Pork Chops with Apples and Squash | Fall Recipes

When I start craving true fall recipes, this is exactly the kind of dinner I want on the table. These Pork Chops with Cinnamon Apples and Butternut Squash bring together everything I love about autumn cooking: savory seared pork, sweet-tart apples, tender roasted-style squash, and just enough cinnamon to make the whole kitchen smell incredible. It feels special enough for a weekend meal, but it’s simple enough that you can absolutely make it on a busy weeknight.

I especially love this recipe because it hits that perfect sweet-and-savory balance without feeling heavy. The pork chops get beautifully browned in the skillet, while the apples and butternut squash soften and caramelize into a glossy topping that tastes cozy and comforting in every bite. If you’ve been looking for a seasonal dinner that feels rustic, warm, and practical, I think you’re going to come back to this one again and again.

The best part is that it all comes together with familiar ingredients and straightforward steps. You don’t need anything fancy, just a good skillet, a few pantry staples, and about 40 minutes. Whether you’re cooking for family, friends, or just yourself with leftovers for the next day, this is one of those meals that makes an ordinary evening feel just a little more special.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love It

• It’s a cozy one-skillet dinner that feels perfect for chilly evenings.
• The sweet apples and butternut squash pair beautifully with savory pork chops.
• You get a gorgeous mix of textures: juicy pork, tender squash, and lightly caramelized fruit.
• It looks impressive enough for guests but is easy enough for weeknights.
• The ingredients are simple, seasonal, and easy to find.
• It’s naturally gluten-free when made as written.
• The leftovers reheat well for lunch or another dinner.

Nutritional Benefits and Adaptable Variations

• Pork chops provide protein to make this meal satisfying and hearty.
• Butternut squash adds fiber, potassium, and vitamin A.
• Apples bring natural sweetness plus a little extra fiber.
• Olive oil adds richness and helps everything brown nicely.
• For extra herbal flavor, you can add a little fresh rosemary or sage along with the thyme.
• If you prefer, boneless pork chops can be used; just reduce the cooking time slightly.
• You can swap the apples for firm pears for a slightly different autumn twist.
• If you want a touch more sweetness, a small drizzle of maple syrup works beautifully.
• For a dairy-free recipe, simply keep using olive oil and skip any optional butter finish.

Step-by-Step Instructions

1. Pat the pork chops dry with paper towels. Season both sides with the salt, pepper, dried thyme, and garlic powder.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side, until deeply golden brown. Transfer them to a plate. They do not need to be fully cooked yet.
3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced butternut squash and cook for 6 to 8 minutes, stirring occasionally, until it starts to soften and pick up some color.
4. Add the sliced onion and cook for 2 to 3 minutes until softened. Stir in the diced apples, minced garlic, and cinnamon, and cook for 2 minutes more, just until fragrant.
5. In a small bowl, stir together the chicken broth, Dijon mustard, and apple cider vinegar. Pour the mixture into the skillet and scrape up any browned bits from the bottom.
6. Return the pork chops to the skillet, nestling them into the apple and squash mixture. Lower the heat to medium-low, cover, and cook for 6 to 8 minutes, or until the pork reaches a safe internal temperature of 145°F.
7. Remove the lid and spoon some of the apples and butternut squash over the pork chops. Sprinkle with fresh thyme leaves and let the pork rest for 3 minutes before serving.

Nutrition Information

Nutrition values are estimates and can vary depending on the specific ingredients and portion sizes you use.

Storage & Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a small splash of broth, or microwave in short intervals until warmed through. For food safety, make sure leftovers are reheated thoroughly before serving.

If you want to get ahead, you can peel and dice the butternut squash, chop the apples, and slice the onion a day in advance. I recommend storing the apples separately and tossing them with a tiny bit of lemon juice to help prevent browning. You can also mix the broth, Dijon, and vinegar ahead of time so dinner comes together even faster.

FAQ

1. Can I use boneless pork chops instead of bone-in?

Yes, absolutely. Boneless pork chops work well here, but they usually cook a little faster. Start checking them a few minutes early so they stay juicy.

2. What apples are best for this recipe?

I like firm, flavorful apples that hold their shape during cooking, such as Honeycrisp, Pink Lady, or Granny Smith. They give you the best texture and a nice sweet-tart balance.

3. Can I make this recipe ahead for guests?

Yes. You can prep all the produce and seasoning ahead of time, then cook the dish shortly before serving. For the best texture, I prefer making it fresh rather than fully cooking it too far in advance.

4. How do I know when the pork chops are done?

The safest and most reliable way is to use an instant-read thermometer. Pork chops are done when the thickest part reaches 145°F, followed by a short rest.

5. Can I use pre-cut butternut squash?

Definitely. Pre-cut squash is a great shortcut and makes this recipe even more manageable on a busy night. Just try to keep the pieces evenly sized for even cooking.

Pork Chops with Cinnamon Apples and Butternut Squash

A cozy one-skillet fall dinner with seared pork chops, tender butternut squash, and cinnamon apples.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

For the pork chops

• 4 bone-in pork chops about 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil divided

For the apple and squash mixture

• 3 cups butternut squash peeled and diced into small cubes
• 2 medium apples cored and diced
• 1 small yellow onion thinly sliced
• 2 cloves garlic minced
• 1 teaspoon ground cinnamon
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh thyme leaves plus extra for garnish

Equipment

• 1 large skillet with lid if possible
• 1 tongs
• 1 cutting board
• 1 chef's knife
• 1 small bowl for sauce mixture
• 1 instant-read thermometer recommended

Method

 

Prepare and sear the pork

1. Pat the pork chops dry with paper towels. Season both sides with the kosher salt, black pepper, dried thyme, and garlic powder.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side, until deeply golden brown. Transfer to a plate; they do not need to be fully cooked yet.

Cook the apples and squash

1. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the diced butternut squash and cook for 6 to 8 minutes, stirring occasionally, until it begins to soften and brown lightly.
2. Add the sliced onion and cook for 2 to 3 minutes until softened.
3. Stir in the diced apples, minced garlic, and ground cinnamon. Cook for 2 minutes, until fragrant.
4. In a small bowl, whisk together the chicken broth, Dijon mustard, and apple cider vinegar. Pour into the skillet and scrape up any browned bits from the pan.

Finish the dish

1. Return the pork chops to the skillet, nestling them into the apple and squash mixture. Lower the heat to medium-low, cover, and cook for 6 to 8 minutes, or until the pork reaches an internal temperature of 145°F.
2. Remove the lid, spoon the apple and squash mixture over the pork chops, and sprinkle with fresh thyme leaves. Let rest for 3 minutes before serving.

Notes

Use firm apples such as Honeycrisp, Pink Lady, or Granny Smith for the best texture. Cut the squash into small even cubes so it softens quickly. Boneless pork chops can be used, but reduce the cooking time and check early with a thermometer.