Pork Chops with Apples and Onions: Easy Skillet Recipe

Golden pork chops nestled among caramelized apples and onions, cinnamon and thyme perfuming the air—this dish captures autumn on a plate. The classic pairing of pork and apples has graced American tables since colonial times, but it became a beloved Sunday dinner staple by the 1950s when families gathered for meals that balanced savory and sweet. The magic happens when tart apples soften into the pan sauce while onions turn golden, creating layers of flavor that transform simple pork chops into something memorable. One bite proves why this combination has endured for centuries.

Recipe Quick Stats

Ingredients You’ll Need

Main Ingredients:

• 6 bone-in pork chops, about 1-inch thick (approximately 2 pounds)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 large onions, halved and sliced into ¼-inch strips
• 3 medium apples, cored and sliced into ¼-inch wedges (Granny Smith or Honeycrisp)
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup apple cider or chicken broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

How to Make Pork Chops with Apples and Onions Recipe

Preparing and Browning the Pork

Step 1: Preheat your oven to 350°F. Pat pork chops completely dry with paper towels—moisture prevents proper browning. Season both sides generously with salt and pepper, pressing the seasoning into the meat.

Step 2: Heat vegetable oil in a large oven-safe skillet (cast iron or stainless steel work perfectly) over medium-high heat until shimmering. The pan should be hot enough that the oil flows easily when tilted.

Step 3: Working in batches if necessary to avoid crowding, add pork chops to the hot skillet. Don’t move them once placed—let them sear undisturbed for 3 minutes until a golden-brown crust forms. Flip and brown the second side for another 3 minutes. The chops won’t be cooked through yet; you’re building flavor through the Maillard reaction. Transfer browned chops to a plate and set aside.

Building the Apple-Onion Mixture

Step 4: Reduce heat to medium. Add butter to the same skillet with all those flavorful browned bits from the pork. Let it melt and start to foam.

Step 5: Add sliced onions to the buttery pan. Cook, stirring occasionally, until they begin to soften and turn translucent, about 5 minutes. The onions will release moisture that helps deglaze the pan, picking up the caramelized bits stuck to the bottom.

Step 6: Add apple slices, brown sugar, cinnamon, and nutmeg to the onions. Stir gently to coat everything in the spices and butter. Cook for 3-4 minutes, stirring occasionally, until apples just begin to soften at the edges but still hold their shape. The sugar will start caramelizing, creating wonderful depth.

Creating the Sauce and Finishing

Step 7: Pour apple cider or chicken broth into the skillet. Use a wooden spoon to scrape up every browned bit from the pan bottom—this fond contains concentrated flavor that becomes part of your sauce. Bring the liquid to a gentle simmer. You should see small bubbles breaking the surface.

Step 8: Return the browned pork chops to the skillet, nestling them among the apples and onions. Spoon some of the apple-onion mixture and liquid over the chops. They should be mostly surrounded by the sauce but don’t need to be completely submerged.

Step 9: Sprinkle fresh thyme leaves over everything. The herb adds aromatic depth that ties all the flavors together.

Step 10: Carefully transfer the entire skillet to the preheated oven. Bake uncovered for 20-25 minutes until the pork reaches an internal temperature of 145°F when tested with a meat thermometer inserted into the thickest part without touching bone. The juices should run clear, not pink.

Step 11: Remove from oven and let rest for 5 minutes before serving. This allows juices to redistribute throughout the meat, keeping it moist. The sauce will thicken slightly as it sits.

Why This Is Easy Pork Chops with Apples

This recipe streamlines a classic dish into one-pan simplicity. No complicated techniques or hard-to-find ingredients. The stovetop-to-oven method means less hands-on work—you brown, layer ingredients, and let the oven do the rest. The apples and onions create their own sauce as they cook down with the cider, requiring no separate sauce-making. Even novice cooks succeed because the steps are straightforward and forgiving. Timing isn’t critical down to the minute. This delivers Sunday dinner elegance with weeknight ease.

