Apple baked pork chops.
This is the EASIEST recipe you will ever make! It is’t the most photogenic but it I promise you will fall in love with it. Another benefit, kids love it!
Ingredients:
Pork chops (one per each person you are feeding)
5 apples, cored and peeled, sliced
3 tablespoons of light brown sugar
2 tablespoons of butter
Cinnamon
1/4 teaspoon nutmeg
salt and pepper
Directions:
Preheat your oven to 375 degrees. In a casserole dish, spray the bottom with nonstick baking spray or olive oil. Lay your chops on the bottom of pan, without overlapping. Sprinkle with salt and pepper. Then lay the apples on top. I pile them up – the more, the merrier. Sprinkle with the brown sugar, cinnamon and nutmeg. Top with tiny pieces of the butter. Cover and bake for about 45-60 minutes or until the pork is fully cooked. Enjoy!
— Knead to Cook
I really contemplate precisely why you named this blog post, “Apple baked
pork chops. | Knead to Cook”. Anyway I personally appreciated the article!
Thank you-Cole
I am trying this tonight in the oven as I type. Hope it turns out as good as it looks. Didnt have nut meg though I know why I guess someone didn’t replace when they used it?
Omit it, it’s fine 🙂
Is dark brown sugar ok?
I’ve only used light but I see no ready why not 🙂
What are the best apples to use?
Any firm apple works best. Soft apples become to mealy. I love Granny Smith or Fuji.
Can this be made in the slow cooker?
Sorry for the delay, was away for a few days. I don’t see why not. I would brown the chops prior to the slow cooking however.
I just tried this in the slow cooker today and it was…weird. I didn’t change much except adding about a 1/4 water since my apples weren’t releasing much moisture, but I think for this to be successful in the crockpot, the recipe needs to be adjusted quite a bit (although I don’t really have any suggestions.) My pork chops were a kind of dry and the apples just turned to complete mush. It tasted fine, but was way off texturally. I will bake it next time because that seems like it will work much better. If anyone has any ideas for adapting this recipe to the slow cooker, I’d love to hear them!
I’ve never tried it in the slow cooker yet in my oven. Try it that way and see if you like it more. 🙂
Love, Love, Love this recipe one of our favorites and I have made it several times….THANK YOU!!!!!!
Me too! Thanks for letting me know 🙂 oxoxo
This is a family favorite! We make it all the time and even my picky toddler LOVES it!!
So happy to hear that! oxo
I made these a couple weeks ago and we enjoyed. Had good flavor (I did add some sliced onion as well). The only thing I didn’t like was the grease the accumulated in the dish from the pork and also the fact it was not brown. So, tonight I’m making again but I will brown the chops first for color and to get the grease out first. We’ll see how it goes. This is a keeper either way.
When I make these for my kids I use very lean pork that’s been trimmed. Browning first is always great for layering flavors too. Enjoy! oxo
WISH I HAD BROWNED THE CHOPS BEFORE COOKING IN CASSEROLE DISH AS THE CHOPS TURNED OUT PALE AND WHITISH COLOR. NOT TOO VISUALLY APPEALING AS THEY WOULD BE BROWNED. THE APPLES COOKED QUICKLY BUT THE CHOPS ARE NOT TENDER SO I AM CONTINUING TO COOK THEM AFTER REMOVING THE APPLES. I USED LEAN BONELESS CHOPS WITH MINIMUM FAT ON THEM AND JUST ADDED THE BUTTER AND SPICES RECIPE CALLS FOR. CHOPS ARE FLOATING IN LIQUID. HOPEFULLY CHOPS WILL TURN OUT TENDER WITH FLAVOR. EXPECTED SOMETHING VERY DIFFERENT.
I’ve browned them or cooked them straight away and they were good both ways. The juice is from the apples and adds to the flavor. The pork is always super fork tender. I use thinly sliced pork chops and have never had a problem with them not cooking. The apples bake down like an applesauce. Thanks for your comment and happy holidays.
Hi there, thanks for taking the time to share this recipe. Before I cook these, I noticed in your after picture the apples still retail their shape and in your reply to Sadie, who didn’t seem very nice by the way all CAPS was like her yelling at you, was that the apples bake down like an applesauce. Just wondering if my apples should retain their shape like your pic or cook down to a sauce? Either way looks awesome. Just wanting to know what to watch for & not the best coook but the hubby saw these and went crazy. Again, thank you for sharing & have a great day!!
Mine retain the shape but are definitely soft enough to mash up. My kids LOVE this recipe. Always a hit. Thanks, blogging brings out the fun in some people for sure. I don’t give it much thought anymore and I’m thankful for the kindness 🙂 oxo
I made this recipe tonight, and it was one of the best things I have cooked! I used two extra large honeycrisp apples, and I used my Paderno spiralizer to cut them into a continuous ribbon cut and a slightly thick shredded cut. I layered the ribbon cut first on the chops once in the dish and then the shredded cut. I followed the rest of the recipe as written, and the chops turned out great! I will have to try this at the next family gathering. The apples were sweet but not too sweet, and they paired so well with the chops. I can’t believe that I made them! Thanks so much for posting this great recipe!
Breana, That makes me so happy! Congrats on cooking a great dish 🙂 oxo
I added chunks of sweet potatoes to this and worked out well too.
Ohhhhh yum! oxox
Great recipe ,family loved it! Thanks for the recipe!
Cheryl, Thanks so much for the comment! It’s a favorite with my meat eaters too 🙂