One pan, 30 minutes, and very little babysitting are all you need for these Boneless Pork Chops with Caramelized Apples! This comforting meal is very fall-forward, and you’re going to love the flavors that come from the simple pantry ingredients that go into it!
I don’t know about you, but I am totally ready for fall comfort food.
As much as we’ve been enjoying our grill all summer long, my internal clock is telling me to put away the burgers and wooden skewers and get ready for slow cooker meals and warm, hearty grandma-approved suppers.
Speaking of grandmas, one dinner that Nana made every couple of weeks was a pan of oven baked breaded pork chops.
To this day, I remember it being the best pork chops recipe ever. I wanted to coat everything in that Shake & Bake stuff.
These chops are definitely not carbed up, and are actually pretty healthy even with the addition of sweet apples!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Growing up, most Americans had pork chops and applesauce for dinner at least once.
It’s definitely an American thing, because the first time I served applesauce with pork chops to Abe, he was completely confused. He had literally never heard of such a thing, and from what I’ve been told, he’s not the only one.
I could have gone with the classic here for nostalgia’s sake, but I wanted to fancy this meal up a bit.
Serving juicy, herb-rubbed boneless pork chops with caramelized apples and onions over a bed of mashed potatoes…
It’s quite possibly the best grown-up version of one of my personal childhood favorites!
Knowing how to fry pork chops perfectly is a tough skill to master.
Pork is incredibly easy to overcook, leaving you with a dry, leathery final product. Definitely not what you want to serve to your family.
There are so many ways to cook pork chops, and each method has it’s draws. These chops are first seared, then simmer for a few minutes in a sauce that’s pretty much ready to go. This leaves little room for overcooking, so long as you keep an eye on the internal temperature of the meat.
Tips for How to Cook Pork Chops Perfectly Every Time:
- PICK YOUR CHOP. Boneless pork chops are used in this recipe, but nice thick bone-in pork chops would be equally delicious and cook in only a few minutes more.
- BRINE BABY BRINE. To ensure juicy pork, even if you let it cook a little too long, be sure to brine the chops in advance. Bring 1 cup of the water to a boil, then stir in 1 tablespoon of salt and 1/2 teaspoon peppercorns. Add 2 more cups of cold water to bring the temperature of the brine down, then pour it over the pork chops in a shallow dish, covering them completely. Cover the dish and refrigerate for 1-4 hours.
- TO ROAST OR NOT TO ROAST? If your confidence levels when it comes to pork aren’t too high, and you’re more comfortable roasting, feel free. Sear the meat and cook the apples and onions as listed, but move the skillet to a 400 degree F oven for 4-9 minutes instead.
- CHECK YOUR TEMPS. Either way you cook them, make sure the chops are cooked through and reach at least 145 degrees F in the thickest part of the meat.
- LET IT REST. After removing the chops from the heat, leave the pan covered and let them rest for at least 5 minutes. This allows them to reabsorb some of the juices that may have escaped during cooking.
Delicious Sides for Pork Chops:
- Homestyle Garlic Herb Mashed Potatoes
- Garlic Butter Hasselback Potato Bites
- Purple Potato Dinner Rolls
- Bacon Balsamic Roasted Brussels Sprouts
- Red Wine & Maple Glazed Carrots
LOOKING FOR MORE DELICIOUS PORK RECIPES?
HELPFUL KITCHEN TOOLS FOR MAKING PORK CHOPS:
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Boneless Pork Chops with Caramelized Apples
- 4 boneless pork chops 1/2-inch thick
- 2 teaspoons fresh sage minced
- 1 teaspoons fresh rosemary minced
- 1 teaspoon Kosher salt plus more to taste
- 1 teaspoon Black pepper plus more to taste
- 1 tablespoon olive oil divided
- 1 medium red onion thinly sliced
- 2 red apples thinly sliced
- ⅓ cup red wine
- ⅔ cup beef or chicken broth
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- Rub the minced herbs on both sides of the pork chops, then season with salt and pepper to taste.
- Heat a large cast-iron skillet over high heat, then add half of the olive oil. Sear the pork chops for 2 minutes on each side, until golden. Transfer to a plate.
- Remove the skillet from the heat and carefully wipe it out with paper towels. Return skillet to the stove, reduce heat to medium, then add the remaining olive oil.
- Add the onion and apples and cook 5-6 minutes until lightly browned, stirring frequently. Season with salt and pepper, the stir in the wine, deglazing the pan with a wooden spoon to release the brown bits from the bottom. Allow to reduce for 1 minute, then stir in the broth and maple syrup.
- Return the pork chops to the skillet, nestling them between the apples and onions. Cover and cook for 4-5 minutes, turning once, until just cooked through. Center pork temperature should be at least 145 degrees F when probed with a meat thermometer.
- Serve the pork chops, onion and apples over mashed potatoes or rice, drizzled with the pan juices.