Are y’all ready for this? …No, no, I don’t think you are. Okay, if you insist. But if your head explodes upon contemplating the deliciousness of these Apple Spice Pork Chops, don’t say I didn’t try to warn you.
I don’t even know if I can describe how awesome these pork chops are. The brown sugar and butter create an amazing caramel-like sauce that drenches the pork chops in a deep, rich, sweetness. Add a little spice from the cinnamon, nutmeg and black pepper and you’ve got a carnival in your mouth. Pork heaven.
See this recipe used in my weekly meal prep.
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Since these Apple Spice Pork Chops simmer in the delicious sauce there is not even a fraction of a possibility that chops will turn into dry hockey pucks. No, they’re juicy, rich, sweet and savory all at one time. *mouth watering as I type*
What Type of Pork Chops Should I Use?
A couple of notes: I used boneless, center-cut, thick chops but you can use bone-in as well. Just do not use thin-cut pork chops because they will likely cook too quickly and become overcooked, dry, and tough. Shoot for something 3/4-1 inch thick.
What Type of Apples are Best for This Recipe?
I used fuji apples for this recipe because I wanted something that was halfway between sweet and tart. I would suggest using any variety that is sweet but not sickeningly so. You need a little “acid” in there.
What to Serve with Apple Spice Pork Chops
I love making this a classic meal with mashed potatoes and green beans, but you could also pair it with something like Apple Walnut Stuffing, Wild Rice Pilaf, or some Maple Roasted Acorn Squash to really maximize those fall vibes! Or how about a Wild Rice and Vegetable Casserole? YUM.
Apple Spice Pork Chops
Servings 4Ingredients
- 4 pork chops ($6.44)
- 2 Tbsp vegetable oil ($0.08)
- Pinch salt and pepper ($0.05)
- 1 med onion ($0.38)
- 2 fuji apples ($1.99)
- 2 Tbsp butter ($0.26)
- 1 Tbsp brown sugar ($0.03)
- 1/4 tsp cinnamon ($0.02)
- 1/8 tsp nutmeg ($0.02)
- 1 cup chicken broth ($0.13)
Instructions
- Heat the vegetable oil in a heavy skillet over medium heat. While the skillet is heating, open the pork chops and season each side with a pinch of salt and freshly ground pepper.
- Once the oil is hot and shimmering, place the chops in the pan. Cook the chops undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.
- While the chops are searing, thinly slice the onion and slice the apples into wedges. Once the chops have browned on both sides, remove them to a clean plate (they do not need to be cooked through at this point). Add the apples, onions, and butter to the skillet and sauté until the onions are softened. Allow the moisture from the apples and onions to dissolve the browned bits from the skillet as they cook.
- Add the broth, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is combined, then return the chops to the pan, along with any juices that may have collected on the plate. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
- Simmer the chops in the apple and onion mixture for about 10 minutes, or until the liquid has reduced by half, the apples are soft, and the pork chops are cooked through. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. Serve each chop with apples, onions and sauce spooned over top.
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Nutrition
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How to Make Apple Spice Pork Chops – Step By Step Photos
Season both sides of four pork chops with a pinch of salt and pepper. I used boneless, but you can use bone-in, if you prefer.
Heat a large skillet over medium, then once hot add 2 Tbsp vegetable oil. Swirl the skillet to coat the surface in oil, then add the pork chops. Let them cook until browned on one side (about 5-7 minutes), then flip and cook until browned on the second side. It’s important not to move them around while they are browning. They may stick to the skillet a little at first, but they will release when they develop that nice brown crust. Once browned on both sides, remove the chops to a clean plate. They do not need to be fully cooked through at this point.
While the pork chops are cooking, thinly slice one yellow onion and slice two apples into thin wedges. After removing the pork chops from the skillet, add the apples, onions, and 2 Tbsp butter.
Sauté the apples and onions until the onions are softened and the juices from the apples and onions have dissolved all the browned bits of pork from the bottom of the skillet.
Once the onions have softened, add 1 cup chicken broth, 1 Tbsp brown sugar, 1/4 tsp cinnamon, and 1/8 tsp nutmeg. Stir everything together until combined.
