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!

A pork chop with apples and sage on a white plate next to a pan of apple pork chops on a white speckled background.

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 caramelized Brussels sprouts. You have the perfect dinner party situation!

The dinner I make all autumn long

This recipe is kind of a fancier play on pork chops with applesauce. Growing up, pork chops always came with a side of applesauce, and it’s such a nostalgic combo for me! In this version, we’re making it a little more grown up with a splash of bourbon, a bit of fresh sage, and caramelized shallots for extra flavor.

  • This is a comforting, one-skillet meal that is totally perfect for a chilly autumn evening!
  • The recipe is easy, comes together in just 30 minutes, and goes with so many side dishes.
  • The pork chops are a simple but super elegant dinner party meal.

What you’ll need

Pork chops on a white plate next to apples, sage, bourbon, garlic, brown sugar, butter, and shallots in grey and wood bowls on a white counter.

One of the best parts of this dinner is that it has less than 10 ingredients (not including salt and pepper). Here’s everything you’ll need to make this recipe!

  • Pork chops – bone-in is my preference but we’ll chat on this later. Just make sure they’re at least 1” thick so they don’t dry out!
  • Apples – Honeycrisp are my go-tos for cooking. They’re sweet and tart! Pink Lady and Gala would also be good.
  • Sage – you’ll definitely want fresh sage for this recipe. Dried sage won’t add the same level of flavor.
  • Shallots & garlic – I mean, obviously. They add so much depth to the glaze.
  • Bourbon – nothing too fancy but something you still like to drink.
  • Kitchen basics – you’ll also need unsalted butter, neutral oil (like canola or vegetable) brown sugar, Kosher salt, and freshly-ground black pepper.

One skillet, 30 minutes

That’s all it takes my friends. Let’s make these chops!

Hands seasoning pork chops on a white plate on a grey counter.
Salt & pepper the chops.
A hand using tongs to sear pork chops in a black skillet.
Sear the chops til golden-brown.
A hand pouring a bowl of shallots in a black skillet.
Sauté the shallots & apples.
  1. Start by seasoning the pork chops with salt and pepper.
  2. Then, sear the chops over medium-high heat in a skillet until they’re nice and golden-brown on each side. Let them rest for a few!
  3. While the pork chops rest, cook the apples and shallots in the pan until they’re tender.

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.

A black skillet with apples, sage, and shallots.
Sauté the sage & garlic.
A hand pouring bourbon into a black skillet of apples and sage.
Add the brown sugar, bourbon, & a pat of butter.
A hand sprinkling sage over a black skillet of apple pork chops.
Nestle the pork chops into the skillet. Garnish with sage.
  1. Add the sage and garlic and sauté for about 30 seconds.
  2. Sprinkle the brown sugar into the shallot-apple mixture and deglaze the pan with bourbon. Spoon the butter into the pan and stir until you have a buttery glaze.
  3. Lastly, return the pork chops to the pan. Drizzle with the bourbon-butter glaze and enjoy!

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!

Bone-in vs. boneless pork chops

The age-old question: bone-in vs. boneless pork chops. Honestly, I think it mostly comes down to personal preference! I love bone-in chops because the bone adds a ton of flavor and locks in the moisture. Bone-in pork chops tend to be a bit more flavorful and juicy, but they do not cook as quickly.

Boneless pork chops will also work. They’re a great option if you really only have a few minutes to make dinner and want them to cook quickly! Boneless is also leaner and easier to find in the grocery store but they do dry out more easily.

Whether you use boneless or bone-in pork chops, just make sure they’re at least 1-inch thick. Thin pork chops are too easy to over-cook.

Apple pork chops with fresh sage in a black pan on a grey counter.

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.

  1. Bring the chops to room-temperature for about 30 minutes so they cook evenly.
  2. 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…
  3. 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!

Side dishes to try

These pork chops go great with all kinds of side dishes! Some of my favorites veggie sides are lemony green beans, charred broccoli, hot honey Brussels sprouts, and a simple green salad with sherry shallot dressing. For carbs, go with cheesy garlic mashed potatoes, garlic butter dinner rolls, or orzo rice pilaf!

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.

A side image of a pork chop with apples and sage on a white plate with a pan of apple pork chops in the background on a white counter.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

A closeup of apple pork chops with sage and bourbon in a black skillet.
4.67 from 3 votes

Apple Pork Chops with Bourbon & Sage

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
These apple pork chops are the ultimate cozy autumn dinner! They come together in less than 30 minutes with one skillet and just a handful of ingredients. Serve as a comforting weeknight meal or an elegant dinner party option – they're a huge crowd-pleaser!
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Ingredients

  • 4 bone-in pork chops (1-inch thick)
  • Kosher salt and freshly-ground black pepper
  • 1 Tbs neutral oil (such as canola or vegetable)
  • 2 Honeycrisp apples, cored & cut into 8 wedges
  • 1 shallot, thinly sliced
  • 8 sage leaves (fresh)
  • 2 cloves of garlic, finely minced
  • 1 Tbs brown sugar
  • 2 Tbs bourbon
  • 2 Tbs 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!

Notes

I like to let the pork chops sit for about 30 minutes (bringing them to room-temperature prevents them from drying out). 10 minutes is ok if you’re short on time.
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!
Tent the pork chops with foil while they rest. Then, you can cook the rest of the dish and they won’t lose heat!
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.
Cuisine: American
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 423kcal, Carbohydrates: 22.8g, Protein: 30g, Fat: 21.6g, Saturated Fat: 8g, Cholesterol: 100mg, Sodium: 755mg, Potassium: 202mg, Fiber: 2.9g, Sugar: 14.8g, Calcium: 62mg, Iron: 2mg
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