These Pork Chops with Glazed Apples have a crazy delicious flavor — juicy bone-in chops paired with sweet-tart apples in a savory herb sauce. This one-pan, 30-minute dinner combines crispy bacon, fresh apples, and aromatic herbs for a restaurant-quality meal at home.

Pork chops with glazed apples in a skillet, topped with diced bacon, fresh herbs, and a savory sauce, then garnished with rosemary and sage for a flavorful meal.

WANT TO SAVE THIS RECIPE?

Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

🍏 This recipe is packed with flavor and more flavor! From the pork chops and softened apples to the thickened sauce and bacon, this is one dish that is sure to make it into your menu rotation.

Table of Contents

My 2 Best Tips For Making Pork Chops With Glazed Apples

#1 - Cook Onion in Bacon Grease: Cooking the red onion in the bacon grease is a crucial step in layering the flavor in this recipe. I tried this with a yellow onion and then the red — there's definitely a difference, and I highly recommend the red onion. And absolutely cook it in the bacon grease!

#2 - Don't Rush the Sauce: I promise this won't take much time, but I insist you take a couple of minutes and reduce the sauce — it adds so much to the dish's flavor! It will reduce by about half. And then I want you to add to the sauce the juices that have accumulated from the pork chops resting. It's the final flavor layer, and so, so good.

melissa leaning over counter looking up from a cook book.

Let's talk about these pork chops with apples. Words truly cannot describe how delicious this recipe is. I knew when I was recipe testing it would be delicious, but it is really good and turned out so incredible.

This recipe is packed with flavor and more flavor! From the pork chops and softened apples to the thickened sauce and bacon, this is one dish that is sure to make it into your menu rotation.

Serve it up to impress dinner guests or make it for a quick weeknight dinner option. There’s no wrong time for this recipe!

🩷 Melissa

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Pork Chops With Glazed Apples

Melissa Griffiths

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 477 kcal

Equipment

Digital Meat Thermometer

Ingredients

4 slices bacon (thick-cut)
2 tablespoons olive oil
4 pork chops (bone-in, about 1 inch thick)
¼ cup red onion (diced)
2 cloves garlic (minced)
1 medium apple (sliced)
½ cup chicken broth
¼ cup apple juice
½ teaspoon apple cider vinegar
2 teaspoons dijon mustard
¾ teaspoon ground sage
½ teaspoon dried rosemary
salt
pepper
3 tablespoons butter (cold)

Instructions

Cook the bacon until almost crisp. Remove from pan and chop.
Reserve 3 tablespoons bacon grease from the pan and discard the rest.
Season pork chops with salt and pepper.
Over medium heat, add 2 tablespoons of oil to the same pan the bacon was cooked in. Add the pork chops into the pan.
Cook for 3-4 minutes per side, until nicely browned and the internal temperature is between 140º and 145º F.
Remove from pan, set aside and cover with foil.
In the same pan, add in the reserved bacon grease over medium heat.
Add the onions and cook for 3 minutes, until softened. Add in the garlic.
Add the apples, sage, rosemary, salt, pepper and cook 1 more minute.
Add in the chicken broth, apple juice, cider vinegar, and dijon mustard. Stir.
Bring to simmer and simmer until reduced by almost half, about 5 minutes (see the video if you are unsure what this should look like).
Turn heat to low and add the butter. Stir until combined.
Add the pork chops back in, along with any accumulated juices, cook until final temperature is at least 145º, up to 160º for well done pork chops. Top with bacon and spoon apples and sauce over the top.

Notes

Cooking Time: The cut of your pork chops will alter the cooking time. Thinner pork chops will need less time, thicker pork chops will need more time.

Crisp Bacon: I cook the bacon first and add it back in at the end because I like it to stay crisp. You can add it back in when you add the butter if you'd like it to soften up a bit.

Flavor Boost: Cooking the red onion in the bacon grease really is necessary, trust me on this! It is just another layer of complementary flavor that sends the pork chops and apples over the top.

Keep Chops Warm: When you remove the pork chops from the pan, it's really important to tent them with foil. This keeps them warm while you make the quick sauce and also helps bring them up to temperature.

Sauce Tips:

Reducing the sauce is really important to the flavor of the recipe, don't skip this step! The sauce will look like the photo below when it is reduced enough, by about one-third.
Once the sauce is made, be sure to pour any accumulated juices from the pork chops back in when you add them back into the pan. That is where the great flavor is!

Nutrition

Calories: 477kcalCarbohydrates: 10gProtein: 32gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 127mgSodium: 416mgPotassium: 641mgFiber: 1gSugar: 7gVitamin A: 305IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Tried this recipe?Please consider !

Recipe FAQs

What kind of apple goes best with pork?

Apples pair well with pork because they offer a slight sweet and tart flavor to the dish. This pairing can lighten the flavors of the pork and bring them out. Because of this, using an apple with a strong flavor that is sweeter is best. I like Honeycrisp apples or granny smith apples for this recipe.

What temperature should pork chops be cooked to?

Pork should be cooked to at least 145°; this is considered medium for pork. Well-done is 160ºF. I typically like to stay between 150º and 155º for a final temperature. The cut of your pork chops will alter the cooking time. Thinner pork chops will need less time, and thicker pork chops will need more time.

Which pork chops are best?

For this recipe, you will want a thicker, bone-in cut chop. This means that they should be about ½-inch thick, if not a little thicker. Thinner pork chops will cook much faster and can dry out before the recipe has finished, but thicker cut chops are much more forgiving and will give you a juicy tender result.