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Discover the ultimate fall dinner with this apple pork chops recipe! Featuring tender, juicy pork chops simmer with cinnamon apples infused with warm spices and fresh thyme. Made in one-pan and ready in just 30 minutes, this apple and pork dinner is a cozy culinary masterpiece perfect for holidays, special occasions, or a mouth-watering midweek dinner!

“I believe that pork chop and apple are the best friends! You did an excellent job creating this hearty and delicious meal, Cheyanne.”

– ANGELINA
Overhead photo of cooked pork chops with diced cinnamon apples in a large skillet.

Update: This recipe was originally published in October 2016. I made updates to the post below to include more information about making pork chops with cinnamon apples at home.

Table of Contents

About this apple pork chop recipe

Get ready to mesmerize those tastebuds with this easy and flavor-packed cinnamon apple pork chops recipe! This meal comes together in just 30 minutes using a single pan and simple pantry-staple ingredients for a wholesome and memorable dish!

Pork chops are one of those meals that I can successfully cook no matter what type of day I’m experiencing! They’re especially great if you don’t have the time or energy to labor in the kitchen, but still want something incredibly delicious! 

These pork chops are first browned in butter to form an irresistible caramelized outer crust, then cooked in apple sauce consisting of diced green apples, onion, apple cider, apple cider vinegar, brown sugar, butter, fragrant spices, and fresh thyme. 

Serve these succulent pork chops with spoonfuls of chunky applesauce, a sprinkle of fresh thyme, and your favorite side dish. 

If you’re looking for more pork dinners, try these reader favorites next: NC pulled pork slow cooker, apricot pork skewers, pork noodle stir fry, tender carnitas tacos, carribean jerk pork recipe, and Maple Orange Ham.

Why you’ll love this recipe

This pork chop and apple recipe is a knock-out dish, packed with warm fall-inspired flavors, although it can also be enjoyed any time of the year too! Here’s why you’ll love it:

  • One pan meal. Who doesn’t love the idea of fewer pots and pans to clean?! This one-pan meal reduces kitchen mess and after-meal cleaning while also providing simplicity throughout the cook! 
  • Versatile. Apple and pork chops are sophisticated enough to be served on special occasions while easy enough to enjoy as a midweek family dinner.
  • Easy to pair with sides. The types of side dishes that can be paired with this baked apple pork chop recipe are extensive, providing you with the freedom and flexibility of more options at your disposal. 
  • Balance of sweet and savory. Pork and apples provide the ideal sweet and savory dish that’ll impress most. 
Overhead photo of all the ingredients needed to make this pork chop and apple recipe - raw pork chops, apples, an onion, thyme, and spices - neatly arranged on a kitchen counter.

Ingredients for apple cinnamon pork chops

This apple and pork dish combines succulent and savory pork chops with a sweet and slightly tangy apple sauce! Here’s what you’ll need to get started:

  • Pork chops – Bone-in. Boneless could also be used, but you may need to adjust the cooking time.
  • Ground cinnamon
  • Kosher salt and ground pepper
  • Unsalted butter – 2 Tablespoons for browning the chops in the skillet and the remaining Tablespoon for making the apple sauce. 
    • Substitution: Olive oil can be used instead of butter. 
  • Apples – This recipe uses Golden Delicious green apples that are cored and diced. You’ll need about 2 apples to make up 2 heaping cups. 
    • Substitution: Another brand of green apples or even red apples if you prefer! Honeycrisp, Gala, or Fuji, are good options.
  • Yellowonion –  Peeled and diced.
    • Substitution: Red onion, sliced or diced. 
  • Light brown sugar -Packed. 
  • Allspice
    • Substitution: If you don’t have this spice, you can make a mix containing ground cinnamon, ground nutmeg, and ground cloves. 
  • Applecider – Added to the apple sauce mixture for flavoring and cooking the chops in. 
    • Substitution: If you don’t enjoy apple cider or don’t have it on hand, use low-sodium chicken broth instead. 
  • Apple cider vinegar
    • Substitution: White vinegar with citrus zest, some lemon juice, or high-quality apple juice could be used in place of apple cider vinegar. 
  • Fresh thyme leaves – For cooking with and to garnish the dish if you like. 

Recipe variations

  • Apples. I’ve used Golden Delicious green apples for the apple sauce, but you can use another brand of green apples in this recipe. In fact, you could also use your favorite red apples too! 
  • Apple sauce. This apple sauce is more like a compote since it’s chunky with the diced apples still intact. Another alternative is to thinly slice the apples instead of dicing them into chunks. 
  • Herbs. Rosemary is another great option to use instead of thyme, but it is quite strong so don’t be heavy-handed! Sage could also be used, or a combination of all three. 
Close-up photo of a cooked apple cinnamon pork chop with thyme .

