Pork Chops with Figs and Apples -

Name: Pork Chops with Figs and Apples
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 4 pork chops; 3–4 figs; 2 green apples; 1 onion, thinly sliced; 2 garlic cloves; 5–6 thyme sprigs; 1/2 cup broth; 1/2 tsp dried sage; 2 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper

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Pork chops are one of those dinners I come back to every fall. They’re easy to cook, they don’t need loads of ingredients, and they go so well with all the seasonal flavors.

The apples cook down until they’re soft, the figs add a little sweetness, and everything comes together in one pan with a simple herby sauce. It looks like you’ve gone to loads of effort, but it’s actually really straightforward.

I love serving this with mashed potatoes or some crusty bread to mop up the sauce. It’s one of those dinners that feels cosy without being heavy, and it’s perfect when you’re ready for something a bit more autumnal.

Why We Love This Recipe

It all cooks in one skillet, which always makes dinner feel a bit easier.
The apples and figs add a lovely sweetness without making the dish feel too sweet.
The pork chops stay juicy and soak up plenty of flavor from the sauce.
It feels a little bit special, but it’s still simple enough to make on a weeknight.
The combination of pork, apples, sage, and thyme is perfect for fall.

Equipment

Large skillet or frying pan
Sharp knife
Cutting board
Measuring spoons
Measuring cup
Tongs
Wooden spoon or spatula

Ingredients

Pork chops – I like thick-cut pork chops for this recipe as they stay nice and juicy.
Figs – Fresh figs add a lovely sweetness and soften beautifully in the sauce.
Green apples – Their tart flavor balances the sweetness of the figs really well.
Onion – Thinly sliced so it softens down and adds plenty of flavor to the sauce.
Garlic cloves – Fresh garlic gives everything a little extra depth.
Thyme sprigs – Fresh thyme works so well with pork and gives the sauce a lovely herby flavor.
Broth – Chicken or vegetable broth both work well here.
Dried sage – Just a little adds that classic flavor that pairs perfectly with pork.
Olive oil – For searing the pork chops and getting that lovely golden color.
Salt – Brings all the flavors together.
Black pepper – Adds a little warmth without overpowering the other ingredients.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Rub the pork chops on both sides with olive oil, salt, and black pepper. Let them sit at room temperature for 5 to 10 minutes while you prep the remaining ingredients to help them cook evenly.

Step 2: Heat a large skillet over medium-high heat. Sear the pork chops for about 4 minutes per side, until a golden-brown crust forms. Transfer them to a plate and loosely cover with foil to keep warm.

Step 3: Lower the heat to medium-low. Add the sliced onion and apples to the same skillet and cook for 5 to 6 minutes, stirring occasionally, until the onions are soft and the apples begin to caramelize.

Step 4: Stir in the minced garlic and cook for about 2 minutes, just until fragrant.

Step 5: Pour in the broth, then add the dried sage and thyme sprigs. Bring to a gentle boil and simmer for about 5 minutes, allowing the sauce to reduce slightly and the flavors to blend.

Step 6: Return the pork chops to the skillet, nestling them into the sauce. Add the sliced figs, gently stir, and simmer uncovered for about 5 minutes, until the fruit softens and coats the pork in a glossy sauce. Taste and adjust seasoning as needed.

Step 7: Serve warm, spooning the sauce, apples, and figs over the pork chops. Garnish with fresh thyme before serving.

What to Serve with Pork Chops with Figs and Apples

The sauce in this recipe is far too good to leave behind, so I always like serving it with something that can soak it all up. You can keep things simple or add a couple of veggie sides to make it into a bigger meal.

Creamy mashed potatoes are my first choice.
Rice or wild rice works really well if you want something a little lighter.
Crusty bread is perfect for mopping up every last bit of the sauce.
Roasted Brussels sprouts or green beans make an easy veggie side.
Buttery egg noodles are another great option if you fancy a change from potatoes.
A simple green salad adds a bit of freshness alongside the rich flavors.

Storing

If you happen to have leftovers, they keep really well for the next day or two. Just let everything cool before transferring it to an airtight container and pop it in the fridge. The pork stays nice and tender, and the flavors have even more time to come together.

To reheat, warm everything gently in a skillet over a low heat with a splash of broth if the sauce has thickened too much. You can also microwave individual portions until they’re piping hot. I wouldn’t recommend freezing this one, though, as the apples and figs can become quite soft once thawed.

Variations & Substitutions

This recipe is easy to adapt depending on what you have in the kitchen. You can switch a few ingredients around and it’ll still turn out really delicious.

Swap the green apples for Honeycrisp, Pink Lady, or Braeburn apples.
If you can’t find fresh figs, sliced pears make a lovely alternative.
Use chicken or vegetable broth, whichever you have on hand.
Add a splash of apple cider to the sauce for even more fall flavor.
Stir in a little Dijon mustard if you like a bit of tanginess.
Fresh sage works just as well if you have it, just chop it finely before adding it to the pan.
Boneless pork chops work too, but they’ll cook a little quicker than bone-in chops.

FAQs

Can I make pork chops with figs and apples ahead of time?

Yes. You can make the whole dish up to a day in advance and store it in the fridge. Reheat gently on the stovetop with a splash of broth to loosen the sauce if needed.

What are the best apples to use with pork chops?

Firm apples that hold their shape work best. Granny Smith adds a nice tart flavor, while Honeycrisp, Pink Lady, and Braeburn are all great choices too.

Can I use dried figs instead of fresh figs?

Yes, although fresh figs give the best texture. If you're using dried figs, soak them in warm water for about 15 minutes first so they soften before adding them to the skillet.

How do I keep pork chops from drying out?

Sear the pork chops until they're nicely browned, then finish cooking them gently in the sauce. Using a meat thermometer is the easiest way to avoid overcooking, they're ready when the internal temperature reaches 145°F.

Can I use boneless pork chops?

Absolutely. Boneless pork chops work well in this recipe, but they usually cook a little faster, so check them a few minutes earlier.

What can I serve with pork chops with figs and apples?

Mashed potatoes, rice, roasted potatoes, egg noodles, or crusty bread are all great choices. Roasted green beans or Brussels sprouts also pair really well with the flavors in this dish.

Is this pork chops with figs and apples recipe gluten free?

Yes, as written this recipe is naturally gluten free. Just double-check that the broth you use is certified gluten free if you're cooking for someone with celiac disease or a gluten intolerance.

Can I make this recipe in advance for guests?

Yes. It's a great recipe for entertaining because you can make it ahead and gently reheat it just before serving. The flavors actually develop even more after a few hours in the fridge.

Yield: 4