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Skillet Balsamic Dijon Pork Chops with Apples and Shallots

Juicy skillet pork chops in a tangy balsamic-Dijon sauce with tender apples and shallots—fast, cozy, and weeknight-ready.
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Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless pork chops about 1-inch thick
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1 tbsp olive oil
  • 2 apples cored and sliced (Honeycrisp or Granny Smith)
  • 2 shallots thinly sliced
Sauce
  • 2 cloves garlic minced
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp Dijon mustard
  • 1/2 cup chicken broth plus more as needed
  • 1 tbsp butter for finishing

Equipment

  • Large skillet
  • Tongs
  • Cutting board
  • Knife

Method
 

  1. Pat pork chops dry and season both sides with salt, pepper, and thyme.
  2. Heat olive oil in a skillet over medium-high. Sear chops 3–4 minutes per side until browned; transfer to a plate.
  3. Add shallots and apples to the skillet. Cook 3 minutes, stirring, until slightly softened.
  4. Stir in garlic for 30 seconds, then add balsamic and Dijon and stir to combine.
  5. Pour in broth and simmer 2–3 minutes to lightly thicken.
  6. Return pork (and juices) to skillet. Simmer 3–6 minutes until cooked through; stir in butter to finish.

Notes

Don’t overcook: Thicker chops stay juicier; shorten simmer time for thin chops.
Sauce too thick? Add a splash of broth and stir.
Apple choice: Honeycrisp = sweeter, Granny Smith = tangier.
Storage: Refrigerate up to 3 days; reheat gently with extra broth.