Bourbon Apple Pork Chops

These Bourbon Apple Pork Chops are seared until golden, then finished with caramelized apples, shallots, garlic, fresh sage, and a simple bourbon pan sauce.

This dinner just tastes like fall.

Pork chops, apples, fresh sage, and a little bourbon…you really can’t get much more Kentucky than that.

Everything comes together in one skillet, and the bourbon turns all those browned bits into the BEST sauce.

I served mine with mashed sweet potatoes and green beans with toasted almonds.

Simple, cozy, and definitely one I’ll make again.

Why You’ll Love This Recipe

• Made in one skillet

• Ready in about 30 minutes

• Sweet apples and savory pork are so good together

• Fresh sage gives it the perfect fall flavor

• The bourbon turns all those browned bits in the skillet into an incredible pan sauce

• Easy enough for a weeknight but good enough to serve to company

Helpful Kitchen Tools…just a few kitchen basics

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• Large skillet: A heavy skillet gives the pork chops a really good golden sear.

• Instant-read thermometer: The easiest way to know exactly when your pork chops reach 145°F without overcooking them.

• Sharp knife: For slicing the apples and shallots.

• Tongs: Makes flipping and removing the pork chops easy.

  
  

Ingredients

For the Pork Chops

• 4 bone-in pork chops, about 1 inch thick

• Salt, to taste

• Freshly cracked black pepper, to taste

• 2 tablespoons olive oil

  
  

For the Bourbon Apple Pan Sauce

• 2 apples, cored and sliced, such as Honeycrisp or Granny Smith

• 2 shallots, thinly sliced

• 3 cloves garlic, minced

• 8–10 fresh sage leaves, chopped, plus a few extra for serving

• ¼ cup bourbon

• ½ cup chicken broth

• 1 tablespoon brown sugar, optional if your apples are tart

• 2 tablespoons butter

  
  

How to Make Bourbon Apple Pork Chops

1. Season the Pork Chops

Pat the pork chops dry with paper towels.

Season both sides generously with salt and freshly cracked black pepper.

Don’t skip drying them first. It helps you get that really good golden sear.

2. Sear the Pork Chops

Heat the olive oil in a large skillet over medium-high heat.

Add the pork chops and sear for about 3–4 minutes per side, until they’re deeply golden.

Transfer them to a plate.

They don’t need to be completely cooked through yet. They’ll finish cooking in the sauce.

3. Cook the Apples and Shallots

Keep all those good browned bits in the skillet.

Add the sliced apples and shallots and cook for 3–4 minutes, stirring occasionally, until they begin to soften and caramelize.

Stir in the minced garlic and chopped sage.

Cook for another 30 seconds, just until the garlic becomes fragrant.

4. Add the Bourbon

Remove the skillet from the heat before adding the bourbon, especially if you’re cooking over a gas flame.

Carefully pour in the bourbon.

Return the skillet to the heat and scrape the bottom with a wooden spoon to loosen all those browned bits from the pork.

Let the bourbon bubble for about 1–2 minutes so it reduces.

5. Finish Cooking the Pork Chops

Pour in the chicken broth and add the brown sugar if you’re using it.

Stir everything together.

Return the pork chops to the skillet, nestling them down into the apples and shallots.

Reduce the heat to medium-low, cover, and simmer for about 6–8 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F.

6. Finish the Bourbon Apple Sauce

Transfer the pork chops to a plate and let them rest for about 5 minutes.

Add the butter to the skillet and stir it into the warm sauce until melted and glossy.

Spoon those caramelized apples, shallots, and plenty of bourbon sauce right over the pork chops.

Finish with a few fresh sage leaves and serve.

Make It Your Own

• Use Honeycrisp apples for a sweeter sauce or Granny Smith for a little more tartness.

• Add a pinch of red pepper flakes if you like a little heat.

• Use boneless pork chops if that’s what you have, but watch the cooking time because they may cook faster.

• Add a splash more chicken broth if you want extra pan sauce.

• Skip the brown sugar when using naturally sweet apples.

• Add a little extra sage if you love that classic fall flavor.

  
  

Storage & Leftovers

Store leftover pork chops, apples, and sauce in an airtight container in the refrigerator for up to 3 days.

When reheating, add a splash of chicken broth to the skillet and warm everything gently over medium-low heat.

Try not to overheat the pork chops or they can become dry.

Frequently Asked Questions

What kind of apples are best with pork chops?

Honeycrisp and Granny Smith are both great choices.

Honeycrisp apples are a little sweeter, while Granny Smith apples give the sauce more of a sweet-and-tart flavor.

Can I make this with boneless pork chops?

Yes. Just keep an eye on the temperature because boneless or thinner pork chops may cook more quickly.

What temperature should pork chops be cooked to?

Cook pork chops to an internal temperature of 145°F, then allow them to rest before serving.

An instant-read thermometer makes this really easy.

Do I have to use bourbon?

No. You can replace the bourbon with additional chicken broth if you’d rather make the recipe without alcohol.

The flavor will be a little different, but you’ll still get a delicious apple and sage pan sauce.

What bourbon should I use?

Use a bourbon you enjoy. I used Woodford Reserve, but you don’t need anything fancy for this recipe.

Why do I need to remove the skillet from the heat before adding the bourbon?

Alcohol can ignite when it’s added near an open flame or very hot burner.

For safety, remove the skillet from the heat before pouring in the bourbon, then return it to the burner to reduce.

Can I make this ahead of time?

This one is best served right after cooking because that’s when the pork chops are the juiciest and the sauce is at its best.

You can slice the apples and shallots and chop the sage ahead of time to make dinner come together even faster.

Complete the Meal

Serve these Bourbon Apple Pork Chops with a few favorites from The Schmidt Table:

• Honey Butter Roasted Carrots

• Roasted Baby Potatoes

• Skillet Cornbread with Bourbon-Honey Butter

  
  

A Few Final Thoughts

This one just tastes like fall.

Apples, sage, shallots, garlic, and bourbon…all in one skillet with a really good pork chop.

And the best part might be that sauce.

Don’t rush the sear on the pork chops because all those browned bits left in the skillet are what make the sauce so good.

Then the apples soften, the shallots caramelize, and everything gets finished with a little butter.

Simple ingredients…but such a good dinner.

If you make these Bourbon Apple Pork Chops, I’d love to hear what you think.

Leave a comment below and let me know what you served with them!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.