Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops With Apples and Onions 4.0 (684) This cozy fall dinner is sure to be a fall family favorite. Servings: 6 Jump to recipe This one-pan dinner is sure to be a hit with your family this fall. It's the perfect simple weeknight dinner packed with flavor and comfort. You can use loin or shoulder pork chops, browned in a large cast-iron skillet. After the chops have cooked, remove them from the pan and add butter to sauté the onions and apples. Then, add your choice of braising liquid (apple cider, beer, wine, or chicken broth), and return the chops to the pan to soak up all the flavor. Let everything simmer together for 15 more minutes, and this meal is complete and ready to enjoy. 18 Pork Chop Dinner Ideas to Switch Up Your Weekly Dinner Rotation Credit: Brie Goldman Key Ingredients This dish calls for three main ingredients, detailed below. Pork Chops This recipe is flexible: you can use bone-in loin or shoulder pork chops. We prefer bone-in chops because the meat stays juicier and has a richer flavor. It's also less likely to dry out than the quicker-cooking boneless chops. You can substitute boneless pork chops, but watch them carefully and reduce the cooking time for both the initial browning and the final cooking so they do not dry out. Apples For this pork with apples dish, it's best to use an apple that holds its shape rather than one that disintegrates, and one that has a balance of tart and sweet flavors. Try Gala, Fuji, Braeburn, or Honeycrisp for the most flavorful results. Beer, White Wine, Cider, or Chicken Broth Did we mention this is a versatile recipe? You can use beer, white wine, apple cider, or chicken broth in this dish. The liquid you choose will impact the flavor of the dish. It will be more apple-forward with cider, richer with chicken broth, and beer will give it a deeper Oktoberfest feel. You can even use water to deglaze the pan, but it won't add flavor as the other options do. Directions Credit: Brie Goldman Trim excess fat and season chops: Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Credit: Brie Goldman If you don’t have a 14-inch cast-iron skillet, cook the chops in batches in a smaller skillet. Do not crowd the meat in the pan as it will steam rather than brown. Sear chops: Heat a 14-inch cast-iron skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to ensure a good golden sear forms. Credit: Brie Goldman Turn and brown on other side: Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate. Credit: Brie Goldman Add butter, then onion and apples and cook: Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples start to soften, about 8 minutes. Credit: Brie Goldman Add beer: Stir in the beer or other liquid. Credit: Brie Goldman Return chops to pan: Return pork chops to the pan. Credit: Brie Goldman Cook until pork is tender: Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Credit: Brie Goldman Serve: Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top. Credit: Brie Goldman What to Serve With Pork Chops With Apples This pork chops with apples and onions recipe is a hearty entree. As we suggested in the recipe, it is delicious served over mashed potatoes, rice, or polenta. If you want to serve it with a crisp salad, try this tender lettuce salad or this arugula salad with radishes. Or add a simple side of sautéed green beans or steamed carrots. Storing, Reheating, and Freezing This Dish If you have any leftover pork chops with apples and onions, store them in an airtight container in the refrigerator for up to four days. Reheating: Reheat them gently so they don't dry out. We recommend covering the dish with the pork chop and apples with foil and baking it in a 300-degree Fahrenheit oven or reheating it in a skillet over low heat. Add a splash of apple cider or a little butter if the dish looks dry. Freezing: To freeze the leftover pork chops, make sure they have cooled completely and portion into freezer bags, squeezing out as much air as possible. Thaw in the refrigerator, and reheat gently in the oven or on the stovetop, as described above. Frequently Asked Questions Should you rinse pork chops before cooking? No, you should not rinse pork chops before cooking. The USDA says it is not necessary to wash meat and poultry before cooking. Pork chops and other meats are cleaned during processing, so washing them at home is not required. USDA research found that washing or rinsing meat or poultry increases the risk of cross-contamination in the kitchen, which can cause food-borne illness. How do you know when pork chops are cooked enough? You will know when pork chops are cooked enough when the temperature of the meat has reached 138-140 degrees Fahrenheit. Once the meat is taken off the heat, the temperature will continue to rise. The USDA recommends eating the meat once it has reached 145 degrees Fahrenheit. How can I prevent pork chops from drying out? You can prevent pork chops from drying out by not overcooking them. Follow the recipe guidelines for how long the meat needs to be cooked to avoid drying it out. Taking it off the heat earlier and allowing it to cook further with residual heat is also a good way to avoid overcooking pork chops. Also, cook bone-in chops rather than boneless, which are less likely to dry out. How long should I let pork chops rest after cooking? Let pork chops rest for a few minutes after cooking. Thin pork chops and boneless chops need less resting time than thicker, bone-in chops. Thin cuts only need about 3 minutes after cooking. Thick chops will need 10 minutes. Allowing time for the meat to rest is important. It allows the juices to redistribute into the meat, resulting in more tender, flavorful pork. More Pork Chop Recipes to Try Broiled Pork Chops With Yellow-Peppered Puttanesca Pork Chops With Bacon and Cabbage Vinegared Pork Chop Milanese With Radish Salad Seared and Roasted Pork Chops With Lemon Honey and Orange Glazed Pork Chops Spiced Rubbed Pork Chops With Grilled Zucchini Orange and Rosemary Brined Pork Chops With Applesauce Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.