Pork Chops with Apples is a one-pot meal with pork chops, apples, sweet onion, and a creamy mustard sauce that is divine.
One-pot meals are the best, don’t you think? I pretty much hate cleaning the kitchen and while I can sure mess up half a dozen pots to make one meal, I much prefer just using one!
That’s why I love this skillet pork chops and apples recipe. I used only my large cast iron skillet, along with a plate to temporarily rest the pork chops on, and that’s it! No long clean-up required and the best part is when you’re making a one-pot meal it tends to be quicker and easier.
Pork Chops with Apples
This pork chops with apples recipe is similar to my Chicken in Mustard Cream Sauce since there’s cream, mustard, and white wine along with the pork chops, apples, onions, broth, and fresh thyme. It takes about an hour from chopping to cooking and if you add some garlic roasted potatoes and a salad you’ll have a great meal. We also like these pork chops with just a side of roasted green beans or some sauteed spinach.
What are some of your favorite one-pot meals? Share with us in the comments please!
Pork Chops with Apples
- 4 bone-in pork rib chops 6-8-oz., 1 -1 1/4 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium-size sweet onion thinly sliced cup
- 3 Granny Smith apples peeled, cored, halved, and sliced
- ½ cup dry white wine
- 1/3 cup chicken broth I use Kitchen Basics Unsalted Chicken Stock, which is gluten free
- 1 cup whipping cream
- 1/4 cup Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme
- Blot pork chops dry and sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat and add pork chops. Turn heat to high and sear chops 2-3 minutes on each side, until brown on each side. Remove chops to a plate.
- Reduce heat to medium and add butter. When butter is melted, add onion to skillet and cook, stirring occasionally, for at least twenty minutes. You may need to add a little water or turn the heat down.
- Add apple slices and continue to cook ten more minutes. Add wine, scraping up brown bits from the pan. Cook until wine is almost evaporated, about 2 minutes.
- Add broth to skillet and cook 1 – 2 minutes, stirring frequently. Whisk together the cream and mustard and add to skillet, stirring constantly until bubbling, about 2 minutes. Add chops back to skillet, turning to coat and scooping apples and onion over the top of the chops. Sprinkle thyme into skillet.
- Cook additional 10-15 minutes, turning chops occasionally, until the chops are tender and done.