This recipe for baked pork chops and apples is not only one of my family’s favorites, it’s the most popular recipe among my readers.
Baked Pork Chops and Apples with Brown Sugar Glaze
Healthy and yummy meal for the whole family!
Ingredients
- 2 apples peeled and sliced
- 4 boneless pork chops
- salt and pepper
- 4 T butter
- 4 T brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350°, Layer apples in bottom of casserole dish. Sprinkle with cinnamon.
- Trim fat from pork chops. Lay on top of apple slices. Sprinkle with salt and pepper.
- In small saucepan over medium heat, melt butter, brown sugar, cinnamon, and nutmeg, stirring constantly. Pour sauce over the pork chops and apples.
- Bake uncovered at 350° for 35-40 minutes.
Video
Notes
Weight Watchers Freestyle = 11 points per serving
Nutrition
Calories: 405kcalCarbohydrates: 25gProtein: 29gFat: 21gSaturated Fat: 11gCholesterol: 120mgSodium: 170mgPotassium: 613mgFiber: 2gSugar: 21gVitamin A: 404IUVitamin C: 4mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
I’ve had several questions over time about this recipe. Here are some variations that have worked for others:
- Serve with sweet potatoes, stuffing or rice
- For a vegetable, go with green beans or a side salad
- Feel free to swap out half the sugar and replace it with honey
- Use whatever apples you like best. If you don’t like it overly sweet, use granny smith apples. Otherwise Fuji and gala apples work well.
- I bake this dish uncovered
- The recipe feeds 4 but if you’re feeding hungry teenagers, you should calculate 2 chops/heavy eater
- You can leave the fat on, but it will make the sauce thinner
- If you have a cinnamon allergy (or simply don’t like it) you can substitute allspice or nutmeg
- The glaze works well for baked apples as a dessert too
- If you want to eliminate the butter, you can use applesauce instead
- Another reader recommends adding onions and bell pepper to the dish
More Kid-Friendly Recipes
If you liked this recipe, you might be interested in some of my family’s other favorites.
Baked Pork Chops and Creamy Potatoes
I'm a work at home mom of five children. My passion is helping busy moms have happy, healthy homes and feel great about themselves.
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Brittain says
I’ve made these chops many times. They are sooooo good. My daughter who does not eat a lot of pork loves them. I have told many friends about this recipe.
Brenda Melendez says
I’m glad you and your family like the pork chops. Thanks for telling your friends about the recipe.
Ashley Stow says
This is one of my go to recipes- we eat it a lot because it’s one meal that my 3 year old loves! I add more apples and I serve it with rice and corn. We really love it!
Heather says
If using bone in pork chops, does the cooking time change? They’re a little thinner…
Corinne Schmitt says
Bone-in chops will cook faster. I’d pull them out at 20 minutes.
Michelle says
This has become one of my family’s favorite recipes. Thank you for sharing it!
Marissa says
Can I use bone in chops? Want to make this so bad tonight but I only have bone in.
Corinne Schmitt says
Hi Marissa, many people prefer this with bone-in because they claim the pork dries out less. Sorry this response is late, I was out of the country until yesterday so this is the first chance I’ve had to check comments!
mimi says
Gee, that seems like so much sugar! I’m cooking this right now and am thinking of cutting the sugar in half period.
Corinne Schmitt says
You can absolutely cut back the sugar to make it to your taste! I would also reduce the butter by the same ratio to get the right consistency for the glaze. You can use the same amount of spices though for the flavor.
mimi says
it was great. I used half the sugar and half the butter. delicious. I used bigger porkchops so i cooked for 45 minutes. They were tender and delicious
steven says
really tasty and quick recipe, looking forward to cooking this for third time tonight! thanks from london, uk 🙂
Cindy says
OMG so good but I change one thing… the oven!! I work from 11am to 7pm with a 45 minute drive so I use the slow cooker. I cooked it on low for 8 hrs (my slow cooker stop automatically and switch to warm). Also I did NOT cook the sauce ahead, I mixed the 1/2 cup brown sugar with 1tsp pumpkin pie spices, 1tsp salt, 1/2tsp black pepper. So take 2 granny smith apples peeled and quartered on the bottom of the slow cooker then sprinkle 1/4 cup of the mixture then dot with 1/2 stick of softed unsalted butter then place pork chops on top then place 2 more peeled and quartered granny smith on top of the pork chops then the rest of the mixture then dot with the other half of stick of softed unsalted butter. Easy and soooooooo moist and good- TRY IT!
Shauna says
Can I prep this in the morning and store in the refrigerator until dinner/cooking time?
Corinne Schmitt says
Yes! I’ve done this before. You might need a few extra minutes in the oven since the dish will start from a colder temperature.
Coraley says
Can you leave the fat on the pork chops?
Corinne Schmitt says
You can. It will even help the pork stay moist, but also lends to the glaze being thinner and fattier (not a downside if you prefer it that way, just something to consider in case you don’t).
Linda says
I made this and it tasted great. Liked it so much having a dinner party with friends and am serving this. Can hardly wait to see what they think.
Laura says
The pork chops are tasty, but the cooking time is too long. I used very thick, boneless chops and at 35 minutes they came out dry. I would cut down the time by 5-10 minutes.
Diane McChesney says
Second time I’ve made these – they are in the oven and smell wonderful!!
Sandra says
This recipe cooks itself! I LOVE that! It is perfect for a busy school night.
Vicki Finn says
I don’t know what it is about apples and pork chops and sweet spices but they just go so well together. Thanks for sharing this!
Denay DeGuzman says
This recipe is fantastic! I feel so grateful to have found it. The apples I used are what I had on hand – one Granny Smith apple and one Fuji apple. The baked pork chops turned out just as you described – and they were scrumptious!