Apple Cinnamon Pork Chops
I made the perfect fall dinner of Apple Cinnamon Pork Chops with fresh rosemary, brown sugar sweet potatoes, and flavorful cinnamon apples.
Pork chops are one of my favorite meals because they are the perfect dinner all year long and are so fast and easy to cook. My recipe is a great combination sweet and savory flavors with meaty chops served on top of mashed sweet potatoes and tangy cinnamon apples on top.
Table of contents
I admit there are a lot of pork chop recipes out there, but this one is special. Not only is it fast and easy, but it is also full of fresh fall flavors. The myriad of tastes from the warm spices, sweet apples, and mashed potatoes accentuate the meaty chops, making it a hearty meal that covers all the bases.
The juicy pork chops are tender and flavorful, take less than 30 minutes to cook, and the potatoes are rich and smooth. There is really no need for any more side dishes, but a salad with my homemade ranch dressing would be amazing.
The best thing about this pork chop recipe is that I use a handful of ingredients that can be found at any local grocery store. In fact, you may already have many of them in the kitchen. And it is simple to make with my easy-to-follow foolproof instructions. Just a few steps to a scrumptious dinner.
Why you will love this recipe
- The perfect fall dinner: Fall flavors and warm spices make this apple cinnamon pork chop meal a superb autumn meal. Make it for a holiday get-together, family gathering, or just a weeknight dinner. It is fast and easy to make in less than 30 minutes with a dish that brings fall flavors home.
- Everything in one pan: With this meat and potatoes meal, there is really no need for anything else. Meat, potatoes, and apples will fill up the family as an economic way to feed everyone. That means it is easier to clean up as well. But adding some dessert would be awesome too.
- Not too many ingredients: I also make sure there are only a handful of common ingredients so that anyone can make it. No need to make a lengthy shopping trip and spend a lot of money. Many of the items are probably already in the kitchen waiting.
- Foolproof recipe: Anyone who can read will be able to make this recipe with my foolproof recipe. The simple steps are easy to follow and take just a few minutes.
What you’ll need to make apple cinnamon pork chops
Special items
- Large pot – For boiling the sweet potatoes.
- Large heavy skillet – To cook the pork chops.
- Electric mixer – For mashing the potatoes.
- Bowls
- Cooking utensils
Ingredients
- Pork chops – I highly recommend bone-in pork chops for the richer flavor and fat that helps keep them from drying out.
- Apples—I use Granny Smith or another tart apple for this recipe. Other types of apples can become too mushy when cooked.
- Butter – Unsalted is best, so the flavor of the butter comes through without any saltiness to cover it up.
- Brown sugar – Light brown sugar is what I recommend for a slightly caramelized flavor.
- Nutmeg – Warm and nutty without too much sweetness.
- Cinnamon – Adds a woodsy citrus background with hints of spiciness and sweet floral flavor.
- Salt and Pepper
- Fresh rosemary – To top the pork chops before serving.
For the mashed sweet potatoes:
- Sweet potatoes – I used six medium-large Beauregard sweet potatoes, peeled and cut into two-inch cubes.
- Heavy cream – For a richer, creamier, and thicker texture that will not curdle when cooked.
- Butter – Unsalted helps the butter flavor stand out.
- Brown sugar – To sweeten the potatoes without making them too sweet.
- Cinnamon – Gives the potatoes an added sweet and citrusy flavor with a kick.
- Salt
How to make apple cinnamon pork chops?
- Boil the potatoes: First, I boil the potatoes in a large pot of salted water for 15 to 20 minutes or until they are tender.
- Make the rub: In the meantime, I mix the brown sugar, pepper, and salt in a small bowl and season the pork chops.
- Cook the pork chops: Then, I melt two tablespoons of butter in a heavy skillet over medium heat before cooking the chops for five minutes on each side. After they reach 135 degrees F on a meat thermometer, I remove them and set them aside.
- Cook the apples: The rest of the butter goes into the pan next with the apples, brown sugar, cinnamon, and nutmeg. I cook and stir those until they are tender, for about seven to nine minutes.
- Mash the potatoes: After the apples are finished, I drain and blend the potatoes with an electric mixer on low, adding the cream slowly about a quarter cup at a time. Then, I add the butter, brown sugar, and cinnamon and mix well before adding salt and pepper to taste.
- Garnish and serve: Finally, after letting them rest for 10 minutes, I serve pork chops over the sweet potatoes, topped with apples, and garnished with fresh rosemary.
Expert tip
The secret to juicy pork chops
First, my main thing is to use bone-in pork chops. The extra fat around the bone helps keep them from drying out as they cook. Also, get pork chops that are at least an inch thick. Anything thinner will dry out faster. I prefer pork chops that are about one and a half inches thick.
Also, take the meat out about 20 to 30 minutes before cooking it to let it come to room temperature so it cooks more evenly. Brining the meat can also help keep the pork chops juicy. Although my recipe does not call for that because I did not want it to interfere with the flavor, soaking it in apple cider vinegar for about 30 minutes to an hour before cooking it will also work. This will guarantee juicy meat
I discovered that searing them well also locks in the juices to keep them from drying out. But the main thing that I follow is to remember to stop cooking them when they reach an internal temperature of 135 degrees F. The temperature will continue to rise to 145 degrees F as they rest. Do not continue to cook them to 145 degrees F or they will be 155 degrees by the time they are eaten, and that means dry pork chops.
