This post may contain affiliate links. Please read our disclosure policy.
This pork chops and apples recipe is a super easy and delicious dish that’s perfect for a fall weeknight! It’s ready in just 30 minutes for a low-effort seasonal meal with warm flavors.
Try my Creamy Brandy Apple Pork Tenderloin or Apple Slaw Recipe next.
Why you’ll love it
I eat apples year-round, but fall is the time to take advantage of them because they’re in season. Pork and apples is a classic savory-sweet-tart combo. The warm, buttery pan sauce is simple make with just a few everyday ingredients, and the apples really shine!
Granny Smith apples are ideal for these juicy pork chops because they’re a bit tart, making them fantastic for cooking and pairing with meat. They’re the best variety for apple pie for the same reason! You’ll love the apple sauce with Italian herbs and a hint of garlic.
What you’ll need
- Pork chops – we’re using boneless pork chops
- Garlic powder – along with salt & pepper, it seasons the meat directly
- Flour – for dredging and getting that great crust
- Butter and olive oil – for pan frying and the base of the sauce
- Dijon mustard – one of my favorite flavor enhancers for sauces!
- Chicken broth – for another layer of flavor
- Apples – we’re using Granny Smith
- Italian seasoning – my go-to blend of Italian herbs. It comes all in one convenient jar.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my budget-friendly Lodge cast iron skillet.
- Use an instant read thermometer to ensure they’re perfectly juicy.
- Chop up the apples with a sharp, good-quality chef’s knife.
Pro tip
Pork is safe to eat at 145F, when it’s still a little pink inside. There’s no need to overcook it and make it dry and leathery since farming practices have changed.
How to make pork chops with apples
This is an overview, and full ingredients & instructions are in the recipe card below.
- Season the pork, and dredge in flour. Heat up the oil and half the butter, and pan fry the chops on both sides until golden. Remove from the skillet.
- Stir in the mustard, broth, and remainder of the butter. Add the apples and Italian herbs, and continue cooking.
- Return the pork to the pan, and cook until it’s 145F inside and the sauce has reduced.
Substitutions and variations
- You can definitely use a different variety of apple, but keep in mind that the sweeter ones might be too sweet in the sauce depending on personal tastes.
- Or experiment with using a couple of different apple varieties at once!
- Using bone-in pork chops instead is totally fine.
What to serve with apple pork chops
- Pair them with my Stick of Butter Rice, my Best Baked Potatoes or Cream Cheese Mashed Potatoes, or these Garlic Buttered Noodles.
- For veggies, try my Sautéed Green Beans or Maple Roasted Carrots.
- This Fall Farro Salad is another great seasonal pairing.
Leftovers and storage
- Store any leftover pork chops in the fridge in an airtight container for 3-4 days.
- Warm it up over a low heat on the stove, taking care to not overcook the chops/dry them out.
- You can freeze this recipe, but note that the texture of the apples may change.
If you gave this pork chops with apples recipe a try, please leave a star rating and review below! I also feature photos that readers tag me in on my Instagram stories.
Easy Pork Chops and Apples
Ingredients
- 4 boneless pork loin center chops (about 1″ thick)
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1/2 tablespoon Dijon mustard
- 3/4 cup chicken broth or stock
- 1 Granny Smith apple chopped small
- 1 dash Italian seasoning
Instructions
- Sprinkle the pork chops with salt & pepper and garlic powder, and then dredge them in flour.
- Add 1 tbsp of the butter + the olive oil to a skillet over medium-high heat. Once the pan’s hot, add the pork. Cook it for 3-4 minutes/side or until it has a nice golden crust.
- Meanwhile, chop the apple.
- Take the pork chops out and set aside.
- Add the Dijon mustard, chicken broth, and the rest of the butter. Give it a good stir until the mustard dissolves.
- Add the apples and Italian seasoning and let the sauce cook for a few minutes.
- Add the pork back into the skillet. Reduce the heat to medium-low, cover the pan, and cook for 2-3 minutes or until the pork is cooked through (145F – it's ok if it's a bit pink!).
- Take the lid off the pan, and if the sauce is reduced to your liking and the apples and pork are done, serve. If not, continue cooking for a little longer (leave the lid off to reduce sauce).
Notes
- I used boneless pork chops, but you could definitely use bone-in ones. If your pork chops are slightly thicker or slightly less thick than the ones I bought (mine were about 1″ thick), adjust cooking time accordingly.
- It’s very easy to overcook pork. I highly recommend using an instant read thermometer to take the guesswork out. Pork that’s 145F and pink inside is safe to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This was incredible! I used bone-in chops, and added one bunch of finely chopped red chard (including the stalks) near the end. The colours together were beautiful, and the flavour profile of everything together was *chef’s kiss*.
I think this is my new favourite way to make pork chops. Thanks for a great recipe. 🙂
That’s awesome!! Thanks, Bri! 😀
Made this for dinner. Had Red Delicious apples, so I used that instead. It was delicious. Recipe is saved and definitely will make it again. Thank you!
I’m so glad it was a hit! You’re very welcome, Elaine!
Definitely will make again!
I’m thrilled to hear it, Sheri! 😀
These were delicious. Used thyme instead of Italian seasoning and added a dollop of honey. So easy and so delicious!
So happy it was a hit, Sandy!
When I saw the picture, the ingredient, “Curry”, jumped into my head. I substituted 1 tablespoon of sweet curry for the Italian spice. Simply delicious. Thank you for such a simple and elegant dish!
Oooh good idea!!
Delicious, easy to prep and easy to clean up!
Wonderful! So glad you enjoyed it!
The flavor was great! Next time I will double the sauce! Will def make again 😋
Wonderful! So glad you enjoyed it!
Well, I gave the recipe a try last night with very good results. My family loved the combination of flavors and tenderness of the chops. I only had Gala apples and they seemed to work fine.
Will definitely make again. Thank You again for sharing.
Steve
That is awesome! Thanks for letting me know!
Natasha, I’ve been looking to try a recipe for pork chops with apples for quite some time.
When I saw your recipe, I felt, now is the time.
I have some fabulous chops that I will cook following your recipe tonight and will post the results in the next few days.
Thank you for sharing.
Steve
You’re welcome! Hope you enjoy the recipe. Let me know how it goes! 🙂
Really enjoyed making this. It didn’t take long to prepare or many ingredients but it tasted delicious! I will definitely make this again, a great dish for fall with the warm apples and the sauce!
I am so glad you liked it, Meghan! Thanks for letting me know!