Skillet Pork Chops with Apples and Sage Butter

Why You’ll Love This Recipe

• Cozy fall flavors: savory pork, sweet-tart apples, and a silky sage-butter pan sauce.
• Weeknight-friendly: potatoes roast while you sear and sauce—dinner in under an hour.
• Foolproof sear: step-by-step guidance to juicy chops cooked to a perfect 145°F.
• Restaurant-quality sauce with simple pantry staples like cider, broth, and Dijon.

Grocery List

• Produce: Baby potatoes, yellow onion, apples (Honeycrisp or similar), garlic, fresh sage, fresh thyme (optional parsley for garnish)
• Dairy: Unsalted butter
• Pantry: Bone-in pork chops, olive oil, neutral oil, apple cider, low-sodium chicken broth, Dijon mustard, apple cider vinegar, kosher salt, black pepper, garlic powder, smoked paprika (optional), flaky sea salt (optional)

Full Ingredients

Pork Chops and Sage-Butter Pan Sauce

• 4 bone-in pork chops, 1-inch thick (about 8 oz each)
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 3 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 2 medium crisp apples (such as Honeycrisp), cored and cut into 1/2-inch wedges
• 2 garlic cloves, minced
• 10 fresh sage leaves (or 2 tsp finely chopped)
• 1/2 cup apple cider (unfiltered preferred)
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• Kosher salt and pepper to finish, to taste

Roasted Baby Potatoes

• 1.5 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Optional Garnishes

• 1 tbsp chopped fresh parsley
• Pinch of flaky sea salt

Step-by-Step Instructions

Step 1: Preheat and start the potatoes

Heat the oven to 425°F. On a sheet pan, toss the halved baby potatoes with olive oil, thyme, garlic powder, salt, and pepper. Arrange cut-side down in a single layer. Roast for 25–30 minutes, turning once halfway, until golden and tender.

Step 2: Prep and season the pork chops

Pat the pork chops very dry with paper towels. Season all over with kosher salt, black pepper, garlic powder, and smoked paprika if using. Let them sit at room temperature while you prepare the skillet to promote even cooking.

Step 3: Sear the chops for a golden crust

Heat a large skillet (cast iron or stainless steel) over medium-high heat. Add 1 tbsp neutral oil. When the oil shimmers, lay in the chops without crowding. Sear 3–4 minutes until deeply browned, then flip and sear another 3–4 minutes. Transfer to a plate when the thickest part reads 135–140°F on an instant-read thermometer. Tent loosely with foil to rest. Do not wipe out the pan—those browned bits are flavor.

Step 4: Sauté onions, apples, and sage

Reduce heat to medium. Add 1 tbsp butter to the same skillet. Add the sliced onion and a pinch of salt; cook, stirring, until softened and lightly golden, about 4 minutes. Add the apple wedges, sage leaves, and minced garlic. Cook 2–3 minutes more until apples are tender-crisp and fragrant. If the pan seems dry, add a splash of broth to prevent scorching.

Step 5: Build the sage-butter pan sauce

Pour in the apple cider and chicken broth, scraping up the browned bits from the bottom of the pan. Stir in the Dijon. Simmer briskly until the liquid reduces by about half and looks slightly syrupy, 3–5 minutes. Off the heat, whisk in the remaining 2 tbsp cold butter and the cider vinegar until glossy. Taste and adjust seasoning with salt and pepper.

Step 6: Finish the chops in the sauce

Return the rested pork chops and any accumulated juices to the skillet, nestling them into the apples and onions. Spoon sauce over the chops and simmer over low heat 1–2 minutes, just until warmed through and the internal temperature reaches 145°F. Avoid overcooking to keep them juicy.

Step 7: Plate and serve with the potatoes

Divide roasted potatoes among plates. Top each plate with a pork chop and a generous spoonful of the sautéed apples and onions. Spoon extra sage-butter sauce over the top. Garnish with chopped parsley and a pinch of flaky sea salt if you like. Serve immediately.

Pro Tips

• Pat the chops dry and salt them first—dry surfaces brown better for a deeper crust.
• Use a hot, heavy skillet (cast iron is ideal) and avoid moving the chops while searing.
• Cook to temperature, not time. Pull at 135–140°F; carryover heat brings them to 145°F.
• Reduce the sauce until it lightly coats a spoon; then swirl in cold butter off-heat for a silky finish.
• Choose crisp-tart apples (Honeycrisp, Pink Lady, or Braeburn) so they hold their shape.

Variations

• Pear and sage: Swap apples for firm pears for a softer, floral sweetness.
• Maple-mustard glaze: Add 1 tbsp pure maple syrup with the Dijon for a lightly sweet finish.
• Creamy version: After reducing the sauce, add 1/4 cup heavy cream and simmer 1 minute before finishing with butter.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently: warm pork and sauce together over low heat on the stovetop or in a 300°F oven, covered, until hot. Re-crisp potatoes on a sheet pan at 400°F for 8–10 minutes. The apples and onions can be sautéed up to 1 day ahead; cool and refrigerate, then reheat and finish the sauce when ready to serve. For extra insurance, season the chops with salt 30–60 minutes ahead and refrigerate uncovered (dry brine) for a better sear and juicier meat.

Nutrition (per serving)

Approximate: 680 calories; 38 g protein; 52 g carbohydrates; 32 g fat; 6 g fiber; 900 mg sodium. Values will vary based on exact ingredients and seasoning.