Name: Apple Pork Chops with Balsamic Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 pork chops; Salt and pepper, to taste; 1 teaspoon Italian seasoning; 1-2 tablespoons olive oil; ½ cup dry white wine; 2 tablespoons butter; 3 cloves garlic, minced; 1 apple, peeled and sliced; 2 cups chicken broth; 3 tablespoons cornstarch; ½ chicken bouillon cube; 2 tablespoons honey; 1 tablespoon balsamic vinegar; 1 teaspoon brown sugar; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon mustard powder; ½ teaspoon onion powder; ½ teaspoon parsley; ¼ teaspoon ground sage; ¼ teaspoon cinnamon; 1 small pinch nutmeg

Jump to Recipe· 4.6 from 3 reviews

If you love cozy, comforting dinners that bring together savory and sweet in the best way possible, then you’re going to adore this Apple Pork Chops with Balsamic Sauce Recipe. It’s one of those meals I keep coming back to because it’s downright delicious, surprisingly simple, and feels a little fancy without any fuss. Juicy pork chops get tender and flavorful with warming spices, sweet apples, and a tangy balsamic sauce that ties everything together perfectly. Trust me, once you try this, it’ll become your go-to for those nights when you want a home-cooked meal that impresses without needing a ton of effort.

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Why This Recipe Works

Balanced Flavors: The sweetness of the apples and honey plays beautifully with the savory pork and tangy balsamic vinegar for a perfect harmony.
Juicy, Tender Pork: Taking time to salt and rest the pork chops before searing locks in moisture and flavor through the entire cut.
Simple Techniques: Basic steps like deglazing with wine and reducing the sauce bring out deep, rich flavors without complicated ingredients.
Flexible & Approachable: This recipe works with various pork chop cuts and apple types, making it easy to adapt to what you’ve got on hand.

Apple Pork Chops with Balsamic Sauce, pork chop recipes with apples, easy pork chop dinner ideas, savory apple pork recipe, balsamic pork chop skillet - A silver pan filled with three brown pork chops covered in a thick, light brown sauce sprinkled with small green herb bits. Around the pork chops are many slices of soft yellow apples soaking in the sauce. The texture of the sauce is smooth and shiny, coating the meat and apples evenly. The pan rests on a white marbled surface with a bunch of fresh green parsley on the side, and a white cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because the ingredients complement each other so well, and most are pantry staples with a fresh twist. Using seasonal apples adds just the right touch of sweetness and texture, while the array of herbs and spices brings warmth and complexity. A tip when shopping: choose pork chops that have some marbling and a bit of bone for the best flavor and texture, and pick a crisp, firm apple that will hold its shape during cooking.

Pork chops: Bone-in and about 1 to 1.5 inches thick are ideal — they stay juicy and develop a nice crust.
Salt & pepper: Basic seasonings that enhance the natural pork flavor and help the meat brown beautifully.
Italian seasoning: Adds herbs like thyme, oregano, and basil for a savory lift without needing fresh herbs.
Olive oil: For searing — use a good quality extra virgin olive oil for best flavor.
Dry white wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc add acidity and depth to the sauce; non-alcoholic options work well too.
Butter: Enriches the sauce with a silky, luscious texture.
Garlic: Fresh minced garlic delivers bold aromatic flavor that infuses the sauce.
Apple: Fuji, Gala, or Honeycrisp bring sweetness and structure; Granny Smith adds a tart kick.
Chicken broth: The savory base for the sauce, balancing the sweetness and acidity.
Cornstarch: Helps thicken the sauce perfectly without heaviness.
Chicken bouillon cube: Packs extra umami flavor into the sauce.
Honey & balsamic vinegar: A dynamic duo that gives the sauce its signature sweet-tangy flavor.
Brown sugar and spices: Brown sugar, thyme, oregano, mustard powder, onion powder, parsley, sage, cinnamon, and a pinch of nutmeg create complex depth and cozy warmth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Apple Pork Chops with Balsamic Sauce Recipe my own depending on what I have in the kitchen or what mood I’m in. You can amp up the spices or dial back the sweetness to suit your family’s tastes. Plus, it’s a great base for mixing in seasonal produce or trying out different pork cuts.

Variation: One of my favorite tweaks is swapping out the white wine for apple cider, which makes the sauce even more apple-forward and perfect for fall dinners.
Dietary modifications: If you want to make it dairy-free, just swap butter for olive oil or a vegan butter substitute — the sauce will still be delicious.
Seasonal edits: In winter, try adding a few sliced pears or dried cranberries to the sauce for extra festive notes.

Step-by-Step: How I Make Apple Pork Chops with Balsamic Sauce Recipe

Step 1: Season and Prep Your Pork Chops

First things first: Pat your pork chops dry with paper towels — this helps them sear better. Then sprinkle both sides liberally with salt, pepper, and Italian seasoning. If you’ve got the time, let them sit at room temperature for about 35-45 minutes before cooking. This is a game-changer for juicy, flavorful pork, as the salt gets time to sink in and tenderize the meat. If you’re short on time, season right before searing, and you’ll still get great results.

