Cast Iron Pork Chops with apples looks, tastes, and feels like a complex, high-class dish. But, really, it’s so easy to make!
As far as quick weeknight meals are concerned, skillet recipes are a fantastic solution!
They’re simple, not too messy, and generally, there are fewer dishes to wash – that’s always a win, right?
Cast Iron Pork Chops
A quick sear on high heat browns the exterior of the boneless chops, building a beautiful crust, while the center stays perfectly moist.
When that’s all said and done, the juices in the pan are reduced and simmered with chicken stock, herbs, cinnamon and apples.
The result is an outrageously luscious and thick, fruity herb sauce. Spoon that over top of the pork, and you have a prize winning comfort food meal!!
If you love pork diners and you have a bit more time on your hands, I recommend making Mexican Carnitas or Dr. Pepper Pulled Pork!
Ingredient Notes and Substitutions
- Pork Chops – Using a boneless cut is best for cast iron pork chops; they’re typically the same thickness, so each chop is likely to cook at the same rate.
Keep the cuts somewhere between ½” and ¾” thick.
- Light Brown Sugar – If you only have dark brown sugar. but you may notice more of the molasses flavor in your pan sauce.
- Chicken Stock – Stock makes up the base of the sauce for the skillet pork chops. You can use any flavor stock or broth you have on hand.
- Apples and Cinnamon – Each is delicious on its own and becomes even more tasty when paired!
Best Apples for Pork Chops
Choose a firm-flesh apple that won’t fall apart when you cook it: Honeycrisp, Gala, and Golden Delicious are great choices.
Granny Smith is great if you want to cut back on the sweetness.
Storing and Reheating Pan Seared Pork Chops
Leftover pork is safe to eat within 4 days, as long as it’s kept in the fridge, and properly reheated to an internal temperature of 165°F.
I recommend storing the meat separately from the apples and sauce. In fact, if you want crisp apples, you may want to slice up fresh ones to reheat with the sauce on the stove.
The whole thing can be reheated over medium heat in a skillet on the stovetop, or in a 350°F. oven. Keep the heat at medium, otherwise, you’ll risk over cooking the meat.
Cast Iron Pork Chops FAQ
Just about 3-5 minutes on each side, depending on the thickness of the cut.
Judge the doneness by the internal temperature of the meat: 145°F is the safe internal temperature for pork consumption.
It’s important to have your skillet nice and hot, getting nicely pan seared pork chops without drying out the meat through a drawn-out cooking process.
But before that, let the meat come to room temperature before cooking. Otherwise, the outside will overcook while you’re waiting for the center to cook through.
Traditionally, fruits were used to add sweetness to savory dishes without the need for sugar; that was a luxury ingredient back then! But there’s another reason: the acid in apples actually helps you digest fats, including those found in pork. So it’s a win-win!
With love, from our simple kitchen to yours.
Other Boneless Pork Chop Recipes
Cast Iron Pork Chops with Apples
- 2 tablespoons extra virgin olive oil
- 6 boneless pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken stock
- 3 tablespoons light brown sugar
- 1 tablespoon fresh herbs, (rosemary, sage and/or thyme)
- 2 cups sliced apples, (Granny Smith, Gala or both)
- 1/2 teaspoon ground cinnamon
- Add oil to a large skillet over medium high heat.
- Season the pork chops on both sides with salt and pepper.
- Add chops to the preheated skillet and cook for 3-5 minutes on each side, or until golden brown. Transfer pork from the skillet to a plate and set aside.
- Reduce heat to medium low. To the hot skillet, add chicken stock, brown sugar, herbs, apples and cinnamon. Simmer for five minutes, scraping the bottom of the pan occasionally.
- Add the pork chops back to the skillet and drizzle sauce over them. Continue cooking until the internal temperature of the pork reaches 145°F.
- Serve pork chops with apples on the side and a drizzle of sauce on top.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2011, updated and republished September 2022
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