Tender Pork with Apple Sauce

This hearty pork chops and apples dish has been my go-to dinner solution for years, combining juicy pork with sweet-tart apples in a creamy Dijon sauce that pulls everything together in one skillet.

I first discovered this recipe during apple season three years ago when I was drowning in Granny Smiths from our local orchard. My husband now requests it at least twice a month through fall and winter.

Ingredients

• Boneless pork loin center chops: look for evenly cut pieces about 1 inch thick for best results
• Salt and pepper: the foundation of good flavor always season generously
• Garlic powder: adds depth without overwhelming the delicate apple flavors
• Flour: creates that perfect golden crust and helps thicken the sauce
• Butter: provides richness and helps develop that beautiful caramelization
• Olive oil: prevents the butter from burning at higher temperatures
• Dijon mustard: offers tanginess that cuts through the richness of the pork
• Chicken broth: forms the base of our pan sauce use low sodium if possible
• Granny Smith apples: their tartness balances the savory elements perfectly
• Italian seasoning: just a touch adds herbal notes that elevate the entire dish

Step-by-Step Instructions

Season the Pork Chops:

Generously sprinkle both sides of your pork chops with salt pepper and garlic powder. The seasoning should form a light coating that will help develop flavor. Then lightly dredge in flour being careful to shake off excess as too much flour will burn in the pan.

Create the Perfect Sear:

Heat your skillet to medium high before adding butter and olive oil. Wait until the butter is fully melted and slightly bubbling. Place pork chops in the pan without overcrowding and let them sear undisturbed for the full 3 to 4 minutes per side. This patience creates that beautiful golden crust that seals in juices.

Build the Flavor Base:

After removing the pork chops add Dijon mustard and chicken broth to the hot pan immediately scraping up all the browned bits from the bottom. These bits called fond contain concentrated flavor. Whisk continuously until the mustard is fully incorporated into the broth.

Apple Integration:

Add your chopped Granny Smiths to the simmering sauce along with Italian seasoning. The apples should be cut into uniform pieces about half inch cubes so they cook evenly. Allow them to soften slightly but maintain some texture which takes about 3 minutes.

Final Cooking:

Return the pork chops to the pan nestling them into the apple sauce mixture. Reduce heat to ensure gentle cooking cover and let them finish cooking through. The internal temperature should reach precisely 145°F for perfect doneness slightly pink in the center and incredibly juicy.

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The first time I served this to my mother in law she demanded the recipe immediately. The secret I finally admitted was allowing the apples to maintain some texture rather than cooking them down completely. That slight bite against the tender pork creates the perfect contrast.

Make Ahead Options

This dish reheats beautifully making it an excellent meal prep option. Prepare the entire recipe then store in airtight containers in the refrigerator for up to three days. When reheating add a splash of chicken broth to refresh the sauce. The flavors actually develop further overnight making second day leftovers sometimes even better than the original dinner.

Smart Substitutions

While Granny Smith apples provide the ideal tartness Honeycrisp or Pink Lady varieties work wonderfully if you prefer a slightly sweeter profile. For a deeper flavor profile try replacing half the chicken broth with apple cider. If Dijon is not your favorite grainy mustard offers a more rustic texture while honey mustard creates a sweeter sauce that children particularly enjoy.

Serving Suggestions

This versatile dish pairs beautifully with creamy mashed potatoes which soak up the delicious sauce. For a lighter option serve alongside roasted Brussels sprouts or a simple green salad with vinaigrette. If you want to get fancy a wild rice pilaf with toasted almonds complements the apple flavors wonderfully. Always serve with extra sauce spooned over the top.

The Perfect Wine Pairing

The sweet apple and savory pork combination calls for a wine that balances both elements. A slightly chilled Pinot Noir works beautifully with its light body and bright fruit notes. If you prefer white wine reach for an off dry Riesling or unoaked Chardonnay that will complement the apple flavors without overwhelming the delicate sauce.

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Common Recipe Questions

→ What type of apples work best with this pork dish?

Granny Smith apples are ideal because their tartness balances the savory pork and creates complexity in the sauce. However, other firm cooking apples like Honeycrisp, Braeburn, or Pink Lady would also work well. Avoid softer varieties like McIntosh that break down too quickly during cooking.

→ Can I use bone-in pork chops instead?

Yes, bone-in pork chops work beautifully in this dish. They often provide more flavor, but will require slightly longer cooking time - typically 5-6 minutes per side when searing, and an additional 3-4 minutes when finishing in the sauce. Always cook to an internal temperature of 145°F (63°C) for food safety.

→ What can I substitute for Dijon mustard?

If you don't have Dijon, you can substitute whole grain mustard for a similar flavor with added texture, or yellow mustard for a milder, slightly more acidic flavor. Alternatively, a teaspoon of honey mixed with a teaspoon of regular mustard creates a nice sweet-tangy balance.

→ What side dishes pair well with these pork chops?

These pork chops pair beautifully with creamy mashed potatoes, which soak up the delicious sauce. Other excellent options include roasted Brussels sprouts, steamed green beans, buttered egg noodles, or a simple arugula salad with lemon vinaigrette for a lighter option.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Season and flour the pork chops up to 8 hours in advance (refrigerated), and chop the apples (toss with a little lemon juice to prevent browning). When reheating leftovers, do so gently on low heat with a splash of broth to maintain moisture and prevent the pork from toughening.

→ What can I use instead of chicken broth?

Vegetable broth works as a direct substitute. For richer flavor, try apple cider (not vinegar) diluted 50/50 with water, or white wine mixed with a little water. Even water with a bouillon cube will work in a pinch. Each alternative will subtly change the final flavor profile of the dish.