Pan-fried pork chops with apples is an easy, one-skillet recipe with a delicious Dijon sauce!
Tender boneless chops, onions, and sweet juicy red apples are gently simmered to tender perfection. This dish is great served with mashed potatoes or even over homemade egg noodles.
Ingredients & Variations
Boneless chops are used in this recipe. Choose thicker chops (.75″ – 1″ in thickness), each about the same size, for even cooking.
Any type of apple will pair perfectly with the pork chops but I find red apples have a thinner skin that doesn’t get tough and they are a bit sweeter. If you prefer, the apples can be peeled first.
Apple cider (the drink, not apple cider vinegar), dijon mustard, garlic, and thyme are whisked together to create an amazing sauce!
Most of the ingredients for this recipe are probably already on hand, but notice the recipe calls for apple cider, not apple cider vinegar!
Technically, any kind of mustard will do, but Dijon (or a stronger grainy mustard) gives the sauce a depth that yellow mustard can’t.
How to Fry Pork Chops
The best way to fry the pork chops in this recipe is to sear the outside, not to fully cook them as they will finish off in the sauce after the other ingredients are added.
Pork chops can (and should) be served a little bit pink in the middle and cooked to about 145°F on an instant-read thermometer. Do not overcook.
- Brown pork chops on each side in the skillet. Set aside.
- Cook onions & apples until soft, combine sauce ingredients (per recipe below).
- Add pork chops back to the pan and simmer until tender and cooked through. (do not overcook)
Tips for Juicy Chops
- For even more amazing flavor, use leftover bacon grease for frying the chops!
- When preparing the apples, make sure they are evenly and thinly sliced so they cook at the same rate. Whether or not to peel them is purely the cook’s choice. Unpeeled apples will add a bit more color and fiber to the dish, however, peeled apples make the dish a little more elegant.
- Pork chops should reach an internal temp of 145°F at the thickest point. Once the skillet is removed from the stove, they will still continue to cook.
More Perfect Pork Chops
- Crispy Breaded Pork Chops – oven-baked
- Crock Pot Pork Chops
- Instant Pot Pork Chops
- Crispy Breaded Pork Chops (Baked)
- Juicy Baked Pork Chops
- Mushroom Pork Chops
- Grilled Pork Chops
Did you make these Fried Pork Chops? Be sure to leave a rating and a comment below!
Fried Pork Chops with Apples
- 4 boneless loin chops about 1” thick
- ½ teaspoon garlic powder
- kosher salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ red onion sliced
- 2 large tart apples sliced
- ⅔ cup apple cider or as needed, not apple cider vinegar
- 2 teaspoons grainy mustard
- ⅛ teaspoon cinnamon
- 2 sprigs fresh thyme
Season pork chops with garlic powder, salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
Whisk apple cider and mustard, add to the skillet with thyme. Simmer 2-3 minutes.
Add the pork chops, along with any juices on the plate, back into the skillet.
Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 145°F with a meat thermometer.
Pork chops can (and should) be served a little bit pink in the middle and cooked to about 145°F on an instant-read thermometer. Do not overcook. Keep in mind that the pork chops will continue to cook a little bit once removed from the heat.
If using a very large skillet, the cider may evaporate quickly and you may need to add a little bit extra.
Red apples (or thinner skinned apples) can be peeled if preferred. If using thicker-skinned apples, they should be peeled to keep the skins from being tough.