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Maple Apple Pork Chops Recipe

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
(Nora Rusev)

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
(Nora Rusev)

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
(Nora Rusev)

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
(Nora Rusev)

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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Maple Apple Pork Chops Photo

Maple Apple Pork Chops Recipe

Nora Rušev
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!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 389 kcal

Ingredients
  

  • 4 Boneless Pork Chop
  • 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 Apple 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Use firm apples for best results.

Nutrition

Calories: 389kcalCarbohydrates: 27gProtein: 20gFat: 19gSaturated Fat: 4gSodium: 529mgFiber: 3gSugar: 19g
Keyword Apples, Dinners, Family Meals and Snacks, Farm to Table, Maple, One Pot Meals, Onions, Pork, Sauces, Sauteed
Tried this recipe?Let us know how it was!
5 from 1 vote (1 rating without comment)
Recipe Rating




Mary

Sunday 15th of September 2024

Excellent.