If you’re craving a dish that perfectly balances savory and sweet with a comforting, rustic flair, you have to try this Pork Chops with Apples and Onions in a Herb-Infused Pan Sauce Recipe. It’s a beautiful harmony of tender pork chops cooked just right, paired with caramelized apples and onions, all brought together by a luscious herb-infused pan sauce that’s nothing short of magical. Every bite is like a warm hug, making this recipe an instant favorite you’ll want on repeat for cozy dinners or impressing guests without hassle.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that come together to create a dish bursting with flavor, texture, and color. Each component, from the aromatic herbs to the sweet apples, plays a vital role in making these pork chops unforgettable.
- 4 frenched bone-in pork rib chops: Using frenched chops not only looks elegant but also ensures even cooking and great flavor.
- 1 ¼ teaspoons salt (divided): Proper seasoning is key to bringing out the pork’s natural flavors and balancing the sweetness of the apples.
- 1 teaspoon black pepper (divided): Adds a gentle heat and sharpness that complements the herbs and fruit.
- 1 tablespoon avocado oil: A high smoke point oil perfect for searing chops to a golden crust.
- 1 small sweet onion (thinly sliced): Contributes a soft, sweet depth that works beautifully with the apples.
- 2 medium Gala apples (thinly sliced): Their natural sweetness and slight tartness brighten the dish and add vibrant color.
- 2 tablespoons salted butter: Enriches the pan sauce with creamy richness and helps develop a lovely roux base.
- 3 garlic cloves (finely minced): Garlic adds aromatic warmth and complexity to the sauce.
- 1 tablespoon all-purpose flour: Essential for thickening the pan sauce to a perfect consistency.
- ¾ teaspoon Dijon mustard: Brings a subtle tang that cuts through the richness of the butter and pork.
- 1 cup chicken broth (divided): Used to deglaze the pan and build a savory base for the herb-infused sauce.
- ½ teaspoon finely chopped fresh rosemary: Adds a fragrant, piney note that pairs beautifully with pork and apples.
- ½ teaspoon finely chopped fresh thyme (+ more for serving): Infuses the dish with earthy, lemony hints for depth in every bite.
- Pinch of cinnamon: A subtle, warming spice that enhances the apples’ natural sweetness and adds a cozy finish.
How to Make Pork Chops with Apples and Onions in a Herb-Infused Pan Sauce Recipe
Step 1: Prepare and Season the Pork Chops
Start by seasoning your pork chops evenly with ¾ teaspoon salt and ½ teaspoon black pepper. This ensures every bite is perfectly seasoned and helps create a savory crust during searing.
Step 2: Sear the Pork Chops to Perfection
Heat the avocado oil in a large skillet over medium-high heat and add the pork chops. Sear them for 2 minutes so they develop a golden, flavorful crust. Then reduce the heat to medium and cook for 5-6 minutes on one side, flip, and continue for another 4-5 minutes, or until they reach an internal temperature of 145ºF. Once done, transfer them to a clean plate, letting the juices settle.
Step 3: Cook the Apples and Onions
In the same skillet, toss in your thinly sliced onions and Gala apples. Stir occasionally and cook for 5-7 minutes until the apples soften and the onions turn translucent and sweetly caramelized. Then add them to the plate with your pork chops, so their flavors can mingle.
Step 4: Whip Up the Herb-Infused Pan Sauce
Return the skillet to heat and melt the butter until it’s bubbly. Add minced garlic and cook just 30 seconds until fragrant to awaken the senses. Stir in the flour and Dijon mustard, whisking until a thick paste forms. Gradually pour in ½ cup of chicken broth, whisking vigorously to keep things smooth and lump-free. Then add in rosemary, thyme, cinnamon, plus the remaining salt and pepper, creating a beautifully aromatic sauce. Let it simmer and thicken for 2 minutes while you whisk constantly to reach that silky perfection.
Step 5: Finish the Sauce and Reheat Apples and Onions
Pour in the remaining ½ cup chicken broth and simmer for another 2 minutes while whisking. Return the softened apples and onions to the skillet, stirring well so each piece is coated in the luscious sauce, building layers of flavor.
Step 6: Simmer Pork Chops in the Pan Sauce
Gently nestle the pork chops back into the skillet with their fruity companions. Lower the heat to medium-low and let everything simmer for 10 minutes. This allows the sauce to reduce by half, concentrating its flavors and ensuring the pork chops reheat gently without drying out.
How to Serve Pork Chops with Apples and Onions in a Herb-Infused Pan Sauce Recipe
Garnishes
Fresh thyme sprigs sprinkled over the top add a bright, herbal note and a splash of green, making your presentation look as delightful as the flavors taste. A light drizzle of extra pan sauce over the plated dish seals the deal on rich savoriness.
Side Dishes
This pork chop dish pairs beautifully with creamy mashed potatoes or buttery polenta, which soak up the pan sauce wonderfully. Roasted seasonal vegetables or a crisp green salad provide a refreshing contrast and keep the meal balanced and vibrant.
