Apple Roasted Pork Chops With Cinnamon Glaze
Apple roasted pork chops are a cozy and delicious dinner made in one skillet with tender pork, tart apples, and warm spices. This crowd-pleasing recipe has and easy 15-minute prep and simple ingredients, perfect for fall gatherings or effortless weeknight meals. Serve it straight from the skillet for a rustic, comforting presentation that brings everyone to the table.
Ingredients
- 5 pork chops 1 inch thick (bone-in or boneless). If you use bone-in, the chops will take a few minutes longer to cook.
- 2 tablespoons ghee or substitute olive oil or avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 Granny Smith apples or other tart apples, peeled, cored, and chopped
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/2 tablespoon cornstarch
- 1/2 cup apple juice
- 2 rosemary sprigs, fresh , about 3 inches long each
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
Prepare the apples and glaze
- In a jar or bowl with a lid, combine the brown sugar, cinnamon, nutmeg, garlic powder, cornstarch, and apple juice. Shake or whisk well until the cornstarch dissolves completely.1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon garlic powder, 1/2 tablespoon cornstarch, 1/2 cup apple juice
- Peel, core, and chop the apples into small cubes (or slice if preferred).4 Granny Smith apples
Sear the pork chops
- Heat the ghee in a large cast-iron skillet over medium-high heat.2 tablespoons ghee
- Season both sides of the pork chops with salt and pepper.5 pork chops, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Sear them in the skillet for 2–3 minutes per side, until nicely browned. Remove from heat. Blot any excess fat with paper towels and then return to medium heat.
- Place your sliced apples over the pork chops.
- Pour the glaze evenly over the apples and pork chops.
- Tuck the rosemary sprigs around the skillet.2 rosemary
- Cover tightly with foil and bake for 15–20 minutes. For bone-in pork chops, bake for 20–25 minutes. Pork is done when it reaches an internal temperature of 145 degrees Fahrenheit.
Rest and serve:
- Remove from the oven and let rest for 5 minutes before serving.
- Discard rosemary sprigs before serving.
Notes
Gina’s Quick Tips Before You Get Started
To reheat: Warm gently in a covered skillet over low heat, or reheat in the oven at 300°F until heated through. If things look a little dry, I like to splash in a bit of extra apple juice to keep everything moist and flavorful.
To freeze: You can freeze cooked pork chops and apples for up to 2 months. Thaw overnight in the fridge and reheat as above.
- Use a cast iron skillet: It goes from stovetop to oven beautifully and gives the pork chops a great sear.
- Pork chop thickness matters: Aim for 1-inch thick chops so they cook evenly and stay juicy.
- Don’t skip the sear: Browning the chops adds a lot of flavor and helps them hold up during roasting.
- Prep the glaze ahead: You can whisk the glaze in the morning and store it in the fridge until ready to use.
To reheat: Warm gently in a covered skillet over low heat, or reheat in the oven at 300°F until heated through. If things look a little dry, I like to splash in a bit of extra apple juice to keep everything moist and flavorful.
To freeze: You can freeze cooked pork chops and apples for up to 2 months. Thaw overnight in the fridge and reheat as above.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 35g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 303mg | Potassium: 701mg | Fiber: 4g | Sugar: 28g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg
