One-Pan Pork Chops with Apples and Onions
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: The apple and onion combination transforms simple pork chops into something special. This is our go-to impressive but easy dinner.
Juicy pan-seared pork chops with caramelized apples and onions. Sweet and savory flavors in one skillet. Ready in 30 minutes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Ingredients
- •4 bone-in pork chops (about 1 inch thick)
- •Salt and black pepper
- •1 teaspoon garlic powder
- •1/2 teaspoon paprika
- •2 tablespoons olive oil
- •2 tablespoons butter
- •2 large apples (Honeycrisp or Granny Smith), cored and sliced
- •1 large yellow onion, sliced
- •2 cloves garlic, minced
- •1/2 cup chicken broth
- •1 tablespoon apple cider vinegar
- •1 tablespoon brown sugar
- •1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- •Fresh parsley for garnish
Instructions
- 1
Season pork chops
Pat pork chops completely dry with paper towels - this ensures good browning. Season both sides generously with salt, black pepper, garlic powder, and paprika. Let sit at room temperature for 10 minutes while you prep other ingredients.
- 2
Sear pork chops
Heat olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Once oil is shimmering, add pork chops. Sear without moving for 4-5 minutes until deep golden brown. Flip and sear other side for 4-5 minutes. Pork should reach 145°F internal temperature. Transfer to a plate and tent with foil to rest.
- 3
Cook apples and onions
In the same pan with pork drippings, reduce heat to medium. Add butter. Once melted, add sliced apples and onions. Cook for 6-8 minutes, stirring occasionally, until softened and caramelized. Add minced garlic and cook for 1 more minute until fragrant.
- 4
Make pan sauce
Pour in chicken broth, apple cider vinegar, and brown sugar. Stir to combine, scraping up any browned bits from the bottom of the pan. Add thyme. Simmer for 2-3 minutes until sauce reduces slightly and thickens. Taste and adjust seasoning with salt and pepper.
- 5
Finish and serve
Return pork chops to the pan, nestling them into the apple-onion mixture. Spoon sauce over chops. Cook for 1-2 minutes to warm through. Remove from heat, garnish with fresh parsley, and serve immediately with the apples, onions, and pan sauce spooned over top.
Nutrition Information
Calories
425 calories
Protein
36g
Fat
18g
Carbs
28g
Fiber
4g
Frequently Asked Questions
What's the best type of pork chop for pan-searing?
Bone-in center-cut pork chops about 1 inch thick are ideal. The bone adds flavor and helps the meat cook more evenly. Center-cut chops are the most tender and have a good meat-to-bone ratio. Avoid thin chops (they overcook easily) and boneless chops (they can dry out faster). Rib chops are slightly fattier and more flavorful than loin chops. Look for chops with some marbling for juiciest results.
How do I know when pork chops are done?
Pork is safely cooked at 145°F internal temperature (measured with a meat thermometer in the thickest part, not touching bone). The USDA updated guidelines - pork can be slightly pink inside and still safe! At 145°F, pork chops are juicy and tender. Overcooking to 160°F+ makes them dry and tough. Let pork rest 3-5 minutes after cooking - temperature will rise 5°F more. Juices should run clear.
What apples are best for cooking with pork?
Firm, slightly tart apples work best as they hold their shape when cooked. Granny Smith apples are classic - tart and firm with bright flavor. Honeycrisp are sweet-tart and maintain texture beautifully. Braeburn and Pink Lady also work well. Avoid Red Delicious or McIntosh - they turn mushy when cooked. For sweeter results, use Honeycrisp or Fuji. For more tartness to balance the brown sugar, choose Granny Smith.
Can I use boneless pork chops instead?
Yes, but adjust cooking time. Boneless chops cook faster and can dry out more easily. Reduce searing time to 3-4 minutes per side. Check temperature early - boneless chops often reach 145°F quicker than bone-in. Consider butterflying thick boneless chops for even cooking. Bone-in chops have more flavor and stay juicier, but boneless works in a pinch. Brine boneless chops for 30 minutes before cooking to improve moisture retention.
What sides pair well with pork chops and apples?
Since the pork chops come with sweet apples and onions, pair with simple sides. Mashed potatoes or roasted fingerling potatoes are classic. Roasted Brussels sprouts or green beans add color and texture. Wild rice pilaf complements the flavors perfectly. For lighter options, try a simple arugula salad or roasted carrots. The sweet-savory sauce is delicious over any starch - consider crusty bread for soaking up sauce.
Can I make this recipe ahead or reheat leftovers?
Pork chops are best fresh, but leftovers work. Store pork and apple mixture together in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of chicken broth to prevent drying. Microwave works but can make chops rubbery - use 50% power and heat in 1-minute intervals. Don't overcook when reheating or pork will toughen. The apples and onions actually improve as flavors meld.