Harvest Pork with Pan Seared Pork Chops

5 from 9 votes

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Pans seared pork chops are a fast and savory meal that our family loves.

Shorter days mean less time daylight hours and these fast and delicious pan-seared pork chops will help you squeeze every last drop of daylight out of this autumn season.

Who wants to spend any more time in the kitchen than necessary, especially during the most colorful time of the year?

Plated pork chop in cooked vegetables with 3 green apples
These autumn-inspired and pan-seared pork chops can be on the table in 25 minutes.

Pan-Seared Pork Chops Recipe

Pork recipes are some of our favorite easy dinner ideas. Delicious easy dinners like pork roast and sauerkraut and Parmesan pork chops. They’re usually fast, affordable, and always delicious!

We use thin-cut pork chops for this harvest pork. This is basically a jazzed-up, fall version of these pan-fried pork chops. Doing so allows you to enjoy all the great flavors of autumn and pork while taking less time to make.

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These pan-seared pork chops to well with just about anything. We love eating these with some crusty bread and sauteed green beans with bacon. So delicious!

What’s in this Pan-Seared Pork Chops Recipe?

Raw pork chops, 2 dishes chopped onion and spices on counter
Use thin cut pork chops for this harvest pork chops recipe.
  • Thin Cut Pork Chops
  • Onion
  • Granny Smith Apples
  • Dry White Wine (We prefer a sauvignon blanc)
  • Apple Cider Vinegar
  • Poultry Seasoning
  • Brown Sugar
  • Cloves
  • Salt and Pepper
  • Chicken Broth (low sodium)
Sauteing seasoned pork in skillet
Start this pork chops recipe by searing some thin cut pork chops.
 

Our temperatures are falling.  Quickly.  Our number of daylight hours are diminishing.  Rapidly.  We all know what this means, it is almost fall, and I’m not fighting it anymore.

Plated cooked pork chop with someones hand
Tent the pork chops with foil and set aside.

I love summer, but last week when we had a day in the mid-90’s.  Reality has been waking us up with temperatures in the mid-30s, and gravitational forces are causing the branches of our apple trees to almost touch the ground below

Someone adding apples from cutting board to pan of onions on stove
Sautée some apples and onions.

To autumn I say, “Bring. It. On.”  Scott made the entire process dramatically more palatable, literally.

This evening he put this meal together on the fly, and it is too delicious not to share.  With gratitude and pleasure,  I once again turn the keyboard over to him

Liquid being added to cooking apples in a pan on stove with wooden spoon
Add a cup of white wine to the pan. We prefer using a dry white wine like sauvignon blanc.

Today after work I went to pick up our boys from after-school care.  The first question, as usual, was “What’s for dinner?”

Hmmm, great question.  I wasn’t sure.  I had gone grocery shopping on Sunday and picked up our weeks worth of meals.  What I should say is that I picked up some staples like milk and bread and some other things that were on sale or just caught my eye.

Spices being added to pan of cooking apples with wood spoon
A warm blend of spices and brown sugar are added to the pan.

I could not walk past the granny smith apples without putting them in the cart.  I just love them, delicious.  After a survey of the meat counter, thin cut pork chops called to me.  I know that they are quick to cook and very versatile.

Little did I know that they would become the base and the answer to the question that was posed to me earlier this afternoon.

Green apples in bowl
Granny Smith Apples give just the right amount of tartness to this easy pork chop recipe.

When we got home from work, I went into a frenzy to see what I could “throw” together to accompany the apples and the pork.  Fall was on my mind, with the weather being a bit cooler this week.  When I think of fall, I think of things like freshly baked apple pie.

I knew that we could not have apple pie for dinner, but I thought that the idea of a sweet and savory sauce for the pork would be delicious.  The kids would surely love it and so to the pantry I went.  I wanted to find anything that screamed fall to me.

Cinnamon, cloves, brown sugar.  Perfect, I thought.  But I also needed something to make it savory as well.  White onion, poultry seasoning, apple cider vinegar.  That would help to balance out the flavors.  White wine, too,  seemed in order.

Someone adding liquid to cooking apples in pan on stove with wood spoon
Add a cup of chicken broth to the pan.

Besides, what a great excuse for me to enjoy a glass.  It’s the least I deserved after a day of work, right?  Right.

Now, I was in uncharted territory.  The glass of wine was helping, but I wasn’t sure where I was going with this recipe.  I knew that it was going to be a little of this and a little of that, but what would happen if it was too little of that, or too much of this?

Cooked pork added to pan of cooked apples and sauce
Return the seared pork chops to the pan.

