guaranteed to make your family drool!
Smothered Pork Chops. Smothered pork chops are tender & juicy, covered in a flavorful onion gravy. Slow-cooked while you do other things. This recipe is great for family dinners!
Italian Style Pork Chops. Fresh mozzarella, peppery arugula, tomatoes and balsamic vinegar come together to amp up your weeknight pork chop dinner.
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Apple Pork Chops
Ingredients
- 2 large onions
- 2 large apples
- 3 cloves garlic
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 boneless pork chops about 3/4 to 1 inch thick
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons flour
Instructions
- Get prepped: Slice 2 large onions, peel and slice 2 large apples, and mince 3 cloves garlic. Measure out 1 1/2 cups chicken broth, 1/2 cup heavy cream, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 teaspoon dried thyme and 1 teaspoon dried rosemaryPat 4 boneless pork chops dry and season generously with salt and pepper.
- Sear the pork chops: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear boneless pork chops 2 to 3 minutes per side until golden brown. Remove and set aside.
- Cook the onions: Add onions to the skillet and cook until golden and softened. Stir in garlic and cook for 1 minute.
- Make the sauce base: Sprinkle 2 tablespoons flour over the onions and stir to coat. Gradually whisk in chicken broth, scraping up browned bits. Stir in Dijon mustard, apple cider vinegar, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
- Add apples and chops: Nestle pork chops and apple slices into the sauce. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes, until pork reaches 145°F and apples are tender.
- Finish the sauce: Remove chops to a plate and stir heavy cream into the skillet. Let sauce thicken slightly, then return chops to coat in sauce before serving.
Notes
- Pat pork chops dry before searing for the best browning.
- Do not overcrowd the skillet. Sear in batches if needed.
- Use a thermometer for perfectly cooked pork.
- Slice apples a little thicker so they do not fall apart.
- Rest chops 5 minutes before serving for juicier results.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
