🍎 Skillet Pork Chops with Apples
Ingredients
- 4 pork chops
- 2 apples
- 1 onion
- 2 tbsp butter
- Fresh thyme
- Salt & pepper (pantry staple)
- 2 tbsp olive oil (pantry staple)
Instructions
- Season chops; sear in oil 4 min per side until 145°F, then rest.
- In the same pan, melt butter and cook sliced apples and onion until caramelized.
- Add thyme, return chops to warm through, and serve topped with the apples.
Tips
- 145°F then rest is the whole recipe. Pork was cooked to 160°F for decades out of caution, which is exactly why it got a reputation for being dry.
- Cook the apples in the pan the chops came out of. The browned bits left behind are most of the flavour in the finished dish.
- Bone-in chops stay juicier than boneless and are often cheaper. Given the choice, take the bone.
Substitutions
- Pork chops
- Chicken thighs work with the same method and timing, as do thick-cut pork tenderloin medallions.
- Apples
- Firm varieties hold their shape — Honeycrisp, Braeburn, Granny Smith. Softer ones collapse into sauce, which is fine if that's what you want. Pears also work.
- Butter
- Oil works, but butter is what browns the apples properly. A mix of both browns without burning.
- Fresh thyme
- Sage is the classic partner for pork and apple. Rosemary works but use half as much — it's assertive.
Storage & reheating
Keeps 3 days refrigerated. Reheat gently in a covered pan with a splash of stock; direct high heat pushes already-cooked pork into dry territory. Not recommended for freezing.
Common questions
Why are my pork chops always dry?
Almost always overcooking. Use a thermometer, pull at 145°F, rest 5 minutes. Thin chops under ¾ inch are also much harder to get right — buy them thicker.
Should I brine them?
It helps, and 30 minutes in salted water is enough. Even just salting the surface an hour ahead makes a noticeable difference.
Do I need to peel the apples?
No. The skin holds the slices together and adds colour. Peel only if you want them to melt into a sauce.