Pork Chops with Applesauce
on Oct 23, 2022, Updated Jan 18, 2025
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Tender and juicy pork chops quickly cooked on the stove are a perfect match for sweet-tart applesauce.
Tender, juicy pork chops and applesauce — this classic fall-feelings pairing never goes out of style. Apparently, this comfort food combo is locked into the culinary lexicon via Spain and Britain, which is odd as I think of this as such an American dish (which just goes to show you how wrong we food writers can be!). Applesauce pork chops is the kind of meal that makes me think about being a kid in the fall; my mom made this often.
To round out the cozy, warm flavors, serve this easy pork chops and applesauce recipe with Roasted Carrots, Scalloped Potatoes, or Garlic Bread.
Table of Contents
Pork Chops with Applesauce: Quickly pan-cooked tender and juicy pork chops are a perfect match for sweet tart applesauce.
Why Does Applesauce Go So Well with Pork?
I was curious about that myself! So I turned to a book that I think every curious cook would love – The Flavor Thesaurus. The author, Niki Segnit, speaks wonderfully (smartly, funnily, entertainingly) about why flavors and foods pair well together and why some combos are just made for each other. And if that sounds dry to you, then I have to urge you to skim a few pages of this book and you will be sure to change your mind. I was hooked.
So, this is what Segnit has to say about apples and pork:
“On the plate, these two are made for each other. With a plate of proper roast pork, by which I mean one with a curly roof of crackling, your apple pulls back the curtains and throws open the window of your palate. (Make more applesauce than you need. Lots more.)”
If you don’t feel like making your own applesauce, that’s ok. If you can buy small-batch applesauce, definitely do it, as there are really only two elements to this dish — pork chops and applesauce — so each component should be the best you can find. Good quality “homemade” applesauce can be found at specialty stores, and also at farm stands or orchards during apple season.
Ingredients
- Thick boneless pork chops – This recipe calls for boneless pork chops, but you can use bone-in pork chops if you prefer. Try to buy heritage pork or small farm-raised pork, which will be less lean than commercially produced pork. This will also contribute to a juicy pork chop result.
- Salt and black pepper – To taste.
- Vegetable oil – For cooking the pork.
- Unsalted butter – For a rich flavor.
- Garlic – For aromatics and depth of flavor.
- Applesauce – Because it is the perfect partner to pork. Buy it, or make your own. Some folks like to boost the sweetness with a little brown sugar and a touch of cinnamon, but I prefer the applesauce on the plainer side with pork.
How to Make Pork Chops and Applesauce
- Prepare your pork chops: Brine the pork chops, if desired. Remove from the liquid and pat them completely dry. If you didn’t brine them, season them with a bit of salt and pepper.
- Cook the pork chops: Heat the oil in a heavy, large skillet over medium heat. Add the oil, and then add the pork chops. Cook for about 10 minutes, flipping them every 2 minutes or so. Add the butter to the pan, and when melted, add the garlic. Use a spoon to spoon the melted garlic butter over the chops, flipping the chops a couple of times and basting away.
- Serve: Let rest for 5 minutes; the internal temp of pork chops should reach 145 F on an instant-read thermometer. Slice the pork chops, and drizzle the pan sauce over top. Serve with the applesauce.
Brining Pork Chops
Brining your pork chops is optional, so if getting dinner on the table is what you need to do, you can skip it! If you can plan ahead and brine your pork chops even for a few hours, you’ll be guaranteed juicy pork chops as long as you don’t wander away and overcook them!
Kitchen Smarts
Here’s how to brine pork chops! I’m betting you already have the ingredients on hand. And, you might want a few tips about pan-cooking pork chops. I like pan-searing pork chops rather than baking them to get a more nicely browned exterior and be able to more easily tell when they are just cooked through and still juicy.
Storage
Leftover pork chops can be stored in an airtight container in the fridge for up to 4 days. It’s best to store them separately from the applesauce and combine them right before serving. You can heat leftover pork in the oven or in the microwave, but stop just when the pork is warm, or it could become tough.
What to Serve With Pork Chops and Applesauce
More Pork Chop Recipes
- Pork Chop Marsala
- Pork Chops with Apples
- 30-Minute Honey Garlic Pork Chops
- Garlicky Pork Chops and Broccoli
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Pork Chops with Applesauce
Ingredients
- 2 (1-inch) thick boneless pork chops (about 10 ounces each)
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon vegetable oil (or other neutral cooking oil)
- 1 tablespoon unsalted butter (at room temperature)
- 2 cloves garlic (very thinly sliced)
- Applesauce (warm or cool; to serve)
Instructions
- Brine the pork chops, if desired. Either way, pat them completely dry. Season them with a bit of salt if you skipped the brining step, and pepper either way.
- Heat the oil in a large, heavy skillet over medium heat. Add the oil, and then add the pork chops. Cook for about 2 minutes, then flip the pork chops with tongs, and continue cooking the pork chops, flipping them every 2 minutes or so, for a total of about 10 minutes. The internal temperature should read 140 F on a meat thermometer, and they will be a tiny bit pink in the center.
- Add the butter to the pan, and when melted, add the garlic. Use a spoon to spoon the melted garlic butter over the chops, flipping the chops a couple of times and basting away. Remove the pan from the stove, and transfer the pork chops to a cutting board. Let them rest for 5 minutes; the internal temperature should reach 145 F.
- Slice the pork chops and drizzle the pan sauce over the sliced pork. Serve with the applesauce.
