These apple pie pork chops bake in 25 minutes in one foil-lined pan, glazed in a cinnamon, nutmeg, and brown sugar applesauce with tender chunks of fresh apple. No can of pie filling required, just pantry spices and one pan to wash.
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Oh my goodness you guys. These Apple Pie Pork Chops have quickly become a new favorite in my household! They’ve got all of the sweetness and spices of your favorite apple pie combined with those savory pork chops.
Apple and pork is one of my favorite combinations and this certainly does not disappoint. The apples get all tender and crunchy to pair perfectly with each bite of pork.
The combination of brown sugar, cinnamon, nutmeg, and paprika makes for this awesome flavor combination. The paprika adds a wam earthy note that helps strike the perfect balance through the sweetness and helps warm the flavors a little more. The apple sauce makes for a great base to help keep the pork chops tender as well!
I make sure to thoroughly mix all of the spices and apple sauce together before spreading it over the pork chops and the apple pieces. Be sure to get it on both sides of the pork chops so that the don’t stick to the foil or pan that you’re using!
I’ve tried this with both bone-in and bone-out pork chops and the timing differs between the two. The bone-in pork chops take a little longer so just make sure you cook them until a thermometer placed in the thickest part of the pork chop reaches 165Ā°F.
The thinner pork chops will definitely cook more quickly so after you flip them over keep an eye out. Depending on the thickness, I’ve had them cook through by 15-20 minutes. Nothing worse than a dry pork chop!
The combination makes your house smell absolutely amazing and it is sooo simple to make. I quickly throw this together after work and it’s done in about 25 minutes.
If you’re looking for some sides to pair with this, spoon the extra pan juices over Creamy Garlic Mashed Potatoes, Twice Baked Sweet Potatoes, or Green Bean and Bacon Casserole!
Want something fresh and crunchy to balance all that cinnamon? My kale salad with dried cranberries cuts right through the sweetness, while honey braised carrots lean all the way into it.
Want side dishes with a little kick? My horseradish mashed potatoes bring a sharp bite that plays right off the sweet cinnamon glaze.
Note from the Author
2026 Update: I first shared these pork chops in 2016 and have since added testing tips and step-by-step notes so yours come out juicy every time.
How to Make Apple Pie Pork Chops in One Pan
Check out the recipe card below for more in-depth instructions.
- Stir the glaze: Mix the applesauce, brown sugar, paprika, cinnamon, nutmeg, salt, and pepper until no lumps of brown sugar remain. Take the extra 30 seconds here, since sugar clumps are what scorch in the oven.
- Coat everything: Line a roasting pan or baking dish with foil, add the diced apple and pork chops, then spread the glaze over both sides of the chops and toss it with the apples. Glazing the bottoms keeps the chops from sticking to the foil.
- Bake and flip: Bake at 375Ā°F for 20 minutes, flipping the chops halfway through. Thinner chops can finish closer to 15 minutes, so start checking right after the flip.
- Check the temp and serve: Pull the chops when the thickest part hits 145Ā°F using a meat thermometer, give them a few minutes to rest, then spoon the soft apples and pan sauce over the top.
Food Thermometer
Bake and cook everything with precision and accuracy.
What I Learned Testing These Pork Chops
I’ve been making this recipe since 2016, and my food science degree comes in handy every time a pork chop is on the line. Here’s what matters most:
- Bone-in vs. boneless: Bone-in chops need a few extra minutes in the oven. Thin boneless pork chops can be done in 15 to 20 minutes, so keep an eye on them once they’re flipped.
- Go by temperature, not the timer: Chop thickness varies so much that a thermometer is the only reliable way to avoid a dry chop. The USDA says 145Ā°F with a 3-minute rest is safe for whole cuts of pork.
- Let carryover heat finish the job: The chops keep cooking a few degrees while they rest. Pulling them at 145Ā°F instead of pushing to 165Ā°F is the difference between juicy and chewy.
- Mix the glaze before it touches the pork: Stirring the spices fully into the applesauce first means every bite gets the same balance of cinnamon, nutmeg, and paprika.
- Keep the apple pieces even: Half-inch dice softens in 20 minutes but still holds its shape. Bigger chunks stay crunchy, smaller ones melt into the sauce.
- Thicker pan sauce: Pour the pan juices into a small saucepan and simmer with a cornstarch slurry until glossy, then spoon it over the chops.
Want an even less mess to clean up? Try out these Air Fryer Pork Chops!
If you’re looking for a different take on pork chops, try out these One-Pan Mediterranean Pork Chops. If you’re more of a pork tenderloin fan, you can’t go wrong with this Marinated Pork Tenderloin.
Tip
An instant-read thermometer is the one tool that makes these foolproof, so check the thickest part of the chop right after the flip.
Flavor Twists for Baked Pork Chops with Apples
- Pear instead of apple slices: A firm Bosc pear brings a softer, honeyed sweetness that plays nicely with the nutmeg.
- Smoky heat: Swap the paprika for smoked paprika, or add a pinch of cayenne for a slow-building kick under all that cinnamon.
- Maple or honey glaze: Trade half the brown sugar for maple syrup for a darker, woodsier finish, or honey for a lighter, floral one.
- Warm spice blend: Add a pinch of ginger or allspice to push the flavor even closer to a slice of pie.
- Skillet-seared crust: Brown the chops in a little olive oil for 2 minutes per side in an oven-safe skillet before glazing, then finish in the oven and start checking the temp a few minutes early. A pat of butter on top as they rest is never a bad idea.
- Add onions: Tuck thinly sliced onions around the chops so they turn soft and jammy in the apple glaze.
- Canned apple pie filling shortcut: Swap a can of apple pie filling in for the applesauce, brown sugar, and fresh apple, and keep the spices. It bakes up sweeter and saucier than my from-scratch glaze.
Apple Pork Chops
Apple pork chops baked in 25 minutes in one pan, glazed with cinnamon brown sugar applesauce and fresh diced apple. No canned pie filling needed.
Ingredients
- 4 ounces apple sauce
- 4 tablespoons brown sugar
- Ā½ teaspoon cinnamon
- Ā½ teaspoon paprika
- Ā½ teaspoon salt
- Ā¼ teaspoon nutmeg
- Ā¼ teaspoon pepper
- 1 apple, cored and diced into Ā½" pieces
- 4 pork chops
Instructions
- Preheat oven to 375Ā°F.
- In a bowl, mix together apple sauce, brown sugar, paprika, cinnamon, nutmeg, salt, and pepper.
- Line a roasting pan with aluminum foil. Place apples and pork chops in. Drizzle apple sauce mixture over both sides of pork chops and on apples. Mix to make sure everything is coated evenly.
- Bake for 20 minutes flipping pork chops halfway through.
- Serve warm and enjoy!
Notes
- Store the pork chops, apples, and pan sauce together in an airtight container.
- Leftovers keep in the fridge for 3 to 4 days.
- Reheat covered at 325Ā°F with a splash of water or pan sauce until warmed through, or microwave in short bursts so the pork doesn't dry out.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 431Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 130mgSodium: 365mgCarbohydrates: 27gFiber: 2gSugar: 23gProtein: 41g
Nutrition provided is only an estimate.
