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Weeknight • Pork

Golden Pork and Apple Skillet

This delightful skillet meal pairs savory pork with sweet apples and onions in a golden pan sauce.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Golden Pork and Apple Skillet

Get ready for a flavor combination that just *works* – savory pork, sweet-tart apples, and caramelized onions, all in one happy skillet! This Golden Pork and Apple Skillet is a wonderfully balanced dish that feels gourmet but is surprisingly simple to pull off. It's comforting, wholesome, and perfect for welcoming cooler evenings or just bringing a little something special to your weeknight table.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb pork loin, cut into 1-inch thick medallions or strips
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large apple (like Honeycrisp or Granny Smith), cored and sliced
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp butter
  • Optional: Fresh parsley, chopped, for garnish

Preparation

  1. Step 1

    Pat pork medallions dry with paper towels. Season both sides with dried sage, salt, and pepper.

  2. Step 2

    Heat olive oil in a large skillet over medium-high heat. Add pork and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside.

  3. Step 3

    Add sliced apple and onion to the same skillet. Cook over medium heat, stirring occasionally, for 8-10 minutes, until apples are tender and onions are softened and slightly caramelized. If pan seems dry, add a splash more olive oil.

  4. Step 4

    Pour in apple cider and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing liquid to reduce slightly. Stir in Dijon mustard and butter until butter is melted and sauce is smooth.

  5. Step 5

    Return the cooked pork to the skillet, tossing gently to coat with the sauce, apples, and onions. Cook for 1-2 minutes to heat through.

  6. Step 6

    Serve immediately, garnished with fresh parsley if desired. Great with mashed potatoes or rice.

Tips

  • Don't overcrowd the pan when searing the pork; cook in batches if necessary to get a nice golden crust.
  • Choose an apple that holds its shape well when cooked, like Honeycrisp, Gala, or Granny Smith.

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