Roasted Pork Chops and Apples

Name: Roasted Pork Chops and Apples
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 Servings
Ingredients: 3 strips thick cut bacon; 2 bone-in pork chops*; salt; 2 teaspoons fresh Rosemary; 1/3 cup unsweetened spiced apple cider; 1 tablespoon cider vinegar; 4 cloves garlic; 2 large apples; ¼ cup unsweetened spiced apple cider; 2 tablespoons pure maple syrup; 1 teaspoon fresh Rosemary; Pinch ground cinnamon; ¼ teaspoon kosher salt

User Reviews

4.0

9 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2 Servings
Calories
645 kcal
Course
Main Course
Cuisine
American

Roasted Pork Chops and Apples

Tyler Espinosa

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Amazing roasted pork chops with apples and garlic is HUGE on flavor and so easy to make for a show-stopping dinner. Rosemary and bacon play crucial supportive roles here!

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Ingredients

Servings

For the Pork Chops

3 strips thick cut bacon
2 bone-in pork chops*
salt pepper, and paprika
2 teaspoons fresh Rosemary finely chopped
1/3 cup unsweetened spiced apple cider
1 tablespoon cider vinegar
4 cloves garlic minced

For the Cider-Spiced Apples:

2 large apples peeled and sliced**
¼ cup unsweetened spiced apple cider
2 tablespoons pure maple syrup
1 teaspoon fresh Rosemary finely chopped
Pinch ground cinnamon
¼ teaspoon kosher salt

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Instructions

Prepare the Apples:

Add all of the ingredients for the apples to a saucepan, cover, and bring it to a full boil. Reduce the heat to a gentle boil and cook until the apples have softened to your desired doneness, about 10 to 20 minutes. Set aside until ready to serve.

Make the Pork Chops:

Preheat the oven to 375 degrees F.
Heat a large cast iron skillet (or oven-safe skillet) over medium-high heat and cook the bacon until crispy, flipping occasionally. Transfer the bacon to a plate or cutting board and return the skillet with the bacon drippings to the stove top to cook the pork chops.
Season both sides of the pork chops with sea salt and pepper. Once the skillet is sizzling hot (if it isn’t already), carefully transfer pork chops in the hot skillet. Sear for 4 to 5 minutes per side, or until both sides are golden brown. If there is a ring of fat around the edge, be sure to give the fat a quick sear for a minute or two as well so that it becomes a little crispy.
Once the pork chops are nicely seared, immediately transfer the garlic, rosemary, apple cider, and vinegar to the skillet. Be careful with this step, as the skillet is very hot and the liquid will sizzle once it hits the skillet. Just be sure to keep your hands and face out of the way.
Transfer the skillet to the preheated oven and roast for 6 to 10 minutes, or until the internal temperature of the pork chops reaches 165 degrees Fahrenheit. Remember, the cook time will vary depending on how large and thick your chops are. To check the internal temperature, insert a meat thermometer into the thickest part of the chop.
Chop the bacon into small bits and sprinkle it over the finished pork chops.
Serve pork chops with the cider-spiced apples, and any additional choice of side dishes.

Notes

*You can make as many pork chops as you would like by searing the pork in batches. Only two large chops will fit in a 10-inch cast iron skillet at a time, so if you make more than two pork chops, place them in a large casserole dish when you roast them, and add more apple cider.
**I use honeycrisp apples but you can select any apples you love.