What a flavorful powerhouse is this Pork Chops with Apples dinner. You’ll love this 1-pan, savory + sweet combo: pan-seared pork chops with caramelized shallots, apples, and bacon. Big, bold flavors from dijon mustard, apple cider, worcestershire, brown sugar, maple syrup, and a touch of bourbon…make this recipe sing!

pork chops with apples and bacon in large black skillet

I love pork chops. There are so many ways to whip up some chops and this latest recipe has been a favorite of mine. As we get further and further into the wintery vibes, you know I’m gonna keep sharing all of the comforting goodness before we head into the spring season! Whether you are a pork chop fanatic or just want some dinner inspiration in trying out a new recipe, I got you.

Pork Chops with Apples & Bacon 😍

Pan-fried pork chops, golden and savory apple slices, and smoky bacon…yes, please! This dish is wildly easy to make and busting-out-the-seams delicious, gah. It’s deeply comforting and the perfect meal to whip up when you’re craving something that will hit the stomach just right. Y’all know exactly what I mean.

This pork chops with apples and bacon recipe has a ton of depth in terms of flavor and texture. We’ve got rich and succulent pork chops as the star of the show. Using apples in savory applications is severely underrated imo. They bring a delightful contrast and subtle sweetness to this pork chops recipe. I love how the apples break down after sautéing and release their juices while also soaking up all the other ingredients. The whole thing gives cozy diner vibes, ha.

black hand holding the side of plate with pork chops and apples on top of mashed potatoes

Ingredients You’ll Need For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Pork chops: I use bone-in pork chops that are about six ounces and at least one-inch thick. I recommend bone-in but boneless is fine, too.
  • Flour: To coat the chops and thicken the pan sauce.
  • Spices: We’ll use dried thyme and Cajun seasoning. My Creole Cajun seasoning is a holy grail staple over this way! This well-rounded spice is clutch because of its zesty, bold flavoring. Make my homemade version or use store-bought Cajun seasoning if you’d like!
  • Brown sugar: For a pop of sweetness in the flour dredge.
  • Bacon: Everything is better with bacon mmmhmm 🙂‍↕️.
  • Butter: To sauté the shallot + apples.
  • Shallot: Similar to onion flavor but a bit sweeter.
  • Apples: I recommend the honeycrisp variety here.
  • Apple cider: Friends, when I say apple cider, I mean *apple cider* and not apple cider vinegar- please don’t mistake the two, oof.
  • Flavor boosters: To enhance this pork chops with apples recipe; flavor agents like worcestershire sauce, bourbon, maple syrup, and dijon mustard do just that.
  • Chicken broth: To develop the saucy-ish nature of this dish!
gloved hands dipping pork chops into glass bowl of flour
honey crisp apple slices on yellow cutting board

How To Make This Pork Chop Dinner:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Preheat the oven to 425°F.
  • Coat the chops. Pat the pork chops dry using paper towels then set aside. In a shallow dish dish, combine the flour, cajun seasoning, brown sugar, and thyme- whisk the mixture well to combine. Dip each pork chop into the seasoned flour, coating well on all sides, and then shake off excess flour. Set the dredged pork chops aside- do not discard the remaining seasoned flour.
  • Crisp the bacon. Add the chopped bacon into a large, oven-safe skillet/braiser over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving rendered bacon drippings in skillet.
  • Brown the chops. Gently swirl the pan to evenly coat the bottom and increase the heat to medium-high. Working in batches, add the floured pork chops into the skillet. Cook the pork chops for about 2-3 minutes on each side or until a nice brown sear/crust appears. Then transfer the pan-fried pork chops to a clean plate/platter and tent them with foil.
pork chops with sautéed apples in large black skillet

Finishing These Pork Chops with Apples & Bacon:

  • Sauté the shallot + apples. Add the butter to the pan and reduce the heat to medium. Toss in the shallot and apples and sauté until tender and golden, stirring often, about 4-5 minutes.
  • Add the flavor agents. Sprinkle the reserved seasoned flour over the shallot/apple mixture and carefully stir everything to coat. Allow this mixture to cook for 1-2 minutes until the flour dissipates. Then add the apple cider, worcestershire, bourbon (if using), maple syrup, dijon mustard, and chicken broth into the pan. Use a wooden utensil to stir everything together, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken, about 2 minutes. Add the reserved bacon pieces back into the pan and stir well to combine.
  • Bring it all together. Then add the browned pork chops back into the pan along with any residual juices, nestling them on top of the apple mixture. Transfer the pan to the oven, uncovered. Bake at 425°F for 15-20 minutes until nicely golden brown and the pork chops are registering at least 145°F when checked with an internal thermometer for doneness.
  • Serve these pork chops with sautéed apples and bacon as-is or alongside your favorite side dishes like mashed potatoes and/or vegetables. Enjoy!
pork chops with apples and bacon on top of mashed potatoes