One thing for certain,  there was too much worry.  Today was not that great of a day, with a lot of stress at work, as sometimes can happen.

Cooking normally calms me down and puts me in a much better mood.  “Have fun with it,”  I thought, and so I dove in feet first and just enjoyed the process.

As I sauteed the pork chops and began the process the house started to warm.  Then the onions and the apples were added, followed by the poultry seasoning, brown sugar, cinnamon, and cloves.

Plated cooked pork and apples in sauce with 2 serving utensils
Make up a platter of these savory pork cutlets in no time.
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Wow, my shoulders began to drop.  The house was smelling like fall.  Instead of the boys asking when dinner would be done, they started to make comments on the kitchen aroma as it made its way throughout the house.

As the wine and apple cider vinegar was added to create the sauce, the dish pulled together very nicely and as a bonus, very quickly.   Things were looking up.

We sat at the table as a family and talked about the day.   The events of school and work, the lessons we learned, and what we expected in the upcoming days. We enjoyed these pan-seared pork chops flavored with the taste of autumn, but even better we enjoyed each other.

Plate of cooked meat in sauce, platter of same in background
Harvest Pork Recipe from Platter Talk.

Isn’t it great what happens when you don’t stress about what is for dinner, and you just enjoy the process and your family?  This fast and easy pork chop recipe is a must try.  Conversation smiles, and even laughs are guaranteed.

Plate of remaining sauce holding 2 serving utensils, bowl of green apples in background
Don’t expect any leftovers from this autumn-inspired pork chop recipe.
 

Looking for More Way of How to Cook Pork Chops? Try some of These!

More Great Fall Recipes

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Pan-Seared Pork Chops Harvest Pork Recipe

5 from 9 votes
This fast and easy pork chop recipe from Platter Talk features pan-seared pork chops, cooked with Granny Smith apples and other warm fall flavors.
Prep: 10 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 4 servings

Ingredients 

  • 1 lb thin cut pork chops
  • 2 tbs extra virgin olive oil
  • 1/2 chopped white onion
  • 3 granny smith apples peeled and coarsely diced
  • 1 cup sauvignon blanc
  • 3 tbs apple cider vinegar
  • 1 tbs poultry seasoning
  • 1/4 cup brown sugar
  • 2 to 3 tbs cinnamon
  • 1/8 tsp ground clove
  • salt and pepper to taste
  • 1 cup chicken broth, low sodium

Instructions 

  • Salt and pepper pork chops.
  • In a large saute pan add 1 tablespoon of olive oil and saute the pork chops until browned, over medium heat.
  • Remove the chops, set aside and tent with foil to keep warm.
  • Add remaining tablespoon of olive oil to saute pan and then add the onions and apples.
  • Cook over medium heat until the onions are soft and translucent being careful not to overcook the apples.
  • Add the wine and bring to a boil scraping the bottom of the pan to deglaze.
  • Reduce heat to a simmer and cook for a minute or two and then add poultry seasoning, brown sugar, cinnamon, ground cloves, and apple cider vinegar. Stir in broth to desired consistency.
  • Cook and stir until mixture starts to thicken.
  • Return the pork chops to pan and cook on medium-low heat until the pork chops are cooked thoroughly.

Nutrition

Calories: 431kcal, Carbohydrates: 38g, Protein: 25g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 75mg, Sodium: 64mg, Potassium: 651mg, Fiber: 3g, Sugar: 29g, Vitamin A: 130IU, Vitamin C: 8.5mg, Calcium: 58mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Autumn
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from Original Recipe of September 13, 2013

Best Ways to Use Pork

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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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33 Comments

    1. Georgi, We make these very often and usually serve them with mashed potatoes and sauteed green beans (that one of our 17 year-old twin boys has turned into his signature dish!)

  1. 5 stars
    Oh goodness, this pork chop dish sounds absolutely amazing! I love everything apple and fall spice but put this on top of a versatile meat like pork chops and I’m sold. We will be making this dish this week for sure.

  2. 5 stars
    Pork and apples is such a great combination. I just love this kind of dish, the apples means my kids will devour it too!

  3. 5 stars
    I love Granny Smith apples. It’s been forever since I’ve eaten some good pork chops and these looks quite tasty!

  4. 5 stars
    What a great family dinner! I’ve always wanted to make a pork dinner using fruit and apples would be ideal!! I’m pinning this recipe to make next week.

  5. 5 stars
    Oh God, this pork looks incredible! My whole family would go crazy for these! I like all the ingredients in it.
    This is a great idea for dinner. This is really a great recipe.