Pan-fried pork chops with apples is an easy, one-skillet recipe with a delicious Dijon sauce!
Tender boneless chops, onions, and sweet juicy red apples are gently simmered to tender perfection. This dish is great served with mashed potatoes or even over homemade egg noodles.
Ingredients & Variations
PORK CHOPS
Boneless chops are used in this recipe. Choose thicker chops (.75″ – 1″ in thickness), each about the same size, for even cooking.
APPLES
Any type of apple will pair perfectly with the pork chops but I find red apples have a thinner skin that doesn’t get tough and they are a bit sweeter. If you prefer, the apples can be peeled first.
SAUCE
Apple cider (the drink, not apple cider vinegar), dijon mustard, garlic, and thyme are whisked together to create an amazing sauce!
Most of the ingredients for this recipe are probably already on hand, but notice the recipe calls for apple cider, not apple cider vinegar!
Technically, any kind of mustard will do, but Dijon (or a stronger grainy mustard) gives the sauce a depth that yellow mustard can’t.
How to Fry Pork Chops
The best way to fry the pork chops in this recipe is to sear the outside, not to fully cook them as they will finish off in the sauce after the other ingredients are added.
Pork chops can (and should) be served a little bit pink in the middle and cooked to about 145°F on an instant-read thermometer. Do not overcook.
- Brown pork chops on each side in the skillet. Set aside.
- Cook onions & apples until soft, combine sauce ingredients (per recipe below).
- Add pork chops back to the pan and simmer until tender and cooked through. (do not overcook)
Serve pork chops with apples with: garlic mashed potatoes, rice, roasted sweet potatoes, or Parmesan roasted broccoli. And don’t forget some homemade French bread to soak up that savory sauce!
Tips for Juicy Chops
- For even more amazing flavor, use leftover bacon grease for frying the chops!
- When preparing the apples, make sure they are evenly and thinly sliced so they cook at the same rate. Whether or not to peel them is purely the cook’s choice. Unpeeled apples will add a bit more color and fiber to the dish, however, peeled apples make the dish a little more elegant.
- Pork chops should reach an internal temp of 145°F at the thickest point. Once the skillet is removed from the stove, they will still continue to cook.
More Perfect Pork Chops
- Crispy Breaded Pork Chops – oven-baked
- Crock Pot Pork Chops
- Instant Pot Pork Chops
- Crispy Breaded Pork Chops (Baked)
- Juicy Baked Pork Chops
- Mushroom Pork Chops
- Grilled Pork Chops
- Stuffed Pork Chops
Did you make these Fried Pork Chops? Be sure to leave a rating and a comment below!
Fried Pork Chops with Apples
Equipment
Ingredients
- 4 boneless loin chops about 1” thick
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ red onion sliced
- 2 large tart apples sliced
- ⅔ cup apple cider or as needed, not apple cider vinegar
- 2 teaspoons grainy mustard
- ⅛ teaspoon cinnamon
- 2 sprigs fresh thyme or 1/8 teaspoon dried thyme leaves
Instructions
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Season pork chops with garlic powder, salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
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Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
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Whisk apple cider, mustard, and cinnamon, and add to the skillet with thyme. Simmer 2-3 minutes.
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Add the pork chops, along with any juices on the plate, back into the skillet.
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Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 145°F with a meat thermometer.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork
Cuisine American
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Very, very good and easy to make. My husband really enjoyed it. Thank you again for another great recipe.
Love the recipe and will be making it again but this time with apple cider and not vinegar
I wish you would’ve never even mentioned apple cider vinegar because guess what I put in♀️ Hopefully it’s still good lol
Oh no! I am sorry for the confusion. I hope you were still able to enjoy it!
This was pretty good overall ! I think it would be better with thicker chops; however, I did not have them. I will make this again with that in mind.