When I’m craving a hearty cut of meat but don’t feel like splurging on steak, I always reach for a package of boneless or bone-in pork chops—usually sold for around $10 or less at my local supermarket. They deliver the rich, savory flavor I want from a knife-and-fork dinner at a much more budget-friendly price, and they’re incredibly versatile when it comes to seasonings and cooking methods. During the summer, I turn to the World’s Best Honey Garlic Pork Chops recipe. But once fall hits, I’m all about simmering the same cut in a sauce infused with seasonal fruit—which is exactly why Allrecipes’ Honey Apple Pork Chops hit the spot.
The Magic Behind Honey Apple Pork Chops
Pork and apple are a historical culinary pairing, possibly originating from when pigs roamed and grazed in orchards in ancient Rome. Hogs with apple-rich diets are even known to have meat with subtly fruity flavor. But cooking pork with apples has its own benefits: The sweetness and tart flavor of apples balances out the umami richness of pork, while the acidity in the fruit also tenderizes the protein, making apple cider and apple cider vinegar ideal additions to marinades and braising liquids.
Allrecipes’ Honey Apple Pork Chops are a testament to the effectiveness of the classic combination, a comforting dinner to make in the fall and winter months. All you need is a few ingredients to pull it off: boneless or bone-in pork chops (at least 1-inch thick), olive oil, apples, honey, garlic, and fresh sage.
How to Make the Recipe
Start by patting the pork chops dry and seasoning both sides with salt and pepper. Sear them in olive oil over medium-high heat until nicely browned, about 5 minutes per side. Then stir in the apple wedges and garlic, drizzle the honey over everything, and cover the pan. Let everything simmer until the pork is tender—about 8 more minutes.
You’ll know it’s done when the internal temperature hits 145 degrees F and the apples are tender and swimming in a sweet-tangy sauce. To serve, spoon the apples and pan juices over the chops and garnish with a few fresh sage leaves for a herbaceous finish.
Tips, Tricks, Variations
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- Peel the fruit. I peeled my apples so they’d become more fall-apart tender in the sauce. But the skin on is also fine.
- Add a splash of liquid. To ensure the honey doesn’t burn in the super-hot pan, reviewer Sue stirred in a splash of chicken broth. Similarly I added a couple tablespoons of apple cider vinegar to deglaze the pan and deepen the flavor of the sauce before stirring in the apples, garlic, and honey. But the apples seemed to release enough liquid to keep the garlic and honey from burning. If you’re worried about it, though, feel free to add a little extra liquid of your choice or lower the heat slightly.
- Remove the pork chops. In the video that accompanies the recipe, Senior Producer Nicole McLaughlin removes the pork chops from the pan after searing to make the sauce and then returns them to the pan after the apples are browned. I left my pork chops to cook with the apples, which worked fine! Either way yields a positive result.
- Swap sage for rosemary. Some reviewers preferred rosemary over sage—use whatever you have on hand or like best. Or skip entirely!
- Pick up thicker chops. Thicker pork chops (1.5 inches or more) will also work in this recipe. Just adjust the cook time accordingly and make sure the internal temperature reaches 145 degrees F.
Get the recipe: Honey Apple Pork Chops