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–+ servings
Four glazed pork chops in a white baking dish with pan sauce, one plated chop with mashed potatoes nearby
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Juicy Applesauce Pork Chops

Tender, juicy pork chops baked in a sweet and tangy applesauce glaze with brown sugar, Dijon mustard, and warm spices. One pan, 10 minutes of prep, and the oven does all the work.
Course Main Course
Cuisine American
Keyword juicy applesauce pork chops
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.