Pan-fried Pork Chops with Apple and Onion Recipe
American · Main course · 30 min total
Juicy pork chops pan-fried to golden perfection, served with sweet caramelized apples and onions for a comforting weeknight dinner.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into 1/4-inch wedges
- 1 large onion, thinly sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon dried thyme
- 1/4 cup apple cider or chicken broth
Instructions
- Pat pork chops dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, about 4 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add butter to the skillet. Once melted, add apple slices and onion. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Stir in brown sugar, thyme, and apple cider. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return pork chops to the skillet, nestling them into the apple mixture. Spoon some of the apples and onions over the chops. Cook until pork is cooked through (internal temperature 145°F), about 3 minutes.
- Serve pork chops topped with apple-onion mixture and pan juices.
Tips
- For even cooking, choose pork chops of similar thickness.
- Let pork rest for 5 minutes after cooking to retain juices.
- Substitute pear for apple if desired.
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