Easy Pork Chops and Apples with Maple Mustard Sauce

This is a quick and easy way to get a pork chop supper on the table in under 15 minutes. This isn’t a generous portion, certainly by American restaurant standards, so be sure to heavy up on the veggies and other sides. Feel free to scale the recipe up or down depending on how many are at your table.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 240 kcal
Author katiemorford


  • 4 boneless pork loin chops that are about 1-inch thick
  • ½ heaping teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon sour cream
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 large thinly sliced apple


  1. Put the pork chops on a plate and sprinkle both sides with the salt and a generous shower of black pepper.

  2. Put a cast iron or other large heavy skillet on the stove over medium-high heat. Leave it to get very hot, 2 to 3 minutes. Add the oil and tilt the pan so it coats the bottom and gets hot. Lay down the chops and cook until nicely browned on the first side, about 4 minutes. Turn them over and cook until an instant read thermometer measures 140 degrees in the thickest part, another 2 to 3 minutes. The time will vary depending on the size of the chops. If you don't have an instant read thermometer, cook them until the meat is just a hint pink when you cut into the center. 

  3. While the chops brown, in a small bowl stir together the mustard, maple syrup, sour cream, and vinegar. Set aside.

  4. Transfer the cooked chops to a plate to rest. Add the sliced apple to the pan and sauté until golden and a little tender, a few minutes more. Return the chops to the pan. Spoon a little sauce over each chop and serve immediately.