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Pork Chops With Apples That Taste Like Autumn

Alright, I have to confess: every time I make these pork chops with apples, I feel like I’m wrapping myself in a cozy autumn blanket—even if it’s the middle of July! There’s something magical about the way the sweet-tart apples mingle with savory pork, all kissed by cinnamon and a hint of sage. It’s that warm, comforting aroma that sneaks up and fills your kitchen with instant fall vibes. Plus, the juicy pork chop seared to perfection and the tender, caramelized apples bring so much texture and flavor—it’s like a quick trip to an orchard festival without the crowds or the sticky cider. Trust me, once you try this, you’ll be reaching for this recipe whenever the chill starts creeping in (or even when you just want a delicious excuse to eat apples and pork together!).

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

4 bone-in pork chops, about 1 inch thick (6-8 oz each)
2 tablespoons olive oil
1 large apple (Granny Smith or Honeycrisp), cored and sliced thin
1 small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
½ teaspoon ground cinnamon
Salt and freshly ground black pepper, to taste
½ cup chicken broth
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter

How I Make It

Step 1:

Pat your pork chops dry with paper towels and generously season both sides with salt and pepper. This little step ensures a beautiful crust when you sear them. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Step 2:

Carefully place the pork chops in the skillet and sear for about 4 minutes per side, or until they’re a rich golden-brown. Remove them to a plate and tent loosely with foil to rest while you make the apple sauce in the same pan.

Step 3:

Add the sliced onion and apple to the hot skillet. Cook for 5-7 minutes, stirring often, until the onions soften and apples start to caramelize. Then add the minced garlic, sage, and cinnamon, stirring well to release their aromas—mmm!

Step 4:

Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the pan—this adds so much flavor. Let the sauce simmer for a few minutes, reducing slightly until it’s glossy and fragrant.

Step 5:

Return the pork chops to the skillet, nestling them into the apples and onions. Reduce the heat to medium-low, cover loosely, and cook for another 5 minutes or until the pork chops reach an internal temperature of 145°F.

Step 6:

Remove the chops once more and swirl in the butter to the sauce, stirring until melted and silky. Spoon this luscious apple-onion mix over the pork before serving.

Variations & Tips

Try using different apples for flavor twists: Granny Smith for tang or Fuji for extra sweetness.
If you don’t have fresh sage, fresh thyme works beautifully too.
For a creamier sauce, stir in ¼ cup heavy cream at the end.
Use boneless pork chops if you prefer, just reduce cook time slightly to avoid overcooking.
Add a pinch of red pepper flakes for a subtle, pleasant warmth.
Make it gluten-free by confirming your broth is labeled gluten-free.

How I Like to Serve It

This dish shines alongside simple roasted Brussels sprouts or garlic mashed potatoes—to soak up every bit of that apple sauce! I also love serving it with a crisp green salad dressed in cider vinaigrette for a fresh contrast. And honestly, it’s the kind of meal that begs for cozy evenings, whether a weekend family dinner or a small friends’ gathering.

Notes

Store leftovers covered in the fridge for up to 3 days; reheat gently on the stove to keep pork juicy.
Bone-in pork chops tend to retain moisture better, but boneless works too—just watch your cooking time carefully.

Closing: This recipe always hits the spot because it balances sweet, savory, and spice just right, making every bite feel like an autumn hug from your kitchen.