Cast-Iron Pork Chops with Apples, Onions, and Pan Gravy
This skillet dinner sears the pork chops first, then uses the same pan for apples, onions, and a quick gravy. Everything stays in one cast-iron skillet and comes together in about 30 minutes.
Ingredients (serves 2–4)
2–4 bone-in or boneless pork chops, 2 apples (sliced), 1 onion (sliced), 2 tablespoons butter or oil, 1 tablespoon flour, 1 cup chicken broth or apple cider, salt, pepper, and optional thyme or sage.
Method
Season the pork chops with salt and pepper. Heat a cast-iron skillet over medium-high heat and add butter or oil. Sear the chops until browned on both sides and at least 145°F in the thickest part, measured with a food thermometer away from bone. Remove and rest for at least 3 minutes before eating. In the same skillet, add the onion and apples. Cook until softened and lightly browned. Sprinkle with flour and stir for 1 minute. Pour in the broth or cider, scraping up any browned bits. Simmer until the gravy thickens. Return the chops to the pan, spoon the gravy over them, and heat through. Taste and adjust seasoning. USDA guidance
Bone-in chops hold up well to searing. If the pan looks dry after searing, add a little more butter before the apples and onions. The gravy can be loosened with extra broth if it thickens too much.
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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