This recipe for Pork Chops and Applesauce is an updated take on a classic favorite. Make the applesauce up to 5 days in advance, and add a little kick of spice to it if you want!

Shallow blue bowl filled with sliced pork chops and applesauce.

Tender and juicy Pork Chop and Applesauce recipe

Pork chops and applesauce are a classic combination, and you can just never go wrong with something so classic.

This recipe elevates the traditional dish by making homemade applesauce with an optional bit of spice to liven things up.

Why do you put applesauce on Pork Chops?

While some people might shy away from eating fruit and meat together, they’re actually a great pairing.

The natural sweetness and tanginess of apples complement the richness of the thick double-cut pork chop, satisfying your taste buds.

And while the recipe below will ensure that your pork chops end up perfectly juicy, if you DO accidentally overcook them a bit, the applesauce is there for you to add some moisture back to every bite of pork.

Why you will love this Pork Chops with Applesauce

  • The applesauce can be made in advance (like when you have more time on the weekend) and refrigerated up to 5 days, making this a quick weeknight dinner option.
  • Customize this to your family’s taste buds – if you want to make the applesauce spicy, you can, or you can skip that part and stick with classic applesauce.
  • It’s a great way to enjoy apples when they’re at their best. Did you go to an apple orchard and come home with about a million apples? This recipe will use 6 of them!
Ingredients on a wooden tabletop, including two big pieces of meat, apples, spices, thyme, mustard, brown sugar and butter.

Ingredients for Applesauce Pork Chops

  • apples – The star of our applesauce! I usually use a combination of Gala and Honeycrisp, but use what you have.
  • cider vinegar – adds a tangy flavor that balances the sweetness of the apples in the applesauce.
  • light brown sugar – enhances the sweetness of the apples and adds a caramel note.
  • red pepper flakes – these are an optional addition to add a subtle heat to the applesauce. If you don’t want the heat, leave them out!
  • butter – a little pat of butter is stirred into the applesauce at the end, because butter makes everything better.
  • salt and pepper – for seasoning the pork chops with applesauce to perfection.
  • pork chops – I used thick-cut bone-in pork chops from my local butcher shop.
  • Dijon mustard – the tangy and savory condiment we’ll be spreading on the chops so that the spices have something to cling to.
  • paprika – along with salt and pepper, this forms the spice crust on the outside of the chops.
Two applesauce pork chops in a cast iron skillet, garnished with thyme.

How to make Pork Chops and Applesauce

  1. Preheat your oven.
  2. Start the applesauce by chopping up the apples and adding them to a saucepot with the vinegar, brown sugar, water and red pepper flakes, if you’re using them.
  3. Cook the apple mixture on the stove until the apples are very soft, and then use an immersion blender to puree them.
  4. While the apples are cooking, you can get started on your pork chops. Rub them all over with the mustard, and then salt, pepper and paprika.
  5. Get a cast iron skillet screaming hot on the stove, then sear the chops on both sides.
  6. Transfer the skillet to the oven to allow the chops to finish cooking. You’re looking for 145 degrees F in the center.
  7. Let the chops rest 5 minutes, then serve them with the warm applesauce.
A metal bowl filled with mashed cooked apples, with a spoon in it.

Home Chef Tips for Pork Chop and Applesauce

  • If you don’t have an immersion blender, you can puree the apple mixture in a regular blender or food processor. Just pulse it so the mixture remains a bit chunky.
  • If you don’t have a cast iron skillet, you can use stainless steel or any skillet that is oven-safe.
  • Because each double-cut pork chop is almost a pound (!), two chops will feed my family of three (four including the dog) comfortably with other side dishes. If you’d prefer for everybody to have their own chop, double the entire recipe so you have enough applesauce.
A cast iron skillet with pork chops with applesauce in a bowl alongside, as a meal scene with green beans and mashed potatoes.

Serving this Pork Chops Applesauce dish

Serve these succulent pork chops and applesauce alongside your favorite side dishes.

Mashed potatoes with heavy whipping cream and balsamic green beans are two great ideas. Parm roasted broccoli and glazed carrots are always crowd pleasers, too.

Garnish the pork chops with a fresh herb like thyme or rosemary, if you have it on hand, for an extra burst of flavor and pretty presentation.

Two red and yellow hued apples with a sticker noting that they are Michigan honeycrisp apples.

How to store Pork Chops and Applesauce

Any leftover pork chops can be kept in an airtight container in the fridge up to three days.

Applesauce leftovers can be kept in the fridge for up to five days (so it’s great for making ahead of time). Applesauce can also be frozen for up to three months.

Reheating Applesauce Pork Chops

To reheat, place pork chops in a baking dish with a little bit of water or broth in the bottom. Cover the dish with foil and bake at 350 degrees F until the chops are warmed through again.

Reheat the applesauce in the microwave or on the stove so you can serve warm pork chops and applesauce again!

Two cooked pork chops in a cast iron skillet garnished with thyme.
Shallow blue bowl filled with sliced pork chops and applesauce.

Pork Chops and Applesauce Recipe

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

This recipe for Pork Chops and Applesauce is an updated take on a classic favorite. Make the applesauce up to 5 days in advance, and add a little kick of spice to it if you want!


For the Applesauce:

  • 6 apples (Gala or Honeycrisp preferred), peeled, cored, and cut into 1/2-inch cubes
  • 1 tablespoon cider vinegar
  • 1/3 cup light brown sugar
  • 1/3 cup water
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter

For the Pork Chops:

  • 2 bone-in thick cut pork chops (about 2 pounds total)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1-1/2 tablespoons vegetable oil
  • Fresh thyme or rosemary, for garnish (optional)


  1. Preheat oven to 400 degrees F. 
  2. Make the Applesauce: Place apples, vinegar, brown sugar, water, red pepper flakes (if using) and salt in medium sauce pot and heat over medium heat. Cover and cook 15 to 20 minutes or until apples are very soft, stirring occasionally.
  3. Use immersion blender to puree apples, then stir in butter. Cover to keep warm.
  4. Meanwhile, make the Pork Chops: Rub pork chops all over with mustard, then sprinkle with salt, pepper and paprika.
  5. Heat oil in large skillet over medium-high heat. Transfer pork chops to pan and cook 8 minutes or until deep golden brown on both sides, turning once halfway through cooking.
  6. Transfer skillet to oven and cook 4 to 5 minutes or until center of each chop reaches 145 degrees F.
  7. Transfer chops to serving platter and let rest 5 minutes before serving with warm applesauce. Garnish with thyme or rosemary, if desired.


Home Chef Tip: Boneless cuts of pork are popular, but there's a reason you generally see bone-in cuts at restaurants - they have more flavor! Bone-in cuts are just as easy to prepare at home, you just need to know how to do it. With a little practice, you'll be singing the praises of bone-in cuts.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 704mgCarbohydrates: 53gFiber: 7gSugar: 43gProtein: 11g

This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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