One-Pan Pork Chops with Apples, Onions & Potatoes
From Janet's Recipe Box · 45 min · one pan
This is my cozy fall dinner when I want something that tastes like fall smells. Golden seared pork chops, sweet apples, jammy onions, and little potatoes all cooked together in one pan so the flavors soak into each other. The apples get soft and caramelly, the potatoes crisp up in the pork drippings, and there is barely anything to clean up. I have made this for just us and I have made a giant seven-chop version for a crowd, and it always disappears.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- Salt, pepper, and a little smoked paprika
- 2 tbsp olive oil (plus a pat of butter)
- 1 lb baby potatoes, halved
- 2 apples, cored and sliced thick (a firm-sweet one like Honeycrisp or Gala)
- 1 large onion, sliced
- 3 cloves garlic, smashed
- Fresh rosemary and thyme (or a big pinch dried)
- 1/2 cup chicken broth (or a splash of apple cider)
How I make it
- Pat the pork chops dry and season both sides with salt, pepper, and smoked paprika.
- Heat the olive oil and butter in a big oven-safe skillet over medium-high. Sear the chops 2 to 3 minutes per side until golden, then set them on a plate. They will finish cooking later.
- Add the potatoes cut-side down to the same pan and let them get golden, about 5 minutes, then add the onion and cook until it softens.
- Add the apples, garlic, and herbs and stir. Pour in the broth or cider and scrape up the browned bits from the bottom.
- Nestle the pork chops back in among the potatoes and apples, along with any resting juices.
- Transfer the pan to a 400F oven (or cover and finish on the stovetop) for 12 to 15 minutes, until the potatoes are tender and the pork is cooked through (145F).
- Spoon the pan juices over everything and serve straight from the skillet.
Make it your own
Swap the potatoes for sweet potatoes or butternut squash to lean even more fall, add a handful of Brussels sprouts, or drizzle everything with a little maple or balsamic at the end. It is very forgiving. Craving another cozy one-pan night? My crockpot beef in red wine is the ultimate set-it-and-forget-it dinner.
My one-pan staples
The oven-safe skillet I sear everything in, my go-to sheet pan, and the tongs I reach for are all in my Amazon storefront.
Shop my kitchen staples → As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.Frequently asked questions
What apples are best for cooking with pork?
Firm, sweet-tart apples like Honeycrisp, Gala, or Braeburn hold their shape and get jammy without turning to applesauce. Avoid soft apples like Red Delicious.
How do I keep pork chops from drying out?
Use bone-in chops about an inch thick, sear them hot and fast, and pull them at 145F. Letting them rest a few minutes before serving keeps them juicy.
Can I make this ahead or as leftovers?
Yes. It reheats well the next day, and the flavors deepen overnight. Add a splash of broth when reheating so the potatoes and apples stay moist.
Janet
Orlando mom and the creator behind Planet Janet TV. Janet's Recipe Box is my collection of the approachable, slightly elevated meals I actually cook. Come say hi on Instagram.
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