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September 16, 2019 Updated September 14, 2020 By Rebecca Entrees

Pan Fried Pork Chops with Apples

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skillet pork chops with apples and vegetables on table with cast iron skillet and ingredients
easy skillet pork chops with vegetables in a cast iron skillet with more on a plate and text overlay

Ever get home exhausted but still craving a delicious dinner? These easy pan fried pork chops with apples are the perfect super meal after a long day. It’s a perfect super easy fall dinner because it cooks up in 15 minutes, in one pan, and is bursting with the best fall flavors like pork, crisp apples, fall veggies and an easy 3 ingredient sauce.

two pork chops, apples, carrots, and brussels sprouts in a cast iron skillet

[This recipe was originally posted in November 2018. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

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How will these pan fried pork chops with apples make your life easier?

One pan, a few ingredients, and 15 minutes are all you need for these healthy pork chops. It’s doable if you’re making one serving for the evening, or multiple. It stores and reheats really well! Just imagine yourself getting home (in the dark) and whipping up this easy dish and then finishing it off with this skillet peach crumble.

You can also make these recipes with extra ingredients Pan seared pork chops, Sharp cheddar and apple omelet, Easy apple tart with yogurt filling, Potato & brussel sprout gratin

What makes this pork dish so good?

ingredients for pan fried pork chops with apples and vegetables on a table
  • Pork chops
  • Dried sage & thyme
  • Brussels sprouts
  • Carrots
  • Crisp apple 
  • Chicken stock
  • Dijon mustard

How do I make pan fried pork chops with apples?

tongs holding one pork chop next to a second pork chop in a cast iron skillet

Heat up cast iron skillet over medium heat. Sprinkle kosher salt and pepper on one side of each pork chop.

Once skillet is hot, add 1 tbsp cooking oil/spray, then place pork on skillet, salted side down. Sprinkle salt and pepper on other side. Cook for 3-5 minutes.

sliced apples, brussels sprouts, and carrot ribbons on a cutting board

Thinly slice 5 oz brussels sprouts & 1 carrot and 1/2 apple while pork is cooking.

Expert tip: Use prechopped veggies to save time.

Expert tip #2: Swap out the brussels sprouts & carrots for veggies you’ve got on hand. But keep the apples, they’re so good in this!

Turn pork chops once browned, add 1 tsp each sage & thyme, vegetables and apples.

pan fried pork chops with apples in cast iron skillet

Sautee for about 2 minutes. Mix together 1/2 c chicken stock and 1 tsp dijon mustard, pour over pork and vegetables. Stir and cook until sauce thickens up, about 3-5 minutes. Remove pork and cook veggies & sauce until sauce reaches desired thickness.

Expert Tip: Use a thermometer to measure temperature. Pork should be 145 degrees. OR you can slice the thickest part of the chop, if center is barely pink it’s at least medium rare, which is safe to eat. Here’s a photo for reference.

Remove pork from pan, let rest for at least 3 minutes before slicing. (pork may not maintain browned crust when you prepare it with this lazy method, if you’d like them to be browned still, check out recipe notes)

Divide pork and topping, spoon sauce over pork. Serve as is, or with crusty bread. Refrigerate any leftovers for lunch or dinner the next day. 

vegetables on top of one pork chop on a white plate with a fork next to it.

Expert tips

  • To save time, buy pre-chopped vegetables or chop vegetables while pork is cooking.
  • If sauce isn’t thick enough, remove pork when done and cook veggies & sauce until it’s reached desired thickness.
  • The apples are a must-have, but the other vegetables can be subbed with whichever veggies you have on hand.
  • Measure doneness by checking internal temperature, it should be 145 degrees OR slicing the thickest part of the chop, if center is barely pink it’s at least medium rare, which is safe to eat. Here’s a photo for reference.

FAQ

How do you fry pork chops in a skillet?

Use a cast iron skillet if you have one, they cook more evenly. Start by heating up the skillet over medium heat, once hot, place a salt & peppered pork chop in the skillet. Cook for 3-5 minutes on the first side. Flip to cook other side. Cook for another 3 minutes, or until internal temperature reaches 145 degrees.

How to cook pork chops without drying them out?

It’s just as easy to not dry pork chops out as it is to do so. You’ll add the sauce to the cooking pork & vegetables to make it easy, but mostly to ensure the pork stays moist.

Here are a few other tips to ensure your pork doesn’t get dried out:

  • Leave your pork out on the counter for about 15 minutes before cooking
  • Use a thermometer to ensure they don’t get overcooked
  • Cook them for a few minutes in a skillet, then finish cooking in a low temperature oven
  • Let your pork rest after cooking it, this allows the juices to redistribute and not all be released when you cut into your pork chop.

