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Golden-seared skillet pork chops with apples, onions and sage in a cast iron skillet

30-Minute Skillet Pork Chops with Apples and Sage

Juicy, golden-seared pork chops get a sweet-savory lift from tender apples, onions and fresh sage, all in one skillet. It is a 30-minute fall dinner that eats like comfort food but stays light enough for a weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 boneless center-cut pork chops about 1 inch thick, 1 1/2 lbs total, trimmed
  • 3/4 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil divided
  • 2 medium apples Honeycrisp or Fuji, cored and cut into 1/2-inch wedges
  • 1 medium yellow onion sliced 1/2 inch thick
  • 2 cloves garlic minced
  • 1 tbsp fresh sage chopped (or 1 tsp dried)
  • 1/2 cup apple cider or vegetable broth
  • 1 tsp Dijon mustard
  • 1 tbsp unsalted butter optional, to finish

Method
 

  1. Pat the pork chops dry and season both sides with the salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Sear the chops 3 to 4 minutes per side until deeply golden (they will finish cooking in the sauce). Transfer to a plate.
  3. Add the remaining 1 tbsp oil to the skillet, then the apples and onion. Cook 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
  4. Stir in the garlic and sage with a pinch of salt; cook 30 seconds until fragrant.
  5. Pour in the cider and scrape up the browned bits, then stir in the Dijon. Simmer 2 minutes until slightly thickened.
  6. Nestle the chops back in with any juices and cook 3 to 5 minutes, until the pork reaches 145 °F in the center.
  7. Off heat, swirl in the butter. Spoon the apples, onions and pan sauce over the chops and serve.