Skillet Pork Chops with Shallots and Apple Wedges


Adapted from

Deliciously seared and seasoned pork chops for an easy weeknight dinner.

  • Serving Size

Nutrition Facts

  • KCal: 284kal


  • 4 1/2-inch-thick bone-in pork chops (4 ounces each)
  • salt and fresh ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon butter
  • 2 sweet apples, sliced in wedges
  • 2 shallots, thinly sliced
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 teaspoon fresh or dried marjoram
  • 3/4 cup fresh apple cider (NOT vinegar)


  1. Rub pork chops on all sides with prepared sage, salt, and pepper.
  2. Heat a large cast-iron skillet over high heat and add 1 tablespoon olive oil and butter.
  3. Add pork chops to the skillet and sear on both sides; about 4 minutes per side.
  4. Remove pork chops from skillet and set aside.
  5. Add the remaining olive oil and stir in the apples and shallots, season with rosemary, marjoram, salt, and pepper.
  6. Cook over medium-high heat for 4 to 5 minutes, or until tender and lightly browned.
  7. Stir in the cider and scrape the bottom of the pan to release any browned bits.
  8. Return pork chops to the skillet; cover and cook, turning once, for 5 minutes, or until cooked through.
  9. Remove from heat; rest for 5 minutes and serve.