Pork and Apple Skillet
This pork and apple skillet recipe turns four seared pork chops and two crisp apples into a glossy fall dinner cooked entirely in one pan, with the apples softening into jammy wedges while a cider and Dijon sauce reduces around the meat.
Equipment
- Large heavy cast iron skillet or stainless steel pan - at least 12 inches (30 cm)
- Instant-read meat thermometer - for checking pork doneness
- Kitchen tongs - for turning the chops
- Sharp chef's knife - for the apples and onion
- Wooden spoon - for scraping up the browned bits
- Plate and foil - for resting the pork
Ingredients
For the pork
- 4 boneless pork chops - about 1 inch (2.5 cm) thick, roughly 6 oz (170 g) each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme - or 1 tablespoon fresh thyme leaves
- 2 tablespoons extra virgin olive oil - 30 ml
For the apples and onions
- 2 large firm apples - such as Honeycrisp, Gala, or Fuji, cored and sliced into 1/2-inch (1.25 cm) wedges
- 1 large yellow onion - halved and thinly sliced
- 2 tablespoons unsalted butter - 28 g
- 3 cloves garlic - minced
- 1 tablespoon fresh sage - chopped, or 1 teaspoon dried
For the pan sauce
- 3/4 cup apple cider - 180 ml
- 1/2 cup chicken broth - 120 ml
- 1 tablespoon Dijon mustard - 15 ml
- 1 tablespoon pure maple syrup - 15 ml
- 1 tablespoon apple cider vinegar - 15 ml
- 1 teaspoon cornstarch - mixed with 1 tablespoon (15 ml) cold water, optional for a thicker sauce
Instructions
- Pat the pork chops completely dry on both sides with paper towels. Season each chop all over with the kosher salt, black pepper, and dried thyme.
- Let the seasoned chops sit at room temperature for about 15 minutes while you slice the apples and onion.
- Core the apples and slice them into 1/2-inch (1.25 cm) wedges, leaving the skin on. Halve the onion and slice it thinly into half-moons. Mince the garlic and chop the sage.
- Heat the olive oil in your large skillet over medium-high heat until it shimmers. Add the chops and sear without moving them for 3 to 4 minutes, until a deep golden crust forms.
- Flip once with tongs and sear the second side for another 3 minutes. Transfer the chops to a plate and tent loosely with foil; the pork will not be fully cooked yet.
- Lower the heat to medium and add the butter to the same skillet. Add the sliced onion and cook for 4 to 5 minutes, stirring often, until it softens and turns golden.
- Add the apple wedges and cook for another 4 minutes, until they start to caramelize at the edges but still hold their shape. Stir in the minced garlic and sage and cook for 30 seconds, just until fragrant.
- Pour in the apple cider and chicken broth, scraping the bottom of the pan with a wooden spoon to lift all the browned bits. Stir in the Dijon mustard, maple syrup, and apple cider vinegar.
- Bring the sauce to a gentle simmer and let it cook for 2 to 3 minutes to blend the flavors. If you want a thicker sauce, stir in the cornstarch slurry now and simmer for another minute until it coats the back of a spoon.
- Nestle the seared chops back into the skillet, spooning some apples and sauce over the top. Simmer gently for 4 to 6 minutes, until the pork reaches 145°F (63°C) on an instant-read thermometer.
- Turn off the heat and let everything rest in the pan for 3 minutes so the juices settle. Spoon the apples and sauce generously over each chop and serve warm.
Notes
- Dry the pork thoroughly with paper towels before seasoning; any surface moisture steams the meat and blocks a good crust.
- Do not overcrowd the pan. If your skillet is small, sear the chops in two batches so they brown instead of stewing.
- Pull the pork at 145°F (63°C) using an instant-read thermometer to keep the chops juicy and tender.
- Choose firm apples like Honeycrisp, Fuji, or Gala; softer varieties turn to mush by the time the sauce reduces.
- Slice apples into even half-inch wedges so they cook at the same rate and hold their shape.
- Deglaze properly by scraping up the browned bits the moment the cider hits the skillet for maximum flavor.
- Balance at the end with a final splash of apple cider vinegar to cut the richness instead of adding more salt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the pork and apples together so the meat stays moist.
- Freeze cooked pork and sauce in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheat gently on the stove in a covered skillet over medium-low heat with a splash of broth or cider, or in the oven covered at 325°F (160°C) for about 15 minutes.
Nutrition
Serving: 1ServingCalories: 425kcalCarbohydrates: 23gProtein: 38gFat: 20gSaturated Fat: 7gSodium: 640mgFiber: 3gSugar: 16g
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