Pork Chops with Apples is a one-pot meal with pork chops, apples, sweet onion, and a creamy mustard sauce that is divine.
One-pot meals are the best, don’t you think? I pretty much hate cleaning the kitchen, and while I can sure mess up half a dozen pots to make one meal, I much prefer just using one!
That’s why I love this skillet pork chops and apple recipe. I used only my large cast iron skillet, along with a plate to temporarily rest the pork chops on, and that’s it! No long clean-up required and the best part is when you’re making a one-pot meal it tends to be quicker and easier.
We love these pork chops with just a side of roasted green beans, our favorite Instant Pot cabbage, or some sauteed spinach.
This pork chops with apples recipe is similar to my Chicken in Mustard Cream Sauce. It uses cream, mustard, and white wine, along with pork chops, apples, onions, broth, and fresh thyme. Chopping and cooking take about an hour, and if you add garlic-roasted potatoes and a salad, you’ll have a great meal.
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Pork Chops with Apples
Ingredients
- 4 bone-in pork rib chops, 6-8-oz., 1 -1 1/4 inches thick
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium-size sweet onion, thinly sliced cup
- 3 Granny Smith apples, peeled, cored, halved, and sliced
- ½ cup dry white wine
- ⅓ cup chicken broth, I use Kitchen Basics Unsalted Chicken Stock, which is gluten free
- 1 cup whipping cream
- ¼ cup Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme
Instructions
- Blot pork chops dry and sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat and add pork chops. Turn heat to high and sear chops 2-3 minutes on each side, until brown on each side. Remove chops to a plate.
- Reduce heat to medium and add butter. When butter is melted, add onion to skillet and cook, stirring occasionally, for at least twenty minutes. You may need to add a little water or turn the heat down.
- Add apple slices and continue to cook ten more minutes. Add wine, scraping up brown bits from the pan. Cook until wine is almost evaporated, about 2 minutes.
- Add broth to skillet and cook 1 – 2 minutes, stirring frequently. Whisk together the cream and mustard and add to skillet, stirring constantly until bubbling, about 2 minutes. Add chops back to skillet, turning to coat and scooping apples and onion over the top of the chops. Sprinkle thyme into skillet.
- Cook additional 10-15 minutes, turning chops occasionally, until the chops are tender and done.
