Apple Cinnamon Pork Chops

Looking for a cozy, flavor-packed dinner that feels like fall on a plate? These apple cinnamon pork chops are exactly that. Sweet, savory, slightly spiced, and cooked to juicy perfection—they bring together the comforting flavors of seared pork and warm apples with a touch of cinnamon that makes the whole dish feel a little bit special. It’s one of those meals that’s surprisingly easy to throw together but tastes like you spent hours in the kitchen.

I first made this recipe on a cool evening when I had a couple of apples that needed to be used up and pork chops in the fridge. I wasn’t in the mood for anything fussy, just something hearty and satisfying with ingredients I already had. I browned the pork, sautéed the apples, added cinnamon, and let everything simmer together—and wow. The sweetness of the apples paired beautifully with the tender pork, and the cinnamon added just the right amount of warmth without overpowering it. It instantly became a favorite.

What I love most is how versatile this dish is. You can serve it with mashed potatoes, roasted veggies, or even a simple salad. It works just as well for a weeknight dinner as it does for a more relaxed weekend meal. And if you’re cooking for guests? This dish has that rustic, comforting vibe that makes people feel welcome and cared for—like a warm hug from the kitchen.

So whether you’re meal planning for the week or just want to try something new with familiar ingredients, these apple cinnamon pork chops are worth a spot on your dinner table. You only need one skillet, and it all comes together in under 40 minutes. Let’s get into how it’s made!

Why You’ll Love It

• Sweet and savory perfection – The combination of juicy pork chops with tender apples and a hint of cinnamon creates a comforting balance of flavors that’s both cozy and delicious.
• One-pan simplicity – Everything cooks in a single skillet, which means fewer dishes and easier cleanup—perfect for busy weeknights.
• Quick and easy – From start to finish, this meal comes together in about 30–40 minutes, making it a great last-minute dinner option.
• Versatile pairings – Whether you serve it with mashed potatoes, rice, roasted veggies, or crusty bread, it complements a wide range of sides.
• Great for any season – While it feels extra cozy in the fall, it’s delicious year-round thanks to the everyday ingredients.

Ingredient List

For the Pork Chops:

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Apple-Cinnamon Sauce:

• 3 large apples (preferably Honeycrisp or Fuji), sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅓ cup apple cider (or chicken broth)
• 1 teaspoon Dijon mustard (optional, for balance)

Ingredient Notes

• Pork chops – I prefer bone-in for more flavor and juiciness, but boneless works just as well for faster cooking.
• Apples – Go for sweet, firm varieties like Honeycrisp, Fuji, or Gala so they hold their shape while cooking.
• Brown sugar – Just a little brings out the natural sweetness of the apples and ties the flavors together.
• Apple cider – Adds depth and that signature fall flavor. If you don’t have it, low-sodium chicken broth works in a pinch.
• Dijon mustard – Totally optional, but it adds a subtle tang that helps balance the sweetness.

Kitchen Equipment Needed

• Large skillet or sauté pan – To sear the pork chops and cook everything in one pan. I love using my cast iron skillet for an extra golden sear.
• Tongs – For flipping the pork chops easily without losing juices.
• Cutting board + sharp knife – To slice the apples thinly and prep your ingredients quickly.
• Measuring spoons + cups – For getting the perfect balance of seasoning and sauce.
• Wooden spoon or spatula – Great for stirring the apples gently without breaking them apart.

Instructions

Step 1: Season the Pork Chops

• Pat the pork chops dry with paper towels—this helps them sear properly.
• Sprinkle both sides generously with salt, pepper, garlic powder, and onion powder.
• Let them sit at room temperature for about 10 minutes while you prep the apples.

Pro Tip: Don’t skip drying the pork! Moisture on the surface will steam them instead of giving you that nice golden crust.

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Step 2: Slice the Apples

• While the pork is resting, wash and core your apples (no need to peel unless you prefer).
• Slice them thinly—about ¼-inch slices work best so they soften quickly without falling apart.

Pro Tip: Use a mandoline for even slices if you have one, but a sharp knife works just fine.

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Step 3: Sear the Pork Chops

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Once hot, add the pork chops (don’t overcrowd—work in batches if needed).
• Sear for 3–4 minutes per side until golden brown and nearly cooked through.
• Transfer to a plate and loosely cover with foil while you make the sauce.

Pro Tip: Don’t move the pork chops around too much while they’re searing—let them develop that golden crust!