Ways to repurpose this dish

  • Serve with mashed potatoes or wild rice
  • Make it into a pork sandwich by slicing the pork thinly and adding it to a hoagie, don’t forget the veggies & sauce!
  • Serve over a bed of lettuce with crusty bread for a quick lunch.
  • Hate leftovers? just make one pork chop. Use half the veggies this recipe calls for, and just use 1/4 cup of chicken stock and 1/2 teaspoon of dijon.

Other recipes using the ingredients

  • (pork) Pan seared pork chops
  • (apples) Sharp cheddar and apple omelet, Easy apple tart with yogurt filling
  • (brussels sprouts) Potato & brussel sprout gratin

Did you make these skillet pork chops with apples & veggies? Leave me a comment & rating to share how they turned out!

skillet pork chops with apples and vegetables on a white plate
Print Pin
5 from 1 vote

Easy Skillet Pork Chops with Apples and Vegetables

These easy pan fried pork chops with apples are the perfect easy meal after a long day. They cook up in 15 minutes and just in one pan.
Course dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Author Rebecca

Equipment

  • cutting board
  • knife
  • Measuring Spoons
  • Measuring Cups
  • Cast iron skillet
  • tongs

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 4-6 oz pork chop
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme or a small handful of fresh
  • 5 oz brussels sprouts shredded
  • 1 carrot shaved
  • 1/2 crisp apple sliced thinly
  • 1/2 cup chicken stock
  • 1 teaspoon dijon mustard
  • salt & pepper to taste

Instructions

  • Heat up cast iron skillet over medium heat. Sprinkle kosher salt and pepper on both sides of the pork chop. Once skillet is hot, add 1 tablespoon cooking oil/spray, then place pork in pan. Cook for 3-5 minutes.
  • Turn pork chop once browned.
  • Thinly slice 5 oz brussels sprouts, 1 carrot, and 1/2 apple. Add 1 tsp each dried thyme & oregano, vegetables and apples to pork. Sautee for about 2 minutes. Use a thermometer to measure temperature. Leave pork in pan if it has not reached 145 degrees.
  • Mix together 1/2 c chicken stock and 1 tsp dijon mustard in a small bowl, pour over pork and vegetables. Stir and cook until sauce thickens up, about 3-5 minutes. Check pork temperature again (it will be done when it reaches 145 degrees)
  • Remove pork from pan, and let rest for at least a minute or two before slicing. (pork may not maintain browned crust when you prepare it with this lazy method, if you'd like them to be browned still, check out recipe notes)
  • Divide pork and topping, spoon sauce over pork. Serve as is, or with crusty bread. Refrigerate leftovers for lunch or dinner the next day. 

Video

Easy Skillet Pork Chops with Apples and Vegetables

Notes

  • To maintain browning on pork, remove pork before adding liquids. Then add veggies & apples and sauce to cooked pork to serve. You can also let the sauce simmer for an extra few minutes if you’d like it to thicken up even more. 
  • To save time, buy pre-chopped vegetables or chop vegetables while pork is cooking.
  • The apples are a must-have, but the other vegetables can be subbed with whichever veggies you have on hand.
  • Use a thermometer to measure temperature. Pork should be 145 degrees.
  • You can also measure doneness by checking internal temperature, it should be 145 degrees OR slicing the thickest part of the chop, if center is barely pink it’s at least medium rare, which is safe to eat. Here’s a photo for reference.
  • If sauce isn’t thick enough, remove pork when done and cook veggies & sauce until it’s reached desired thickness.

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Categories: Entrees

About Rebecca

Welcome! Iโ€™m Rebecca, a food loving dietitian. On Nourish Nutrition, youโ€™ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

Previous Post: « Peach and Prosciutto Pizza Caprese
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Reader Interactions

Comments

  1. Mariana says

    December 5, 2018 at 3:54 pm

    How did you get the sauce to thicken without making a roux? Once I added the sauce the pork chops lost their golden color. Any ideas?

    Reply
    • Rebecca says

      December 5, 2018 at 4:33 pm

      Hi Mariana! the dijon mustard allowed it to be thick enough for me. You could let it simmer a bit longer to thicken it too! And, just take the chops out of the skillet after they’re done if you want them to maintain their browning. I’m just lazy ๐Ÿ™‚

      Reply
  2. Marisa Holguin says

    October 1, 2019 at 8:43 pm

    5 stars
    The dish was delicious. Loved the apples and sage flavor

    Reply
    • Rebecca says

      October 2, 2019 at 9:32 am

      thanks so much Marisa! that’s great to hear

      Reply

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