Apple & Sage Pan-Fried Pork Chops

You know those dinners that feel like something you’d order at a cozy little restaurant… but somehow you made it yourself on a random Tuesday night?

This Apple & Sage Pan-Fried Pork Chop situation is exactly that kind of meal.

It’s golden and juicy, pan-seared in butter, topped with tender caramelized apples, fresh sage, and thyme, and finished with the dreamiest little buttery pan sauce. It feels fancy and comforting at the same time, which is honestly my favorite kind of food.

This is the dinner you make when you want something that feels special but doesn’t actually require a ton of work. The dinner you make when it’s chilly outside and you want your kitchen to smell like herbs and butter and cozy fall energy. The dinner you make when you want to impress someone without stressing yourself out.

And the best part?
It all happens in one pan.

No complicated steps.
No weird ingredients.
No hours in the kitchen.

Just sear, sauté, baste, and serve.

Why You’ll Love This Recipe

Here’s why this one deserves a permanent spot in your dinner rotation:

• One pan = easy cleanup

• Juicy, golden pork chops every single time

• Sweet + savory flavor combo from apples and sage

• Feels fancy but is secretly super easy

• Perfect for fall & winter cozy dinners

• Great for date night or hosting

• Ready in about 30 minutes

It’s perfect for:

• Weeknight dinners

• Special occasions

• Date nights at home

• Holiday meals

• When you’re bored of chicken

• When you want comfort food that still feels elevated

Ingredients

For the pork chops:

• bone-in pork chops

• olive oil

• butter

• Salt and black pepper

• garlic powder

• paprika

For the apples & sauce:

• apples

• shallot or onion

• garlic

• sage leaves

• fresh thyme

• chicken broth

• apple cider vinegar

• honey or maple syrup

• butter

For serving (optional but amazing):

• Mashed potatoes

• carrots

• Green beans

• Crusty bread

The Steps

1. Season the pork chops.
   Pat pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika.

2. Sear the pork chops.
   Heat olive oil and butter in a large skillet over medium-high heat. Once hot and foamy, add the pork chops. Sear for 4–5 minutes per side, until deeply golden and cooked to an internal temperature of 145°F. Transfer pork chops to a plate to rest.

3. Sauté the apples.
   In the same skillet, add the apple slices and cook for 3–4 minutes until lightly caramelized.

4. Add aromatics.
   Stir in the shallot and garlic and cook for 1–2 minutes until fragrant.

5. Deglaze the pan.
   Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan.

6. Finish the sauce.
   Add apple cider vinegar, honey (or maple syrup), sage, and thyme. Simmer for 3–5 minutes until slightly reduced.

7. Return pork chops to the pan.
   Nestle the pork chops back into the skillet and spoon the sauce over them. Add a small knob of butter if desired and let everything simmer together for 2–3 minutes.

8. Serve.
   Plate pork chops with apples and drizzle generously with the buttery pan sauce. Garnish with extra herbs if desired.

My Best Tips for Juicy Pork Chops

These small details make a huge difference:

1. Use thick pork chops.
Thinner chops dry out fast. Go for 1–1½ inches thick if possible.

2. Let the meat rest.
Letting pork chops rest for a few minutes keeps them juicy.

3. Don’t overcrowd the pan.
Cook in batches if needed so they sear properly.

4. Scrape those brown bits.
That’s where all the flavor lives.

5. Taste and adjust the sauce.
Add more honey for sweetness or vinegar for tang.

Variations to Try

Once you make this once, you’ll want to play with it:

• Pears instead of apples for a softer sweetness

• Cranberries added for a tart pop

• Rosemary instead of thyme for a woodsy twist

• Creamy version: Add ¼ cup cream to the sauce

• Spicy version: Add red pepper flakes

• Maple-bourbon version: Add a splash of bourbon

• Chicken version: Use chicken breasts or thighs

What to Serve With Apple & Sage Pork Chops

This dish begs for cozy sides:

• Mashed potatoes

• Creamy polenta

• Roasted carrots

• Green beans

• Brussels sprouts

• Wild rice

• Crusty sourdough

My personal favorite? Mashed potatoes with that buttery apple sauce spooned all over the top. Unreal.

