Pan-fried pork chops served with a delicious cinnamon applesauce is so delicious that it's no wonder it's a classic American homestyle dinner.
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Pork chops and applesauce is one of my kids' all-time favorite meals. It is so comforting but also surprisingly good for you. It's great all year round, but we particularly enjoy eating it in the fall when apples are at their best.
This recipe goes really well with a large variety of side dishes. We almost always have it with brussels sprouts or green beans. You can also enjoy it with instant pot mac and cheese or mashed cauliflower.
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Ingredients and Substitutions
Don't be intimidated by the somewhat long ingredient list. Most of the items for this easy pork chops and applesauce recipe are spices that you likely already have on hand.
- Garlic Powder
- Dried Sage
- Dried Thyme
- Onion Powder
- Dry Ground Mustard
- Paprika
- Ground Cinnamon
- Salt and Black Pepper
- Boneless Pork Chops - You could also use a pork tenderloin.
- Cinnamon Applesauce I HIGHLY suggest making your own applesauce (I have a very easy recipe for instant pot applesauce) but storebought is fine if you are short on time. If you don't have cinnamon applesauce, just stir in 1-2 teaspoons of cinnamon into regular applesauce.
- Avocado Oil or another mild flavored oil that is suitable for high heat.
See the recipe card for quantities.
Equipment
There is no special equipment needed for this recipe. Just a large skillet (I prefer cast iron or stainless steel) some tongs, paper towels, and a small bowl are all you will need.
Before you get started ...
If you decide to make your own applesauce, which I highly suggest, then you should start it at least 45 minutes before you begin making the pork chops.
It's also best if you allow the pork chops to sit at room temperature for 15-20 minutes before you cook them.
Instructions
These pork chops are SOO easy to make and come together in just a matter of minutes.
In a small bowl, combine all of the spices.
Pat the pork chops dry with a paper towel then season them all over with the spice blend from step 1.
Hint: Pork chops get dry and tough when they are overcooked. To prevent this make sure you are using pork chops that are at least 1 inch thick and use a meat thermometer. If you use thicker chops, you will need to increase the cooking time.
Heat the oil in a large skillet over medium-high heat. Once it's hot carefully add the pork chops. Cook them for 3-4 minutes per side or until they have reached a minimum internal temperature of 145 degrees.
Allow the pork chops to rest for 5 minutes before serving with cinnamon applesauce.
Variations
Here are some of my favorite ways to change up this recipe:
- Make it with pork tenderloin - Swap the pork chops for pork tenderloin. Follow these instructions using the seasoning blend from this recipe to season the tenderloin.
- Use fried apples instead of applesauce - Use canned fried apples, apple pie filling, or check out this recipe for homemade fried apples!
- Crock Pot - place the applesauce, along with 2-3 sliced and peeled apples or canned sweet potatoes (drain before adding to the slow cooker) in the bottom of the slow cooker. Top with the seasoned pork chops. Cook on low heat for 4 hours.
Be sure to check out my easy instant pot applesauce recipe!
Storage
Leftovers can be stored in the fridge for up to 5 days or frozen for up to 6 months.
To reheat cook in the microwave or in the oven at 450 degrees for 5 minutes. If you are reheating from frozen, it's best to allow the pork chops to thaw completely before cooking.
FAQs
Simple, because it tastes delicious! Apples and pork taste really good together. The sweetness and acidity from the apples complement many of the typical pork preparations.
The best way to ensure that you cook tender pork chops is not to overcook them. Pork should be cooked to 145 degrees. Use a meat thermometer and remove the pork from the heat when they reach 143 degrees. In addition to that, allow the pork to sit at room temperature for 10-15 minutes before cooking and then again for 5-10 minutes after cooking.
Top tip:
- Pork chops get dry and tough when they are overcooked. To prevent this make sure you are using pork chops that are at least 1 inch thick and use a meat thermometer. If you use thicker chops, you will need to increase the cooking time.
📖 Recipe
Pork Chops and Applesauce
Equipment
- Large Skillet preferably cast iron or stainless steel
Ingredients
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- ½ teaspoon Onion Powder
- ½ teaspoon Dry Ground Mustard
- ½ teaspoon Paprika
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 6 Boneless Pork Chops about 1 inch thick
- 2 tablespoon Avocado Oil
- 1 ½ cups Cinnamon Applesauce
Instructions
- In a small bowl combine all of the spices.1 teaspoon Garlic Powder, 1 teaspoon Dried Sage, 1 teaspoon Dried Thyme, ½ teaspoon Onion Powder, ½ teaspoon Dry Ground Mustard, ½ teaspoon Paprika, ½ teaspoon Ground Cinnamon, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Pat the pork chops dry then season them all over with the seasoning blend.6 Boneless Pork Chops
- Heat the oil in a large skillet over medium-high heat. Carefully add the pork chops to the skillet.2 tablespoon Avocado Oil
- Cook the pork chops for 3-4 minutes per side, or until they have reached a minimum internal temperature of 145° F.
- Remove the pork chops from the skillet and allow them to rest for about 5 minutes. While the pork is resting, warm the applesauce in a small saucepan over medium-low heat or for about 45-60 seconds in the microwave.1 ½ cups Cinnamon Applesauce
- Serve the pork chops with the applesauce and enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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Kat says
Yummy recipe, making it again tonight...Bravo