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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 chops, Apple pork chops, Keto
Keto
Yield: 2
Author:
Pork Chop and Apple 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!

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min
Cook modePrevent screen from turning off

Ingredients

Marinade
  • 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
Sauce
  • 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

  1. Marinate the pork chops for at least 4 hours, up to 8 hours.
  2. In a bowl, container, or zip-top bag, combine oil, Worcestershire sauce, and soy sauce to coat the pork chops.
  3. Add paprika, garlic powder, dried herbs, salt, black pepper, and steak and chops seasoning.
  4. Add extra oil if needed to ensure the pork is fully coated.
  5. Cover and refrigerate until ready to cook.
  6. Prepare the Base Seasoning:
  7. 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.
  8. Prepare the Apples and Onion:
  9. Peel (if desired) and slice the apples and red onion into wedges — not too thin, not too thick — for optimal texture.
  10. In a skillet, sauté the pancetta in cooking oil until it starts to brown and becomes slightly crunchy.
  11. Remove the pancetta and set aside, leaving the rendered fat in the pan.
  12. Brown the pork chops on each side in the same pan.
  13. Add butter and rosemary to baste the chops and infuse aromatics. This helps the pork sear beautifully.
  14. Remove the pork chops. If the internal temperature is not yet 145–160°F (63–71°C), they will finish cooking in the sauce.
  15. Using the same oil, cook the onions until they begin to caramelize.
  16. Add the apples and cook until slightly softened.
  17. Add butter and seasonings to release flavor and aromatics; cook for 2–3 minutes.
  18. Add the prepared base seasoning and water or chicken stock to the pan.
  19. Add soy sauce and stir to combine.
  20. 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).
  21. Once the pork is cooked through, stir in the cream and reserved pancetta.
  22. Cook for an additional 3–4 minutes to thicken the sauce and meld flavors.
  23. Remove from heat and garnish with fresh parsley.
  24. Serve with grits, beans, or a starch of your choice.

Nutrition Facts

Calories

333

Fat (grams)

16.36 g

Carbs (grams)

13.57 g

Protein (grams)

32.38 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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