How to Store & Reheat

To store:
Let cool completely and refrigerate in an airtight container for up to 3 days.

To reheat:
Warm gently in a skillet over low heat or microwave with a splash of broth.

Final Thoughts

This Apple & Sage Pan-Fried Pork Chop recipe is one of those meals that just feels special. It’s comforting, buttery, slightly sweet, deeply savory, and exactly the kind of thing you crave when the weather turns cooler.

It’s the dinner you make when you want to treat yourself.
The dinner you make when you want to impress someone.
The dinner you make when you’re tired of boring meals.
The dinner you make when you want your kitchen to smell like a cozy fall dream.

And honestly? Once you make it, you’re going to start putting apples and sage on everything.

If you make this recipe, I’d love to hear how it turns out for you!!

Looking for more dinner recipes? Try my popular recipes below:

• One-Pan Lemon Herb Salmon with Potatoes

• Marry Me Chicken

• Pork Harissa Meatballs with Pearl Couscous

• Crispy Fish Tacos with Creamy Slaw & Lime Crema

Yield: 2-4 servings

Print

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Apple & Sage Pan-Fried Pork Chops

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This Apple & Sage Pan-Fried Pork Chop is golden and juicy, pan-seared in butter, topped with tender caramelized apples, fresh sage, and thyme, and finished with the dreamiest little buttery pan sauce. It feels fancy and comforting at the same time, which is honestly my favorite kind of food.

Cook modePrevent screen from turning off

Ingredients

For the Pork Chops

• 2–4 bone-in pork chops (about 1–1½ inches thick)
• 1 tablespoon olive oil
• 2 tablespoons butter
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• ½ teaspoon paprika

For the Apples & Sauce

• 2 apples, cored and sliced into wedges (Honeycrisp or Granny Smith are perfect)
• 1 small shallot or ½ small onion, sliced
• 2 cloves garlic, minced
• 6–8 fresh sage leaves
• 4–6 sprigs fresh thyme
• ½ cup chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• Extra butter, for finishing (optional but magical)

For Serving (optional but amazing)

• Mashed potatoes
• Roasted carrots
• Green beans
• Crusty bread

Instructions

1. Pat pork chops dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika.
2. Heat olive oil and butter in a large skillet over medium-high heat. Once hot and foamy, add the pork chops. Sear for 4–5 minutes per side, until deeply golden and cooked to an internal temperature of 145°F. Transfer pork chops to a plate to rest.
3. In the same skillet, add the apple slices and cook for 3–4 minutes until lightly caramelized.
4. Stir in the shallot and garlic and cook for 1–2 minutes until fragrant.
5. Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan.
6. Add apple cider vinegar, honey (or maple syrup), sage, and thyme. Simmer for 3–5 minutes until slightly reduced.
7. Nestle the pork chops back into the skillet and spoon the sauce over them. Add a small knob of butter if desired and let everything simmer together for 2–3 minutes.
8. Plate pork chops with apples and drizzle generously with the buttery pan sauce. Garnish with extra herbs if desired.

Notes

Use thick pork chops. Thinner chops dry out fast. Go for 1–1½ inches thick if possible.

Let the meat rest. Letting pork chops rest for a few minutes keeps them juicy.

Don’t overcrowd the pan. Cook in batches if needed so they sear properly.

Scrape those brown bits. That’s where all the flavor lives.

Taste and adjust the sauce. Add more honey for sweetness or vinegar for tang.

Nutrition Facts

Carbs

57 g

Cholesterol

148 mg

Fiber

9 g

Fat

36 g

Net carbs

48 g

Sat. Fat

14 g

Sodium

573 mg

Sugar

30 g

Protein

44 g

Calories

712