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5.0 from 6 votes

Pork Chops with Applesauce

Though delicious on its own, pork can be wonderfully accepting of flavor enhancers—fruit is the surprising and undeniable favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 387 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 4 (8-ounce) bone-in pork loin chops, 1 1/2 inches (4 cm) thick
  • Store-bought or homemade applesauce for serving
  • Fresh or fried sage leaves for garnish (optional)

Instructions

    Cup of Yum
  1. In a small bowl, combine the black pepper, salt, cayenne pepper, and mustard. Add 1 tablespoon of the oil and stir to mix well.
  2. Rub the chops on both sides with the spice mix. If desired, place the chops on a plate, cover, and refrigerate for up to 1 day (remove the chops from the refrigerator about 30 minutes before roasting).
  3. Preheat the oven to 400°F (200°C).
  4. In an ovenproof skillet over high heat, warm the remaining 2 tablespoons of olive oil. Add the chops and sear, turning once, until golden brown on both sides, 2 to 3 minutes per side.
  5. Move the skillet to the oven. Roast the chops until the juices released when pierced with a knife are rosy, or an instant-read thermometer inserted into the center of a chop away from the bone registers 145° to 150°F (63° to 65°C), 13 to 15 minutes.
  6. Meanwhile, in a small saucepan over low heat, warm the applesauce.
  7. Arrange the chops an a warmed platter or individual plates and garnish with the sage leaves, if desired. Pass the warmed applesauce at the table.

Notes

  • Pork chops are notoriously easy to cook until they're a dry, flavorless, tough piece of meat. But it doesn't have to be that way. You have a few options to keep 'em juicy. The best place to start is with buying your chops—bone-in pork chops with a nice bit of marbled fat throughout will make a big difference in both moisture and flavor. Letting your meat rest will give it a chance to reabsorb some of those juices, too. This means letting it come to room temp before cooking, as well as letting your cooked chops rest before serving. Finally—and we know how often we say this—a meat thermometer is one of your best investments in the kitchen. A little poke never hurt anyone!

Nutrition Information

Serving 1chop Calories 387kcal (19%) Carbohydrates 1g (0%) Protein 35g (70%) Fat 26g (40%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 117mg (39%) Sodium 108mg (5%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 387

% Daily Value*

Serving 1chop
Calories 387kcal 19%
Carbohydrates 1g 0%
Protein 35g 70%
Fat 26g 40%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 108mg 5%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.