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Skillet Pork Chops with Apple Carrot Pan Sauce

Skillet Pork Chops with Apple Carrot Pan Sauce prepared dish

Juicy pork chops are seared until golden, then finished in a savory-sweet pan sauce with apple, carrot, onion, and thyme. The vegetables melt into the sauce for a comforting dinner that feels classic while adding plenty of hidden goodness.

This recipe is american style, dinner, scaled for 4 servings, with 20 min prep and 25 min cook.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include low-sodium chicken broth, olive oil, water, kosher salt.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 cup low-sodium chicken broth
  • 2 tbsp olive oil (divided)
  • 1 tbsp water (cold)
  • 1 tsp kosher salt (divided)
  • 1 tbsp apple cider vinegar
  • 4 pieces boneless pork loin chops (1-inch thick)
  • 2 tbsp fresh parsley (chopped)
  • 1 tsp cornstarch
  • 1 cup carrots (finely grated)
  • 0.5 tsp black pepper (freshly ground)
  • 3 cloves garlic (minced)
  • 1 medium apple (peeled and finely grated)
  • 1 cup yellow onion (finely diced)
  • 1 tbsp dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp fresh thyme leaves (chopped)

Instructions

  1. Place the pork chops on a rimmed cutting board or sheet pan, keep them separate from ready-to-eat ingredients, and pat both sides dry with paper towels for about 1 minute so they sear instead of steam.
  2. Season the pork chops on both sides with 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika, then wash your hands, the cutting board, and any surfaces that touched raw pork with hot soapy water.
  3. Heat 1 tbsp olive oil in a 12-inch heavy skillet over medium-high heat until the oil shimmers, about 1 minute.
  4. Add the pork chops to the skillet in a single layer and sear without moving until the underside is deep golden brown, 3-4 minutes.
  5. Turn the pork chops with tongs and sear the second side until browned, 2-3 minutes, then transfer them to a clean plate; they will not be fully cooked yet.
  6. Reduce the heat to medium, add the remaining 1 tbsp olive oil to the same 12-inch skillet, and cook 1 cup finely diced yellow onion with the remaining 1/4 tsp kosher salt until softened and lightly golden at the edges, 3-4 minutes.
  7. Add 1 cup finely grated carrots and 1 medium peeled finely grated apple to the skillet, then cook over medium heat, stirring with a wooden spoon, until the mixture releases moisture and begins to soften into the onions, 3-4 minutes.
  8. Stir in 3 minced garlic cloves and 1 tsp chopped fresh thyme leaves, and cook over medium heat until fragrant but not browned, about 30 seconds.
  9. Pour in 1 cup low-sodium chicken broth, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar, scraping the browned bits from the bottom of the skillet with the wooden spoon for about 1 minute.
  10. Return the pork chops and any accumulated juices to the skillet, reduce the heat to medium-low, cover, and simmer gently until an instant-read thermometer inserted horizontally into the thickest part of each chop registers 145°F (63°C), 6-8 minutes.
  11. Transfer the pork chops to a clean plate, tent loosely with foil, and let them rest for 3 minutes so the juices redistribute and the pork remains safely cooked and tender.
  12. Whisk 1 tsp cornstarch with 1 tbsp cold water in a small bowl until smooth, then whisk the slurry into the simmering pan sauce over medium heat for 1-2 minutes until the sauce lightly coats the back of a spoon.
  13. Taste the sauce in the skillet and adjust only if needed, then spoon the apple carrot pan sauce over the rested pork chops and garnish with 2 tbsp chopped fresh parsley before serving hot.

Nutrition (per serving)

  • Calories: 342
  • Protein: 36 g
  • Fat: 15 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Sugar: 9 g
  • Sodium: 820 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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