Skillet Pork Chops with Apples and Onions


This flavorful meal comes together in one pan.

Active Time:
30 mins
Total Time:
45 mins
4 serves

Elegant and easy, this hearty dish comes with a side and a sauce all-in-one. Be sure to brown the chops well so they'll give the mustardy pan sauce deep flavor.

Skillet Pork Chops with Apples and Onions

Becky Luigart Stayner


  • 4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 ¼ inches thick)

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons olive oil

  • 2 Granny Smith apples, cut into ½-inch-thick wedges

  • 1 medium-size yellow onion, thinly sliced (root end intact)

  • cup chicken broth

  • 1 cup whipping cream

  • ¼ cup Dijon mustard

  • 2 tablespoons bourbon

  • 8 small fresh thyme sprigs


  1. Preheat oven to 450°F. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

  2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.

  3. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.

  4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.

  5. Bake at 450°F for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

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