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Pork chops and applesauce truly shine when seared properly and finished with a buttery, cider-brightened applesauce sauce! This recipe stays easy, fast, and reliable, giving you full flavor in about 30 minutes.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
6 servings
Difficulty
Easy—pan-searing plus a fast pan sauce.
Calories *
220 kcal per serving
Technique
Sear herb-coated pork chops, baste, then whisk warm applesauce and cider in the pan for a silky sauce.
Flavor Profile
Savory, aromatic pork with a buttery, cinnamon-kissed apple sauce.
* Based on nutrition panel
The herb crust and the pan deglaze step made these so flavorful! The note about loosening the applesauce with cider was super helpful—I got the perfect sauce consistency. This is officially my new favorite fall dinner. ⭐⭐⭐⭐⭐
Lauren
Why You Will Love This Recipe
- A classic, elevated. This version of pork chops and applesauce uses fresh rosemary, sage, and thyme for depth you never get from shortcuts.
- Incredible pan sauce. Mounting the warm apple mixture with butter creates a velvety, emulsified finish that tastes gourmet.
- Flexible for thick or thin chops. The stovetop-to-oven method gives you full control over browning and doneness.
Table of Contents
- Why You Will Love This Recipe
- Ingredients & Substitutions
- Why do people put applesauce on pork chops?
- Variations for Pork Chops and Applesauce
- Professional Tips
- How to Make Pork Chops and Applesauce
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Recommended Savory Apple Recipes
- Pork Chops and Applesauce Recipe
- Before You Go
This recipe came from one of those “I’m starving and it needs to be fast” weeknights—only for it to turn out so good it immediately made the rotation. Don’t forget to give your chops breathing room so you get that beautiful golden crust!
I often serve this with roasted spiced butternut squash or my quick and easy scalloped potatoes, but honestly, the star is always the sauce. Warm applesauce whisked into cider and mounted with butter? When I’m feeling indulgent, I add a warm slice of my classic sourdough bread or these easy dinner rolls to mop up the sauce.
Ingredients & Substitutions
- Bone-in or boneless pork chops: Either works. Bone-in chops tend to be juicier, while boneless work well when you prefer a faster cook. Choose evenly sized chops for cleaner browning. If you enjoy pork, don’t miss my mustard crusted pork!
- Fresh rosemary, thyme & sage: This combination gives the pork deep autumnal flavor. Don’t skip the sage—it ties the pork and apple elements together.
- Applesauce: Use my homemade applesauce if you want something extra smooth. If using store-bought, blend it smooth for a silky sauce.
- Apple cider: Thins and brightens the sauce while lifting all the seared brown bits off the pan.
See the recipe card for full ingredients and quantities.
Why do people put applesauce on pork chops?
People put applesauce on pork chops because the natural sweetness and acidity in apples balance pork’s savory richness. Apples contain malic acid, which brightens fatty cuts and enhances browning flavors from searing or roasting. The pairing is also historical—European cooks have paired pork with apples for centuries because apples were inexpensive, accessible, and easy to store through winter.
In this dish, warm applesauce whisked with cider creates a silky sauce that cuts through the richness of the pork and complements the fresh herbs beautifully.
Variations for Pork Chops and Applesauce
- Add acidity for balance. A splash of apple cider vinegar in the sauce cuts richness and makes the flavors pop—especially if serving with rich sides like creamy mashed potatoes.
- Go herb-forward. Increase rosemary and thyme and reduce the cinnamon for a more savory, woodsy profile.
- Sweeten the sauce. If your applesauce is very tart, melt in a teaspoon of brown sugar or maple syrup. Check out my homemade maple butter for more inspiration!
Professional Tips
- Dry your pork chops well. Moisture prevents a good sear; patting the chops dry gives you that golden crust.
- Don’t overcrowd the pan. Overlapping pork traps steam and leads to pale chops (ask me how I know…). If your pan is crowded, cook in batches the way I do for small-batch ricotta meatballs.
- Monitor the heat. Start at medium-high for the initial sear, but lower to medium once browning begins so herbs don’t burn.
- Warm the applesauce first. This keeps the butter from breaking when you mount the sauce.
