Pork Chops with Apples and Dijon Pan Sauce

These skillet pork chops are seared until golden, then served with tender apples and onions in a savory Dijon and apple-cider pan sauce. The sweet-tart fruit and tangy mustard complement the pork, while finishing the chops in the sauce keeps the meal cohesive and easy to make in one pan.

Ingredients

4 boneless or bone-in pork chops, about 1 to 1¼ inches (2.5 to 3 cm) thick, 1½ pounds (680 g) total
1 teaspoon fine salt (5 g)
½ teaspoon freshly ground black pepper (1 g)
1 tablespoon neutral oil, such as canola or avocado oil (15 ml)
1 tablespoon unsalted butter (14 g)
1 medium crisp apple, cored and cut into thin wedges, about 7 ounces (200 g)
½ medium yellow onion, thinly sliced, about 3 ounces (85 g)
2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
½ cup (120 ml) low-sodium chicken broth
⅓ cup (80 ml) unsweetened apple cider, not hard cider
1 tablespoon Dijon mustard (15 g)
1 teaspoon fresh thyme leaves (1 g), or ½ teaspoon dried thyme (0.5 g)
1 teaspoon apple cider vinegar (5 ml), plus more to taste

Instructions

Prepare the chops and produce. Pat the pork chops dry with paper towels so they brown rather than steam. Season both sides evenly with the salt and pepper. Slice the apple and onion, chop the garlic, and measure the broth, cider, mustard, and thyme before heating the pan. If the chops have a thick strip of exterior fat, make two or three small cuts through the fat without cutting deeply into the meat; this helps prevent the chops from curling as they cook.
Sear the pork. Set a large, heavy skillet over medium-high heat and add the oil. When the oil shimmers, lay in the chops without crowding them; use two batches if necessary. Sear for about 3 minutes on the first side, then about 3 minutes on the second, until well browned. Transfer them to a plate. They do not need to be cooked through yet, because they will finish in the sauce. If the pan is crowded, the meat releases moisture and browns less effectively.
Cook the apple and onion. Reduce the heat to medium and add the butter. When it melts, add the apple wedges and onion. Cook for about 4 minutes, stirring occasionally, until the onion begins to soften and the apple has a little color but still holds its shape. Add the garlic and thyme and stir for about 1 minute, just until fragrant. Keep the garlic moving so it does not scorch in the hot pan.
Make the pan sauce. Pour in the broth and apple cider, then scrape the browned bits from the bottom of the skillet with a wooden spoon. These browned bits add flavor to the sauce. Whisk in the Dijon mustard and simmer for about 2 minutes, until the liquid is steaming and slightly reduced. Stir in the cider vinegar. Taste the sauce; add a small pinch of salt or a little more vinegar if it tastes too sweet or flat.
Finish the chops safely. Return the chops and any plate juices to the pan, nestling them among the apples. Turn them once to coat with sauce and simmer gently for about 4 minutes, checking the thickest part of each chop with an instant-read food thermometer. USDA FSIS sets the safe minimum internal temperature for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest. If a chop has not reached that temperature, continue cooking and check again after a minute; thickness and starting temperature affect the timing. Avoid a hard boil, which can make the meat tough before the center is ready.
Rest and serve. Move the chops to a clean plate and let them rest for 3 minutes. Spoon the apples, onions, and sauce over the top just before serving. The sauce should be loose enough to spoon, not thick like gravy. If it has reduced too much while the meat cooks, stir in a tablespoon of broth or water to loosen it.

Tips

Choose chops of similar thickness. Evenly sized chops finish at roughly the same time. Boneless chops are convenient, while bone-in chops can be a little more forgiving if the cooking time runs long; either works with this recipe. Very thin chops cook quickly and may be done before the sauce is ready, so check their temperature early and return them to the pan only briefly.
Use a thermometer rather than color alone. Pork can remain slightly pink at a safe temperature, and appearance is not a dependable way to judge doneness. Insert the thermometer sideways into the center of a chop, avoiding bone and the skillet. The USDA FSIS temperature is 145°F (63°C), with a 3-minute rest; do not keep cooking simply to make the meat uniformly white.
Adjust the apple choice and sauce. A firm, tart-sweet apple such as Granny Smith, Honeycrisp, or Pink Lady holds up well in the skillet. Softer apples can work but may break down into the sauce. If you do not have fresh apple cider, use additional chicken broth and add a teaspoon of maple syrup or honey for a gentler fruit note; the result will be less distinctly apple-flavored.
Keep the heat controlled. The skillet should be hot enough to brown the chops, but the sauce should simmer gently once the meat goes back in. If the sauce is bubbling vigorously, lower the heat. Scrape up browned bits, but discard anything blackened, since burnt garlic or fond can make the sauce taste bitter.

