Pan-Roasted Pork Chops with Apple and Sage Pan Sauce

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Thick-cut pork chops pan-roasted to golden perfection, served with a savory pan sauce of apples, fresh sage, and caramelized onions. This American-inspired pork recipe, ready in about 40 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 1 inch thick bone-in pork chops
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium, thinly sliced yellow onion
• 1 large, peeled, cored, and thinly sliced apple
• 8 leaves, chopped fresh sage leaves
• 1/2 cup apple cider
• 1/2 cup chicken broth
• 1 tsp Dijon mustard

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 bone-in pork chops (1 inch thick) and season both sides with 1 tsp salt and 2/3 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes per side until golden brown and cooked through to 145°F internal temperature. Remove chops and tent with foil to rest.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Add 1 medium thinly sliced yellow onion and 1 large thinly sliced peeled apple. Cook, stirring occasionally, for 6-8 minutes until softened and caramelized.
4. Step 4: Stir in 8 chopped fresh sage leaves and cook for 1 minute until fragrant.
5. Step 5: Pour in 1/2 cup apple cider and 1/2 cup chicken broth, scraping brown bits from the skillet bottom. Simmer for 3-4 minutes until the sauce reduces slightly.
6. Step 6: Whisk in 1 tsp Dijon mustard and season sauce with remaining 1/2 tsp salt and 1/3 tsp black pepper. Return pork chops to the skillet to warm through for 1-2 minutes.
7. Step 7: Serve pork chops topped with the apple and sage pan sauce.