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Best Savory Baked Pork Chops with Apple Onion Gravy

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Tender, juicy baked pork chops with a rich, savory apple onion gravy that practically cooks itself. This easy one-pan meal is perfect for busy weeknights or lazy Sundays, made with simple ingredients and minimal prep.

Ingredients

Scale
  • 4 bone-in pork chops (about 1-inch thick)
  • 2 medium apples (Honeycrisp, Fuji, or Gala), quartered
  • 1 large yellow onion, sliced
  • 1 cup low-sodium chicken broth
  • ½ cup unsweetened apple cider
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 tablespoon cornstarch (optional, for thicker gravy)
  • 2 tablespoons cold water (if using cornstarch)

Instructions

  1. Preheat oven to 375°F (190°C). Let pork chops sit at room temperature for 15-20 minutes.
  2. Pat pork chops dry with paper towels. Season both sides generously with salt and black pepper.
  3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until deep golden brown. Transfer to a plate.
  4. Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter. Cook sliced onion for 4-5 minutes until softened and beginning to brown. Add smashed garlic and cook 30 seconds until fragrant.
  5. Add quartered apples, apple cider, and chicken broth to the skillet. Stir, scraping up browned bits from the bottom. Add thyme sprigs.
  6. Return pork chops to the skillet, nestling them into the apple-onion mixture. Spoon some liquid over the tops.
  7. Transfer skillet to oven. Roast uncovered for 25-30 minutes, until internal temperature of pork reaches 145°F (63°C).
  8. Remove from oven. Transfer pork chops to a plate and tent loosely with foil. Rest for 5-10 minutes.
  9. While pork rests, place skillet on stovetop over medium heat. Remove thyme sprigs. For thicker gravy, whisk cornstarch slurry (cornstarch mixed with 2 tablespoons cold water) into pan juices and simmer 1-2 minutes. Stir in remaining 1 tablespoon butter. Season with salt and pepper.
  10. Serve pork chops with generous spoonfuls of apple onion gravy over the top.

Notes

For best results, use bone-in pork chops about 1-inch thick. Don’t skip the sear—it adds deep flavor. Let pork rest after cooking to keep it juicy. If using boneless chops, reduce roasting time by 5-7 minutes. For a dairy-free version, omit butter and use extra olive oil. Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 2 months.

Nutrition

Keywords: baked pork chops, apple onion gravy, savory pork chops, easy pork chop recipe, one-pan pork chops, weeknight dinner, comfort food

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