Pork Chops with Apples and Onions
Juicy bone-in pork chops are pan-seared to golden perfection and simmered with caramelized apples and onions in a rich, sweet-savory skillet sauce. Ready in under 40 minutes, this cozy one-pan dinner is perfect for busy weeknights or relaxed Sunday meals.
Equipment
- large cast-iron or stainless-steel skillet
- tongs
- instant-read thermometer
- wooden spoon
Ingredients
- 4 bone-in pork chops (1-inch thick)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1 1/2 tbsp butter, divided
- 1 large yellow onion, sliced
- 2 firm apples, sliced
- 2-3 sprigs fresh thyme
- 1/3 cup apple cider or apple cider vinegar
- 1/2 cup chicken broth
Instructions
- Season pork chops on both sides with salt, pepper, and smoked paprika. Let rest at room temperature for 15–20 minutes.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams, add pork chops.
- Sear pork chops 3–4 minutes per side until deeply golden brown. Remove and tent with foil.
- Reduce heat to medium. Add remaining butter and sliced onions with a pinch of salt. Cook 8–10 minutes until softened and caramelized.
- Add sliced apples and thyme. Cook 4–5 minutes until apples are lightly golden but still firm.
- Deglaze pan with apple cider or vinegar, scraping up browned bits from the bottom.
- Return pork chops to skillet. Add chicken broth, cover, and cook 5–7 minutes until internal temperature reaches 145°F.
- Rest 5 minutes before serving. Spoon apples, onions, and sauce over pork chops.
Notes
Pat pork chops completely dry before searing for the best crust. Use firm apples like Honeycrisp or Granny Smith so they hold their shape. Cook pork to 145°F internal temperature and rest 5 minutes before serving. Deglaze thoroughly to incorporate all browned bits into the sauce.