Creative Ways to Present
For a rustic touch, serve the pork chops straight from the skillet at the table, letting the apples and onions pile over and around. Alternatively, plate the pork chops atop a bed of sautéed greens with the sauce artistically drizzled for a restaurant-worthy presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pork chops along with the apples, onions, and sauce sealed tightly in an airtight container in the refrigerator. They stay delicious for up to 3 days, making them perfect for a next-day quick meal.
Freezing
You can freeze leftovers by placing them in a freezer-safe container or heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn. Stored this way, they will maintain their best quality for up to 2 months.
Reheating
To reheat, gently warm the pork chops and sauce in a skillet over medium-low heat, stirring occasionally until fully heated. This method helps maintain moisture and keeps the sauce silky, far superior to microwaving, which can dry out the meat.
FAQs
Can I use boneless pork chops instead?
Absolutely! Boneless pork chops work well too, but cooking times may be shorter since they’re typically thinner. Just watch closely to avoid overcooking.
What apple variety is best for this recipe?
Gala apples are excellent here for their balance of sweetness and tartness, but Granny Smith or Honeycrisp apples are wonderful alternatives if you prefer a tarter or crisper bite.
Can I prepare this dish without fresh herbs?
While fresh rosemary and thyme really elevate the flavor, dried herbs can be used in a pinch—about one-third the quantity of fresh. Just add them earlier during cooking to allow flavors to soften and infuse.
Is this recipe gluten-free?
The all-purpose flour used to thicken the sauce contains gluten, but you can swap it with a gluten-free flour blend or cornstarch slurry for a gluten-free version without compromising the texture.
How do I know when the pork chops are fully cooked?
The safest way is using a meat thermometer inserted into the thickest part of the chop; it should read 145ºF. The meat will be slightly pink inside but juicy and safe to eat with a nice sear on the outside.
Final Thoughts
This Pork Chops with Apples and Onions in a Herb-Infused Pan Sauce Recipe is a dish that brings comfort and elegance to your dinner table with minimal fuss. From the first sear to the last spoonful of sauce, it’s a celebration of fresh ingredients and cozy flavors that you’ll want to share with everyone you love. Don’t hesitate to make it part of your culinary repertoire — it’s guaranteed to become a cherished favorite!
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Pork Chops with Apples and Onions in a Herb-Infused Pan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting skillet recipe pairs tender frenched bone-in pork rib chops with sweet Gala apples and caramelized onions, all enveloped in a fragrant rosemary-thyme sauce with a touch of cinnamon. Cooked in a single pan, the pork chops are seared to perfection, then simmered alongside apples and onions in a buttery, mustard-infused sauce for an easy yet elegant meal.
Ingredients
Pork Chops
- 4 frenched bone-in pork rib chops (about 2 pounds)
- 1 ¼ teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
- 1 tablespoon avocado oil
Apples and Onions
- 1 small sweet onion (thinly sliced)
- 2 medium Gala apples (thinly sliced)
- 2 tablespoons salted butter
- 3 garlic cloves (finely minced)
Sauce
- 1 tablespoon all-purpose flour
- ¾ teaspoon Dijon mustard
- 1 cup chicken broth (divided)
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme (plus more for serving)
- Pinch of cinnamon
Instructions
- Prepare Pork Chops: Sprinkle the pork chops all over with ¾ teaspoon salt and ½ teaspoon black pepper to season both sides evenly.
- Sear Pork Chops: Heat the avocado oil in a large skillet over medium-high heat. Add the pork chops and sear for 2 minutes to develop a nice crust. Reduce heat to medium and continue cooking for 5-6 minutes on one side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 145ºF. Remove chops from skillet and transfer to a clean plate.
- Cook Apples and Onions: In the same skillet, add the thinly sliced onion and apples. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apples start to soften and the onions become translucent. Transfer the mixture to the plate with the pork chops.
- Make the Sauce: Return the skillet to the heat and melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and Dijon mustard to form a thick paste. Gradually pour in ½ cup chicken broth while whisking continuously until smooth.
- Flavor the Sauce: Stir in the rosemary, thyme, cinnamon, remaining ½ teaspoon salt, and ½ teaspoon black pepper. Simmer the sauce for 2 minutes, whisking constantly, until it thickens slightly.
- Finish Sauce and Rewarm Apples: Add the remaining ½ cup chicken broth and simmer for another 2 minutes. Return the cooked apples and onions to the skillet, stirring to coat them evenly in the sauce.
- Simmer Pork Chops with Sauce: Nestle the pork chops back into the skillet among the apples and onions. Reduce heat to medium-low and simmer uncovered for 10 minutes, allowing the sauce to reduce by half and the pork chops to heat through.
- Serve: Plate the pork chops with the apples and onions, and garnish with additional fresh thyme if desired. Serve immediately for best flavor and texture.
Notes
- Use a meat thermometer to ensure pork is cooked to a safe 145°F for juiciness and tenderness.
- Frenched pork chops are recommended for presentation, but regular bone-in chops work as well.
- Gala apples add sweetness and hold their shape, but Fuji or Honeycrisp are good substitutes.
- If you prefer a thicker sauce, continue simmering the sauce a bit longer before adding apples and onions.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
