Pork Chops with Apples and Onions

Published October 7, 2017. Updated August 21, 2019

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Pork Chops with Apples and Onions is the perfect autumn dinner! You get perfectly seared pork chops topped with the most delicious cinnamon and allspice seasoned cider pan sauce, and it’s served with tender, butter sautéed apples and red onions. Yes, yes, and yes!

Pork Chops with Apples and Onions

Seared Pork Chops with Sweet Apples and Red Onions

I’ll be honest, pork chops haven’t always been my first choice of protein for dinner. But these pork chops change everything!

They are perfectly seared, perfectly spiced and seasoned and I just can’t get enough of the fresh apple and red onion addition.

Oh and that pan sauce! Let’s talk about that for a second because it is a key highlight of this dish.

It’s made with chicken broth for depth, apple cider for sweetness (and because it’s the perfect pairing to pork), then dijon mustard for zip, and those fresh herbs and autumn spices for flavor.

You know those spices that I can’t help but add to everything lately, even my main dish like so.

Pork Chops with Apples and Onions

Ingredients You’ll Need for This Recipe

  • Boneless pork chops
  • Low-sodium chicken broth
  • Apple cider (not vinegar!)
  • Dijon mustard
  • Cinnamon and allspice
  • Salt and pepper
  • Olive oil
  • Butter
  • Apples
  • Red onion
  • Fresh sage and rosemary

Pork Chops with Apples and Onions

How to Make This Pork Chop Recipe

  • Rest pork chops 10 minutes at room temperature
  • Whisk together broth, cider, mustard and spices.
  • Season pork chops with salt and pepper, heat olive oil in skillet.
  • Sear pork chops 4 – 5 minutes per side. Transfer to plate and keep warm.
  • Saute apples, onions with sage and rosemary until tender
  • Pour in broth mixture and let simmer to reduce by half.
  • Return pork chops to pan and spoon mixture over chops.

Pork Chops with Apples and Onions

Tips for This Pork Chop Recipe

  • Slice the apples thin, yes even thinner than I did if you like them really tender.
  • Add a little cornstarch (1 teaspoon) if you like a slightly thicker sauce.
  • Pair this with some roasted butternut squash to keep that fall theme going! And why not, it’s in season right now and it’s seriously delicious!

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Pork Chops with Apples and Onions
4.58 from 21 votes

Pork Chops with Apples and Onions

Perfectly pan seared pork chops topped with a cider-cinnamon pan sauce and served with those tender, butter sautéed apples and onions. A perfect fall dish!
Servings: 4
Prep10 minutes
Cook15 minutes
Ready in: 25 minutes



  • Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.
  • In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).
  • Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer. 
  • Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat. 
  • Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.
  • Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.
  • *For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently. 
  • Recipe source: inspired by Cooking Light
Nutrition Facts
Pork Chops with Apples and Onions
Amount Per Serving
Calories 375 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 110mg37%
Sodium 152mg7%
Potassium 718mg21%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 11g12%
Protein 31g62%
Vitamin A 215IU4%
Vitamin C 6.5mg8%
Calcium 27mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Amy

    Do you have a brand of apple cider you recommend? Should we use sweet or dry cider? There is an apple cider that comes to Krogers in the fall, and it’s made of honey crisp apples. I have made something like this twice with that cider (a french dish called Pork Normandy), and every time it is too sweet! Everyone, and myself, thinks so. The sweetness is overwhelming. While in Monticello, VA, I had a pork dish with apples and apple cider, and I could taste the apples and cider, and it was not sweet sweet at all. It was a side note taste instead of in your face! LOL. Just wonder if you have any suggestions or advice? Thanks

    • Jaclyn

      Jaclyn Bell

      I like something with a light sweetness here so like you say it’s not overwhelming. Sorry I don’t remember brands it’s usually just local I believe.

  • Angela

    Apple cider in the recipe, is it regular apple cider or is it apple cider vinegar in your recipe that you use?

    • Jaclyn

      Jaclyn Bell

      Apple cider the drink not vinegar. In recipes always use apple cider juice/drink unless “vinegar” is added at the end :).

    • Jaclyn

      Jaclyn Bell

      Serve with chicken or more pork, maybe try in a salad. So glad you liked it!

  • Pat McKellar

    I’ve made this one time and it was so delicious. It will be a family favorite forever. Thank you for such a wonderful recipe.

    • Jaclyn

      Jaclyn Bell

      Juice. If the recipe is calling for the vinegar it would add “vinegar” to the end of “apple cider” :).

  • Lisa

    Really liked this recipe. My pork was a little over- next time will cut a couple of minutes of cook time off.

  • Debbie P

    I just made this tonight. I used Pork Steak instead of Pork Chops (just because we like them better), I substituted Apple Juice for the Cider (because I didn’t have any), and I skipped the Rosemary because I didn’t have any of that either. It was still delicious and I will make this again. I served it with a side of (fresh) stir-fried green beans & curried Cous Cous.