What Apples Are Best for Pork Chops?

Choose firm, tart apples that hold their shape during cooking. Granny Smith is the gold standard—their tartness balances the pork’s richness and sweet sauce beautifully, while their firm texture prevents mushiness. Honeycrisp offers excellent sweet-tart balance and stays pleasantly crisp-tender. Braeburn holds up well and adds complexity. Pink Lady provides tartness with a hint of sweetness. Avoid soft apples like Red Delicious or McIntosh—they turn to applesauce during cooking. For best results, slice apples uniformly so they cook evenly.

How Do You Keep Pork Chops from Drying Out?

Success starts with proper thickness—1-inch chops cook evenly without drying. Don’t overcook; pull them at 145°F internal temperature, then let rest. The searing creates a crust that seals in moisture. Cooking surrounded by liquid (the cider and apple-onion mixture) creates a humid environment that prevents drying. Bone-in chops retain moisture better than boneless. Finally, the resting period is crucial—cutting immediately releases all the juices onto the plate instead of keeping them in the meat.

Simple Recipe Tips

1: Choose pork chops of uniform thickness so they finish cooking simultaneously. Uneven chops mean some will be dry while others are undercooked.

2: For exceptionally juicy chops, brine them for 2-4 hours before cooking. Dissolve ¼ cup salt in 4 cups cold water, submerge chops, refrigerate, then rinse and pat dry before proceeding. This adds moisture and seasoning throughout.

3: Don’t skip the resting time after removing from the oven. Those 5 minutes make the difference between dry and juicy meat.

Mistake to Avoid: Don’t move the pork while searing. Let it sit undisturbed to develop a proper crust. Moving it prevents browning and makes it stick to the pan.

Are Pork Chops and Apples a Good Combo?

This is one of cooking’s classic pairings for good reason. Pork’s mild, slightly sweet meat complements tart apples perfectly. The apples’ acidity cuts through pork’s richness while their natural sugars caramelize into a sauce that enhances the savory meat. Historically, this combination made sense—pigs and apple orchards were both common on American farms, so cooks naturally paired what they had. The flavor science works too: fruit acids tenderize meat while sweetness balances savory elements. This pairing has endured because it simply tastes right.

How to Make Pork Chops with Apples and Onions Successfully

Temperature control is key—sear over medium-high for browning, reduce to medium for the apple-onion mixture to prevent burning. Use an oven-safe skillet so you can go straight from stovetop to oven. Don’t overcrowd the pan when browning—cook in batches if needed. Layer flavors by building on the browned bits left from each step. Test doneness with a thermometer rather than guessing; 145°F is the sweet spot. Let the dish rest before serving so flavors meld and juices settle.

Pork Chops with Apples and Onions for Fall Dinner

This dish embodies autumn with its warming spices, fresh apples, and comforting richness. The cinnamon and nutmeg create that cozy fall feeling, while apples at their seasonal peak provide superior flavor and texture. It’s the meal you want after a day of apple picking or when the first cold snap arrives. The golden colors—caramelized pork, bronzed apples, translucent onions—look like fall on a plate. Serve it in September through November when apples are abundant and families crave hearty, warming meals.

Can Pork Chops with Apples Be Made Ahead?

You can prepare components ahead but shouldn’t fully cook the dish in advance. Season the pork chops and refrigerate covered. Slice apples and onions, toss apples with a little lemon juice to prevent browning, and refrigerate separately. When ready to cook, bring the pork to room temperature (30 minutes), then proceed with the recipe. Reheating fully cooked pork chops dries them out. For best results, make this fresh and serve immediately while the pork is juicy and the apples are tender but not mushy.

Perfect Pairings

The sweet-savory sauce begs for something to soak it up. Serve with creamy mashed potatoes, buttered egg noodles, or rice pilaf. The combination works beautifully alongside our grandma’s chicken noodle soup as part of a complete comfort meal spread. Green beans, roasted Brussels sprouts, or glazed carrots add vegetables. For a complete Sunday dinner menu, include our king ranch chicken casserole as an alternative main. Find more complete meal ideas in our Sunday dinners collection.

