Pork Chop and Apple Skillet
I was inspired to update this recipe after an afternoon of apple picking. Handling all those crisp, fragrant apples made me think about the classic pairing of pork and apples—a combination I had never fully questioned before, but one that clearly has roots both in tradition and in nature. Historically, pigs would forage for fallen apples in the fall, which naturally complemented the richness of their meat. Over time, this pairing became a culinary classic, and it’s easy to see why.
Growing up, pork chops were a staple in my household, often served at braais (barbeques) or as simple weeknight dinners with mashed potatoes and peas. There’s something inherently satisfying about pork chops; I always ate them down to the bone. They carry a subtle, natural sweetness that pairs beautifully with a wide variety of flavors. Apples, with their acidity and tartness, provide a perfect counterpoint, balancing the richness of the pork while adding freshness and brightness to the plate.
This skillet recipe celebrates that harmony. The pork is seared to a gorgeous, glistening brown, while the apples and onions soften and caramelize in a creamy, herb-infused sauce. A touch of crispy pancetta adds depth and saltiness, making every bite rich, comforting, and visually stunning. It’s a dish that’s approachable enough for weeknights but elegant enough to serve to guests—a certified people-pleaser that combines nostalgia, flavor, and seasonal inspiration all in one skillet.
Pork Chop and Apple Skillet
Pork chops serve as the ultimate lunch or dinner, and when paired with apples make for a tangy, sweet and succulent meal. Don't be afraid to use fruit in your savory dishes, this one is worth it!
Ingredients
- 2 bone-in center-cut pork chops (1 to 1½ inches thick)
- 2-4 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon steak and chops seasoning
- ½ teaspoon dried herbs (Italian seasoning, rosemary, or oregano)
- ½ teaspoon garlic powder
- 1 teaspoon dried herbs
- 1 teaspoon flour
- 1/4 teaspoon cumin
- 1 bouillon cube to dissolved in equal parts water (or ¾ cup chicken stock)
- 1/4 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Royco Usavi Mix (no-sodium all-purpose seasoning)
- ½ large red onion, thinly sliced
- 1 large apple (Honeycrisp or Granny Smith work well), thinly sliced
- ¼ cup diced pancetta
- 2 tablespoons cooking oil
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 1 teaspoon mustard
- 1 teaspoon soy sauce
- ¼ cup cream or coconut milk
- Fresh parsley (to garnish)
Instructions
- Marinate the pork chops for at least 4 hours, up to 8 hours.
- In a bowl, container, or zip-top bag, combine oil, Worcestershire sauce, and soy sauce to coat the pork chops.
- Add paprika, garlic powder, dried herbs, salt, black pepper, and steak and chops seasoning.
- Add extra oil if needed to ensure the pork is fully coated.
- Cover and refrigerate until ready to cook.
- Prepare the Base Seasoning:
- Combine dried herbs, flour, cumin, chicken bouillon cube, black pepper, salt, and Royco Usavi Mix — this will be added to the sauce later to build flavor.
- Prepare the Apples and Onion:
- Peel (if desired) and slice the apples and red onion into wedges — not too thin, not too thick — for optimal texture.
- In a skillet, sauté the pancetta in cooking oil until it starts to brown and becomes slightly crunchy.
- Remove the pancetta and set aside, leaving the rendered fat in the pan.
- Brown the pork chops on each side in the same pan.
- Add butter and rosemary to baste the chops and infuse aromatics. This helps the pork sear beautifully.
- Remove the pork chops. If the internal temperature is not yet 145–160°F (63–71°C), they will finish cooking in the sauce.
- Using the same oil, cook the onions until they begin to caramelize.
- Add the apples and cook until slightly softened.
- Add butter and seasonings to release flavor and aromatics; cook for 2–3 minutes.
- Add the prepared base seasoning and water or chicken stock to the pan.
- Add soy sauce and stir to combine.
- Reduce the heat to low and return the pork chops to the pan. Cover and simmer until the pork chops are fully cooked (check with a meat thermometer).
- Once the pork is cooked through, stir in the cream and reserved pancetta.
- Cook for an additional 3–4 minutes to thicken the sauce and meld flavors.
- Remove from heat and garnish with fresh parsley.
- Serve with grits, beans, or a starch of your choice.
Nutrition Facts
Calories
333Fat (grams)
16.36 gCarbs (grams)
13.57 gProtein (grams)
32.38 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
John Harris' Peter Piper picked a peck of pickled peppers came to mind when I began writing out this recipe!
After a trip to the farmer's market, I left with some fresh purple peppers, which taste mostly like their green, orange and red cousins; subtle, but a little bitter, which can be a nice contrast in the suitable dish. Given the colour, they could be a great addition to a salad. I also happened to have some peaches from a previous recipe.
To keep pork chops juicy and prevent them from drying out, you want to sear both sides on high heat in a cast iron or non-stick pan to give them a nice colour and crisp, then poach in the wine with the lid to finish. To avoid overcooking the peaches and peppers, you can sauté separately in the same pan the chops are prepared once the remaining poaching liquid is moved to a saucepot to reduce.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
Ingredients
- 2 large pork chops
- 2 peaches, sliced into segments
- 1 tablespoon steak and chops seasoning (I used Roberston’s)
- 1/3 cup white wine (real wine preferred)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 bell peppers, sliced into strips (I used purple, you can also use green)
- Rosemary sprigs
- 4 garlic cloves
- 2 tablespoons butter
- 1 tablespoon shallots, finely chopped (optional)
- 2 tablespoons mirin
- 1 teaspoon red wine vinegar
- 1 teaspoon Worchester sauce
- Salt and pepper to taste
Instructions
- Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
- Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
- While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
- Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.
- Remove the rosemary and garlic.
- Transfer the liquid to a small saucepot, and bring the liquid to a boil.
- Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
- Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
- You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.
Nutrition Facts
Calories
749Fat (grams)
57.7Carbs (grams)
34.4Sugar (grams)
24.4Protein (grams)
21.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Honey Soy Orange Glazed Pork Chops
Pork chops are a perfect blend of sweet and savory. Pork goes well with apples as most people know, but also pairs well with citrus, more specifically orange. Soy is used in a lot of pork marinades, and adding that in along with the honey adds a deep, rich flavor you’ll be sure to enjoy!
What you need 🛒🛒🛒:
4 boneless chops
1 cup orange juice
1 tablespoon orange peel
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoon soy sauce
1 teaspoon ginger
1/2 teaspoon cardamom
1/4cup honey, raw organic (set aside another 1/4 for sauce)
Orange slices
1 teaspoon minced garlic
1/2 red onion
1/4 cup sherry (cooking wine or broth)
What you do 🍳🍳🍳:
Step 1
Marinate your pork chops for one hour. Whisk 1/4 cup of the honey with the soy sauce, seasoning, orange juice, orange peel, and garlic in a bowl then cover and refrigerate.
Step 2
In a grill pan, cook the pork chops and red onion. Finish in an oven at 350F and make sure the pork is done - cook until juices run clear or the pork is done with an internal temperature at 145F/white on the inside. Deglaze the pan with the sherry.
Step 3
Mix the marinade juice with another 1/3 cup of honey and cook into a glaze, pour onto the pork chops.
Step 4
Serve with the roasted brussels spouts and grains. 1 teaspoon butter and orange slices squeezed over the chops will add more flavor.
Notes:
For the Brussels Sprouts, roast them in bacon fat (with bacon pieces), a little olive oil, garlic, salt, and pepper. When roasted, toss in parmesan cheese.
For the quinoa and brown rice mix, I used a near a Near East. product which you can find, here.