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Easy Skillet Pork Chop Recipe with Butternut and Apples

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This pork chop recipe is an easy skillet dinner. Tender, juicy pork chops with butternut squash, kale, and apples are simmered in a fragrant cinnamon and herbed apple cider sauce. It’s warm, inviting, and so perfect for chilly days!

A cast iron skillet filled with seasoned pork chops, sliced apples, kale, and diced butternut squash on a white wooden table. A green and white cloth is partially visible under the skillet.

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I love cooking pork chops in a cast iron skillet on the stovetop. It’s quick, delicious, and, for my family, a perfect one pot dinner (well, maybe a one-skillet dinner) with good-for-you ingredients. The easy pan sauce combined with the pork chop spice rub makes this healthy meal stand out!

A wooden cutting board with fresh kale, a red apple, an onion, a container of diced butternut squash, spices in small bowls, and three garlic cloves. Nearby, a plate with raw, seasoned meat cuts and a white ceramic oil bottle.

Pork Chop Recipe Ingredients

The recipe card at the bottom of this post contains ingredient measurements, but here’s a list of what you need to make this easy skillet dinner.

  • Olive oil: I prefer extra virgin olive oil, but you could also substitute your favorite cooking oil
  • Boneless loin pork chops about 1-inch thick
  • Butternut squash cut into ½-inch dice: While I prefer always to chop my butternut squash cubes, there are days when speedy wins, and I buy them pre-chopped.
  • Apple: I love to use a red apple for the color, but any sweet or tart apples you have on hand or prefer work well.
  • Onion cut thinly into half-moon slices.
  • Kale: Like butternut squash, you can buy prewashed, chopped baby kale to save time on prep or chop your own; just be sure to remove the tough spines.
  • Garlic cloves
  • Seasonings: Italian seasoning, ground cinnamon, salt, and pepper
  • Apple Cider for a delicious sauce
Four seasoned pork chops are cooking in a black cast iron skillet. The pan sits on a white wooden surface, accompanied by a white cloth and a green towel. A white ceramic bottle is visible in the background.

How to Cook this Pork Chop Recipe

Full, step-by-step instructions are in the recipe card below, but here is a quick overview:

  1. Season the pork chops with salt, pepper, and Italian seasoning on both sides.
  2. Heat oil in a large skillet and cook pork chops undisturbed for 3-4 minutes on each side (time will vary depending on the thickness of the pork). Remove to a plate and set aside.
  3. Add oil and stir in butternut squash. Cook for 5-7 minutes, add the onion, and cook for 3-5 minutes more.
  4. When the squash is soft, stir in garlic, cinnamon, and apple slices. Stir for 1 minute, then add apple cider and kale. Cook, stirring occasionally, for about 1 minute.
  5. Return the pork and juices to the skillet and cook for 3-5 minutes or until the pork reaches an internal temperature of 145℉.

Kitchen Tools

The only kitchen tools you will need to make this easy skillet pork chops recipe are a large skillet and a digital meat thermometer. I prefer a 12-inch cast iron skillet because it retains heat well, giving the pork chops a beautiful sear and helping them cook evenly.

Tips for Cooking Juicy Pork Chops

Let pork chops come to room temperature. For tender, evenly cooked, and juicy pork chops, let the meat sit for 30 minutes or so before cooking, much like when making grilled steak.

Pork is done when an internal thermometer reads 145°F. The internal temperature is a more accurate way to determine when your pork chops are cooked through. Depending on those thick they are, you may need to adjust the cooking time accordingly. Look to see if your chops are the same thickness. If not, remove the thinner ones first and continue cooking the others until it reaches temperature.

Let the pork chops rest after cooking. Once cooked, let them rest for 5 minutes so their juices will redistribute, creating tender, juicy pork chops.

A cast-iron skillet filled with seasoned pork chops, sautéed kale, sliced apples, and cubed squash. In the background, a decorative white oil dispenser and a bowl of red and green apples on a white wooden surface.

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A skillet with cooked pork chops, surrounded by slices of red apples, chunks of butternut squash, and kale. A bowl with red and green apples is in the background on a white wooden surface.

Pork Chops and Apples Skillet Dinner

Make a delicious one pot dinner with this pork chop recipe. Juicy chops simmered with butternut squash, kale, and apples in a cinnamon-infused apple cider sauce.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil divided
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • 4 boneless loin pork chops about 1-inch thick, about 1 pound total
  • 3 cups butternut squash cut into ½-inch dice
  • ½ medium onion cut thinly into half moons
  • 3 garlic cloves minced or pressed
  • 1 teaspoon ground cinnamon
  • 1 medium red apple unpeeled, sliced into ¼-inch thick slices
  • 1 cup apple cider
  • 4 cups chopped kale leaves lightly packed

Instructions

  • Season the pork with salt, pepper, and Italian seasoning on both sides. Set aside.
  • Heat 1 tablespoon oil in a large skillet over medium high heat. Add the pork to the skillet and cook undisturbed for 3-4 minutes on each side (time will vary depending on the thickness of the pork). The pork should be golden brown and the internal temperature should be 145℉ on a digital thermometer. Transfer to a plate, tent with foil, and set aside.
  • Add 1 tablespoon oil to the skillet and add the butternut squash. Stir well to coat and cook for 5-7 minutes. Add the onion and cook until soft, about 3-5 minutes more.
  • When the butternut squash is soft, stir in garlic and cinnamon. Mix well and cook for about 1 minute. Add the apple slices and cook for 1 minute more, stirring frequently. Pour in the apple cider and add the kale. Cook, stirring occasionally, until the kale is tender, about 1 minute.
  • Return the pork and any juices to the skillet and cook for 3-5 minutes or until the pork is warmed through and reaches an internal temperature of 145℉. Serve the pork with the vegetable mixture and drizzle pan juices over the top.

Notes

  1. Leftovers: The dish will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 350kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 88mg | Sodium: 85mg | Potassium: 1113mg | Fiber: 5g | Sugar: 14g | Vitamin A: 13304IU | Vitamin C: 46mg | Calcium: 146mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Main Course
Cuisine: American
Keyword: pork chop recipe

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