Is there any flavor combination more classic, more comforting, or more perfectly suited for a crisp autumn evening than savory, juicy pork chops and warm, sweet-tart applesauce? This incredible, from-scratch recipe elevates that nostalgic and beloved pairing to a whole new level of deliciousness. With perfectly seared, tender pork chops and a warm, chunky, and beautifully spiced homemade “Golden Apple Sauce,” this is the ultimate fall dinner.
This isn’t just a recipe; it’s your guide to mastering a simple yet elegant weeknight meal that tastes like a special occasion. We’ll show you the simple secrets to cooking a thick-cut pork chop so that it’s always perfectly juicy and never dry, and how to create a quick, from-scratch apple sauce that is a world away from the stuff in a jar. Get ready to create a new family favorite.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fall Dinner
What makes this Pork Chops and Apple Sauce recipe so spectacular is its perfect harmony of sweet and savory flavors and its simple, straightforward cooking method. The centerpiece is a thick-cut, boneless pork chop, pan-seared to a beautiful golden brown to lock in the juices. It’s served with a quick and easy, homemade chunky apple sauce, richly flavored with apple cider, brown sugar, golden raisins, and warm spices like fresh ginger, cinnamon, and nutmeg. A final, 1-minute pan sauce made from the pork drippings ties the whole delicious meal together.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Classic Meal
This recipe uses a handful of fresh, seasonal ingredients to create its signature comforting and savory flavor.
- The Pork Chops:
- Thick-Cut & Boneless: For the best, juiciest result, it is highly recommended to use 1-inch thick, center-cut, boneless pork loin chops. The thickness is key to preventing the pork chops from drying out during the cooking process.
- The Golden Apple Sauce: This is the sweet, chunky, and spiced heart of the dish.
- The Apples: The recipe calls for Golden Delicious apples, which are a fantastic choice. They are a sweet, firm apple that will hold its shape well when cooked, creating a beautiful, chunky sauce. Other great, firm-sweet apples that would work well include Fuji, Gala, or Braeburn.
- The Flavorings: The sauce gets its deep, complex flavor from rich apple cider, sweet light brown sugar, chewy golden raisins, and a wonderful, warm, and spicy kick from a piece of fresh ginger root, ground cinnamon, and freshly grated nutmeg.
- The 1-Minute Pan Sauce: A simple but crucial step that captures all the flavor. After the pork chops are cooked, we deglaze the pan with a splash of apple juice and a pat of butter, scraping up all those delicious, caramelized browned bits (the fond) to create a rich, savory drizzle.
Step-by-Step to Perfect Pork Chops and Apple Sauce
This delicious meal comes together in just a few simple stages.
Step 1: The Warm & Chunky Golden Apple Sauce
Step 1: In a medium saucepan, combine the 4 chopped Golden Delicious apples, the 2 teaspoons of lemon juice, the 2 ounces of golden raisins, the 1-inch piece of fresh ginger, the 3 tablespoons of light brown sugar, the 2 cups of apple cider, the 1/2 teaspoon of ground cinnamon, and the 1/4 teaspoon of freshly grated nutmeg.
Step 2: Place the pot over medium-high heat and bring the mixture to a simmer. Let the sauce cook, stirring it occasionally, for 10 to 12 minutes.
Step 3: The sauce is perfectly done when the apples have become soft and have started to break down, and the liquid has reduced and thickened into a beautiful, chunky sauce. Remove the pot from the heat.
Step 2: Cook the Perfect Pan-Seared Pork Chops
Step 1: While the apple sauce is cooking, you can prepare your pork chops. Pat your 4 thick-cut pork chops completely dry with a paper towel and season them generously on both sides with salt and pepper.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, golden-brown crust or sear!
Step 2: In a large, nonstick skillet, heat the 2 tablespoons of vegetable or olive oil over medium-high heat.
Step 3: Using a pair of tongs, carefully add the seasoned pork chops to the hot skillet. Let them sear for 2 minutes on the first side without moving them. Flip the pork chops and let them sear for 2 minutes on the other side.
Step 4: Reduce the heat to medium and continue to cook the pork chops for another 5 to 6 minutes, turning them occasionally, until they are cooked through and the juices run clear. The total cooking time will depend on the thickness of your chops.
Step 5: Transfer the cooked pork chops from the skillet to a clean plate and let them rest for a few minutes. This crucial step allows the juices to redistribute throughout the meat, guaranteeing a tender, juicy result.
Step 3: The 1-Minute Pan Sauce (Don’t Skip This!)
While the pork chops are resting, make the simple pan sauce.
Deglaze the hot skillet by adding a splash of apple juice and the 2 tablespoons of butter. Use a wooden spoon or a spatula to scrape up all the delicious, flavorful browned bits from the bottom of the pan as the butter melts.
To serve, place a pork chop on each plate. Pour the savory pan sauce over the chops. Find and remove the piece of ginger from your apple sauce, and then top each pork chop with a generous portion of the warm Golden Apple Sauce.
The Best Juicy Pork Chops with Homemade Apple Sauce
A classic one-pan meal, this recipe features thick, pan-seared boneless pork chops served with a homemade, chunky golden apple sauce. The sauce is quickly made by simmering chopped Golden Delicious apples with apple cider, brown sugar, golden raisins, fresh ginger, and warm spices until the apples are soft and the sauce has thickened. The pork chops are seasoned and cooked in a separate skillet, which is then deglazed with apple juice and butter to create a simple pan sauce to drizzle over the meat.
