Pan-Seared Pork Chops with Apples

Name: Pan-Seared Pork Chops with Apples
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs pork chop (bone-in, about 1-inch thick, patted dry); 0.5 tsp salt; 1 pinch black pepper; 1 tbsp olive oil; 2 tbsp butter (divided); 2 pcs apple (medium, firm variety like Honeycrisp or Granny Smith, cored and sliced into wedges); 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, minced); 1 tsp fresh thyme (leaves only, or 0.5 tsp dried thyme); 1 tbsp apple cider vinegar; 0.25 cup water (for deglazing); 2 tbsp fresh parsley (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, golden-crusted pork chops paired with tender, caramelized apples in a buttery pan sauce. This one-skillet dinner comes together in under 30 minutes, balancing savory pork with the natural sweetness of fresh apples for a cozy weeknight classic.

PREP

10m

COOK

20m

SERVES

1 PIECE

552 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Season the pork chops and bring to room temperature.
1.Pat pork chops completely dry with paper towels.
2.Season both sides evenly with salt and black pepper.
3.Let rest at room temperature for 10 minutes while you prep the other ingredients.
TIPDrying the surface is the secret to a deep golden sear. Moisture is the enemy of browning.
prep · ~5 min
Slice the apples and onion.
1.Core apples and slice into 0.5-inch wedges. No need to peel.
2.Thinly slice the onion.
3.Mince the garlic cloves.
fry · ~8 min
Sear the pork chops until golden brown.
1.Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
2.Lay pork chops in the pan away from you. Do not crowd the pan.
3.Sear without moving for 4 minutes until deeply golden on the bottom.
4.Flip and sear the second side for 3 minutes.
TIPIf the chop releases easily from the pan, it's ready to flip. If it sticks, give it another 30 seconds.
fry · ~7 min
Finish cooking pork chops and set aside to rest.
1.Reduce heat to medium. Add 1 tablespoon butter to the pan.
2.Cook pork chops, basting with melted butter, until internal temperature reaches 145°F at the thickest part (2-3 minutes more).
3.Transfer chops to a plate, tent loosely with foil, and let rest for 5 minutes.
TIPUse a meat thermometer. Pork is juicy and safe at 145°F — any higher and it dries out.
saute · ~9 min
Cook the apples and onions in the same skillet.
1.Melt remaining 1 tablespoon butter in the same skillet over medium heat.
2.Add sliced onion and cook until softened (3 minutes).
3.Add apple wedges and minced garlic. Sauté until apples are tender and lightly caramelized (4-5 minutes).
4.Sprinkle fresh thyme leaves over the apples and toss to combine.
saute · ~3 min
Deglaze the pan and build the sauce.
1.Pour in apple cider vinegar and water.
2.Scrape up any browned bits from the bottom of the skillet with a wooden spoon.
3.Let the liquid bubble and reduce for 1-2 minutes until slightly syrupy.
assemble
Plate the pork chops with apples and pan sauce.
1.Return pork chops to the skillet and spoon the apples and sauce over them.
2.Or place chops on plates, top with apple-onion mixture, and drizzle with pan sauce.
3.Garnish with chopped fresh parsley and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat pork chops bone-dry before seasoning to ensure a deep golden sear.
2
Let salted chops rest at room temperature for 10 minutes to promote even cooking.
3
Don't crowd the pan—sear in batches if needed to maintain high heat.
4
Use a meat thermometer; pull chops at 145°F for juicy, safe pork.
5
Tent chops loosely with foil while resting to retain moisture without steaming the crust.
6
Scrape up browned bits (fond) when deglazing—they add deep savory flavor to the sauce.

RECIPE VARIATIONS