Pork Chops with Caramel Apples
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!
Pork Chops with Apples
Few things scream autumn more than pork chops with apples. This is about as cozy as you can get, and you'll want to dig into it a few times before the season passes us by.
The chops are lightly seasoned then pan-fried in butter, which becomes brown butter as it cooks. And we all know that brown butter = heaven.
The apples, red onion, and a little honey cook together until they become lightly caramelized and delicious.
A sprinkle of sage and some toasted walnuts finish off the dish for an autumn 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 a great here!
How long does leftover pork chops with apples keep?
Cooked pork chops are safe to eat for 3-4 days if kept in your fridge. To reheat the leftovers, thinly slice the pork then warm everything in a pan or in your microwave.
Also, try this pork steak recipe with mushrooms and onions!
Popular Pork Chop Recipes
- Juicy Baked Pork Chops
- Dairy-Free Pork Chops and Mushroom Soup
- Stuffed Spanish Pork Chops
- Grilled Gochujang Pork Chops with Watermelon Mint Salad
- Juicy Grilled Pork Chops
Pork Chops with Caramel Apples
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- 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
- 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