One Pan Boneless Pork Chops with Apples and Onions

Pork Loin Slices with Onions and Apples in a skillet.

No ratings yet

One Pan Boneless Pork Chops with Apples and Onions

A quick, comforting skillet dinner made with thick boneless pork chops, sautéed apples, and soft sweet onions. Everything cooks in one pan for an easy weeknight meal with classic fall flavors and simple cleanup.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 344kcal

Author: Gabriela

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.

Nutrition