Name: Apple Cider Pork Chops (One-Pan Fall Dinner)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3-4 boneless pork chops (Boneless or bone-in, both work. Adjust cook time if using bone-in.); Salt & black pepper (to taste); 1 tbsp olive oil; 2 tbsp butter; 1 large sweet onion (sliced); 2 honeycrisp or gala apples (sliced); ½ tsp salt; ½ tsp black pepper; 2 garlic cloves (minced); 2 tbsp Dijon mustard; 1 tbsp honey; 1 cup apple cider; ½ cup white wine or chicken broth (White wine adds depth, but chicken broth is a great family-friendly option.); 2 sprigs fresh rosemary leaves ( Swap with thyme for a milder taste)

I grew up on pork chops and applesauce, so this recipe is an ode to many comforting dinners from my mom. These one-pan apple cider pork chops with onions come together in just 30 minutes, making them a cozy weeknight dinner that's perfect for fall and winter.

Cast iron skillet filled with tender pork chops simmered in apple cider sauce with apples, onions, and rosemary.

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Key Ingredients
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
More Pork Recipes to Try
Apple Cider Pork Chops (One-Pan Fall Dinner)
Comments

Pork chops are a staple in my kitchen when the weather cools down, and of course, I love pairing them with seasonal apples. I already love my sheet pan pork chops with apples, but this time I wanted to try a new way of serving the same classic flavors. By pairing tender pork chops with apples, onions, and a savory apple cider sauce, you get a cozy, seasonal dish that feels special yet is simple enough for weeknights. Since everything cooks in one pan, cleanup is a breeze, and the recipe is flexible enough to adjust based on what you have in your kitchen.

Key Ingredients

Raw pork chops, apples, onions, apple cider, white wine, Dijon mustard, garlic, rosemary, honey, butter, and olive oil.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Three pork chops seasoned with salt and pepper searing to golden brown in a black cast iron pan.

Step 1

Season the pork chops generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, hold each pork chop on its fat side with tongs for about 30 seconds to render some of the fat. Reduce the heat to medium, lay the chops flat, and cook for 3 minutes per side until browned. Transfer to a plate and set aside.

Sliced apples and caramelized onions sautéing with Dijon mustard and seasonings in a cast iron pan.

Step 2

Add butter to the skillet, then stir in the onion and apples. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more before adding the mustard and honey.

A bottle of white wine pouring into a skillet of apples, onions, and mustard for a flavorful pan sauce.

Step 3

Whisk in the apple cider, white wine or broth, and rosemary. Simmer for about 10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.

Juicy pork chops simmering in a rich apple cider sauce with onions and apples in a skillet.

Step 4

Return the pork chops to the pan, reduce the heat to low, and simmer for another 2-3 minutes.

A spoon drizzling apple cider sauce over pork chops served with mashed potatoes and green beans.

Step 4

Serve warm, spooning the apple-onion sauce over the pork chops, alongside your favorite sides.

Sarah's Top Tips

Cook to temperature, not guesswork. Pork can dry out quickly if overcooked. Use a meat thermometer and pull the chops off the heat once they reach 145°F for perfectly juicy results every time.
Rest before serving. Let the pork chops rest for at least 5 minutes after cooking. This allows the juices to redistribute through the meat, keeping every bite tender and flavorful.
Choose the right apples. Firm, crisp varieties like Honeycrisp, Gala, or Fuji hold their shape and add natural sweetness. Avoid softer, mealy apples, which can turn mushy in the sauce.
Adjust the sauce texture. If the cider sauce is too thin, let it simmer uncovered until it reduces and thickens. If it becomes too thick, simply add a splash of broth or cider to loosen it back up.

A dinner plate with pork chops topped with apple-onion cider sauce, served alongside mashed potatoes and green beans.

Serving Suggestions

These apple cider pork chops are delicious served over creamy mashed potatoes, savory mashed sweet potatoes, or a bed of wild rice to soak up all that flavorful sauce. For veggies, pair them with roasted maple Brussels sprouts, green beans, or a crisp arugula salad to balance the richness. If you'd like to round out the meal, add some crusty bread for dipping into the sauce and a glass of dry white wine or sparkling apple cider for a seasonal touch.

Storage & Reheating

Fridge: Store any leftover pork chops with the sauce in an airtight container in the refrigerator for up to 3 days.

Freezer: For longer storage, freeze the pork and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or cider to loosen the sauce if needed. You can also microwave individual portions in 30-second bursts, stirring the sauce between intervals, but reheating on the stovetop will keep the pork more tender.