How to make pork chops with apples

These pork chops baked with cinnamon apples is pretty straightforward to make. Here’s how:

  1. Season the pork chops with ¾ tsp cinnamon and generously with salt and pepper.
  2. Brown the pork chops: Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the pork chops and cook, turning once, until golden brown, about 5 minutes total. Transfer the pork chops to a clean plate and set aside.
  3. Cook the cinnamon apples: Add the remaining 1 tablespoon of butter to the skillet and cook until melted. Add in the onion and cook, stirring occasionally, until softened, about 2-3 minutes. Add in the apples, brown sugar, remaining teaspoon cinnamon and all spice. Season lightly with salt and pepper. Cook, stirring occasionally until the apples are crisp-tender, about 2 additional minutes. Stir in the apple cider, vinegar and thyme.
  4. Finish the pork: Return the pork chops and any juiced that have accumulated to the pan, nestling them into the pan and spooning the apples and glaze over top. Cook, turning once halfway through, until the pork is tender and cooked to an internal temperature of 140-145-degrees Fahrenheit, about 6-12 minutes.
  5. Serve: Transfer the pork chops to serving plates or a platter and top with apple glaze spooned on top. Garnish with fresh thyme. Serve and enjoy!

Expert tips for the best success!

  • Type of apples: I’ve specifically used Golden Delicious green apples in this recipe because of their crisp mellow sweetness which pairs wonderfully with pork. If you enjoy a different brand of green apples with a similar flavor profile, feel free to use those instead. Heck, you could even get adventurous and use red apples in this recipe!
  • Peel or no peel: I enjoy the crispy skin of the apples in this dish as it provides additional texture to the meal. The apples can be peeled before being diced if you’d prefer. 
  • Readiness of the meat: The time listed in this recipe for cooking the chops in the apple sauce is based on the thickness of the pork chops that I usually use. This could vary if you buy thinner pork chops or thicker pork chops. It’s always a good idea to use an instant-read thermometer. 145 degrees will give you medium-rare pork chops while 160 degrees F will give you pork chops that are a little more on the well-done side.  
  • Deglaze the pan: Scrape any brown bits from the bottom of the pan while cooking the apple sauce. This will add even more flavor to the sauce. 
Overhead photo of three cinnamon apple pork chops in a cast iron skillet.

FAQs: frequently asked questions

Why brown the pork chops first?

Browning both sides of the pork chops is no different from browning the sides of chicken or beef. Browning creates a delicious outer crust on the meat, locks in flavor, and helps to keep the meat juicy inside. It’s a quick and easy step that shouldn’t be skipped!

What size pork chops work best for this recipe?

I’ve cooked 4 pork chops comfortably in my skillet with an ideal thickness of about 1 inch. I don’t recommend thin pork chops for this recipe as they will cook through much faster and can turn tough and dry as a result. The actual size of the pork chops you choose to buy should also depend on the size of your cooking pan. 

You can test the pork chops for doneness by inserting an instant-read thermometer into the thickest section. 140 degrees Fahrenheit will give you medium-rare pork chops while 160 degrees F will give you well-done chops. 

Which is better: boneless or bone-in pork chops?

This is usually left to personal preference. Bone-in pork chops take longer to cook than boneless pork chops, but the presence of the bone in the meat adds additional flavor and juiciness to the meat. 

How do I prepare the apples?

I’ve cored and diced the apples which then get cooked in a mixture of ingredients, such as apple cider, apple cider vinegar, packed brown sugar, butter, spices, and fresh thyme. While I’ve used Golden Delicious apples, feel free to use a selection of different apples that you love.

What other ingredients can I add to this recipe?

Chicken broth, Dijon mustard, red onions, and different types of fresh herbs (such as Rosemary and Sage) are great ingredients that can be added to this dish for a more complex flavor. 

Serving apple pork chops

This pork chop apple recipe is perfect for a quick and wholesome meal with typical flavors and ingredients of the fall season, but you could just as easily serve it for special occasions and holidays when you feel like a change from roast chicken or turkey.

Common Serving Suggestions

  • With Potatoes: Serve spiced apple pork chops over a bed of a creamy, buttery mashed potatoes or roasted garlic potatoes.
  • Alongside Rice Pilaf: Light, aromatic zucchini with rice or any rice side dish with herbs will add an elegant touch to this pork chops and apples dinner.
  • With Steamed Green Beans: Pair the dish with lightly steamed green beans for a crisp, fresh contrast to the rich and savory flavors of the pork and apples.
  • Accompanied by a Butternut Squash Salad: A crisp roasted butternut squash salad with a tangy vinaigrette provides a refreshing balance to the sweetness and spiciness of the pork chops.
  • With Crusty Breads: I personally think you can never go wrong with some sort of delicious bread situation, such as a warm baguette, fluffy dinner rolls, or roasted garlic bread.

