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A skillet with pork chops with glazed apples, topped with herbs and a savory sauce. Fresh apples and herbs are nearby on a wooden table, with a digital meat thermometer and fork beside the pan.

Pork Chops With Glazed Apples

Melissa Griffiths
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.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 477 kcal

Equipment

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.
    Checking the temperature of the apple pork chops recipe with the Thermapen MK4.
  • 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). 
    Reduced sauce for apple pork chop recipe.
  • 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. 
    A skillet filled with pork chops with apples, topped with bacon bits and fresh herbs. A spoon rests in the pan, and a pink meat thermometer lies nearby on a purple cloth. An apple and herb sprigs are on the wooden table.

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
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