Recipe variations and add-ins:
- Add juice: Apple juice, apple cider, or apple cider vinegar will add an incredible flavor boost to this dish.
- Make it nutty: Chop up some toasted pecans, walnuts, or almonds to sprinkle on top for a nutty flavor.
- Different fruit: Try this with pears, peaches, or pineapples for a different flavor.
- Stuff it: Slice open the sides of the pork chops and stuff them with applesauce for extra flavor.
- Peppery pork: I like to sprinkle on some red pepper flakes to make this a sweet and spicy meal.
Serving suggestions:
- One of my favorite side dishes to serve with this is oven-roasted asparagus sprinkled with shaved parmesan cheese.
- For the ultimate fall drink to go with this savory meal, serve the adults my apple cider mimosas and the non-drinkers and kids can have homemade apple cider made with oranges and maple syrup.
- Looking for the perfect wine pairing? Pinot noir, Chardonnay, Riesling, or Zinfandel are some of my favorite choices.
- Homemade pies are my weakness and this apple pie is a combination of pie and cheesecake to make it a double delicious dessert perfect for this luscious pork chop dinner.
- Any kind of salad, soup, or appetizer would also go great, I usually opt for something simple: pear salad and air fryer zucchini fries.
Frequently asked questions
The most common reason for tough pork chops is overcooking. It is easy to overcook pork chops because they are lean. However, if you follow my recipe and get bone-in chops about one and a half inches thick, this makes it a lot easier. Also, use an instant-read thermometer and stop cooking them when they reach an internal temp of 135 degrees F. They will continue to heat to 145 degrees F as they rest.
As I mentioned above, be sure to get bone-in pork chops at least one and a half inches thick. Thinner chops will cook too fast and dry out. Seasoning with salt, brown sugar, and pepper before searing in butter will also help keep them from drying out when cooking them.
Also, only cook them to 135 degrees F and let them come to the full temperature as they rest. Finally, resting them is another vital part. Let the meat rest for at least 10 minutes to allow the juices to be reabsorbed.
If they smelled okay before cooking them but now they smell weird, it may have something to do with the fat. Boar taint is caused by male pig hormones that accumulate in the fat of pigs that are not castrated.
It makes the meat smell fishy and is sometimes not apparent until after it is cooked. It is still safe to eat but not pleasant. It could also be that one of the ingredients used in the recipe was bad such as the cream or one of the sweet potatoes. It is best to throw it out and start over.
Certain varieties of sweet potatoes have more strings than others. Try to find smaller and plumper potatoes like Jewels and Covingtons. Overworking the potatoes can cause too much starch to be released and make them gummy or stringy as well. Storing sweet potatoes at temperatures above 60 degrees F can make them shrivel and dry, which will cause them to be stringy too. To de-string mashed sweet potatoes, use a whisk.
How to store:
- Refrigerate: Refrigerate leftovers in an airtight container for up to three days.
- Freezing: To freeze, place the pork chops in a freezer bag and the mashed potatoes in a freezer-safe container. They will stay fresh in the freezer for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat in the microwave for one to two minutes.
More pork chops recipes:
Recipe tips:
- Organic pork is a better option because the quality of the pork is important, and there are no additives or antibiotics.
- Get bone-in pork chops that are at least one and a half inches thick for juicy meat.
- Buy pork that is reddish pink to dark purplish red. Avoid light pink pork. The darker it is, the better the flavor. However, do not buy anything brown or tinted brown.
- Use fresh apples if possible. Canned will work, but they will turn out mushy.
- Be sure to remove the pork chops when they reach 135 degrees F so they do not become dry or tough.
- Let the meat rest for at least 10 minutes to allow the juices to be reabsorbed.
- To prevent stringy mashed sweet potatoes, use a whisk before mashing them.
Apple Cinnamon Pork Chops
Ingredients
- 4 tablespoons butter divided
- 2 bone-in pork chops at least 1-inch thick
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 4 medium tart apples chopped
Mashed Sweet Potatoes:
- 6 sweet potatoes peeled and cubed
- 1/2 cup heavy cream or a bit more, depends how creamy you prefer them
- 4 tablespoons butter
- 1/2 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- salt
Garnish:
- Fresh rosemary
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
- In the meantime, mix salt, one tablespoon of brown sugar, and one teaspoon of black pepper in a small bowl. Season the pork chops with the mixture and set aside.
- Heat 2 tablespoons of butter over medium heat in a large, heavy skillet. Add seasoned pork chops and cook on each side for 4-5 minutes, until golden brown.
- Using tongs, remove the pork chops and set aside; cover with foil to keep warm.
- Add the remaining 2 tablespoons of butter, chopped apples, 2 tablespoons brown sugar, cinnamon, and nutmeg to the skillet.
- Cook and stir until apples are tender, about 7 – 10 minutes.
Mashed Sweet Potatoes:
- Once the potatoes are done, blend them with an electric mixer on low, slowly adding cream, about 1/2 cup at a time. Use more or less to achieve the desired texture. Add butter, brown sugar, cinnamon, and salt to taste. Blend until smooth.
- Serve the pork chops over sweet potatoes, topped with apples.
- Garnish with fresh rosemary.