Name: Brown Sugar Garlic Pork Chops With Apples
Prep time: 15 min
Cook time: 25 min
Total time: 43 min
Yield: 4
Ingredients: 4 boneless pork loin chops, about 1 inch thick (about 1 1/2 pounds total); 3/4 teaspoon fine salt; 1/2 teaspoon ground black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 firm apples, cored and cut into 1/2-inch wedges; 1 small yellow onion, thinly sliced; 4 cloves garlic, minced; 2 tablespoons packed light brown sugar; 1/2 cup reduced-sodium chicken broth, plus a splash more if needed; 1 tablespoon apple cider vinegar; 1/2 teaspoon dried thyme

Brown sugar and apples make a natural partner for pork, but this skillet dinner is not meant to taste like dessert. Garlic, onion, thyme and a splash of cider vinegar pull the sauce in a savory direction. The apples soften around the chops while keeping enough shape to scoop onto each plate.

The order is simple: brown the pork first, give the onion and apples a few minutes in the same pan, then finish the chops in a gentle simmer. Add the sugar after searing rather than rubbing it onto the meat. That way you can build a browned crust without burning a sweet coating in the hot skillet.

Brown sugar garlic pork chop with cooked apple wedges and onion

Choose the chops and apples first

Boneless loin chops about 1 inch thick are a useful starting point. Very thin chops can overcook while the apples are still firm, and extra-thick chops need more time in the sauce. Look for four pieces of reasonably similar thickness so you are not waiting on one large chop while the others dry out.

Honeycrisp or Pink Lady apples hold their shape better than soft, mealy apples. Leave the skins on for color and cut the fruit into wedges about 1/2 inch thick. Thin shavings can collapse before the pork is ready. Remove the cores and seeds, but there is no need to peel the apples.

Ingredients for four servings

Boneless pork chops, apples, onion and brown sugar garlic sauce ingredients

4 boneless pork loin chops, about 1 inch thick (about 1 1/2 pounds total)
3/4 teaspoon fine salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 firm apples, cored and cut into 1/2-inch wedges
1 small yellow onion, thinly sliced
4 cloves garlic, minced
2 tablespoons packed light brown sugar
1/2 cup reduced-sodium chicken broth, plus a splash more if needed
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme

Use light brown sugar for a gentle caramel flavor. The sauce gets most of its volume from broth rather than sugar, so it stays a pan sauce instead of a sticky candy glaze. Reduced-sodium broth also leaves a little more control over the saltiness as the liquid reduces.

How to make brown sugar garlic pork chops with apples

Step 1. Pat the pork chops dry with paper towels; do not rinse them. Season both sides with the salt and pepper. Core and slice the apples, leaving the skins on, and thinly slice the onion.

Step 2. Heat the olive oil in a large, heavy skillet over medium-high heat. Sear the chops for 2–3 minutes per side until browned, working in batches if needed. Transfer to a plate; they will finish cooking in the sauce.

Step 3. Reduce the heat to medium and add the butter. Add the onion and cook for about 3 minutes, stirring. Add the apple wedges and cook for 3–4 minutes, turning gently, until they begin to soften and develop a little color.

Step 4. Stir in the garlic and thyme for about 30 seconds. Add the brown sugar, broth and cider vinegar. Stir to dissolve the sugar and loosen the browned bits from the skillet, then bring to a gentle simmer.

Step 5. Return the chops and their juices to the pan, nestling them among the apples. Cover and simmer gently for about 4–8 minutes, turning once, until a thermometer inserted sideways into the thickest part of each chop reads at least 145°F. Time varies with chop thickness and pan heat; continue cooking as needed. Add a splash of broth if the pan gets dry.

Step 6. Transfer the pork to a clean plate and let it rest for at least 3 minutes before slicing or eating. Meanwhile, simmer the apples and sauce uncovered for 1–3 minutes if you want it slightly more concentrated; leave it loose enough to spoon. Serve the rested chops with the apples, onion and sauce.

Apple wedges and sliced onions in garlic and brown sugar pan sauce

Keep the skillet working for you

Brown, then lower the heat. The searing stage benefits from a hot skillet, but garlic and sugar need gentler heat. After removing the chops, reduce the burner before adding butter and onion. If the pan is smoking heavily, let it cool briefly. Dark brown cooking bits add flavor; black, burned bits will make the sauce bitter.

Give the apples room. Turn the wedges gently instead of stirring vigorously. Some pieces will brown more than others, which is fine. If the apples are already tender before the pork is done, lift them out with a clean spoon and add them back at serving rather than letting them turn into sauce.

Use the thermometer sideways. Insert the probe through the side of a chop into its thickest center. Each chop needs to reach at least 145°F while still on the heat, then rest for at least 3 minutes. A browned outside or a particular shade of pink inside does not replace that check.

Questions before you cook

Will the sauce be thick? It should be loose enough to spoon over the meat and apples, not a flour-thickened gravy. Simmer it uncovered for a minute or two after removing the pork if you want a little more concentration. Add broth if it reduces too far.

Can I use bone-in chops? The flavor combination works, but their size and cooking time can differ. This recipe is written for boneless chops. If you choose bone-in, check the meat temperature away from the bone and allow extra time as needed rather than following the timing blindly.

What goes alongside? Mashed potatoes, rice or a piece of crusty bread can catch the sauce. A plain green vegetable makes a useful contrast to the sweet apples. Those sides are optional and are not included in the recipe measures below.

Saving leftovers

Use firm apples such as Honeycrisp or Pink Lady; softer apples can break down. For very thin or thick chops, adjust cooking time and rely on the thermometer. Pork must reach 145°F before leaving the heat, followed by at least a 3-minute rest. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), store at 40°F or below for 3–4 days, and reheat to 165°F. Keep raw-pork utensils and plates separate from cooked food.

Reheat gently with a splash of broth or water so the sauce does not dry out before the center of the pork is hot. Check for 165°F when reheating. The apple wedges will soften further on the second heating, so handle them gently and expect a softer texture than on the first night.