Need a quick weeknight dinner? These one skillet pork chops with apples & onions are an excellent choice. In about 30 minutes of cook time, you’ll have a rustic dinner gracing the table.
I’m a huge fan of apple season and this is a great way to incorporate them into a savory dish. Apples add a touch of sweetness to this meal, and the thyme and onions keep things savory. Pork chops easily pair with the apple and onion combo, and they’re quick and simple to cook.
Lately, I’ve been trying to create more one pot or one skillet meals (for example, plantain & olive beef bowls). I searched through my recipe archives and realized there’s a hole to fill.
I’ve created a number of “main dish” recipes, but many of them are just meat, like my crockpot pulled pork or pepperoncini shredded beef. And while those awesome recipes are great for meal prep, they aren’t quite meals—you’ve got to make a side dish or a salad to round it out.
I’ll admit, these one skillet pork chops aren’t entirely a meal on their own (we enjoyed them with simple fresh greens), it’s a lot closer. In short, you can expect many more one skillet or meal-style recipes. Sidebar: I often tease upcoming recipes on Instagram! After all, quick meals that don’t require too much cleanup are in high demand!
The most intimidating part of this recipe is the sauce reduction at the end. For a long time, I was scared to try making any sort of reduction or gravy on my own. There’s just too much to screw up, right? And doesn’t that just add more cook time?
Well, I encourage you to dive on in and give it a try. You’ll never master a new skill if you don’t give it a try! Plus, making the sauce only adds a minute or two to the total cooking time. And everyone will think you’re a cooking pro.
If you’re still nervous about it, I’ll be the first to say…the first time I tried a sauce reduction, I didn’t pay attention and burned it. Bummer! But on the bright side, screwing up the sauce won’t break the dish—it’s still delicious without a sauce!
- 3 teaspoons extra virgin olive oil, divided
- 1 1/2 cups sliced yellow onions
- 2 cups thinly sliced apple wedges (1–2 large Gala, Braeburn or Granny Smith apples)
- 1 tablespoon ghee or butter, divided
- 2 teaspoons fresh thyme
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 bone-in center-cut pork loin chops (6 ounces each, about 1/2 inch thick)
- 1/2 cup bone broth
- 1/2 teaspoon arrowroot powder
- 1 teaspoon apple cider vinegar
- Preheat oven to 400°F.
- Heat a large cast iron skillet over medium-high heat. Add 1 teaspoon olive oil to pan and swirl to coat. Add onions to the skillet and cook for 2 minutes or until lightly browned, stirring once. Add apple wedges to the skillet and transfer to the preheated oven. Bake for 10 minutes or until onions and apple are tender. Remove onions and apples from skillet and stir in 2 teaspoons ghee, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Return the now empty skillet to the stove, heating it over medium-high heat. Sprinkle pork chops with remaining salt and pepper. Add remaining oil to pan and swirl to coat. Add pork chops to skillet and cook for 3 minutes on each side (or until your desired degree of doneness). Remove pork from pan and keep warm.
- Whisk broth and arrowroot powder in a small bowl. Add broth mixture to pan and bring to a boil, scraping the bottom of the skillet to loosen browned bits. Boil for 1 minute or until reduced by half. Stir in vinegar and remaining 1 teaspoon ghee. Serve pork chops and apple mixture smothered in sauce.
Keywords: One skillet pork chops apples onions