Pork Chops and Applesauce

Pork chops coated in applesauce sauce with a fresh thyme sprig on top.

5 from 1 ratings

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Author: Chef Lindsey

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

Technique: Avoid overcrowding the pan—proper spacing is essential for good browning.
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