How to Make Pork Chops and Applesauce
Use these instructions to make the perfect pork chops and applesauce every time! Further details and measurements can be found in the recipe card below.
Step 1: Season the pork chops. Season both sides generously with kosher salt, black pepper, and the chopped rosemary, thyme, and sage (photo 1).
Step 2: Sear the chops. Heat a large skillet over medium-high and add the oil. When the pan is just smoking, place the pork chops in a single layer. Sear until deeply golden, then flip and sear the second side, lowering to medium heat if needed (photos 2 & 3).
Step 3: Finish cooking. Thin chops may finish right in the pan. Thicker chops can be transferred to a 350–400°F oven to finish cooking. Use a rimmed baking sheet if your pan won’t fit everything (photo 4).
Step 4: Baste and rest. Add a teaspoon of butter to the pan and baste briefly. Transfer the chops to a plate and tent with foil (photo 5).
Step 5: Make the applesauce pan sauce. Reduce the heat. Add cider to deglaze, scraping the browned bits. Whisk in the warm applesauce, adding more cider if needed to loosen. Mount with 1 tablespoon of butter for a silky, emulsified finish. Season to taste (photo 6 & 7).
Melt butter into the sauce off heat so it emulsifies instead of separating.
Step 6: Serve. Transfer the rested pork chops to a platter before spooning the sauce over top (photo 8).
Chef Lindsey’s Recipe Tip
For an ultra-smooth, restaurant-quality sauce, strain the applesauce mixture through a fine mesh sieve after emulsifying. It takes 30 seconds and makes the presentation stunning.
Recipe FAQs
The secret to moist pork chops is a combination of proper searing, accurate internal temperature, and resting time. Bone-in chops retain more moisture, and drying the surface before searing prevents steaming. A strong initial sear locks in juices, while finishing the pork just to 145°F keeps the meat tender instead of chalky.
Scalloped potatoes, roasted acorn squash slices, braised cabbage, or roasted cauliflower all pair perfectly. If you enjoy apple-based flavors, finish the meal with a warm apple crisp!
Store pork and sauce separately in airtight containers for 3–4 days. The sauce keeps its texture best when reheated gently on the stove. Cooked pork freezes beautifully for up to 3 months. Freeze the applesauce sauce separately to maintain its emulsion.
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Applesauce Recipe – 2 ingredients!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pork Chops and Applesauce
Ingredients
For the porkchops:
- 4-6 pork chops bone in
- 4 sprigs fresh rosemary chopped
- 1 tablespoon fresh thyme picked
- 1 tablespoon sage finely chopped
- kosher salt
- black pepper
- 1 tablespoon canola oil
- 1 teaspoon unsalted butter
For the applesauce sauce:
- 1 ½ cups homemade applesauce warm
- ½ teaspoon ground cinnamon
- ½ cup apple cider
- 1 tablespoon unsalted butter
- kosher salt to taste
Instructions
- Season pork chops on both sides with salt, pepper, rosemary, thyme, and sage.
- Heat oil in a large sauté pan over medium-high until shimmering. Sear pork chops on both sides until golden.
- If chops are thick, transfer to a 350–400°F oven to finish cooking.
- Add 1 teaspoon butter to the pan, baste briefly, then remove chops to a plate and tent with foil.
- Reduce heat. Add cider to deglaze, scraping up browned bits. Whisk in warm applesauce and cinnamon. Add more cider as needed to loosen.
- Off heat, mount with 1 tablespoon butter for a glossy, emulsified sauce. Season to taste.
- Serve pork chops with generous spoonfuls of applesauce sauce.
Notes
Flavor Tip: Add a splash of apple cider vinegar at the end for brightness.
Variations: Increase herbs for a more savory profile, or sweeten the applesauce lightly with maple syrup if desired.
Storage: Store pork and sauce separately for 3–4 days. Freeze for up to 3 months.
Nutrition
Before You Go
I hope you enjoyed this cozy, comforting weeknight favorite. Check out our other delicious dinner recipes for even more inspiration!
The herb crust and the pan deglaze step made these so flavorful! The note about loosening the applesauce with cider was super helpful—I got the perfect sauce consistency. This is officially my new favorite fall dinner.