Juicy Applesauce Pork Chops
Servings 6 servings
Ingredients
For the Pork Chops
- 4-6 bone-in pork chops about 1 inch thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- 1 tablespoon olive oil or canola oil for searing
For the Applesauce Glaze
- 1 ½ cups unsweetened applesauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- ½ cup apple cider optional, for pan sauce
Instructions
Make the Applesauce Pork Chops
- Preheat oven to 375°F. Pat pork chops dry with paper towels and season both sides with salt, pepper, and cinnamon. Let sit at room temperature for 20 minutes.
- Heat oil in an oven-safe skillet over medium-high heat. Sear chops for 2-3 minutes per side until golden brown. Transfer to a baking dish if skillet is not oven-safe.
- In a small bowl, whisk together the applesauce, brown sugar, Dijon mustard, cinnamon, and nutmeg.
- Spoon the applesauce glaze generously over the top of each pork chop.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove foil, dot the top with butter, and bake uncovered for 5 more minutes until the glaze caramelizes slightly and the internal temperature reaches 145°F.
- Let the chops rest for 5 minutes before serving. Spoon pan juices and extra glaze over the top.
Notes
- Bone-in vs. boneless: Bone-in chops are juicier and more flavorful. If using boneless, reduce bake time by 5-10 minutes and watch closely.
- Searing: Optional but highly recommended for flavor and color. Takes only 5 extra minutes.
- Room temperature: Let chops sit out for 20 minutes before cooking for even results.
- Storage: Leftovers keep in the fridge for 3-4 days. Reheat at 300°F with a splash of apple cider.
- Make it a marinade: Soak chops in the applesauce mixture for 2-4 hours before baking for deeper flavor.