I created this apple pork chop recipe while running out of ingredients and not wanting to go shopping for more. It turned out very delicious! It has a lot of basic staples that should be lying around the house, and it is a really nice recipe when cooking for one who still likes to eat tasty and delicious meals. Amounts can be enhanced to make a nice family dinner.


Recipe Summary

10 mins
45 mins
55 mins
1 large pork chop


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Combine 1/4 cup brown sugar and butter in a skillet over medium heat. Stir until melted, about 1 minute. Add apple and onion; cook and stir until softened, 5 to 7 minutes. Add pork chop and cook until browned on both sides, 8 to 10 minutes. Remove from heat and transfer pork chop to a plate.

  • Combine remaining brown sugar, water, rosemary, and thyme in a small saucepan over medium-low heat and bring to a boil. Cook just until sauce is syrupy, being careful not to burn the sugar, about 1 minute.

  • Add cooked apple mixture to the sauce, stirring to cover.

  • Wrap a shallow baking dish in aluminum foil for easy cleanup and place browned pork chop in the center. Pour sauce over pork chop making sure apples surround the meat.

  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 25 to 30 minutes.

Cook's Note:

You can substitute margarine for butter, if desired.

Nutrition Facts

925 calories; protein 51.1g 102% DV; carbohydrates 131.5g 42% DV; fat 22.9g 35% DV; cholesterol 160.8mg 54% DV; sodium 201.2mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This came out really tasty, but I could see some potential issues with the directions as written. The pork chops (I made this for my family, so I made 6) need to be dried with paper towels and seasoned with salt and pepper... before being browned in olive oil (which I did first, knowing that meat cannot brown in a liquid ). I then removed the pork and made the hot apple compote, and returned the meat to the pan. When they were finished cooking, however ( in the oven) the pan drippings were very watery and I removed the meat again and increased the heat to 425, to cook off the extra moisture. That worked well. Then I added the pork back again... it’s perfect. Read More