Pan-Seared Pork Chops with Apple-Onion Pan Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Juicy pork chops pan-seared to golden perfection and topped with a savory apple and caramelized onion pan sauce for a comforting dinner. This american-inspired pork ready in about 35 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 430 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 (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 medium, peeled and diced apple
• 2, minced garlic cloves
• 1/4 cup apple cider vinegar
• 1/2 cup chicken broth
• 1 tbsp fresh thyme leaves

Instructions

1. Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until a golden crust forms and internal temperature reaches 145°F. Remove pork chops from skillet and tent with foil to rest.
2. Step 2: Reduce heat to medium and add 2 tablespoons unsalted butter to the same skillet. Once melted, add 1 thinly sliced medium yellow onion and sauté for 5 minutes until softened and lightly caramelized.
3. Step 3: Stir in 1 diced peeled apple and 2 minced garlic cloves; cook for 3 minutes until the apple begins to soften and mixture is fragrant.
4. Step 4: Pour in 1/4 cup apple cider vinegar and 1/2 cup chicken broth, scraping up any browned bits from the pan. Simmer for 4-5 minutes until the sauce thickens slightly.
5. Step 5: Stir in 1 tablespoon fresh thyme leaves and season the sauce with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return the pork chops to the skillet to warm through for 1-2 minutes before serving with the apple-onion pan sauce spooned over the top.