Pan-Seared Pork Chops with Apple Gravy
Juicy, pan-seared pork chops finished with a classic apple gravy built from browned bits, sautéed aromatics, and a splash of cider. This is an American comfort-food staple that balances savory pork with gentle sweetness—perfect for weeknights but special enough for Sunday supper.
Pork and apples is one of those old American pairings that keeps showing up because it works: rich meat, bright fruit, and a sauce that ties it together. Here we use a hot skillet to build deep flavor (fond), then turn it into gravy with cider and stock. The result tastes like it simmered all day, but it’s ready in under an hour.
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Servings
4
Ingredients
Pork Chops
- •4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
- •1 1/2 tsp kosher salt, plus more to taste
- •1/2 tsp black pepper
- •1 tsp garlic powder
- •1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
- •2 tbsp all-purpose flour (for light dredging, optional but recommended)
For Searing
- •1 tbsp neutral oil (canola, grapeseed, or avocado)
- •2 tbsp unsalted butter, divided
Apple Gravy
- •1 small yellow onion, finely chopped (about 1 cup)
- •1 apple (Honeycrisp or Granny Smith), peeled and cut into small dice (about 1 cup)
- •2 cloves garlic, minced
- •1 tbsp all-purpose flour
- •1 cup apple cider (not vinegar; unfiltered cider preferred)
- •1 cup low-sodium chicken stock
- •1 tsp Dijon mustard
- •1 tsp apple cider vinegar (optional, to brighten)
- •1/4 tsp ground cinnamon (optional, for a classic apple note)
To Finish
- •1 tbsp cold unsalted butter (optional, for gloss)
- •Chopped parsley or thyme, for serving (optional)
Instructions
- 1
Pat the pork chops very dry. Season both sides with salt, pepper, garlic powder, and thyme. If using the optional dredge, lightly coat with 2 tbsp flour and shake off excess.
- 2
Heat a large heavy skillet (cast iron or stainless) over medium-high heat until hot. Add oil and 1 tbsp butter and swirl to coat.
- 3
Sear the chops without moving until deeply browned, 3–5 minutes per side (time depends on thickness). If the skillet seems dry, add the remaining 1 tbsp butter as needed. Transfer chops to a plate.
- 4
Reduce heat to medium. Add onion and a pinch of salt to the same skillet and cook, scraping up browned bits, until softened, about 3 minutes. Add diced apple and cook 2 minutes more. Stir in garlic and cook 30 seconds.
- 5
Sprinkle 1 tbsp flour over the onion-apple mixture and cook, stirring constantly, for 1 minute to remove raw flour taste.
- 6
Slowly whisk in apple cider, then chicken stock. Bring to a simmer, whisking to smooth. Stir in Dijon, and add vinegar and cinnamon if using.
- 7
Return pork chops (and any juices) to the skillet. Reduce heat to low and simmer gently until the chops reach 140–145°F in the thickest part, 5–10 minutes. Flip once halfway through.
- 8
Move chops to a serving platter and let rest 3 minutes. Simmer gravy 1–3 minutes to desired thickness. Off heat, whisk in 1 tbsp cold butter for a glossy finish if desired. Taste and adjust salt, pepper, and acidity.
- 9
Spoon apple gravy over the chops and finish with parsley or thyme. Serve with mashed potatoes, buttered egg noodles, or sautéed green beans.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.