Serving Suggestions

Plate each pork chop with a generous portion of the caramelized apples and onions spooned over and around it. Drizzle with pan sauce—don’t waste a drop of that flavorful liquid. The dish looks beautiful with the golden apples and bronze pork contrasting against a white plate. Garnish with a sprig of fresh thyme for color. Serve family-style by arranging all the chops in a large platter surrounded by the apple-onion mixture, letting everyone help themselves. The casual presentation suits the homestyle comfort of the dish.

Storage and Leftover Advice

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The pork continues absorbing flavor from the sauce, so day-two chops taste even better in some ways. Reheat gently to prevent drying—use a covered skillet over low heat with a splash of apple cider or broth, or microwave at 50% power in short intervals. The apples will soften further during reheating. Leftover pork can be chopped and used in sandwiches, added to salads, or stirred into pasta with the apple-onion sauce.

Pork Chops Apples Onions Stovetop Method (No Oven)

To make this entirely on the stovetop, follow steps 1-9, then cover the skillet tightly and simmer over low heat for 15-20 minutes instead of transferring to the oven. Check for doneness with a thermometer. This method works perfectly if you don’t have an oven-safe skillet. The chops will be equally tender, though they won’t develop quite the same concentrated flavors as the oven method provides. Keep the heat low to prevent the sauce from reducing too much or the apples from scorching.

Frequently Asked Questions

1. Can I use boneless pork chops?
Yes, but reduce cooking time by 5-7 minutes. Boneless chops cook faster and are more prone to drying out. Watch temperature carefully and pull at exactly 145°F.

2. What if I don’t have apple cider?
Chicken broth works well. For closer flavor to cider, add 1 teaspoon apple cider vinegar to the broth. White wine is another good substitute.

3. Can I make this with pork tenderloin?
Yes. Sear a whole tenderloin on all sides, then proceed with the recipe. It will need slightly less time in the oven—check after 15 minutes.

4. My sauce is too thin. How do I thicken it?
Remove the pork chops and keep warm. Simmer the sauce on the stovetop uncovered for 5 minutes to reduce and concentrate. Or whisk in 1 tablespoon butter for body.

5. Can I add other ingredients?
Absolutely. Dried cranberries, raisins, or chopped pecans add nice texture and flavor. Stir them in with the apples.

6. Should I cover the skillet in the oven?
No, leave it uncovered. This allows some liquid to evaporate and concentrate the sauce while the pork finishes cooking.

7. Can I use red onions instead of yellow?
Yes, though they’ll add slightly more color and a touch more sweetness. Yellow or white onions are traditional, but red works fine.

A Note from the Author

Pork chops with apples and onions represents the kind of cooking that connects us to both history and seasons. This dish reminds us that the best flavor combinations often come from what grows together—pigs and apple trees thrived on the same farms, so cooks naturally paired them. Every time we make this classic, we’re continuing a tradition that spans centuries, honoring the wisdom of cooks who understood that simple ingredients treated well create something greater than the sum of their parts. For more Sunday dinner classics and seasonal recipes, visit our Sunday dinners collection and subscribe to our Vintage Life of USA YouTube channel.

Conclusion

This classic pork chops with apples and onions recipe proves that timeless combinations endure because they simply work. The balance of savory pork, sweet-tart apples, and caramelized onions creates layers of flavor that feel both comforting and special. Whether you’re preparing Sunday dinner for family or need an impressive weeknight meal that comes together in one pan, this dish delivers on every level. Make it during apple season and discover why generations of American cooks have treasured this perfect marriage of pork and fruit.

Ready to bring autumn flavors to your table? This one-pan wonder transforms simple ingredients into Sunday dinner elegance. Find more comforting Sunday dinners at NostalgicEats.com!