I’m showing you how easy it is to bake pork chops (and keep them tender and juicy) in the oven with this recipe for Applesauce Baked Pork Chops, served with roasted potatoes, sweet potatoes and onions for a complete meal. This recipe is sponsored by Ohio Pork. All opinions are mine alone.
I love a good pork chop dinner. I have a couple of really great grilled pork recipes plus a slow cooker pork chop recipe in my collection but I didn’t have a recipe for classic baked pork chops. And since I can’t ever create a recipe without a twist I decided to create a simple applesauce glaze to keep the pork chops extra juicy and flavorful while baking. Plus I pre roasted some potatoes and onions on the same pan so once the pork chops reach 145 degrees F you can take the pan out of the oven and have a complete meal to dive into.
Why applesauce as the primary ingredient in my glaze? You might laugh but I was thinking of The Brady Bunch when I created this recipe. Did you watch all the Brady Bunch episodes as a kid like I did? For some reason I never forgot Peter talking about “pork chops and applesauce”. It is a classic combination. And the juicy applesauce really seals in the moisture as the pork chops are baking. They are absolutely scrumptious!
Watch how to make Applesauce Baked Pork Chops:
Tips for making Applesauce Baked Pork Chops:
- Choose pork chops between 1 and 1 1/2 inches thick – I like to purchase my chops direct from the meat counter so that my chops are all about the same size
- I prefer boneless chops for this meal as they are easier to cut and eat but you could use bone-in pork chops if you like
- I marinate the pork chops while the potatoes and onions are pre-roasting
- I line my sheet pan with parchment paper so the roasted potatoes and onions release easily from the pan
- 145 degrees F is the recommended internal temperature for fully cooked pork chops. A blush of pink means the pork chops will be juicy and delicious. Use a meat thermometer like this one to check the temperature of your pork. It’s best to check the temperature of the pork once or twice before the baking time is up so as to not overcook the pork chops.
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Applesauce Baked Pork Chops
- 4 boneless pork chops 1 to 1 1/2 inches thick
- 1 large sweet onion thickly sliced
- 1 large sweet potato peeled and cut into wedges
- 2 large russet potatoes peeled and cut into wedges
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 3/4 cup unsweetened applesauce
- 1/4 cup steak sauce
- 1/4 cup honey
- 1 tbsp yellow mustard
- 1 tsp salt
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
- Toss the onions, sweet potatoes and potatoes together on the pan lined with parchment paper. Drizzle the oil over the potato and onion mixture and sprinkle evenly with the one teaspoon of salt, smoked paprika and cayenne pepper. Toss gently to coat. Roast the potatoes in the oven for 20 minutes.
- Meanwhile, whisk together the applesauce, steak sauce, honey, mustard and remaining teaspoon of salt together. Pour evenly over the pork chops being sure to coat both sides.
- Remove the potatoes and onions from the oven. Gently push them to the edges of the pan so there is enough room in the center of the pan for the pork chops.
- Place the pork chops in the center of the pan, topping each chop with more of the applesauce mixture.
- Place the pan back in the oven and bake the chops for 10 minutes.
- Increase the temperature to 500 degrees, rotate the pan and bake for 5 minutes more.
- Remove the pan from the oven and check the temperature of each pork chop with an instant read digital thermometer. Continue to bake a few more minutes (if necessary) until the internal temperature of each chop reaches 145 degrees F. Do not over cook!
- Allow the chops to rest for five minutes before serving.
More must make pork chop recipes:
- Perfectly Grilled Pork Chops
- Reverse Seared Pork Chops with Cherry Pan Sauce
- Slow Cooker Maple Dijon Pork Chops
- Bourbon Brined Pork with Candied Bacon Butter