Maple Apple Pork Chops Recipe

Nora Rušev | Savory Nothings

Filled with the flavors of fall and winter, these Maple Apple Pork Chops are a one skillet entrée that’s as easy to make as it is delicious to eat. Put it on your meal plan next week — it won’t disappoint!

There’s many things I’m very opinionated about, but this one especially: Cooking savory dishes with fruit is one of the best things, ever.

I started cooking a lot of mains with peaches this last summer and I was an immediate fan.

Then I moved on to making cherry relish for every meal possible (Cherry Goat Cheese Crostini!)

Maple Apple Pork Chops Photo

Needless to say, by now my family is getting pretty used to finding apples in their dinner.

And pork lends itself incredibly well to be cooked with fruit. Come to think of it, I’ve made every single fruit condiment I just recounted with pork, and each one was a hit.

I have also shared a pork tenderloin with apples and bacon before — I admit, I might be borderline obsessed.

Maple Apple Pork Chops Picture

This Maple Apple Pork Chop version I’m sharing here is especially handy as it all comes together in one pan — the sauce, the fruit and the meat.

There’s many things I like better than washing dishes, so I’m always keen on using as little pots and pans as I can while maximising the outcome.

It’s very important to brown the pork well over a high heat initially, so that the caramelising Maillard reaction can take place without the insides of the meat getting dry.

Maple Apple Pork Chops Image

If the sauce doesn’t reduce and thicken in the time stated in the recipe, try increasing the heat. Be sure to take out the apple slices if you need to boil it for longer than indicated. Otherwise the apples will turn to mush.

If you’re not a fan of maple syrup in savory dishes, this might not be your kind of thing. I think it adds another nuance of flavour to sauces, so I use it often when I make things like a classic beef stew or salad dressings.

Here it is even more prominent as one of the major flavour components, and I like to think that it’s quite a clever combination with the light sharpness of the mustard and the mellow taste of the onions.

Maple Apple Pork Chops Pic

You can easily serve this as a standalone main with a salad for a light dinner, but it’s also very delicious over mashed potatoes.

Oh, and one more thing: Make this to share around the dinner table with people you do nothing but absolutely freaking love. Sharing food with friends and family is just another thing I’m passionately opinionated about ♡

Planning a dinner party and need some inspiration?

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We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

Maple Apple Pork Chops Recipe

    4 Servings


  • 4 Boneless Pork Chops
  • 1/4 teaspoon Salt, or more to taste
  • Black Pepper, to taste
  • 1 tablespoon Oil
  • 1 Yellow Onion, cut into thin wedges
  • 1 Red Onion, cut into thin wedges
  • 2 Apples, cored and cut into thin slices
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1/2 tablespoon Apple Cider Vinegar
  • 1/3 cup White Wine
  • 1 1/2 cups Chicken Stock
  • 1 tablespoon Prepared Yellow Mustard
  • 2 tablespoons Pure Maple Syrup, or more to taste
  • 1 tablespoon Cold Butter


  1. Brown the pork: Season one side of the chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Place the pork, seasoned side down, into the hot pan. Season the other side while the pork is browning, about 1-2 minutes. Flip and brown the other side. Remove the meat from the pan and cover on a plate.
  2. Cook the onions and apples: Reduce the heat to medium. Add both onions and the apples to the pan. Season with the herbs and salt and pepper. Cook for a minute, then stir in the apple cider vinegar. Cook until starting to soften, about 3 more minutes.
  3. Deglaze the pan: Increase the heat to medium-high. Once the pan is sizzling hot, pour in the white wine, scraping the browned bits off the bottom of the pan. Add the chicken stock and bring to a boil, then cook until the sauce has reduced by half, about 4-5 minutes.
  4. Finish the dish: Stir the mustard and maple syrup into the sauce. Place the pork back into the sauce and finish cooking for 2-3 minutes or until the meat is done. Stir in the butter and serve immediately.


  • Use firm apples for best results.


Cooking Method:
Farm to Table
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Related Recipes:
Farm to Table Recipes, Pork Recipes, Onion Recipes, Apple Recipes, Maple Recipes, Dinner Recipes, Family Meals and Snack Recipes, One Pot Meal Recipes, Sauteed Recipes, Sauce Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nora Rušev
Recipe Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 154
Calories 389

% Daily Value*
Total Fat 19g
  Saturated Fat 4g
Sodium 529mg
Total Carbohydrate 27g
  Dietary Fiber 3g
  Sugars 19g
Protein 20g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nora Rušev

About Nora

Nora loves to create fresh and easy family meals on her site, Savory Nothings. We're excited to have her as our Farm to Table fanatic. Things are about to get delicious!