Apple Pork Chops with White Wine Sauce Recipe

If you’re craving a dinner that’s both cozy and a little fancy without spending hours in the kitchen, you’ve got to try this Apple Pork Chops with White Wine Sauce Recipe. It’s one of those meals that feels special but comes together surprisingly easily, combining juicy pork chops with a silky, flavorful white wine sauce and tender-sweet apples. I remember the first time I made it—my kitchen smelled amazing, and my family couldn’t stop complimenting the dish. Stick around because I’ll walk you through every step so you can nail it on your first try and enjoy a deliciously elegant dinner any night of the week.

this …

Ingredients & Why They Work

This recipe is all about simple, fresh ingredients that harmonize beautifully. Here’s why each one earns its spot on the list and some shopping tips to get the best results.

• Pork Chops: I recommend center cut, bone-in chops with some marbling—about 1 to 1.5 inches thick—to keep them juicy and flavorful after searing.
• Apple: Choose a firm, tart-sweet apple like Fuji, Honeycrisp, or Pink Lady; they hold shape well and add a fresh fruity contrast.
• Dry White Wine: Chardonnay or Sauvignon Blanc work great. I sometimes use non-alcoholic white wine, which still adds that signature depth.
• Chicken Broth: The base for the sauce, bringing warmth and savoriness that balances the sweetness of honey and apples.
• Butter: Enriches the sauce and gives it a silky texture—you won’t want to skip this step.
• Garlic & Italian Seasoning: They punch up the aroma and flavor without overwhelming the pork.
• Honey & Balsamic Vinegar: These add a rounded sweetness and subtle tang to elevate the sauce complexity.
• Spices & Herbs (thyme, oregano, sage, cinnamon, nutmeg): These carefully selected seasonings bring warmth and depth, echoing autumn flavors.
• Cornstarch: For thickening; mix it with cold broth first to avoid lumps, a little kitchen science that makes the sauce perfect every time.

Make It Your Way

I love this dish just as it is, but there’s plenty of room to tweak it to fit your palate or dietary needs. Feel free to play around with apple varieties or swap out herbs depending on what you have on hand.

• Variation: I once made this with pear instead of apple—it added a softer sweetness which was a delightful change of pace during winter!
• Gluten-Free: Use a gluten-free chicken broth and cornstarch is naturally gluten-free, so this recipe works perfectly without modification.
• Non-Alcoholic: Simply replace the white wine with extra chicken broth or non-alcoholic white wine; you won’t miss the alcohol at all.
• Spice It Up: Add a pinch of red pepper flakes during sautéing if you like a little heat with your sweetness.

Step-by-Step: How I Make Apple Pork Chops with White Wine Sauce Recipe

Step 1: Season and Let the Pork Chops Rest

Start by generously seasoning both sides of your pork chops with salt, pepper, and Italian seasoning. If you have the time, let them sit at room temperature for about 35 to 45 minutes. This dry brining step is a game-changer—it allows the salt to penetrate deeper, boosting flavor and juiciness. If you’re in a hurry, don’t worry—season just before cooking and you’ll still get great results.

Step 2: Prep Your Sauce Mixture

While the pork chills, whisk together cold chicken broth and cornstarch until smooth—making sure your broth isn’t warm, or it’ll prematurely thicken. Then mix in the chicken bouillon cube, honey, balsamic vinegar, and all your dried herbs and spices. Set this aside in a cool spot until you’re ready to use it.

Step 3: Sear the Pork Chops to Lock in Juices

Heat olive oil in a large skillet over medium-high heat. Don’t overcrowd the pan—sear two pork chops at a time. Cook the first side for 2–3 minutes until nicely browned, then flip and cook the other side for 1–2 minutes. Depending on thickness, you may need to tweak this slightly. I like to use tongs to briefly sear the fat edges too for extra texture. Once done, transfer to a plate and let them rest a bit while you make the sauce.

Step 4: Build Your White Wine Sauce

Turn off the heat and pour in your white wine. Then turn heat back up to medium and use a silicone spatula to scrape all those flavorful browned bits stuck to the pan—that’s flavor gold! Add the butter and minced garlic, letting the mixture simmer gently for about 4 minutes until it reduces by half and garlic is fragrant.

Step 5: Thicken Sauce and Add Flavor

Stir in your prepared chicken broth and cornstarch mixture and bring to a boil. This will activate the cornstarch and rapidly thicken your sauce. Once it reaches your desired thickness, reduce to a simmer—the sauce will cling beautifully to the pork and apples.

Step 6: Add Apples and Pork, Then Simmer Together

Peel and slice your apple into thin, 1/4-inch pieces. Nestle your pork chops back into the pan along with any juices that have collected on the plate—they pack so much flavor! Add the apple slices, spoon the sauce generously over everything, and cover. Let it simmer gently for 5 to 8 minutes until apples soften and the pork reaches an internal temperature of about 145°F.

Step 7: Rest and Serve

Once done, remove the skillet from heat and let the pork chops rest for at least 3 to 5 minutes. This resting step lets the juices redistribute, making each bite perfectly moist. Serve it up with your favorite sides—and don’t forget to drizzle that luscious sauce over everything!

How to Serve Apple Pork Chops with White Wine Sauce Recipe

Garnishes

I usually sprinkle chopped fresh parsley on top for a pop of color and a fresh herbal note that contrasts nicely with the warm sauce. Sometimes I add a few extra thin apple slices or a small drizzle of honey for a glossy finish that’s as pretty as it is delicious.

Side Dishes

This dish pairs wonderfully with buttery mashed potatoes or creamy polenta to soak up that divine white wine sauce. Roasted vegetables like Brussels sprouts or green beans tossed with garlic are a great way to add some earthy crunch on the side.

Creative Ways to Present

For special dinners, I like plating the pork chop on a bed of mashed sweet potatoes, layering the apple slices artfully on top and drizzling the sauce around like a painter’s palette. Add a sprig of fresh thyme or rosemary for an elegant touch, and serve with a rustic artisan bread basket for mopping up every last drop.

Make Ahead and Storage

Storing Leftovers

I place any leftover pork chops and sauce in an airtight container and refrigerate them promptly. They keep well for up to three days without losing flavor or tenderness, which makes for perfect next-day lunches or dinner backups.

Freezing

This Apple Pork Chops with White Wine Sauce Recipe freezes beautifully. I freeze leftovers in portion-sized containers or zip-top bags and label them clearly. They’ll stay good for up to three months, which comes in handy for those nights when you want something comforting without starting from scratch.

Reheating

When reheating, I thaw overnight in the fridge for best texture. Then I bake the pork chops covered at 350°F in a lightly greased dish for around 20 minutes until warmed through. This slow reheating method keeps the meat juicy and the sauce lovely, unlike microwaving which can dry it out quickly.

FAQs

Final Thoughts

This Apple Pork Chops with White Wine Sauce Recipe is one of those dishes that feels like a warm hug on a plate. I keep coming back to it because it’s simple enough for a weeknight but special enough to impress guests. The balance of savory and sweet, acidity and richness makes every bite crave-worthy. I hope you give this one a try soon—it’s a guaranteed kitchen win you’ll want to make again and again.

Print