This skillet Pork Chops with Apples recipe is the quintessential fall meal. The pork chops are perfectly cooked and paired with sweet and savory fall flavors like sage, apple cider and apples.
Baked Pork Chops with Apples and Onions
I love it when recipes have minimal ingredient lists but are full of flavor. This skillet baked Pork Chops with Apples recipe is easy to put together, but so darn delicious. Perfectly cooked pork chops are baked with a quickly made skillet sauce of apple cider, dijon mustard and fresh sage and paired with sweet and savory apples and onions. You can enjoy this meal as it is, or serve it with mashed potatoes, cauliflower rice or spaghetti squash.
Ingredients for the Baked Pork Chops
Boneless Pork Chops
Fresh Apple Cider
Salt and Pepper
What is the correct temperature for pork?
Over the years, the USDA has changed the recommended cooking temperature for pork. A while back it was recommend that pork be treated like chicken and cooked to 165ºF to kill of any potentially harmful bacteria. But with time it was discovered that the bacteria was actually safely killed at 140º and so the recommend cooking temperature was decreased to 145ºF with a three minute rest period. When lean cuts of pork are overcooked they can be a bit dry, so we recommend following the USDA guidelines and cooking these boneless pork chops to 145º and then letting them rest. We recommend using an instant read thermometer inserted in the thickest part of the meat to test the temperature.
What to Serve with Apple Baked Pork Chops
This dish is hearty enough served as is, but it’s also delicious with a side to help soak up that delicious sauce. Some options to serve alongside are:
Ready for the ultimate holiday dinner menu made in one hour? Perfectly cooked pork chops topped with Tart Cherry Compote, served with a Warm Brussels Sprouts Salad with Dried Cherries, and Roasted Butternut Squash! It is the perfect festive holiday meal that will make you feel fancy in no time! Made in partnership with the Cherry Marketing Institute!
Your Holiday Dinner Menu Made In 1 Hour!
I love dinners that come together QUICK. Especially during the busy holiday season! I am so excited to partner with my friends at the Cherry Marketing Instituteto bring you today’s recipe! Montmorency tart cherries can be enjoyed year-round, and you can find them dried, frozen and in canned forms, in addition to juice and concentrate. Montmorency tart cherries are grown on small U.S. family orchards, which I absolutely love.
Montmorency tart cherries are abundant in health-promoting properties, from soothing arthritis symptoms and easing muscle pain after a workout to enhancing sleep! They have been credited with an array of health advantages! I love adding dried tart cherries to salads and granola, using frozen to make a sweet and tart cherry compote to top my meat dishes, and adding a little concentrate to smoothies! Plus, they are holiday festive, too!
In this holiday meal:
Perfectly Cooked Pork Chops
Savory Tart Cherry Compote
Warm Brussels Sprouts Salad with Dried Tart Cherries
Roasted Butternut Squash
PERFECTLY cooked pork chops, for the win! Love pork chops? Try this favorite, too!
What do you put on pork chops?
I love adding a sweet component on top of my pork chops! A jam or this compote are the best!
Savory Tart Cherry Compote: 1. Saute onion and 1 tbsp. butter on low heat for 20-30 minutes until caramelized, stirring often. Set ½ mixture aside for Warm Shaved Brussel Sprout Salad. 2. Add remaining ingredients and cook on medium heat for 15 minutes until reduced and syrupy. 3. Salt and pepper to taste? (We used a miniscule amount of ¼ a teaspoon of salt and ½ tsp pepper).
Roasted Butternut Squash: 1. Preheat oven to 400ºF. 2. Peel and cut butternut squash into ½ inch dice. 3. Combine in a bowl with olive oil, cinnamon (if adding), salt and pepper. 4. Place on baking sheet with parchment paper and roast for 20 minutes, until tender. It will need to cook longer for a bigger dice!
Warm Brussels Sprouts Salad with Dried Cherries: 1. Heat heavy skillet over medium heat, add olive oil and saute brussel sprouts and kale for 5 minutes, or until slightly wilted. Season with salt and pepper. 2. Transfer cooked greens to a bowl, and add in remaining ingredients and toss.
Pork Chops: 1. Heat oven to 400ºF. 2. Salt and Pepper pork generously, set aside. 3. Heat large skillet on high, add oil. 4. Once hot (use water test), add pork chops. Cook for 3 minutes until nicely browned. 5. Flip over and carefully pick up skillet and place in preheated 400 degree oven for 8 minutes. 6. Remove from oven and quickly add butter, garlic and herbs. Carefully tilt the pan so the butter pools to one side and spoon butter, herbs and garlic over the cooked pork chops for about 1 minute..
STEPS TO COMPLETE MEAL IN 1 HOUR: 1. Heat oven to 400ºF. 2. Begin caramelized onion for cherry compote (3 minutes). 3. Roast butternut squash (30 minutes). 4. Salt and Pepper Pork Chops, set aside (2 minutes). 5. Divide onions for salad (set half aside in large bowl). 6. Complete Cherry Compote, let cook (hands on time 5 minutes, total time 15 minutes) 7. Make Warm Brussels Sprout Salad (10 minutes) 8. Take out butternut squash. 9. Cook pork chops (14 minutes) 10. Assemble and enjoy!
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This post is sponsored by the Cherry Marketing Institute. All thoughts and opinions are always 100% my own! I love their cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!
These Fork Tender Balsamic Mustard Pork Chops are SO flavorful and so easy to make! They are the perfect weeknight or entertaining meal. This is an ideal dish for a day when you want to maximize flavor and minimize effort. The browned onions, mustard, and balsamic vinegar work together to transform ordinary pork chops into the shining stars of your dinner table. To evolve the flavor of this dish, experiment with different kinds of mustard!
Balsamic Mustard Pork Chops
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Chopped fresh flat-leaf parsley, for garnish (optional)
Season both sides of the pork chops liberally with the salt and pepper. In a very hot frying pan, melt 2 tablespoons of the butter. Sear the pork chops for 2 to 3 minutes per side, until they have a nice brown color. Transfer the chops to a slow cooker.
Add the remaining 2 tablespoons of butter and the chopped onion to the pan. Sauté for 8 to 10 minutes, until the onion is translucent and slightly browned. Add the mustard and vinegar, whisking to incorporate and working to release the browned bits from the bottom of the pan so that they mix into the sauce. Pour the sauce over the pork chops in the slow cooker.
Cook on high for 3 hours or on low for 6 to 7 hours, until the chops are fork-tender. Serve garnished with fresh parsley, if desired.
Instead of step 3 using the slow cooker, I placed my skillet in the oven at 350° for 15 to 20 minutes and it was delicious!
Leftovers will keep refrigerated for up to 5 days or frozen for up to 5 months.
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