Skillet Pork Chops With Apple and Spring Greens – A Bright, Comforting Weeknight Dinner

Seared pork chops, sweet-tart apples, and a tangle of tender spring greens make a simple dinner feel special. This recipe leans on pantry basics, cooks in one pan, and brings big flavor without fuss. The apples caramelize, the pork stays juicy, and the greens wilt into a silky, savory base.

It’s the kind of meal that tastes like you fussed, even if you didn’t. Serve it with crusty bread, mashed potatoes, or just a spoon to catch every drop of pan sauce.

What Makes This Special

This dish balances savory and sweet in a way that feels fresh, not heavy. The pork brings richness, while the apples add brightness and a little tang.

A quick pan sauce ties everything together, thanks to a splash of cider or broth and a knob of butter.

It’s also smart cooking. You get protein, fruit, and greens all in one pan, with minimal cleanup. The ingredients are flexible, so you can use whatever tender greens you have on hand—spinach, baby kale, or arugula all work well.

Ingredients

• 4 bone-in pork chops (about 1-inch thick, 8–10 oz each)
• 2 medium apples (Honeycrisp, Gala, or Pink Lady), cored and sliced
• 4 cups spring greens (baby spinach, baby kale, or a mix), loosely packed
• 1 small yellow onion or 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon ground sage (or 4–5 fresh sage leaves, chopped)
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1/2 cup apple cider or low-sodium chicken broth (plus a splash more if needed)
• 2 teaspoons Dijon mustard
• 1–2 teaspoons apple cider vinegar or lemon juice (to finish)
• Kosher salt and freshly ground black pepper

Instructions

1. Pat dry and season the pork. Use paper towels to dry the chops well.

   Season both sides generously with salt and pepper. Let them sit at room temperature for 10–15 minutes while you prep the produce.
2. Prep the aromatics. Slice the apples and onion, mince the garlic, and measure out thyme, sage, and red pepper flakes. Having everything ready makes the cooking smooth and quick.
3. Sear the pork chops. Heat a large skillet over medium-high.

   Add 2 tablespoons olive oil. When shimmering, add the chops and sear until deep golden, about 3–4 minutes per side. If your chops are very thick, stand them on their fat edge for 30 seconds to render.

   Transfer to a plate; they’ll finish cooking later.

4. Soften the onions and apples. Reduce heat to medium. Add the remaining 1 tablespoon olive oil. Add onion and a pinch of salt.

   Cook 2 minutes, then add apples. Cook, stirring occasionally, until edges caramelize and soften, 4–6 minutes.

5. Add aromatics. Stir in garlic, thyme, sage, and red pepper flakes. Cook until fragrant, about 30 seconds.

   Don’t let the garlic brown.

6. Deglaze. Pour in the apple cider or broth and scrape up brown bits. Simmer 1–2 minutes to reduce slightly. Stir in Dijon until smooth.
7. Wilt the greens. Add the spring greens and toss until just wilted, 1–2 minutes.

   If the pan looks dry, add a splash more liquid.

8. Finish the pork. Nestle the chops back into the skillet with any juices. Reduce heat to medium-low. Cover loosely and cook 2–5 minutes, until the chops reach 145°F in the thickest part.

   This keeps them juicy.

9. Make it glossy. Remove from heat and swirl in the butter. Add a squeeze of lemon juice or a splash of cider vinegar to brighten. Taste and adjust salt and pepper.
10. Serve. Plate the chops with a generous spoonful of apples and greens.

    Spoon over the pan sauce. Pair with mashed potatoes, polenta, rice, or toasted bread.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of water or broth until hot. Avoid high heat, which can dry out the pork.
• Freeze: You can freeze the pork and sauce up to 2 months, but the greens and apples may soften.

  Thaw overnight in the fridge before reheating.

Health Benefits

• Lean protein: Pork chops provide high-quality protein for muscle repair and satiety. Trimming excess fat keeps them lighter.
• Fiber and vitamins: Spring greens add fiber, vitamin K, folate, and antioxidants. Apples bring fiber and natural sweetness without added sugar.
• Heart-friendly fats: Olive oil supports a balanced, heart-healthy diet when used in moderation.
• Lower sodium option: Using low-sodium broth and seasoning to taste keeps sodium levels reasonable.

What Not to Do

• Don’t skip drying the chops. Moisture prevents good browning.

  A dry surface equals a better sear.

• Don’t overcook the pork. Pull at 145°F. Overcooked chops turn tough and chalky.
• Don’t crowd the pan. If needed, sear in two batches. Crowding steams the meat instead of searing it.
• Don’t burn the garlic. Add it later and cook briefly.

  Burnt garlic turns bitter fast.

• Don’t forget acid at the end. A small splash of vinegar or lemon wakes up the whole dish.

Variations You Can Try

• Maple-mustard twist: Add 1 tablespoon maple syrup into the pan sauce with the Dijon.
• Herb-forward: Swap thyme and sage for rosemary and a touch of fennel seed.
• Creamy version: Stir 2–3 tablespoons heavy cream into the reduced sauce at the end for a richer finish.
• Bone-in vs. boneless: Boneless chops cook faster; start checking at 2 minutes after returning them to the pan.
• Greens swap: Use Swiss chard or torn dino kale; cook a minute longer before adding the pork back.
• Wine deglaze: Replace half the cider with dry white wine for a brighter sauce.
• Onion alternatives: Use leeks or shallots for a milder sweetness.

FAQ

Can I use a different cut of pork?

Yes. Bone-in loin chops are ideal, but boneless loin or rib chops work well. Adjust the cook time and use a thermometer to hit 145°F.

What kind of apples are best?

Choose firm, slightly tart apples that hold their shape, like Honeycrisp, Pink Lady, or Braeburn.

Avoid very soft apples, which can turn mushy.

Do I need a cast-iron skillet?

Cast iron gives excellent browning, but any heavy skillet works. Stainless steel is great for fond and sauce, while nonstick makes cleanup easy but may brown less deeply.

How can I make this dairy-free?

Skip the butter at the end and use a dairy-free alternative or an extra drizzle of olive oil. The sauce will still be silky from the reduced liquid and mustard.

Can I make this ahead?

You can prep the apples, onions, and greens ahead.

Sear the pork just before serving for best texture. If fully cooked ahead, reheat gently to avoid drying out.

What should I serve with it?

Mashed potatoes, creamy polenta, wild rice, or crusty bread are great. A simple green salad or roasted carrots rounds out the meal.

How do I prevent the chops from sticking?

Preheat the pan, add oil, and wait for the oil to shimmer.

Place the chops and let them sear without moving until they release naturally.

Can I use frozen greens?

Yes. Thaw and squeeze out excess moisture, then add to the pan. You may need to cook an extra minute to evaporate water before finishing the sauce.

Wrapping Up

Skillet Pork Chops with Apple and Spring Greens brings weeknight ease and weekend flavor to the same table.

The seared chops, caramelized apples, and bright greens deliver a balanced, satisfying meal with minimal effort. Keep it simple as written, or riff with herbs, a splash of wine, or a drizzle of maple.

Once you make it, you’ll likely keep the ingredients on hand. It’s reliable, quick, and always hits the right notes—sweet, savory, and just a little tangy.

That’s dinner done right.