Pan-Fried Pork Chops with Roasted Apples, Pears, and Brandy Cream Sauce

Pan-Fried Pork Chops with Roasted Apples and Pears {Katie at the Kitchen Door}

An easy fall dinner of pan-fried pork chops, roasted apples, pears, and red onions, and a quick  brandy pan sauce. 

Inspired by Diana Henry’s Roast Figs Sugar Snow and Hilary Davis’ French Comfort Food.


  • 2 red onions, peeled and cut into wedges
  • 2 Bartlett pears, cut into quarters and cored
  • 2 McIntosh apples, cored and cut into thick slices
  • 2 TBS olive oil
  • 2 sprigs rosemary leaves, finely chopped
  • sea salt and pepper to taste
  • 2 TBS brown sugar
  • 1 TBS apple cider vinegar
  • Four 8-oz pork chops
  • 1/4 cup plus 2 TBS flour
  • 2 TBS butter
  • 4 leaves sage
  • 1/2 cup dry hard cider
  • 1/4 cup calvados / apple brandy
  • 1/4 cup heavy cream


  1. For the fruit: Preheat the oven to 375F. Arrange the onion wedges, pear slices, and apples slices on a rimmed baking sheet. In a small bowl, whisk together the olive oil, chopped rosemary leaves, sea salt (to taste), black pepper, brown sugar, and apple cider vinegar until combined. Drizzle the olive oil mixture on top of the fruit and onions. Use a spatula to flip everything over once to coat with the oil. Place in the oven and roast until the fruit is soft, about 20 minutes.
  2. For the pork chops: Place 1/4 cup of the flour on a large plate and spread into a thin layer. Season with sea salt and black pepper to taste. Pat the pork chops dry with a paper towel and then dredge in the seasoned flour so that they are lightly coated with flour on both sides. Melt the butter in a large, heavy-bottomed frying pan over medium-high heat. When the butter starts to foam and sizzle, add the sage leaves and fry for 60 seconds. Add the floured pork chops to the pan, spacing them out evenly so they aren’t touching one another (you may need to do this in batches if your pan is small). Fry the pork chops until golden brown on one side, then flip and fry on the other side. This should take about 5 minutes per side. Use a meat thermometer to check the internal temperature of your pork chops – they should be 145F at the thickest portion. If they have not yet reached this temperature, cook 1 minute longer then check again. As soon as they reach 145F remove them to a paper-towel lined plate and let rest for 5 minutes.
  3. For the pan sauce: Return the pan you used to cook the pork chops to the heat. Add 2 TBS of flour to the juices left in the pan and quickly stir until thickened, about 60 seconds. Add the hard cider to the pan and let simmer, then use a wooden spatula or spoon to scrape the bottom of the pan until it is clean, stirring the sauce as you scrape. Add the apple brandy to the pan, stir to incorporate into the sauce, and cook for 2-3 minutes, then remove from the heat. Stir in the heavy cream and season the sauce to taste.
  4. To serve: Place a pork chop on each plate along with several pieces of roasted fruit. Spoon some of the pan sauce over the pork and serve immediately.