Bacon apple pork chops are packed with flavor and done in just 30 minutes! Everyone will love this incredible, one-pan recipe.
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I am so excited to be working with one of my favorite companies ever. I have been using my ThermoWorks Classic Thermapen for over 8 years. Before I bought it, I tried a few other thermometers that only lasted for a few months each. You do the math, this one is well worth the investment.
Since I purchased my Thermapen years ago, ThermoWorks has released an updated model. The Thermapen Mk4, the same design but with some updated features like being fully waterproof (definitely need this feature!) and I love my MK4 even more than my classic Thermapen.
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 protein and flavor, from the pork chops and softened apples to the thickened sauce and bacon, this is one dish that is sure to elevate your meal. Serve it up to impress dinner guests or make it for a quick weeknight dinner option. There’s no wrong time for this recipe.
Apple Pork Chops Ingredients
- Thick cut bacon
- Olive oil
- Bone-in pork chops
- Red onion
- Minced garlic
- Sliced apple
- Chicken broth
- Apple juice
- Apple cider vinegar
- Dijon mustard
- Ground sage
- Dried rosemary
For the exact amounts needed, please see the recipe card below.
How to Make Bacon Apple Pork Chops
- In a large skillet on the stove, cook your bacon until it is almost crispy. Remove the bacon from the pan and then chop them into smaller pieces.
- Reserve 3 tablespoons of bacon grease from the pan in another container and discard the rest.
- Season your pork chops with salt and pepper.
- Heat the pan to medium heat and add 2 tablespoons of oil.
- Add in the pork chops.
- Cook for about 3-4 minutes on each side until they are nicely browned and the internal temp is between 140-145 degrees F.
- Remove the pork chops from the pan and place them on a plate. Cover with foil.
- Add your reserved bacon grease to the pan over medium heat.
- Add in the onions and cook for 3 minutes or until softened. Add in the garlic.
- Add the apples, sage, rosemary, salt, and pepper, and cook for an additional minute.
- Add in the chicken broth, apple juice, cider vinegar, and dijon mustard. Stir together to combine.
- Bring the liquid to a simmer and allow to simmer until reduced by almost half. This should take about 5 minutes.
- Turn the heat to low and add in your butter, stirring until combined.
- Now add your pork chops back into the pan along with any of the juices that may be on the plate. Cook until the final temp of the pork chops has reached at least 145 degrees F, but up to 160 degrees F depending on how you like your pork.
- Serve warm and top with bacon and spoon apples and sauce over the top.
What Temp to Cook Pork Chops on the Stove
When cooking chops or steaks or chicken, it’s so important to get the temperature right. Undercooked meat can make you sick and overcooked meat is dry and will ruin your whole recipe!
An internal temperature of 145º F is considered medium for pork, any lower than that is not recommended, and well done is 160ºF. I typically like to stay between 150º and 155º for a final temperature, but you cook them to your preference.
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.
What to Eat with Pork Chops for Dinner
Recipe Tips for Pork Chops with Apple and Onion
- I cook the bacon first and add it back in at the end because I like it to stay crisp and not soggy. You can add it back in when you add the butter if you’d like it to soften up a bit.
- 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.
- 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.
- 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!
The Thermapen MK4 makes this super easy. No wires or cords, it’s just a small hand-held thermometer that reads almost instantly. You know the temperature within seconds, so there is no time wasted in this quick pork and apple dinner!
Be sure to look at the recommended products section below and click over to see which thermometer from ThermoWorks is right for you. You can’t go wrong with a Thermapen MK4 in my opinion, waterproof and you know it will last for years to come! Here are some photos of mine, I love the rotating display.
Pork chops are a healthy red meat option and they’re packed with nutrients. This recipe uses deliciously lean pork chops and apples to create a great meal that tastes comforting and fabulous.
If you find that the pork chops with apples and onion are still a little pink when sliced, that’s okay. Pork is safe to consume at 145 degrees F which at this temp means that the pork will still have a slight pink hue to the meat. If you don’t want pinkness to show, cook the pork longer until it reaches closer to 160 degrees F.
For this recipe, you will want a thicker, bone-in cut chop. This means that they should be about ½ an 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.
Bacon Apple Pork Chops
- 4 slices bacon thick-cut
- 2 tablespoons olive oil
- 4 pork chops bone-in, about 1 inch thick, see note
- 1/4 cup red onion diced
- 2 cloves garlic minced
- 1 medium apple sliced
- 1/2 cup chicken broth
- 1/4 cup apple juice
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons dijon mustard
- 3/4 teaspoon ground sage
- 1/2 teaspoon dried rosemary
- 3 tablespoons butter cold
- 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 (see note). This is easily done with a ThermoWorks Thermapen MK4 Thermometer.
- 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.