Serving Suggestions

Serve each chop with a generous spoonful of apples, onions, and pan sauce. Mashed potatoes are a particularly good match because they catch the sauce; buttered egg noodles, rice, or soft polenta also work well. For a lighter plate, add roasted green beans, steamed broccoli, or a crisp salad with a simple vinaigrette. A side of crusty bread can help make use of any sauce left on the plate.

If you are planning a family-style meal, arrange the chops on a warm platter and spoon the apple mixture across the center rather than covering every browned surface. Keep extra sauce in a small bowl so diners can add more at the table. The recipe is rich enough to serve without another elaborate side, so a plain vegetable and a starch are usually plenty.

Variations

Use pears instead of apples. Replace the apple with one firm pear of similar size. Pears are usually sweeter and softer, so add them for the last 3 minutes of cooking the fruit and onion to help them retain their shape. A little extra cider vinegar can balance their sweetness.

Add mushrooms. Slice 4 ounces (115 g) of cremini mushrooms and cook them in the skillet after removing the chops, before adding the butter and apple. Let their moisture cook off and allow the edges to brown, then continue with the onion and apple. The sauce will taste more savory and earthy.

Make it dairy-free. Replace the butter with another tablespoon (15 ml) of neutral oil or olive oil. The sauce will be slightly less rounded and buttery, but the broth, cider, mustard, and pork drippings still give it plenty of flavor.

Use a different herb. Sage pairs nicely with pork and apples. Substitute ½ teaspoon finely chopped fresh sage (about 1 g) for the fresh thyme, or use a small pinch of dried sage. Dried herbs are concentrated, so start modestly and taste the sauce before adding more.

Make the sauce creamier. After the chops are removed to rest, turn off the heat and stir 2 tablespoons (30 ml) of heavy cream into the sauce. Do not boil it after adding the cream. This creates a richer, paler sauce and softens the sharpness of the mustard.

Storage and Reheating

Refrigerate leftover pork chops, apples, and sauce within 2 hours of cooking, in a covered airtight container. They keep for 3 to 4 days in the refrigerator. For more even reheating, store the chops with some sauce over them so the exposed surfaces do not dry out. If you are packing leftovers for lunch, keep them chilled until reheating.

Reheat gently in a covered skillet over low heat with a splash of broth or water, turning the chops once and spooning sauce over them. You can also microwave a portion in a covered microwave-safe dish, using short intervals and turning or rearranging the pieces between intervals. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid prolonged high heat: reheating pork until it is much hotter than necessary can make it dry. Freeze leftovers in a freezer-safe container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use boneless pork chops?
Yes. Boneless chops work well, and the sauce method is the same. They can cook faster than bone-in chops, especially if they are thinner, so start checking the center temperature as soon as they return to the sauce. Take them off the heat at 145°F (63°C) and give them the required 3-minute rest.

Can I make this recipe with thick-cut chops?
Yes, but the timing will depend on their thickness. For chops much thicker than 1¼ inches (3 cm), brown them as directed and allow extra time in the covered skillet over low heat, checking the thickest part with a thermometer. Add a splash of broth if the sauce gets too concentrated while the centers finish cooking.

What can I use instead of apple cider?
Use chicken broth in the same amount, then add 1 teaspoon (5 ml) of maple syrup or honey if you want a hint of sweetness. The sauce will be savory rather than fruit-forward. Do not substitute hard cider unless you specifically want an alcoholic ingredient and are comfortable with its different flavor.

Why did my pork chops turn out dry?
Chops that are thin, cooked too long, or left at a vigorous boil can dry out quickly. Start with chops of similar thickness, use a thermometer, and remove them once they reach the safe minimum of 145°F (63°C), then rest them for 3 minutes. The sauce adds moisture when serving but cannot reverse overcooking.

Can I prepare the apples and sauce ahead?
You can slice the apple and onion and chop the garlic a few hours ahead; refrigerate them in a covered container. For the best texture, sear and finish the chops shortly before serving. If you cook the full dish ahead, cool and refrigerate it promptly, then reheat the leftovers to 165°F (74°C) before eating.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).