If you’re searching for a cozy autumn dinner, this simple recipe for Baked Pork Chops with Apples and Vegetables delivers. Thick-cut, bone-in pork chops are seared with garlic and rosemary, then finished in apple juice or cider alongside sliced apples and a mix of winter vegetables for a colorful, comforting one-pan meal.
An Easy Baked Pork Chop Dinner
Autumn practically calls for apples—and pork chops with apples are a fall classic. Instead of serving chops with applesauce on the side, this recipe combines the ingredients for a more interesting, yet still easy, dinner. The chops get a quick sear for color and flavor, then finish roasting with apple juice, fresh apple slices and hearty winter vegetables. It’s an all-in-one meal that’s approachable for cooks of any skill level.
Recipe Ingredients
The ingredients are simple and flexible; swap vegetables or apple varieties based on what’s fresh or what your family prefers.
- Pork Chops: Bone-in 1-inch or thicker chops yield the juiciest results.
- Oil and Butter: A bit of each for searing.
- Apple Juice: Apple juice or fresh apple cider works well.
- Apples: Two apples, cored and sliced.
- Garlic: Fresh garlic is preferred; garlic powder can be used instead.
- Honey: A tablespoon of honey or pure maple syrup adds a touch of sweetness to the pan sauce.
- Onions: Any variety—red onions give color and a mild sweetness.
- Carrots: Washed, peeled, and roughly chopped.
- Beet Roots and Baby Potatoes: Pre-cooked or par-cooked so they finish at the same time as the pork and other veggies.
- Fresh Rosemary: Fresh is best, but dried will do in a pinch.
- Salt and Pepper: To taste.
What is the best apple to bake with pork?
Choose a firm apple that holds its shape while roasting and offers a balance of tartness and sweetness. Good options include:
- Granny Smith
- Lady Alice
- Braeburn
- McIntosh
- Jonathan
- Honeycrisp
- Pink Lady
How to Make Baked Pork Chops with Apples and Vegetables
This dish starts on the stovetop to develop a golden sear, then finishes in the oven. Use an ovenproof skillet or transfer to a roasting pan before baking.
- Preheat and sear: Preheat the oven to 450°F. Heat a large skillet over medium-high heat with oil and butter. Season the pork chops with salt and pepper and sear 1–3 minutes per side until browned, adding garlic and rosemary as the chops sear.
- Add liquid and sweetener: Pour in apple juice or cider and stir in the honey. Bring to a brief simmer so flavors meld.
- Combine with apples and vegetables: If needed, transfer everything to a roasting pan. Add the sliced apples and chopped vegetables, tossing gently to coat with pan juices.
- Roast: Roast uncovered for 20–25 minutes, until the pork reaches 145°F and the vegetables are tender. Remove the pork if it finishes before the vegetables and keep it covered while they finish cooking.
- Rest and serve: Let the chops rest for about 5 minutes before serving to allow juices to redistribute.
Do you cover pork chops when you bake them in the oven?
When baking pork chops from start to finish, covering at first can trap steam and help keep them moist, finishing uncovered for color. In this recipe the chops are seared first, so they go into the oven uncovered to finish and develop good color.
Tips for Success
These practical tips will help you get the best results:
- Choose thicker cuts: One-inch or thicker bone-in chops are less likely to dry out.
- Check doneness: Use an instant-read thermometer. Pork is safe at 145°F when the probe isn’t touching bone.
- Rest the meat: Rest chops 4–5 minutes after cooking so juices redistribute and the texture improves.
Serving Suggestions
The dish functions well as an all-in-one meal, but you can add a simple side or two if you like. Bread, a light salad, or a vegetable side will complement the flavors without overwhelming them.
- Bread: Warm rolls or garlic knots to soak up the reduced pan juices.
- Light salad: A fresh green or avocado salad balances the richness.
- Crispy vegetable side: Roasted asparagus or a simple green vegetable adds texture and color.
How to Store and Reheat Leftovers
- Refrigerate: Store pork chops with apples, vegetables, and pan juices in an airtight container for 3–4 days.
- Reheat: Warm leftovers gently in a covered skillet over low-to-medium heat, including pan juices, until heated through. Avoid overcooking to prevent dryness.
- Freeze: Apples and many vegetables become mushy after freezing, so remove and discard them before freezing the pork chops in pan juices for up to 2 months. Thaw in the refrigerator before reheating.
Baked Pork Chops with Apples and Vegetables
Ingredients
- 4 bone-in pork chops
- 3 tablespoons vegetable oil
- ½ cup apple juice or apple cider
- 4 tablespoons butter
- 2 apples, sliced
- 3 garlic cloves
- 1 tablespoon honey
- 2 red onions, each cut into wedges
- 2 carrots, cut into ½-inch pieces
- 2 beet roots, thinly sliced
- 1 cup baby potatoes, quartered (par-cooked)
- Fresh rosemary
- Salt and pepper
Instructions
- Preheat the oven to 450°F.
- Heat a large skillet over medium-high heat and add oil and butter.
- Season the pork chops generously with salt and pepper.
- When the skillet is hot, add pork chops, garlic and rosemary. Sear 1–2 minutes per side until browned.
- Pour in the apple juice or cider and add honey; simmer briefly.
- Transfer chops and juices to a roasting pan if needed. Add chopped vegetables and sliced apples, tossing to coat.
- Roast uncovered 20–25 minutes, until pork reaches 145°F and vegetables are tender. If the pork finishes first, remove and tent with foil while vegetables finish cooking.
- Let the pork rest a few minutes, then serve with the pan juices drizzled over the meat and vegetables.
Notes
- Use any vegetables you prefer.
- As the dish roasts the pan juices will reduce; drizzle them over the vegetables before serving.
Nutrition
Calories: 550 kcal | Carbohydrates: 40 g | Protein: 38 g | Fat: 27 g. Nutritional values are estimates and may vary; use your preferred calculator for precise info.
More Pork Chop Recipes
- Instant Pot Pork Chops
- Pesto Stuffed Pork Chops
- Lemon Garlic Baked Pork Chops with Squash and Potatoes