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Made all in one pan using simple ingredients, Apple Pork Chops are a deliciously easy pork chops recipe you will love! On top of being simple to prepare and so tasty, these apple pork chops are ready in just 30 minutes.
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Baked Pork Chops with Apples
Pork chops recipes are always a hit in my household; I almost always have pork in the fridge or freezer, ready to cook. They're just so easy to make, and it's amazing how budget-friendly they are!
One of my favorite pork chop dinners to make when my family is craving a taste of Fall is this recipe for baked pork chops with apples. They're hearty and filling, but unbelievably simple to make and bursting with flavor.
Complete with a marsala, brown sugar and butter sauce with fresh herbs, these pork chops with apples are more delicious than you can even imagine! Try just one bite, and I guarantee you will want to save this recipe and make it again and again.
Pork Chops with Apple Ingredients
- Bone-in pork chops (boneless may also be used)
- Olive oil
- Salt and pepper
- Brown sugar
- Fresh sage leaves, or dried sage
- Butter
- Chicken stock
- Marsala
- Fresh thyme leaves, or dried thyme
- Apples
How to Cook Pork Chops with Apples
- Preheat oven to 450°F. Rub pork chops with olive oil and season evenly all over with salt, pepper, and brown sugar. Slice apples evenly.
- Heat a large, oven-safe skillet over medium-high heat. Once hot, add pork chops. Sear on one side for 2 minutes. Add sage leaves to the pan and flip the pork chops to sear the other side.
- Add butter to the pan. Let it melt and brown slightly, then gradually pour in chicken stock and marsala. Mix, then add thyme leaves. Bring the sauce to a boil and add sliced apples once boiling. Turn off the heat and transfer the skillet to the oven.
- Bake 12-15 minutes until cooked through (pork chops should reach an internal temperature of 145°F on a meat thermometer). Serve, and enjoy!
Apple Pork Chop Recipe Tips
- You don't need to peel the apples unless you want to, but they should be sliced into even sizes.
- You can use bone-in or boneless pork chops for this recipe, but boneless pork chops will cook at a slightly different time than bone-in. See our Pork Temperature Chart for timing.
- If you want, you can use sherry or port wine instead of marsala. Alternatively, for a non-alcoholic substitute, use balsamic vinegar or additional chicken stock (though the flavor will differ slightly).
- For a thicker sauce, first, transfer the pork chops to a plate and cover them with foil so they don't overcook. Heat the sauce in the skillet for a few minutes to thicken it.
Baked Apple Pork Chops FAQs
The best apples to serve with pork chops are a mixture of sweet and tart apples that must hold up well to baking or sauteing. Granny Smith apples are perfect for pairing with pork chops, as is Pink Lady (my favorite!), Golden Delicious, or Honeycrisp apples.
Pork chops pair well with aromatic herbs like sage, thyme, and rosemary. If you're serving pork chops with apples, try serving them with a thyme and sage brown butter sauce with marsala, as used in this recipe.
Pork Chop Recipes
- Air Fryer Boneless Pork Chops
- Pork Chops with Mushrooms
- Grilled Pork Chops
- Pan-Fried Pork Chops
- Smothered Pork Chops
- Sous Vide Boneless Pork Chops
- Breaded Pork Chops
Try pork chops with my Pork Seasoning and see my Pork Temperature chart for helpful tips!
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Pork Chops with Apples
Equipment
- 1 Oven-safe skillet
Ingredients
- 4 bone-in pork chops about ¾ inch thick
- 2 Tablespoons olive oil
- salt and pepper to taste
- 2 Tablespoons brown sugar
- 2 Tablespoons dried sage or 10-12 fresh sage leaves
- ¼ cup butter equal to ½ stick of butter
- ½ cup chicken stock
- ⅛ cup marsala wine or balsamic vinegar
- 2 Tablespoons dried thyme or ⅛ cup fresh thyme
- 2 apples sliced; I recommend Granny Smith, Pink Lady, or Golden Delicious apples
Instructions
- Preheat oven to 450°F. Rub pork chops with olive oil and season evenly all over with salt, pepper, and brown sugar. Slice apples evenly.4 bone-in pork chops, salt and pepper to taste, 2 Tablespoons brown sugar, 2 Tablespoons olive oil
- Heat a large, oven-safe skillet over medium-high heat. Once hot, add pork chops. Sear on one side for 2 minutes. Add sage leaves to the pan and flip the pork chops to sear the other side.2 Tablespoons dried sage or 10-12 fresh sage leaves
- Add butter to the pan. Let it melt and brown slightly, then gradually pour in chicken stock and marsala. Mix, then add thyme leaves. Bring the sauce to a boil and add sliced apples once boiling. Turn off the heat and transfer the skillet to the oven.¼ cup butter, ½ cup chicken stock, ⅛ cup marsala wine, 2 Tablespoons dried thyme, 2 apples
- Bake 12-15 minutes until cooked through (pork chops should reach an internal temperature of 145°F on a meat thermometer). Serve, and enjoy!
Notes
- You don't need to peel the apples unless you want to, but they should be sliced into even sizes.
- You can use bone-in or boneless pork chops for this recipe, but boneless pork chops will cook at a slightly different time than bone-in. See our Pork Temperature Chart for timing.
- If you want, you can use sherry or port wine instead of marsala. Alternatively, for a non-alcoholic substitute, use balsamic vinegar or additional chicken stock (though the flavor will differ slightly).
- For a thicker sauce, first transfer the pork chops to a plate and cover with foil so they don't overcook. Heat the sauce in the skillet for a few minutes to thicken it.
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