Recipe Tips + Tricks, FAQs & More:

Here’s some extra information about this pork chops recipe:

  • Can I use boneless chops? Yes! I recommend bone-in but boneless pork chops could also work with this recipe.
  • Gluten-free needs? Swap out the all-purpose flour and replace it with any gluten-free baking flour in a 1:1 ratio. Other alternative options for gluten-free needs include arrowroot and tapioca flour.
  • Can I omit the bourbon? Sure thing! Bourbon adds a slight complexity in flavor here but feel free to leave it out if you’d like.
  • What to serve with this dish? This pork chops with apples and bacon recipe pairs well with mashed potatoes, y’all. Or with some creamy grits, veggies, side salad (peep my caesar salad)…and/or cornbread >> 😛🙌🏾.
pork chops with sautéed apples with mashed potatoes on speckled plates

Y’all will love these Pork Chops with Apples & Bacon. Delectable flavors galore are found within this recipe. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Other incredible BBR dishes to make:

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pork chops with sautéed apples in large black skillet

Pork Chops with Sautéed Apples & Bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main Dishes
  • Method: Stovetop, Baking
  • Cuisine: American, Southern
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Description

What a flavorful powerhouse is this Pork Chops with Apples dinner. You’ll love this 1-pan, savory + sweet combo: pan-seared pork chops with caramelized shallots, apples, and bacon. Big, bold flavors from dijon mustard, apple cider, worcestershire, brown sugar, maple syrup, and a touch of bourbon…make this recipe sing!

Ingredients

  • 4 bone-in pork chops, about 6 ounces each & 1-inch thick
  • ¼ cup all-purpose flour
  • 2 teaspoons Creole Cajun seasoning, homemade or store-bought, plus more to taste
  • 2 teaspoons packed light or dark brown sugar
  • 1 teaspoon dried thyme
  • 4 slices thick-cut bacon, roughly chopped
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely diced
  • 2 apples- peeled, cored & sliced (I use honeycrisp)
  • ½  cup apple cider (not apple cider vinegar!)
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons bourbon- optional
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dijon mustard, smooth or whole grain
  • 1 ½  cups chicken broth

Instructions

  1. Preheat the oven to 425°F.
  2. Pat the pork chops dry using paper towels then set aside. In a shallow dish or pie plate, combine the flour, Cajun seasoning, brown sugar, and thyme. Whisk the mixture well to thoroughly combine. Place each pork chop into the seasoned flour, coating well on all sides, and then shake off excess flour. Set the dredged pork chops aside on a large plate/platter- do not discard the remaining seasoned flour, set aside.
  3. Add the chopped bacon into a large, oven-safe skillet/braiser (about 11-12 inches) over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving rendered bacon drippings in skillet.
  4. Gently swirl the pan to evenly coat the bottom and increase the heat to medium-high. Add the floured pork chops into the skillet, careful not to overcrowd the pan, depending on the size of your chops, you may have to work in batches. Cook the pork chops for about 2-3 minutes on each side or until a nice brown sear/crust appears. At this stage, the chops may not be fully cooked through, we’re just aiming to brown them, and they’ll finish off later in the oven. Then transfer the pan-fried pork chops to a clean plate/platter and tent them with foil.
  5. Add the butter to the pan and reduce the heat to medium. Gently swirl the pan to evenly coat the bottom. Toss in the shallot and apples and sauté until tender and golden, stirring often, about 4-5 minutes.
  6. Sprinkle the reserved seasoned flour over the shallot/apple mixture and carefully stir everything to coat. Allow this mixture to cook for 1-2 minutes until the flour dissipates. Then add the apple cider, worcestershire sauce, bourbon (if using), maple syrup, dijon mustard, and chicken broth into the pan. Use a wooden utensil to stir everything together, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken, about 2 minutes. Add the reserved bacon pieces back into the pan and stir well to combine.
  7. Then add the browned pork chops back into the pan along with any residual juices, nestling them on top of the apple mixture. Transfer the pan to the oven, uncovered. Bake at 425°F for 15-20 minutes until nicely golden brown and the pork chops are registering at least 145°F when checked with an internal thermometer for doneness. Taste the dish and season with more Cajun seasoning to desired preference, if needed.
  8. Serve pork chops with sautéed apples as-is or alongside your favorite side dishes like mashed potatoes and/or vegetables. Enjoy!

Notes

  1. Gluten-free needs? Swap out the all-purpose flour and replace it with any gluten-free baking flour in a 1:1 ratio. Other alternative options for gluten-free needs include arrowroot and tapioca flour.
  2. Please read the blog post in its entirety for more tips + tricks.