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Apple Cider Boneless Pork Chops are the ultimate fall dinner. Cozy, flavorful, and ready in just 30 minutes! This one-skillet meal is packed with sweet and savory goodness thanks to fresh apples, garlic, sage, and a rich apple cider sauce. It’s comfort food made healthy and simple! It’s comfort food made healthy and simple, and a perfect addition to my lineup of apple recipes that make the most of the season.
As a nutritionist, I’m always looking for lean, nutrient-dense proteins that don’t require a ton of effort. Boneless pork chops are one of my favorite ways to switch things up from the usual chicken dinners! They’re fast, flavorful, and super versatile. I love throwing together a skillet meal like these Whole30 Smoky-Chipotle Skillet Pork Chops when I want something bold and satisfying without spending hours in the kitchen. Pork chops are such a great option for keeping dinner fresh and exciting!!!
Why You’ll Love These Boneless Pork Chops
I’ll be honest…I didn’t grow up loving pork chops. They were dry, rubbery, and just not exciting. But once I learned how to pan sear thick boneless pork chops and finish them in a rich, buttery apple cider sauce, everything changed!! This recipe is proof that pork chops can be juicy, tender, and absolutely crave-worthy.
The browned butter, garlic, and onion set the stage for a cozy fall vibe, while fresh sage and apple cider bring that sweet and savory balance we all love. And did I mention it’s all done in one skillet? Less cleanup, more flavor!!!
If you’re a fan of pork, be sure to check out my other pork recipes for more easy and flavorful ideas to try at home.
How to Make It
Start by heating a large cast iron skillet and seasoning your boneless pork chops. Sear them until golden and cooked through, then set aside while you build the sauce. Brown the butter, sauté the onions, apples, garlic, and sage, then stir in apple cider and Dijon mustard. Let it simmer, then return the pork chops to the pan to soak up all that deliciousness!
Serving and Storing Tips
Balance the richness of the sauce by serving these boneless pork chops with wholesome sides like mashed potatoes, oven roasted potatoes, Instant Pot Butternut Squash. Cauliflower rice or a fresh side salad makes a lighter and equally satisfying option.
Store leftovers in the fridge for up to 3 days. To reheat, warm everything in a skillet over medium low until heated through.
This is one of those dinners that feels fancy but is secretly super easy. Boneless pork chops for the win!!
30-Minute Skillet Apple Cider Boneless Pork Chops
Ingredients
- 4 boneless pork chops, (no more than 1 inch thick)
- salt and pepper
- 4 tbsp butter or ghee*
- 1/2 medium yellow onion, (sliced)
- 2 medium honeycrisp apples, (peeled, cored and cut into slices)
- 3 cloves garlic, (minced)
- 1 tbsp freshly chopped sage, (divided)
- 1 tbsp arrowroot starch
- 1 cup apple cider**
- 1 tbsp dijon mustard
Instructions
- Heat a large skillet to medium high heat. Season the pork chops on both sides with salt and pepper.
- Once the skillet is hot, add in 2 tbsp butter, then add pork chops to the skillet. Cook for 4-5 minutes per side, or until browned. It's okay for them to not be cooked all the way. Remove the pork chops from the pan and place on a plate and cover with foil. Keep the skillet hot!
- Add the remaining butter to the skillet and let the butter get golden brown (about 1 minute). Turn heat down to medium. Saute the onion and apples for 3-4 minutes, then add garlic and 1/2 the sage, saute for another minute. Sprinkle arrowroot starch on the onion/apple mixture.
- Pour in the apple cider and whisk in the dijon mustard. Turn the heat up to medium high and let the sauce thicken (about 1-2 minutes). Place pork chops back into the pan and let cook another 2-3 minutes.
- Serve pork chops hot and spoon sauce over each pork chop. Garnish with remaining sage, season with salt and pepper.
Made this for dinner and it was easy and delicious! I did add garlic powder, onion powder and paprika to the pork before searing.
This was absolutely delicious! We used a Montreal Steak seasoning on the chops to give them a good peppery/garlic flavor. The apples were so great – love the texture in comparison to traditional applesauce/pork chops. I would use a little less dijon next time as I’m not a huge mustard fan. But overall SUPER juicy and the perfect tanginess and sweetness we sometimes crave on Whole 30! Thanks so much!
This was a delightful recipe that we made on an autumn evening in Oregon. I made a side dish of creamy mashed sweet potatoes where I added a touch of maple syrup and cinnamon along with heated milk, sour cream and butter. It was a delicious pairing. I will add this to our menu rotation.
My father in-law-makes AMAZING apple cider pork chops and my husband is constantly craving them haha but since we’re thousands of miles away now, I have been eagerly searching for a similar recipe…and this one was great! My husband loves them. I actually didn’t use arrow starch at all and I only had Apple Juice so I added a bit of cinnamon to hopefully give a little bit of a cider taste, but it still came out sooo yummy! 🙂 Thanks Amy!
This dish is so easy and so full of flavor! I loved the contrast of the sweet apple cider and the tangy dijon mustard. I doubled the recipe with the plan to freeze half and have it for another day, but everyone had seconds. Perfect for fall! Thank you for the recipe. I definitely will be making this one again.