Pork chops and sauteed apples

Simple Pan Seared Pork Chops and Sauteed Apples

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  • Prep Time: 5 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 15-17 minutes
  • Yield: 2 servings


a staple in my kitchen for a quick weeknight meal and contains minimal ingredients! Instructions provide options for either sauteed kale or bok choy as the side dish.


  • 2 boneless center cut pork chops, pounded down to 1/2 in. thick
  • 1 Fuji apple, or apple of choice
  • Maldon flaked sea salt, to taste
  • Ground black pepper, to taste
  • Red pepper flakes, to taste
  • Ground mustard, optional


  • 1 bundle of Kale, about 8-10 stalks
  • 1/4 cup water
  • A splash of Apple Cider Vinegar
  • 1 TBSP minced garlic, approx. 3 cloves


  • 2 baby bok choy, I get mine from Trader Joe’s
  • 1 TBSP minced garlic, approx. 3 cloves
  • Fresh squeezed lemon juice


  • Avocado Oil Spray


Prep Ingredients

If you did not have your butcher already do so, pound the boneless pork chops down to 1/2 inch thick. No need to have a fancy meat tenderizer to do so. I use a mason jar :). Set the chops on a layer of paper towels and pat dry.

Chop up the apple into cubes. Set aside.

Take the kale leaves off the stems, tear into smaller pieces, and put into a bowl. Set aside.


Cut each bok choy in half if you are doing bok choy instead of kale.


Heat the cast iron skillet to medium/high and spray with avocado oil spray. Season the meat (that has already been dried with the paper towel) with salt and pepper. Lay the SEASONED SIDE DOWN into the cast iron skillet. Season the other side while the chops cook. After about 4-5 minutes, turn the chops over (but don’t peak before then! You don’t want to lose the crust).

Once the chops are flipped over, turn the heat down to medium, and add the apples and the desired amount of red pepper flakes (and ground mustard if you are using it). Move the apples around in the pan to ensure they get coated with the juices of the pork chop. Cook the chops for another 4 minutes, or until fully cooked.

Set the meat and apples on a plate and cover loosely with foil.

Prepare the Kale/Bok Choy

Kale Instructions: Over medium heat, toss in the kale leaves, and give it a good spray of avocado oil. cook for about 1 minute before adding in the minced garlic. Toss around for another 2 minutes, or until the leaves are wilted. Add in a splash of apple cider vinegar and the 1/4 cup of water. Cook until all water has evaporated.

Serve immediately alongside the pork chops and apples.

Bok Choy instructions: Give your pan a good spray of avocado oil. Place each bok choy half, cut side down, into the pan. Squeeze lemon juice over top and let cook for about 2-3 minutes. Add the garlic. Once browned, flip over and cook on the other side. If you like the box choy to be more tender, add a splash of water and cover with a lid to let it steam!



  • For a step by step video, check out @MissFingerFoodie on Instagram! The video is in the highlight section at the top labeled Apple Pork Chops.
  • Olive oil or any other cooking spray on hand could be used in place of avocado oil! I like using the avocado oil because of it’s high smoke point (aka it can handle the heat), and helps my cast iron from smoking too much.
  • This can also be done in a regular fry pan, but I think the cast iron gives you the best crust.

Keywords: whole30