Return the pork chops back to the skillet, along with any juices that collected on the plate, and nestle them down into all of that goodness. Allow the broth to come up to a strong simmer, then let the chops simmer in the liquid for about 10 minutes, or until the liquid is slightly thickened and the apples are soft.
The pork chops should be cooked through, the apples tender, and the pan sauce should be absolutely SCRUMPTIOUS.
Make sure you serve your Apple Spice Pork Chops with plenty of the apples and onions from the skillet, plus a couple spoonfuls of that amazing sauce!
I just made this for mealprep for my fiance. It looked SO GOOD that I couldn’t help but get myself a plate too. At Trader Joe’s, they only had packs of 3, so I ended up using 6 porkchops, so I added an extra apple and used a larger onion.
THIS RECIPE IS SO TASTY. I rarely cook pork because it’s intimidating to me and honestly, most recipes just aren’t worth it in the end. This recipe is VERY, VERY worth it.
Eat this. Put it in your face.
These pork chops are delicious! I made them Whole30 complaint by using ghee instead of butter and omitting the brown sugar. The sauce still thickens up and the spices and apple are enough to make the dish pleasantly sweet.
I added carrots to the apple mixture and it came out so good! They gave a slight crunch compared to the soft apples. i paired my pork chops with a rosemary brown rice and quinoa blend and roasted green beans. Will definitely make again!
Hey Beth,
I love the idea of this recipe but pork isn’t a part of my diet. I was thinking of trying a version of this recipe with turkey breasts. With obvious adjustments for cooking times etc, do you think poultry would work? I just wasn’t sure how much the flavors of the meat were contributing to the overall flavor and enjoyment of the meal. I’d love any input or pointers!
(Haha, I’m leaving a 5 star rating here because I’m a long time fan of your blog and it doesn’t feel right to leave 0 on anything!)
Thanks Sarah! You should be able to leave a comment without clicking on any of the stars and it won’t leave a rating (it won’t show as zero stars). :) I think you could definitely do this with turkey breast. While pork and apples is a classic flavor combo, I think turkey would also be great.
I was on a budgetbytes kick last night and made this with spice-rubbed squash AND my favorite, baked barley with mushrooms, for my brother/sister in law, who have a 3mo old. I accidentally overheated the pork chops not accounting for the traffic they would hit, but I really liked the combo with the apples! My apples were HUGE and the extra sauce alone with the squash and barley are gonna make great barley salad leftovers today!
What’s your suggested butter replacement to make this without dairy products?
That’s really tricky. I think your best bet would be to buy a specific non-dairy butter replacement product. The butter in this recipe adds a richness that is different from other fats like coconut oil because of the natural sweetness of the dairy.
Made these tonight and they were INCREDIBLE! So delicious! I doubled the recipe for leftovers for the week. Only hiccup I had was that my sauce was a lot more liquidy than in your pictures. It also didn’t seem to reduce too much. I’m wondering if the double apples released too much liquid? Regardless, it was amazing.
Yes, probably. And when the apples are more crowded in the skillet there won’t be as much evaporation, so it will likely take longer to reduce. :)
The recipe calls out thick cit pork chops but the photo guide shows your traditional pork chop. Really changes the cooking time
tried this dish last evening with a great bottle of conundrum vintage 2015 to welcome the fall colors of the fall season. Many thanks to you and Martha for this warm introduction.
Will the pork chops cook well in a nonstick skillet?
Yes, you can use a non-stick skillet. You’ll get a little less of those browned bits, but I’m sure it will still be tasty. :)
I find myself making this dish around this time every year. Really hits the spot in the fall. I use a sweet onion instead of a yellow onion, and add 1/4 tsp of ground cloves and 1/4 tsp ground allspice. Adds a bit more fall flavor. Some mashed potatoes on the side with the sauce spooned over top and it’s the perfect fall meal.
Crazy good! And pretty easy. I added some fresh rosemary when I put the pork chops back in the pan. I got applause from the family.
This was great. I added sauerkraut and some caraway seeds it it came out outrageous. 👍👍
I wanted to make a meal to match the cooler temperatures, and this one really did the trick! Super easy and super yummy, I followed the recipe exactly. Served with baked sweet potatoes & steamed broccoli. Hubby loved it, so this is a keeper!
Could canned apples be used in this recipe?
I’ve never used/eaten canned apples, so I’m not sure how that would turn out.