Ingredients
- 4 Golden Delicious apples, chopped
- 2 teaspoons lemon juice
- 2 ounces (a handful) golden raisins
- 1-inch piece fresh ginger root
- 3 tablespoons light brown sugar
- 2 cups all-natural apple juice or cider, plus a splash for the pan sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons vegetable oil or olive oil
- 4 (1-inch) thick center-cut boneless pork loin chops (6 to 8 ounces each)
- Salt and pepper
- 2 tablespoons butter
Instructions
- Make the Apple Sauce: In a medium pot over medium-high heat, combine the chopped apples, lemon juice, raisins, ginger root, brown sugar, 2 cups of apple juice, cinnamon, and nutmeg.
- Cook for 10 to 12 minutes, stirring occasionally, until a chunky sauce forms and the apples are soft. Remove the pot from the heat.
- Cook the Pork Chops: While the sauce cooks, heat a large nonstick skillet over medium-high heat. Add the oil to the pan.
- Season the pork chops on one side with salt and pepper. Place them in the hot skillet, seasoned-side down. Season the other side.
- Brown and caramelize the chops for 2 minutes on each side. Reduce the heat to medium and continue to cook for another 5 to 6 minutes, turning occasionally, until the juices run clear.
- Remove the chops from the skillet and let them rest for a couple of minutes.
- Make the Pan Sauce and Serve: Deglaze the hot skillet with a splash of apple juice and the 2 tablespoons of butter, scraping up any browned bits. Pour this pan sauce over the rested chops.
- Before serving the apple sauce, remove the piece of ginger. Top the pork chops with generous portions of the warm golden apple sauce.
Notes
- This is a quick meal where the apple sauce and pork chops can be cooked concurrently.
- Letting the pork chops rest for a few minutes before serving is a key step that allows the juices to redistribute, ensuring a more tender result.
- Deglazing the pan after cooking the pork creates a quick and flavorful pan sauce from the caramelized drippings.
What to Serve With Your Pork Chops and Apple Sauce
This beautiful skillet dinner is a fantastic centerpiece for a complete and comforting meal.
- Roasted Vegetables: Serve it alongside some simple, roasted Brussels sprouts, sweet potatoes, or green beans.
- Creamy Starches: The rich sauces are incredible when served with creamy mashed potatoes, a wild rice pilaf, or buttered egg noodles.
- Braised Cabbage: A side of classic, sweet and sour braised red cabbage is a fantastic and traditional pairing.
Storage and Make-Ahead Tips
This is a fantastic recipe for a quick meal, and the leftovers are just as delicious.
- Make-Ahead: The Golden Apple Sauce is the perfect make-ahead component! You can prepare the entire sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Simply reheat it gently on the stovetop before serving.
- Storage: Store any leftover pork chops and apple sauce in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Use a Different Apple: If you prefer a more tart apple sauce to contrast with the savory pork, you can use firm, tart apples like Granny Smith instead of the sweeter Golden Delicious.
- Add a Sophisticated Boozy Kick: For a delicious, “grown-up” flavor, you can add 1/4 cup of your favorite apple brandy (like Calvados) or a smooth bourbon to the apple sauce as it is cooking.
- Make it a Creamy Pan Sauce: For an even richer, more decadent pan sauce, you can stir in about 1/4 cup of heavy cream along with the butter when you are deglazing the pan.
Enjoy The Ultimate Cozy Fall Dinner!
You’ve just created a truly special dish that is the very definition of autumn comfort. This classic Pork Chops and Apple Sauce recipe is a perfect harmony of savory, sweet, and spiced flavors. It’s a rewarding, deeply satisfying, and surprisingly easy recipe that is sure to become a new family favorite for all the cozy days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pan meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, pork chop?
There are two main secrets! First, be sure to start with a thick-cut pork chop (at least 1-inch thick). Thinner pork chops are much more likely to overcook and dry out. Second, and most importantly, be very careful not to overcook them. The best way to check for doneness is with an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop registers 145°F (63°C).
Q2: What are the best apples to use for a chunky apple sauce?
For a chunky apple sauce where you still want some texture from the fruit, you should use a firm apple that will hold its shape when cooked and not turn into a mushy purée. A firm, sweet apple like a Golden Delicious, Fuji, or a Gala is a fantastic choice, as the recipe suggests.
Q3: How do I know for sure when my pork chops are cooked through?
While the recipe suggests cooking until the “juices run clear,” the only 100% foolproof way to check for doneness is with an instant-read thermometer. Pork chops are perfectly cooked when they reach an internal temperature of 145°F (63°C). Remember to let them rest for a few minutes before you serve them.
Q4: Can I make the apple sauce ahead of time?
Yes, absolutely! The homemade apple sauce is the perfect make-ahead component for this meal. You can prepare it completely and store it in an airtight container in the refrigerator for up to 5 days. Then, all you have to do is cook your pork chops and gently reheat the sauce on the stovetop for a super-fast weeknight dinner.
Q5: Can I use bone-in pork chops for this recipe?
Of course! A thick-cut, bone-in pork chop would be fantastic in this recipe and will be even juicier. You will just need to increase the cooking time by a few minutes on each side to ensure that the meat is cooked all the way through to the bone.