Pork Chops with Caramel Apples
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Pork chops with apples is an easy-to-make and delicious fall dinner recipe. The chops are first pan-fried, then apples and onions are cooked with a little honey until deliciously caramelized. Walnuts are sprinkled on top, and the sauce is fantastic spooned over mashed potatoes!
Few things feel more like autumn than pork chops with apples. This dish is peak cozy, and it’s one you’ll want to make again and again before the season slips away.
The pork chops are simply seasoned, then pan-fried in butter until it turns nutty and golden (because brown butter = pure magic). Apples and red onion cook down with a touch of honey until lightly caramelized, then everything is finished with fresh sage and toasted walnuts for a warm, comforting meal that’s hard to resist.
Can I make substitutions?
Yes! There are many things you can change to keep this recipe new and fresh each time you make it. Here are a few ideas:
- Swap the fruit – use slightly underripe pears instead of apples.
- Swap the spices – Use thyme instead of oregano.
- Swap the nuts – pecans are great in this recipe. Almonds are good, too.
- Swap the meat – boneless chicken thighs are great here!
How long do leftover pork chops with apples keep?
Store leftovers in a covered container in your fridge for up to 4 days. To reheat, thinly slice the pork, then warm everything in a pan or in your microwave.
Pork Chops with Caramel Apples Recipe
Ingredients
- 4 boneless, center-cut pork chops (1 ½ inches thick)
- 1 teaspoon EACH: sea salt and pepper
- 2 tablespoons butter (divided)
- 2 medium apples (sliced ¼ inch thick)
- 1 medium red onion (sliced ¼ inch thick)
- 2 tablespoons honey
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
- ½ cup chicken stock
- 1 teaspoon dijon mustard
- ½ cup chopped toasted walnuts (see notes)
Instructions
- Season both sides of the pork chops with the salt and pepper.4 boneless, center-cut pork chops, 1 teaspoon EACH: sea salt and pepper
- Heat a large frying pan over medium-high heat. Add 1 tablespoon of the butter, let it melt, then add the pork chops to the pan. Sear the pork chops for 5 minutes on each side, reducing the heat if they become too brown. Remove them from the pan.
- While the pork cooks, chop the apples and onion. Add the remaining 1 tablespoon of butter to the pan with the apples, red onion, and honey and let them cook for 3 minutes, or until they just start to soften. Stir in the sage.2 medium apples, 1 medium red onion, 2 tablespoons honey, 1 tablespoon chopped fresh sage
- Nestle the pork chops back into the pan. Mix the chicken stock and dijon mustard together then pour it into the pan. Simmer the pork chops for another 8-10 minutes, or until they reach an internal temperature of 145 degrees Fahrenheit.½ cup chicken stock, 1 teaspoon dijon mustard
- Serve the pork chops and apples with the walnuts sprinkled over the top.½ cup chopped toasted walnuts
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was wonderful!! I forgot the dijon mustard but it was still very flavorful! It reheated really well for lunch the next day as well. This is definitely going on my easy dinner list