These oven-baked pork chops are tender and juicy, then finished with a creamy apple sauce that tastes like fall comfort food—without being fussy. It’s a simple, reliable dinner that feels a little special, whether you’re cooking for family or hosting friends.
Why you’ll love this recipe
- Juicy, not dry: A quick sear plus a short bake keeps pork chops tender.
- One skillet sauce: Creamy apple sauce comes together fast in the same pan.
- Weeknight-friendly: Minimal prep and straightforward steps.
- Classic flavors: Apple, mustard, and a hint of thyme pair perfectly with pork.
Ingredients
- 4 boneless pork chops, 1 to 1 1/4 inches thick
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 apples (Honeycrisp or Gala), cored and thinly sliced
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme)
How to make oven-baked pork chops with creamy apple sauce
1) Preheat and season. Preheat oven to 400°F. Pat pork chops dry. Season both sides with 1 teaspoon salt, pepper, and garlic powder.
2) Sear. Heat olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear pork chops 2–3 minutes per side until browned. Transfer chops to a plate.
3) Start the apple sauce. Reduce heat to medium. Add onion with a pinch of the remaining salt and cook 2–3 minutes. Stir in garlic for 30 seconds. Add apples and cook 3–4 minutes, stirring occasionally.
4) Build the sauce. Pour in chicken broth and scrape up browned bits. Stir in vinegar, Dijon, and thyme. Simmer 2–3 minutes until slightly reduced.
5) Add cream and bake. Reduce heat to low and stir in heavy cream. Return pork chops (and any juices) to the skillet, nestling them into the sauce. Transfer skillet to the oven and bake 8–12 minutes, or until pork reaches 145°F in the thickest part.
6) Rest and finish. Remove from oven and rest 5 minutes. Swirl in the remaining 1 tablespoon butter to finish the sauce, then spoon apple sauce over the pork chops to serve.
Tips for juicy pork chops
- Choose thicker chops: 1 to 1 1/4 inches thick is ideal for baking without drying out.
- Use a thermometer: Pull at 145°F, then rest. Overcooking is the #1 reason pork chops turn tough.
- Don’t skip the sear: Browning adds flavor and helps the chops stay juicy.
- Keep the sauce at a gentle simmer: Once cream is in, avoid a hard boil to prevent splitting.
Easy variations
- Swap the cream: Use half-and-half for a lighter sauce (it’ll be a bit thinner).
- Add warm spice: Stir in a pinch of cinnamon or ground sage with the thyme.
- Make it extra savory: Add 2–3 tablespoons crumbled cooked bacon at the end.
- Prefer bone-in chops? Sear the same, then bake a few minutes longer, still aiming for 145°F.
What to serve with creamy apple pork chops
- Mashed potatoes or roasted baby potatoes
- Buttered egg noodles
- Roasted Brussels sprouts or green beans
- Simple arugula salad with a lemon vinaigrette
Storage and reheating
- Refrigerate: Store pork and sauce in an airtight container up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.
- Freeze: Freezing works, but cream sauces can separate slightly. If freezing, reheat low and whisk well.
Recipe
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Oven-Baked Pork Chops with Creamy Apple Sauce
- Ingredients: 4 boneless pork chops (1–1 1/4-inch thick), 1 1/4 tsp kosher salt (divided), 1/2 tsp black pepper, 1 tsp garlic powder, 1 tbsp olive oil, 2 tbsp unsalted butter (divided), 1 small onion (sliced), 2 cloves garlic (minced), 2 apples (sliced), 1/2 cup chicken broth, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1/2 cup heavy cream, 1 tsp fresh thyme (or 1/3 tsp dried).
- Instructions:
- Preheat oven to 400°F. Pat pork dry and season with 1 tsp salt, pepper, and garlic powder.
- Heat olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high. Sear pork 2–3 minutes per side. Transfer to a plate.
- Lower heat to medium. Add onion and a pinch of remaining salt; cook 2–3 minutes. Add garlic and cook 30 seconds.
- Add apples; cook 3–4 minutes.
- Add broth, scraping browned bits. Stir in vinegar, Dijon, and thyme. Simmer 2–3 minutes.
- Lower heat and stir in cream. Return pork and juices to skillet. Bake 8–12 minutes until pork reaches 145°F.
- Rest 5 minutes. Swirl in remaining 1 tbsp butter. Serve with sauce spooned over top.