These easy skillet pork chops with apples and vegetables are the perfect easy meal after a long day. They cook up in 15 minutes and just in one pan. Can’t get any easier than that.
Now that it’s getting cooler outside, I’m wanting all things cozy. But usually cozy food takes planning, and hours of simmering. Instead of just throwing in the towel, I decided to combine a few of my favorite flavors to make this easy dish: rich pork chops and fresh, crispy apples. I mean, for anyone who grew up in the state of Washington, loving and eating apples is just in our blood. I found a way to make them quickly and in one pan. Life really can’t get any better.
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how these skillet pork chops with apples fit into my lifestyle
Without trying too hard to eat seasonally, I do find myself craving all the late fall/early winter produce. Apples are still barely in season, brussels sprouts are out in full force (which I’m 100% on board with), as are carrots. I love these pork chop recipe because it’s bursting with fall flavors and it just takes 15 minutes and one pan. All I have to do is make sure I have pork chops ready, and a fridge stocked with fall/winter produce (which lasts a long time, so feel free to stock up!). Besides the pork chop pan sauce in this recipe is sooo delicious, and just 2 ingredients. So it fits because it’s delicious, and can be thrown together after a long day at work.
How it’ll make your life easier
One pan, a few ingredients, and 15 minutes are all you need for these healthy pork chops. It’s doable if you’re making one serving for the evening, or multiple if you’re feeding others or want leftovers. It stores and reheats really well! Just imagine yourself getting home (in the dark) and whipping up this easy dish. It’s sure to warm you up and leave you feeling cozy and relaxed.
Quick Notes on This Recipe
How do I cook pork chops in a skillet?
Every time I cook pork chops, I’m surprised by how easy and quick they are. Throw them on a hot (and oiled) cast iron skillet, and cook for just 5 minutes on each side. Oh and don’t forget to salt and pepper them before throwing them on the skillet.
Why cook in a cast iron skillet?
Cooking meat on a cast iron skillet is game changing. It cooks evenly and gives you a really nice crust. Plus it forces me to clean it up right away, because it’s easiest to scrub and rinse when hot (just be careful). Cast iron pans are inexpensive, durable, and actually add a bit of iron to your food-which is beneficial for us! Plus they just make our food taste so good!
Any tips to make this recipe even faster?
My #1 tip to expedite your recipes is to use pre-chopped vegetables. Whether it be pre-chopped veggies at the store or pre-chopping them ahead of time, this will save you time, energy, and dishes. You can buy shredded brussels sprouts & shaved (or chopped) carrots. Apples don’t do well pre-chopped, or taste funny. But you can easily chop up your apples while the pork is cooking.
Oh and also, start the pork before prepping the vegetables. This will shorten your prep time & give your pork chops a minute to rest afterward-which is important to keep them juicy!
Want to repurpose this recipe with leftovers? Here are a few ideas to make it still interesting
- Serve with mashed potatoes or wild rice
- Make it into a pork sandwich by slicing the pork thinly and adding it to a hoagie, don’t forget the veggies & sauce!
- Serve over a bed of lettuce with crusty bread for a quick lunch.
- Hate leftovers? just make one pork chop. Use half the veggies this recipe calls for, and just use 1/4 cup of chicken stock and 1/2 teaspoon of dijon.
Boom, dinner solved.
These easy skillet pork chops with apples and vegetables are the perfect easy meal after a long day. They cook up in 15 minutes and just in one pan. Can't get any easier than that.
- 1 tablespoon extra virgin olive oil
- 2 pork chops
- 1 teaspoon dried sage
- 1 teaspoon dried thyme or a small handful of fresh
- 10 oz brussels sprouts shredded
- 2 carrots shaved
- 1 crisp apple sliced thinly
- 1/2 cup chicken stock
- 1 teaspoon dijon mustard
- salt & pepper to taste
Heat up cast iron skillet over medium heat. Sprinkle kosher salt and pepper on one side of each pork chop. Once skillet is hot, add 1 tablespoon cooking oil/spray, then place pork, salted side down. Sprinkle salt and pepper on other side. Cook for 3-5 minutes.
While pork is cooking, prepare vegetables and apples. Turn pork chops once browned, add herbs, vegetables and apples. Sautee for about 2 minutes. Mix together chicken stock and dijon mustard, pour over pork and vegetables. Stir and cook until sauce thickens up, about 3-5 minutes. Use a thermometer to measure temperature. Pork should be 145 degrees. Remove pork from pan, and let rest for at least a minute or two before slicing. (pork may not maintain browned crust when you prepare it with this lazy method, if you'd like them to be browned still, check out recipe notes)
Divide pork and topping, spoon sauce over pork. Serve as is, or with crusty bread. Refrigerate leftovers for lunch or dinner the next day.
to maintain browning on pork, remove pork before adding liquids. Then add veggies & apples and sauce to cooked pork to serve. You can also let the sauce simmer for an extra few minutes if you'd like it to thicken up even more.
Here are a couple more delicious recipes using apples:
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Let’s get chatty:
- What are your favorite fall recipes?
- Would you add anything new to these skillet pork chops with apples?