Step 2: Mix the Sauce Ingredients

While the meat is resting, get your sauce ready. In a bowl, whisk together the chicken broth and cornstarch until smooth — don’t use warm broth or the starch will start thickening too soon. Then stir in the chicken bouillon cube, honey, balsamic vinegar, brown sugar, and all your spices. Keep this mixture aside in the fridge until you need it later.

Step 3: Sear the Pork Chops

Heat olive oil in a large skillet over medium-high heat until shimmering. Sear pork chops in batches (don’t overcrowd the pan!) for 2-3 minutes on the first side, then flip and cook 1-2 minutes on the second. For thicker cuts, you might add an extra minute per side. As you sear, use tongs to hold your chops on the edges to crisp any fat. Once nicely browned, remove them from the pan and set aside to rest — this seals in the juices while you make the sauce.

Step 4: Build the Balsamic Sauce

Turn off the heat and pour in the wine to deglaze the pan — scrape those delicious browned bits off the bottom with a spatula. Set the heat back to medium and add the butter along with the minced garlic. Let it simmer until the liquid reduces by about half, around 4 minutes. Next, stir in your sauce mixture and turn the heat up until it boils — this activates the cornstarch and thickens your sauce quickly. Once thickened, turn the heat down to a gentle simmer.

Step 5: Add Apples and Finish Cooking

Peel and thinly slice your apple into 1/4-inch pieces. Nestle the pork chops back into the sauce along with any juices on the plate, and add the apple slices. Spoon sauce over everything to coat the apples — this helps soften them beautifully. Cover and let everything simmer gently for 5-8 minutes, or until the apples are tender and the pork reaches about 145°F internally. Then remove from heat and give your chops a 3-5 minute rest; this final step lets the juices redistribute and the flavors deepen.

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Pro Tips for Making Apple Pork Chops with Balsamic Sauce Recipe

Dry Brining Rocks: If you can let your chops rest with salt for 45 minutes before cooking, do it — the flavor gets way deeper, and the pork stays juicy.
Sear in Batches: Avoid overcrowding the pan to get that golden, crispy crust that adds amazing texture and flavor.
Deglaze Carefully: Use a silicone spatula to scrape every last brown bit from the pan — those caramelized bits give the sauce incredible depth.
Check Internal Temp: Use a meat thermometer for perfectly cooked pork — aiming for 145°F keeps it juicy without any guesswork.

How to Serve Apple Pork Chops with Balsamic Sauce Recipe

Garnishes

I like to sprinkle freshly chopped parsley over the top for a pop of color and fresh herb flavor — it brightens the rich sauce beautifully. Sometimes, a little cracked black pepper on top right before serving adds a nice bite that balances the sweetness of the apples and honey.

Side Dishes

Hands down, I love serving these pork chops with a hearty sausage stuffing and some roasted green beans — it makes for a comforting, complete meal. Mashed potatoes or creamy polenta are fantastic too, soaking up all that luscious balsamic sauce perfectly.

Creative Ways to Present

For special occasions, I’ve served these pork chops over a bed of wild rice pilaf with toasted pecans, with the apples artistically fanned out on top. A drizzle of extra balsamic reduction adds elegance, making the dish feel restaurant-worthy without extra hassle.

Make Ahead and Storage

Storing Leftovers

After dinner, store any leftovers in an airtight container and refrigerate. I’ve found that these pork chops keep well up to 3 days and still taste great when reheated gently. The apples get softer but still hold together, so you don’t lose that lovely sweet-tart contrast.

Freezing

If you want to make this ahead of time or save some for later, freezing works really well. Just cool everything completely, then freeze in a sealed container for up to 3 months. It’s a lifesaver for busy nights when you want homemade flavor but less effort.

Reheating

To reheat, thaw frozen portions overnight in the fridge or defrost carefully in the microwave. Then, bake covered at 350°F for about 20 minutes until warmed through. This keeps your pork tender and the sauce luscious, avoiding dryness or toughness.

FAQs

Can I use boneless pork chops for the Apple Pork Chops with Balsamic Sauce Recipe?

Yes, you can use boneless pork chops, but keep in mind that bone-in chops tend to stay juicier and have more flavor. If using boneless, choose chops that are at least one inch thick to prevent them from drying out, and watch the cooking time carefully to avoid overcooking.
What type of apples work best in this recipe?

Apples like Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn, and Granny Smith all work wonderfully here. They hold their shape when cooked and offer a nice balance of sweetness and tartness that complements the pork and balsamic sauce.
Can I skip the wine in the sauce?

Absolutely! While the wine adds acidity and depth, you can substitute it with additional chicken broth without sacrificing much flavor. Non-alcoholic white wine is another great option if you want to keep the complex notes without alcohol.
How do I know when the pork chops are cooked perfectly?

The best way is to use an instant-read meat thermometer — the USDA recommends cooking pork chops to an internal temperature of 145°F, then letting them rest for a few minutes. This ensures they’re juicy and tender without being overdone.

Final Thoughts

This Apple Pork Chops with Balsamic Sauce Recipe holds a special place in my heart because it’s like a warm hug on a plate. The way the apples soften just right, mingling with that tangy-sweet sauce, always feels comforting and satisfying after a busy day. I hope you give this recipe a try and find it as rewarding to make and eat as I do — it’s perfect for sharing around the dinner table with family or friends. Let me know how yours turns out, and don’t be afraid to put your own spin on it!