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Pan-Seared Pork Chops with Quick Apple-Onion Pan Sauce

Prep 10 min Cook 12 min Difficulty 2/5

Pan-seared pork chops with a quick apple-onion pan sauce for two, ready in about 22 minutes.

Why this recipe works

This pan-seared pork chop recipe creates a quick apple-onion pan sauce in one skillet. It suits weeknight dinners for two and pairs well with a simple side like greens or mashed potatoes.

Search intent: quick pork chop dinner with fruit-sauce
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  • Dijon thyme sauce
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Key takeaways

Simple pan-sear method with quick sauce
Pocket-friendly for two
Uses readily available ingredients

Recipe guide

This pan-seared pork chop recipe creates a quick apple-onion pan sauce in one skillet. It suits weeknight dinners for two and pairs well with a simple side like greens or mashed potatoes.

A fast, cozy skillet dinner in one pan.

  • Simple pan-sear method with quick sauce
  • Pocket-friendly for two
  • Uses readily available ingredients

Pan-sear the pork chops

Season pork chops with salt and pepper. Sauté in olive oil over medium-high heat until golden, about 3–4 minutes per side. Rest briefly after cooking.

Make the apple-onion sauce

In the same skillet, melt butter and cook sliced apple and onion until softened and browned. Deglaze with chicken broth, stir in Dijon, thyme, and brown sugar; simmer until slightly reduced.

Finish and serve

Return chops to the pan, coat with sauce for 1–2 minutes to reheat. Spoon remaining sauce over the chops and serve.

Ingredients

  • 2 bone-in pork chops (about 6 oz each)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, ground
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small apple, cored and thinly sliced
  • 1/2 small onion, thinly sliced
  • 1/4 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme
  • 1 tsp brown sugar

Instructions

  1. Pat pork chops dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add pork chops and sear until golden, about 3-4 minutes per side for 1-inch thick; transfer to a plate and tent with foil to rest.
  4. Reduce heat to medium and add butter to the skillet.
  5. Add sliced apple and onion and sauté until softened and lightly browned, about 3-4 minutes.
  6. Stir in chicken broth, Dijon mustard, thyme, and brown sugar, scraping up browned bits from the pan.
  7. Simmer sauce until slightly reduced, about 2-3 minutes.
  8. Return pork chops to the skillet and spoon sauce over them, cooking 1-2 minutes more to finish and reheat through.
  9. Transfer pork chops to plates, spoon remaining apple-onion sauce over top, and serve.

FAQs

Can I use boneless pork chops? Yes, but adjust cooking time to avoid drying—about 3–4 minutes per side depending on thickness.
Can I omit the brown sugar? Optional; it balances acidity. Reduce sugar if you prefer less sweetness.
Make-ahead tips? Sauté apples and onions first, then refrigerate; warm and finish with pork when ready.