This quick skillet dinner brings together juicy boneless pork chops, crisp apples, and sweet onions in a simple pan sauce. It's a classic combination that's perfect for busy weeknights, fall cravings, or anyone who loves a little sweet and savory on one plate. The pork stays tender, the apples caramelize, and everything's ready in about 30 minutes with no oven needed.
This recipe is part of my growing collection of recipes with meat. I love to cook with pork as it offers an easy way to provide meals with a good amount of protein, in a delicious way. If you are like me, check out some other recipes, like this Braised Cabbage With Pork , or try some of the recipes in this collection of 34 Best Roasted Pork Recipes For Christmas, or some of these 15 Ground Meat Recipes (Beef And Pork), among others.
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Why This Recipe Works
- Quick and practical: Boneless pork chops cook fast and stay juicy when finished in chicken stock.
- Balanced flavors: Apples bring sweetness, onions add depth, and a little cayenne gives gentle heat (optional, of course).
- One skillet, less mess: Everything happens in the same pan, with easy cleanup and maximum flavor.
- Flexible: Works with thick or thin pork chops, any crisp apple, and lets you adjust the spice to your taste.
Ingredients Needed
- Boneless pork chops: Pork loin chops are the best choice here. These stay juicy and tender, especially when cut thick (about 1 to 1½ inches). If all you have are thin-cut boneless chops, that's fine; just reduce the cook time so they don't dry out. Bone-in chops are also an option, but you'll need to add a few minutes to the cooking time.
- Apples: Choose crisp, sweet-tart apples like Pink Lady, Granny Smith, Honeycrisp, or Gala. These varieties hold their shape and bring great flavor. You can leave the skins on for extra fiber and nutrition, but peel them if you prefer a softer texture.
- Onion: Red onions give a pop of color and mild sweetness, while yellow or white onions could be more traditional and mellow. I love the red onions for their sweetness.
- Olive oil: If you're out of olive oil, use another neutral oil like avocado or sunflower oil, or try a bit of butter for a richer flavor.
- Chicken stock: This adds moisture and flavor. Vegetable stock is a perfectly good substitute and keeps the dish lighter. Water will also work, but you'll miss some depth. Add a little more salt.
- Cayenne pepper (optional): A small pinch adds a gentle heat that balances the sweetness of apples and onions. If you don't want spice, skip it. For a milder background warmth, use smoked paprika or a tiny pinch of chili flakes instead.
- Kosher salt and black pepper: These pantry staples are essential for seasoning the pork chops and bringing out all the natural flavors in the dish.
Step-by-Step Instructions
Step 1. Season the pork chops: Pat the pork chops dry and season well with salt and pepper on both sides.
Step 2: Brown the chops: Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook for 2-3 minutes per side until nicely browned. Transfer to a plate. They don't need to be cooked through yet.
Step 3. Cook the apples and onions:
Add apples and diced onions to the skillet. Sprinkle with cayenne pepper (if using) and a bit more salt. Cook, stirring often, for about 8 minutes, until apples and onions begin to soften.
Step 4. Finish the dish:
Pour in chicken stock and return pork chops to the skillet. Reduce the heat to medium. Cook for another 5-7 minutes, or until the pork reaches your preferred doneness and the apples and onions are tender.
Step 5. Serve: Taste and adjust seasoning. Serve warm with the pan juices spooned over the pork chops.
Serving Suggestions
- Serve these skillet pork chops hot with mashed potatoes, roasted sweet potatoes, rice, or a chunk of crusty bread to soak up the pan juices.
- Add a crisp green salad or steamed green beans for a complete dinner.
- Works well as a hearty weeknight meal, but classy enough for company.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of extra stock or water to keep everything moist. You can also freeze it.
More Recipes To Enjoy
- Bacon Wrapped Pork Tenderloin
- Roasted Boneless Pork Chops
- Pork Chops And Roasted Vegetables
- Roasted Pork In Garlic Tomato Sauce
- Classic Chuck Roast In The Slow Cooker
📖 Recipe
One Pan Boneless Pork Chops with Apples and Onions
Ingredients
- 4 thick boneless pork chops about 1-1½ inches thick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 medium apples such as Pink Lady, cored and sliced
- 1 cup red onions diced
- ⅛ teaspoon cayenne pepper optional, adjust to taste
- ½ cup chicken stock
Instructions
- Pat the pork chops dry and season well with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the pork chops and cook for 2-3 minutes per side until nicely browned. Transfer the chops to a plate.
- Add the sliced apples and diced onions to the skillet.
- Sprinkle in the cayenne (if using).
- Cook for about 8 minutes, stirring often, until the apples and onions begin to soften.
- Pour in the chicken stock and return the pork chops to the skillet. Reduce heat to medium.
- Cook for another 5-7 minutes, or until the pork reaches your preferred doneness and the apples and onions are tender.
- Taste and adjust seasoning. Serve warm with the pan juices.
Notes
- Thick-cut boneless pork chops work best, but thin-cut ones are fine, just reduce cooking time.
- Pink Lady, Granny Smith, Honeycrisp, or Gala apples hold their shape; peel if you like them softer.
- Use chicken or vegetable stock for moisture and flavor.
- Cayenne is optional; swap for smoked paprika or chili flakes, or skip entirely.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of stock.
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