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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!

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

Bone-in pork chops

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.

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!

Hands seasoning pork chops on a white plate on a grey counter.
Season the chops with lots of salt and pepper.
A hand using tongs to sear pork chops in a black skillet.
Then, sear the chops in a skillet until they’re golden-brown.
A hand pouring a bowl of shallots in a black skillet.
While the chops rest, sauté the shallots & apples until 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.
Add the sage & garlic. Cook for about 30 seconds.
A hand pouring bourbon into a black skillet of apples and sage.
Add the brown sugar, bourbon, & butter. Stir into a glaze.
A hand sprinkling sage over a black skillet of apple pork chops.
Nestle the pork chops into the skillet. Garnish with sage.

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!

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!

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.

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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
Total Time: 30 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 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!

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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