Unique Serving Suggestions

  • On a Bed of Wild Rice and Cranberries: Garnish the pork chops and cinnamon apples with fresh rosemary or fresh sage and serve over a bed of wild rice salad for a flavorful and festive twist.
  • With Potato Hash: Serve with hearty breakfast home fries or a sweet potato hash, incorporating bell peppers and onions, for a hearty and flavorful meal with added texture.
  • In a Savory Crepe: Use the pork chops and apples as a filling for savory crepes, adding a touch of gourmet flair and creating a delightful, handheld option.
  • With Apple Cinnamon Waffles: Create a brunch sensation by serving the pork chops and apples over warm apple cinnamon waffles, merging savory and sweet in a delightful combination.
  • As a Topping for Polenta: Spoon the apple pork chops and their sweet sauce over a creamy polenta for a rustic, comforting dish.
  • With More Apples: Lean into the fall season and serve your pork chops with more apple recipes, like Cheddar Apple Soup, Apple and Chicken Meatballs, Apple Bread with Cinnamon, Baked Cider Donut Recipe, Mini Pie Bites, Apple Fritter Cake, and Adult Apple Cider.

Storing leftovers

Store leftover apple pork with apple sauce in an airtight container in the refrigerator for 3 to 4 days. 

Freezing instructions

You can freeze both the apples and pork chops, preferably in separate airtight containers. I recommend wrapping leftover pork chops in plastic wrap to help prevent the meat from drying. 

Reheating instructions

Reheat leftover cinnamon pork chops in the microwave on 50% power to prevent the meat from drying.

Reheat the apple sauce in a small saucepan over medium-low heat. 

Close-up photo of a seared and cooked pork chop with diced apples, cinnamon and thyme.

These cinnamon apple pork chops are succulent with savory flavor and sweet apple sauce provides a mouth-watering dish with simple ingredients, little time, and hardly any post-cooking clean-up. Now that sounds like a win to me!

Cheyanne

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More pork chop recipes!

Overhead photo of apple pork chops with cinnamon and thyme in a large oven-proof skillet.

Apple Pork Chops

4.80 from 5 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
These pork chops with cinnamon apples are juicy with a caramelized outer crust and cooked in sweet apple cider sauce with onions, warm spices, and fresh thyme. Made in one-pan and ready in just 30 minutes, this apple and pork dinner is a cozy culinary masterpiece perfect for holidays, special occasions, or a mouth-watering midweek dinner!

Equipment

  • 1 large skillet

Ingredients 

Instructions

  • Season the Pork Chops: Place the pork chops on a clean work surface and season both sides with the measured ground cinnamon and generously with salt and pepper.
  • Brown the Pork Chops: Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
    Once melted, add the pork chops to the pan and cook, turning once, until golden brown all over, about 5 minutes total. (Note: You aren't cooking the pork chops all the way through here – you are just browning them to develop flavor.)
    Once the pork chops are well browned, transfer them to a clean plate and set aside.
  • Make the Cinnamon Apples: To the same skillet, add the remaining 1 tablespoon of butter. Once the butter is melted, add the onion and cook, stirring occasionally, until softened, about 2-3 minutes.
    Next, add in the apples, brown sugar, remaining teaspoon cinnamon, and allspice. Season with a pinch of salt and pepper. Cook, stirring occasionally until the apples are tender-crisp, about 2 additional minutes.
    Then, stir in the apple cider, apple cider vinegar, and thyme.
  • Finish the Pork Chops: Return the pork chops and any juices that have accumulated to the skillet, nestling the pork chops in the cinnamon apples, and spooning some of the apples over the top.
    Cook, turning the pork chops over once halfway through, until the pork is tender and cooked to an internal temperature of 145 degrees F, about 6-12 minutes. (SEE NOTES)
  • Serve Pork Chops with Apples: Transfer the pork chops to serving plates or a platter and top with the cinnamon apples spooned on top. Garnish with fresh thyme, serve immediately, and enjoy!

Notes

  • Apples: You can peel the apples before dicing if you prefer.
  • Cooking Time: The amount of time the pork takes to finish cooking in the sauce will depend on the thickness of your pork chops. I recommend using an instant read thermometer. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees F. If you like your pork a little more done, you can cook them to an internal temperature of 160 degrees F.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
     
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 143kcal    Carbohydrates: 16g    Protein: 1g    Fat: 9g    Saturated Fat: 5g    Polyunsaturated Fat: 0.4g    Monounsaturated Fat: 2g    Trans Fat: 0.3g    Cholesterol: 23mg    Sodium: 7mg    Potassium: 131mg    Fiber: 1g    Sugar: 13g    Vitamin A: 350IU    Vitamin C: 5mg    Calcium: 35mg    Iron: 1mg
Course: entree, Main Course
Cuisine: American

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