At one time in my life, a pork chop was not a pork chop unless it was fried. Growing up in my house, it was almost blasphemous to make them any other way. While I still adore fried pork chops, I must say that this baked version has become one of my favorite go-to meals. It takes little time and preparation, they’re tender, and full of flavor.
- 6 boneless pork chops (regular to thick cut)
- 3-4 apples (I like to use Fuji)
- Brown sugar
- Preheat your oven to 350 degrees F
- Peel and slice your apples and set aside
- Season the pork chops with salt and pepper, and sear each side in a skillet of melted butter on medium/high heat until a nice, brown crust forms (this should only take a few minutes per side- you don’t want to cook the chops thoroughly- they will finish cooking in the oven)
- Place the seared pork chops in a casserole dish and cover them with apple slices
- Sprinkle the apples on top with desired amount of brown sugar and cinnamon
- Cover the dish with foil and bake at 350 degrees F for an hour or until the internal temp reads at least 145 degrees F
As you can see, this is a short and simple recipe. I did not include the amounts of cinnamon and brown sugar because I never measure these ingredients in this recipe. Some people like more cinnamon, some like them sweeter, etc. This is where you get to make this recipe your own based on your preferences. The chops and the apples will create loads of juice, so I don’t add any liquid to my casserole dish before baking. The juice combined with the low and slow cooking method makes these chops tender enough to cut with a fork. Also, I like to use a nice, thicker cut chop. You can use thin cut if you choose, but I would reduce the cook time to 20 or 30 minutes. This dish pairs nicely with some fresh roasted vegetables.