Simple Pork Chops With Apples

Pork Chops With Apples

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  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 4 pork chops (4 servings)
Nutritional Guidelines (per serving)
525 Calories
26g Fat
28g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 pork chops (4 servings)
Amount per serving
Calories 525
% Daily Value*
Total Fat 26g 34%
Saturated Fat 10g 48%
Cholesterol 141mg 47%
Sodium 194mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 10%
Protein 44g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thick boneless pork chops are browned and then baked with sliced apples, cinnamon, and brown sugar. This dish is fabulous with rice or potatoes and a salad. It's a very easy recipe to fix any night of the week, and the apples and cinnamon add flavor and texture to the chops.

Serve this tasty dish with hot cooked rice or potatoes for a fabulous everyday meal.


  • 4 loin pork chops (thick)
  • 1 tablespoon butter
  • Salt to taste
  • Pepper to taste
  • 2 Granny Smith apples (cored, peel left on, sliced into thin wedges)
  • 1/2 teaspoon cinnamon (ground)
  • 3 tablespoons brown sugar (packed)
  • 1/4 cup apple juice (cider, apple brandy, or white wine)

Steps to Make It

  1. Heat the oven to 350 F.

  2. Arrange the apple slices in a buttered 13x9 inch baking dish. Sprinkle with the cinnamon and brown sugar.

  3. Melt the butter in a skillet over medium heat. Sprinkle the pork chops with salt and pepper, then brown on both sides in the butter. Transfer the pork chops to the prepared baking dish, arranging over the apples.

  4. Add the apple juice, brandy, or wine to the hot pan; swirl and scrape up any browned bits. Pour over the chops.

  5. Cover the baking dish tightly with foil and bake for 35 to 45 minutes, or until pork chops register at least 145 F—the minimum safe temperature for pork—on an instant-read thermometer inserted into the thickest part of a pork chop. Serves 4.