Cast Iron Pork Chops with Apples and Onion
Two thick chops seared hard, then apples and onion cooked in the drippings while the pork rests. One pan, start to finish.
Recipes and Things · Wes Hadley
Posted Oct. 13, 2026 · 2 servings
Posted Oct. 13, 2026 · 2 servings
Thin pork chops dry out before they brown. Buy them at least an inch thick, bone-in if you can, and they come off the pan juicy at 140°F.
The apples go into the same skillet after the chops come out, and they soak up everything left on the bottom of the pan.
What you need
| How much | What |
|---|---|
| 2 | bone-in pork chops, 1 to 1 1/4 inches thick |
| 1 tsp | kosher salt |
| 1 tbsp | neutral oil |
| 1 | firm apple, cut in wedges |
| 1/2 | yellow onion, sliced |
| 1 tbsp | butter |
| 1/4 cup | apple cider or stock |
| 1 tsp | Dijon mustard |
How to make it
- Pat the chops dry and salt both sides. Heat the oil in a 10-inch cast iron skillet over medium-high until it shimmers.
- Sear the chops 4 minutes, flip, and cook 3 to 4 minutes more until they read 140°F in the center. Move to a plate to rest.
- Lower the heat to medium. Add the butter, apple and onion and cook, stirring now and then, until browned at the edges, about 6 minutes.
- Stir in the cider and mustard and scrape the bottom of the pan. Let it reduce for 1 minute.
- Plate the chops and spoon the apples, onion and pan sauce over them.
Cook’s notes
- Honeycrisp or Granny Smith hold their shape. Soft apples turn to sauce.
- Pork at 140°F is a little pink in the middle and safe to eat. Past 150°F it gets dry.
FAQ
Do I need to brine the chops?
Not with thick chops cooked to temperature. Salting them 30 minutes ahead is enough.