Juicy, pan-seared pork chops and applesauce come together in this easy, family-friendly dinner! With a simple seasoning blend and a hot cast iron skillet, you can have this meal on the table in about 30 minutes, making it perfect for busy weeknights and fall Sunday suppers alike.
Whether you use homemade applesauce or your favorite store-bought variety, this classic combination is the ideal blend of sweet and savory fall flavors.
Table of Contents
Before You Get Started
A few simple tips and notes will set you up for success:
- Use either boneless or bone-in pork chops. Just keep in mind that bone-in chops will need a little more time to cook.
- Let your pork chops sit at room temperature for about 10 minutes before cooking. They’ll sear more evenly.
- A meat thermometer is your best friend here. Aim for 145°F in the thickest part of the chop.
- Homemade old-fashioned applesauce or store-bought applesauce both work beautifully here. Use unsweetened applesauce if you prefer a more balanced dish. Warm it slightly for a cozy feel, or serve chilled for contrast. You can even swap out the applesauce and serve the pork chops with Southern fried apples instead.
** Tip: If you’re using store-bought applesauce, try stirring in a pinch of cinnamon or nutmeg to make it taste homemade.
Step-by-Step: How to Make Pork Chops and Applesauce
I’ll walk you through the process, providing a few helpful tips along the way that you won’t otherwise find in the recipe card.
Step 1: Season the Pork Chops
Stir together the seasoning blend. Pat the pork chops really dry. Rub the herbs and spices onto both sides of the pork chops.
** Tip: Make sure the chops are nice and dry. This helps the seasoning adhere, and it also ensures a great sear in the skillet.
Step 2: Heat the Skillet
Get your skillet nice and hot before adding the oil. A hot pan means a good sear (cast iron works best here).
** Tip: If the oil shimmers, it’s ready.
Step 3: Sear the Pork Chops
Lay the chops in the skillet and leave them alone until they release easily, about 5 to 6 minutes. Flip and cook the other side until golden and the thermometer reads 145°F. If you’re using bone-in chops, give them a few extra minutes.
Step 4: Rest the Chops
Transfer them to a plate, tent with foil, and let them rest for about 5 minutes. This step keeps them juicy and tender.
Step 5: Warm or Make the Applesauce
Warm up a jar of applesauce on the stove or microwave. Or, if you’re feeling extra cozy, make your own old-fashioned applesauce on the stovetop.
Step 6: Serve
Set a pork chop on each plate with a generous spoonful of applesauce on the side. Sprinkle with fresh parsley or thyme if you’d like to make it pretty.
Serving Suggestions
This pork chops and applesauce recipe is simple, classic, and oh-so comforting. Round out the meal with one or more easy sides like mashed potatoes, au gratin potatoes, creamy baked mac and cheese, rice, or buttered egg noodles; roasted Brussels sprouts, broccoli cheese rice casserole, or Southern-style green beans; Aunt Bee’s 3-ingredient biscuit recipe or a skillet of Southern cornbread; or a simple garden salad or fried cabbage. Then, finish with a pear crisp for dessert.
Recipe Variations
- Bone-In Pork Chops: Use bone-in chops for even more flavor. Add a few extra minutes to the cook time as needed.
- Grilled Pork Chops: Try grilling the chops instead of pan-searing for a smoky, charred, outdoor flavor.
- Spiced Applesauce: Stir a little cinnamon or nutmeg into the applesauce for extra warmth and sweetness (or just buy a jar of cinnamon applesauce).
- Apple Cider Glaze: Deglaze the skillet with a splash of apple cider or broth after cooking and reduce into a quick pan sauce. You might like these pork chops with apple cider gravy!
- For a similar flavor profile, try these dump-and-bake pork chops with apples.
Preparation and Storage Tips
- Make Ahead: The spice rub can be mixed in advance and stored in an airtight container for several weeks.
- Leftovers: Store any leftover pork chops and applesauce in separate airtight containers in the fridge for up to 3 days. Reheat pork gently in a skillet or microwave just until warmed through.
- Freezing: Cooked pork chops can be frozen for up to 2 months. Thaw overnight in the fridge before reheating. Applesauce can also be frozen in a freezer-safe, airtight container.
FAQs and Troubleshooting
- Can I use bone-in pork chops? Yes. They add flavor, but will take a few more minutes to cook through.
- Why do my pork chops turn out dry? They’re likely overcooked. Use a meat thermometer and let them rest before serving.
- Can I use apple slices instead of applesauce? Absolutely! We love these fried apples and these baked apple slices.
- What if I only have sweetened applesauce? That’s totally fine — whatever your preference. You can also balance out a bit of that sweetness with a splash of lemon juice if you like.
- Is this recipe gluten-free? Yes, as long as you check that your applesauce is gluten-free and doesn’t include any thickeners or fillers.
Watch How to Make It
Pork Chops and Applesauce
Ingredients
For the Pork Chops:
- 4 thick-cut boneless pork chops (about ¾- to 1-inch thick)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme (or ½ teaspoon fresh thyme leaves, finely chopped)
- ¼ teaspoon dried rosemary (or ½ teaspoon fresh rosemary, finely chopped)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon ground sage
- 1 tablespoon olive oil (or more as needed to coat the pan)
For Serving:
- 2 cups homemade or store-bought applesauce, warm or chilled
- Optional garnish: chopped fresh parsley or thyme
Instructions
Season the Pork Chops
- Pat the pork chops dry with paper towels. In a small bowl, combine the salt, pepper, thyme, rosemary, garlic powder, onion powder, paprika, and sage. Rub the seasoning blend evenly onto both sides of the pork chops.
Sear the Chops
- Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the pork chops and sear until golden brown and the internal temperature reaches 140–145°F, about 5-6 minutes per side.
Rest
- Remove the pork chops to a plate. Let them rest for about 5 minutes to allow the juices to redistribute.
Serve
- Plate each pork chop with applesauce on the side. Garnish with fresh herbs if desired.
Notes
Nutrition
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