Cast Iron Pork Chops with Honeycrisp Apples & Rosemary
October 13, 2026 • 0 comments
Juicy, pan-seared pork chops paired with tender Honeycrisp apples, savory onions, and a buttery pan sauce. This cozy, one-skillet dinner brings together sweet and savory fall flavors and is simple enough for a weeknight meal.
- Prep Time:
- Cook Time:
- Servings: 4
Directions
Ingredients
- 2 Packages of Rehoboth pork chops (4 chops total)
- 3 Honeycrisp apples, cored and sliced
- 1 large red onion, thinly sliced
- 3 tablespoons butter, divided
- 1/2 cup chicken bone broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 4–5 sprigs fresh rosemary (or 1–1½ teaspoons dried rosemary)
- 1½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
Instructions
- Season the pork chops. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
- Sear the pork chops. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of butter. Once melted and sizzling, add the pork chops and sear for 3–5 minutes per side, depending on thickness, until golden brown. Transfer to a plate and set aside.
- Cook the apples and onions. Reduce heat to medium and add the remaining 2 tablespoons of butter. Add sliced apples and onions to the skillet. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
Make the pan sauce. In a small bowl, whisk together the chicken bone broth, Dijon mustard, sage, and thyme. Pour the mixture into the skillet, scraping up any browned bits from the bottom of the pan. Add the rosemary sprigs and bring to a gentle simmer.
- Finish the pork chops. Return the pork chops and any accumulated juices to the skillet. Spoon the apple and onion mixture over the chops and simmer gently until the pork reaches an internal temperature of 145°F.
- Serve. Allow the pork chops to rest for 3 minutes before serving. Spoon the buttery apples, onions, and pan sauce over the top.
Notes
- Use a cast iron skillet: It gives the pork chops a beautiful golden sear and helps build flavor in the pan sauce. I used a 12 inch skillet for this recipe
- Honeycrisp apples: Their natural sweetness balances the savory pork and onions.
- Chicken bone broth: Adds richness and depth to the sauce. Using just 1/2 cup keeps the sauce from becoming too thin.
- Serving suggestion: Delicious alongside mashed potatoes, roasted sweet potatoes, or green beans.
Adapted from The Chunky Chef
