Apple Pork Chops with Bourbon & Sage
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These apple pork chops with bourbon and sage make for a cozy autumn dinner that comes together in just 30 minutes! Serve these chops as a quick weeknight meal or impressive dinner party main. They’re seriously the best – juicy, flavorful, one-skillet, everything you could need on a chilly fall night!

After staring at your apple tree day after day, slowly dropping apples into a hot mess on your lawn, you start to get creative with ways to use them up and mitigate said hot mess. Not that I don’t love my apple tree, trust me I’m obsessed. It’s just that it’s a special kind of hell when they start to smell like vinegar and you pick one off the sidewalk and a million ants come tumbling out.
Anywho, now that I’ve thoroughly ruined your appetite, let’s chat about these chops! This recipe was developed in honor of my lovely little apple tree but it’s quickly become a favorite autumn dinner around here.
First, I think we all know that apples and pork go together like Cory and Topanga. But, in this recipe, it’s even better because there’s sage and shallots and bourbon and a good dose of butter! And I’ll show you how to make pork chops the way I learned in culinary school so they come out nice and juicy (never dry).
Serve them with smashed fingerling potatoes and crispy caramelized Brussels sprouts. You have the perfect dinner party situation!
Bone-in pork chops
Bone-in pork chops are my go-to for this recipe. I love bone-in chops because the bone adds a ton of flavor and locks in moisture. Boneless chops will also work, but they won’t be quite as juicy. Either way, make sure they’re at least 1-inch thick so they don’t overcook!
For the rest of the recipe, all you need is apples (I like Honeycrisp!), fresh sage, shallots, garlic, bourbon, unsalted butter, neutral oil, brown sugar, Morton’s Kosher salt, and freshly-ground black pepper.
One skillet, 30 minutes
That’s all it takes my friends. Let’s make these chops!
Slice the apples the same thickness so they cook evenly. I like slicing them into 1/8ths so they still have a bite, but you can cut them thinner if you prefer softer apples.
Use a meat thermometer to prevent overcooking the pork chops. I know I’m annoying about meat thermometers lol. But it really is so important if you don’t want dry chops!
Tips for juicy chops
Pork has a bad rap for being dry and flavorless, but it’s totally untrue! If you cook them correctly, they’ll come out perfectly every time.
- Bring the chops to room-temperature for about 30 minutes so they cook evenly.
- Don’t overcook the pork. Sear the chops just until they reach 140°F. Don’t worry, they’ll come up to 145°F while they rest. Which, speaking of…
- Make sure the cooked pork chops rest for about 5-10 minutes so the juices distribute around the meat. This will help them stay nice and juicy!
Tent the pork chops with foil while they rest. Then, you can cook the rest of the dish and they won’t lose heat!
How to store & reheat pork chops
Store any leftovers in an airtight container and refrigerate. They will be good for 3-4 days. I actually love making this dish as a meal prep option so I can have delicious pork chops for lunch all week!
To reheat the chops, your best bet is popping them in the oven to keep them from drying out. Place the pork chops in a ceramic baking dish. Then, add a splash of chicken broth (or even apple cider!) and cover with a lid or tinfoil. Bake at 350°F (177°C) for 10-15 minutes until they’re warmed through.
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Apple Pork Chops with Bourbon & Sage
Ingredients
- 4 bone-in pork chops (1-inch thick)
- Kosher salt and freshly-ground black pepper
- 1 Tablespoon neutral oil (such as canola or avocado)
- 2 Honeycrisp apples, cored & cut into 8 wedges
- 1 shallot, thinly sliced
- 8 fresh sage leaves
- 2 cloves of garlic, finely minced
- 1 Tablespoon brown sugar
- 2 Tablespoons bourbon
- 2 Tablespoons unsalted butter
Equipment
- 12-inch skillet (I use cast iron)
Instructions
- Generously season the pork chops on all sides (including the fat cap) with Kosher salt and black pepper. Let the pork chops sit until they come to room temperature.
- Next, heat the oil in a skillet over medium high until it's shimmering. Add the pork chops to the pan and cook for 4-5 minutes, until the pork chops are a deep golden brown. Flip and cook another 4-5 minutes, until an instant read thermometer registers 140°F. Remove the pork chops from the pan and set on a clean plate. Tent with tinfoil and let the pork chops rest while you finish cooking (the chops will come up to 145°F as they rest).
- Add the apples and shallots to the pan. Cook for about 5-6 minutes, scraping up any brown bits, until the apples start to get tender. Add the sage leaves and cook for another 2-3 minutes until they are wilted. Then, add the garlic and sauté just until it’s fragrant, about 30 seconds.
- Sprinkle the brown sugar over the apple mixture and stir. Then, deglaze the pan with the bourbon. Let it simmer until the bourbon is reduced by half and the sugar is dissolved, about 1 minute. Remove the pan from the heat and add the butter, stirring until it’s melted and the glaze is smooth.
- Return the pork chops to the pan. Using a spoon, drizzle the glaze over the pork chops and apples. Enjoy!
I don’t know why nobody else has reviewed this, so let me be the first. I just made this tonight and HOLY MOLY is this good! Perfectly cooked pork chops, a delicious glaze, and nicely softened apples. Great recipe for fall!
Thank you so much, Hannah! I’m so glad you like this recipe, it’s one of my favorites for autumn. 🙂
I made this with fresh rosemary instead because that what was in my herb garden. Otherwise, followed the recipe. It was really good and healthy, made my house smell amazing. I paired it with steamed broccoli. Quick, easy, and healthy meal.
Thanks so much, Brianna, I’m so glad you liked this recipe! Love the idea of making this recipe with rosemary. 🙂
Had planned on grilling today, but we have 60 mph ‘blowing dirt here in West Texas! This was wonderful, my husband loved it. Thank you!
Thanks so much, Karen! This is definitely the perfect cozy meal. 🙂 So glad you liked the recipe!