Pork Chops with Apples Recipe

Pork Chops with Apples is a surprisingly simple gourmet-style dinner that features herb butter-infused pork chops topped with warm baked apples. We often do this dish during the fall and winter for family dinners and special occasions. 

Baked apples complement the richness of the pork to give this irresistible dish a beautiful balance of savory and sweet flavors. Pair it with as many comforting side dishes as you’d like, such as Traditional Rice Pilaf, Garlic Mashed Potatoes, or Au Gratin Potatoes.

Pork Chops with Apples

Pork is such a versatile and budget-friendly protein. It’s easy to cook and packed with a rich, savory flavor that pairs surprisingly well with fruit. Whether it’s peaches, apricots, cherries, or, in this case, cinnamon-coated baked apples, their sweetness and acidity elevate the pork’s savory richness. 

Pork chops and apples are my personal favorites, although most cuts of pork pair well with apples. Pork loin, tenderloin (sliced into medallions), or rib chops all offer unique textures and flavors that complement sweet-tart baked apples.

I seared the pork chops in a hot skillet in this recipe before basting them with herb-infused butter. This gives them a rich, gourmet flavor and a caramelized crust around the outside. You can also grill your pork chops while basting them in butter for a smoky, charred touch. Either way, it’s the apples that make this recipe one to remember.

Ingredients and Substitutions

• Pork Chops – Use at least 1-inch thick bone-in pork chops with some marbling (fat). The bone and marbling add flavor and help keep the meat juicy during cooking, while the thicker cut prevents overcooking. Boneless pork chops also work, but you’ll need to adjust the cooking time since they cook faster than bone-in chops.
• Oil – Use a neutral high-heat oil, like olive oil, to sear the chops and create a golden crust.
• Butter – Unsalted butter is best, but clarified butter is a substitute. Regular salted butter also works, but you must omit the extra salt from the recipe.
• Thyme – The pork chops are basted with butter, and fresh thyme springs for a comforting earthy flavor. If you don’t have fresh thyme, try rosemary, sage, parsley, or a bay leaf instead. 
• Baked Apples – A batch of my homemade baked apples is the perfect topping for pork chops. I like to make them with a 50-50 mix of sweet and tart apples, like Fuji and Granny Smith apples, for a balanced flavor profile. Pink Lady, Ambrosia, McIntosh, and Honey Crisp are other apples that pair well with pork.

How to Make Pork Chops with Apples 

Prepare a half portion of my Baked Apple Slices and keep them warm.

Heat the olive oil in a large frying pan over high heat. Meanwhile, pat the pork chops dry and season both sides with salt and freshly cracked black pepper. 

Once the oil starts to shimmer and lightly smoke, place the pork chops in the pan and immediately turn the heat down to medium-high.

Add the butter and a few sprigs of fresh thyme to the pan. 

Let the pork chops sear undisturbed on both sides until golden brown.

As the butter melts, use a spoon to baste it over the pork chops as they sear.

Remove the pork chops from the pan and let them rest for a few minutes.

Serve the pork chops with the warm baked apple slices on top and pair them with your favorite side dishes, Creamy Risotto, Polenta, or Mashed Potatoes. 

Make-Ahead and Storage

Make-Ahead: While this dish is best enjoyed fresh, you can cook the pork chops and baked apples as instructed, let them cool completely, and store them in an airtight container in the fridge up to 1 day in advance.  

How to Store: Transfer the pork and apples to an airtight container and store them in the refrigerator for up to 4 days. They also freeze well for up to 2 months. Thaw the leftovers in the fridge overnight before reheating.

How to Reheat: Place the pork and apples in an oven-safe dish, cover it with foil, and bake at 350°F for 10 to 12 minutes. 

chef notes + tips

• I enjoy combining tart and sweet apples but feel free to use what you like.
• Take the pork chops out of the refrigerator at least 20 minutes before cooking to give them time to come down to room temperature. 
• Searing the pork chops at a high temperature and immediately lowering the heat ensures a crisp crust and tender interior.
• You can make a whole batch of baked apples, so you have extras to serve with vanilla ice cream for dessert.
• Check for doneness with a meat thermometer. Please insert it into the thickest part of the chop, and when it has an internal temperature of 135°F – 140°F (62°C), it’s ready to eat. Remember that pork can become dry and chewy if overcooked, so take them out of the hot pan when they’re a few degrees away from your ideal temperature. They’ll continue to cook slightly as they rest.
• Don’t waste the pork pan drippings. Deglaze the empty pan with a splash of chicken stock, apple cider, or white wine, then scrape up the browned bits. Gently simmer until you have a slightly thickened pan sauce to drizzle over the chops and apples.
• To make this recipe your own, serve the pork chops and apples with caramelized onions or sautéed mushrooms or a drizzle of honey or maple syrup.

More Pork Recipes

• Ham, Green Beans, and Potato Stew
• Grilled Pork Chops
• Smoked Pork Shoulder
• Smoked St. Louis Style Ribs
• Pork Milanese

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Pork Chops with Apples Recipe

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5 from 18 votes

Pork Chops with Apples is a simple gourmet-style dinner that features herb butter-infused pork chops topped with warm baked apples.

Servings: 4

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Ingredients 

US CustomaryMetric

• 4 thick cut bone in pork chops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4-6 sprigs fresh thyme
• ½ recipe baked apples
• sea salt and pepper to taste

Instructions

• Make the ½ recipe for baked apples and keep warm.
• Season the pork chops on both sides with salt and pepper.
• Add the olive oil to a large frying pan over high heat and once it begins to lightly smoke, add in the pork chops and turn the head down to medium-high heat.
• Add in the butter and thyme and cook for 7-8 minutes per side or until golden brown and the desired internal temperature is achieved.
• Rest the pork for 3-4 minutes before serving with the baked apples.

Notes

Make-Ahead: While this dish is best enjoyed fresh, you can cook the pork chops and baked apples as instructed, let them cool completely, and store them in an airtight container in the fridge up to 1 day in advance.  

How to Store: Transfer the pork and apples to an airtight container and store them in the refrigerator for up to 4 days. They also freeze well for up to 2 months. Thaw the leftovers in the fridge overnight before reheating.

How to Reheat: Place the pork and apples in an oven-safe dish, cover it with foil, and bake at 350°F for 10 to 12 minutes.

I enjoy combining tart and sweet apples but feel free to use what you like.

Take the pork chops out of the refrigerator at least 20 minutes before cooking to give them time to come down to room temperature.

Searing the pork chops at a high temperature and immediately lowering the heat ensures a crisp crust and tender interior.

You can make a whole batch of baked apples, so you have extras to serve with vanilla ice cream for dessert.

Check for doneness with a meat thermometer. Please insert it into the thickest part of the chop, and when it has an internal temperature of 135°F – 140°F (62°C), it’s ready to eat. Remember that pork can become dry and chewy if overcooked, so take them out of the hot pan when they’re a few degrees away from your ideal temperature. They’ll continue to cook slightly as they rest.

Don’t waste the pork pan drippings. Deglaze the empty pan with a splash of chicken stock, apple cider, or white wine, then scrape up the browned bits. Gently simmer until you have a slightly thickened pan sauce to drizzle over the chops and apples.

Nutrition

Calories: 520kcalCarbohydrates: 73gProtein: 30gFat: 14gSaturated Fat: 4gCholesterol: 90mgSodium: 78mgPotassium: 1009mgFiber: 9gSugar: 58gVitamin A: 145IUVitamin C: 14.3mgCalcium: 81mgIron: 1.5mg

Course: dinner, lunch, Main, side, Side Dish

Cuisine: American

Author: Chef Billy Parisi