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Step 4: Cook the Apples

• Reduce the heat to medium and add 1 tablespoon butter to the same skillet.
• Add sliced apples and sauté for about 2–3 minutes, stirring occasionally.
• Sprinkle in the brown sugar, cinnamon, and nutmeg, and stir to coat the apples evenly.

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Step 5: Add Liquid & Simmer

• Pour in the apple cider (or chicken broth) and stir in Dijon mustard if using.
• Let the mixture come to a gentle simmer—about 2–3 minutes—until it slightly reduces and thickens.

Pro Tip: If the sauce looks too thin, let it simmer a bit longer. If it gets too thick, splash in a bit more cider or broth.

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Step 6: Return Pork Chops to Pan

• Nestle the seared pork chops back into the skillet with the apples and sauce.
• Spoon some of the sauce over the top.
• Cover the skillet with a lid or foil and let everything simmer on low for 5–7 minutes, or until pork reaches an internal temp of 145°F and apples are tender.

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Step 7: Rest & Serve

• Remove the skillet from heat and let the pork chops rest for 3–5 minutes before serving.
• Spoon extra apples and sauce over each chop and serve warm.

Tips and Tricks for Success

• Use room-temperature pork chops – Letting them sit out for 10–15 minutes before cooking helps them cook more evenly.
• Don’t overcook the pork – Aim for an internal temperature of 145°F. Overcooked pork turns dry fast, so a meat thermometer is your best friend here.
• Thin apple slices are key – Thinner slices cook faster and more evenly, softening just enough without turning mushy.
• Deglaze the pan well – After searing the pork, use the cider or broth to scrape up all those flavorful brown bits—that’s where a lot of flavor hides!
• Let the dish rest before serving – A few minutes off the heat allows juices to redistribute, keeping the pork juicy and tender.

Ingredient Substitutions and Variations

• No apple cider? – Use chicken broth or even a splash of white wine for a more savory touch.
• Swap the apples – Pears work beautifully in place of apples for a slightly different flavor.
• Make it creamy – Stir in a splash of heavy cream at the end for a richer, silkier sauce.
• Add onions – Sauté some thinly sliced onions with the apples for an extra layer of flavor.
• Try different spices – Add a pinch of clove or allspice for deeper warmth, or go smoky with a touch of paprika.

Serving Suggestions

• Mashed potatoes – The creamy texture pairs so well with the savory pork and sweet apple-cinnamon sauce. I love spooning the sauce right over the mash for extra comfort.
• Roasted Brussels sprouts or green beans – Adds a nice bit of green and some crisp contrast to the tender pork.
• Buttered egg noodles or rice – Soaks up all that juicy sauce beautifully, making every bite flavorful.
• Crusty bread – Perfect for mopping up that sweet-savory sauce if you want to keep things simple.
• Autumn salad – I often serve it with a side salad of arugula, cranberries, walnuts, and goat cheese—it’s fresh and balances the warm flavors nicely.

Storage and Reheating Instructions

• Refrigerate leftovers – Store cooled pork chops and apples in an airtight container for up to 3 days.
• Reheat gently – Warm in a covered skillet over low heat with a splash of broth or cider to loosen the sauce.
• Microwave option – Heat in short bursts, about 1–2 minutes per chop, covered with a damp paper towel to prevent drying out.
• Freezing not recommended – The apples can get mushy after freezing and thawing, so it’s best enjoyed fresh or refrigerated.

Frequently Asked Questions

Can I use boneless pork chops instead of bone-in?

Absolutely! Boneless pork chops work great and cook a bit faster. Just keep a close eye on them so they don’t overcook and dry out.

What kind of apples are best for this recipe?

I recommend firm, sweet varieties like Honeycrisp, Fuji, or Gala. They hold up well in the pan and bring out that nice balance of sweet and tart.

Can I make this ahead of time?

You can! Cook everything and store it in the fridge, then reheat gently before serving. Just keep in mind the apples will soften a bit more after sitting.

What can I use if I don’t have apple cider?

Chicken broth works well as a savory swap. You can also try apple juice, but reduce the sugar slightly since it’s sweeter than cider.

How do I know when the pork is done?

The best way is to use a meat thermometer. Pork is safe and juicy at 145°F—don’t go much higher to keep it tender.

Can I make this dish dairy-free?

Yes! Just swap the butter for olive oil or a plant-based butter alternative—it’ll still taste amazing.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!