Skillet Pork Chops with Apples and Onions is everything you want in a fall comfort meal. Savory herbs, fall apples, and red onions all come together with a dijon sauce served over moist, tender, delicious pork chops!
This recipe is a perfect fall recipe. Fresh picked apples and newly harvested onions pair up perfectly together to coat the succulent pork chops begging to be cooked up in your cast iron skillet!
Fall Recipes call for Apples and Onions!
I love fall and the first thing I think about doing when chilly weather hits is when can I get to the apple orchard! I love the cider donuts hot out of the grease and coated in cinnamon sugar, the cool crisp air, and the bushels and bushels of apples from the orchard!
That crisp air has you feeling like you need a delicious hot comfort meal. And, what better meat to use with apples and onions than pork? So, to celebrate fall, I decided to go ahead and make this classic dish for dinner and I used my very favorite Honeycrisp apple!
How to make Skillet Pork Chops with Apples and Onions
Just a few simple ingredients and a whole lot of flavor! Start with your seasoned pork chops. Season your meat and place in hot skillet with oil. Sear 3-4 minutes on each side, then remove from skillet and set aside.
Saute your onions and apples. Season with salt, pepper, rosemary, and sage. Bring to a simmer.
Add stock mixture and bring to a boil. Reduce heat and simmer. Then add pork chops back to skillet and simmer 3-4 minutes longer, until pork chops are cooked through.
Serve skillet pork chops with apples and onions and enjoy!
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This recipe has the epitome of fall flavors. The sage and mustard flavored sauce is absolutely perfect combined with the pork chops. It is one recipe you will love to smell and taste this fall. It makes me feel all good and happy inside! I call this my comfort food feeling. 🙂
So, what are you waiting for? Time to make your family happy with this easy to make recipe this fall!
2 Honeycrisp Apples, cut into 1/2 inch thick wedges
1 medium red onion, thinly sliced
1/3 cup chicken broth
1/2 cup half and half
1/4 cup dijon mustard
1-1/2 tsp fresh rosemary
1 tbsp fresh sage
Season both sides of pork chops with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat. Add pork chops hot pan and sear 3-4 minutes on each side. Move pork chops to a plate.
In a small mixing bowl, combine chicken broth, half and half, and dijon mustard. Set aside.
Add remaining tablespoon of oil to skillet. Add apples and onions then cook for about 4-5 minutes. Season with salt, pepper, rosemary and sage.
Add stock to pan and bring to a boil. Reduce heat and simmer about 2-3 minutes. Slide pork chops back to pan, nestling between the onions and apples, and simmer 3-4 minutes longer, until pork chops are cooked through and stock has reduced to about half.
Cal: 365, Fat: 24g. Carb: 9g, Fiber 2g, Protein 26g.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
1/4 recipe Amount Per ServingCalories 365
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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