Some meals just feel like autumn on a plate, and these oven baked pork chops with potatoes and apples are exactly that. Juicy pork alongside tender potatoes and caramelized apples, all in one pan with little prep. It’s cozy, a little sweet, a little savory, a family favorite, and an easy dinner for any night of the week.
Why This Recipe Works
- An easy meal with great flavor and simple ingredients – Sweet roasted apples balance the savory pork and fresh herbs.
- Sheet pan dinner with easy clean up – Everything roasts together on one pan with less time washing dishes.
- A complete meal – Protein, potatoes, and fruit come together in one dish. Great for busy weeknights.
- Budget friendly – Ingredients are affordable and you likely have most on hand or can easily be found at your local grocery store.
- Prep time – 15 minutes
- Cooking time – 25 minutes
- Servings – 4
- Prep level – Beginner +
Ingredient Notes
- Bone-in pork chops: Look for chops about 1 inch thick so they stay juicy in the oven. The bone helps them cook evenly and adds flavor. Swap: boneless pork chops work as well. Check them a few minutes earlier since they cook faster.
- Baby potatoes: I use creamers or petite red potatoes. Yukon gold potatoes or sweet potatoes can be used. The key is to cut them all the same size for even roasting.
- Red apples: For the best results, choose a variety that holds it shape when roasted, like Honey Crisp, Gala, Fuji or my new found favorite, Cosmic Crisps. They’re firm, crisp, and have a balanced sweet-tart flavor. Use Granny Smith for a tart contrast.
- Small onion: A yellow onion gives mellow sweetness as it caramelizes. Swap for red onion or a large shallot.
Notes for the sauce
- Apple cider vinegar: Adds tang that balances the sweetness. Balsamic or white wine vinegar can be used in a pinch.
- Worcestershire sauce: Brings savory depth. You can swap with soy sauce but use a little less.
- Ketchup: Gives the sauce body and a subtle sweetness (sugarless can be used). Swap: tomato paste thinned with a splash of water.
- Brown sugar: Helps everything caramelize. Maple syrup or honey can be substituted.
- Dijon mustard: Adds sharpness and helps the sauce cling. Swap: stone-ground mustard or yellow mustard.
- Garlic: Fresh cloves, minced are best. Garlic powder can be used in a pinch; 1/2 teaspoon powder per clove.
- Olive oil: Coats the potatoes and apples to help them bake evenly. Substitutions: avocado oils or unsalted melted butter.
- Herbs: Fresh rosemary and sage are classic herbs that pair beautifully with pork and apples. In a pinch, use 1 teaspoon each of dried herbs or 2 teaspoons of Italian seasoning.
Step-by-Step Instructions
Preheat oven to 400°F (200°C). Pat chops dry, season with salt and black pepper, and let them sit at room temperature.
Start the potatoes and onions. Toss halved/cubed potatoes and sliced onions with part of the oil, salt, and pepper. Roast 10-15 minutes, depending of the size.
Make the sauce by whisking together the vinegar, Worcestershire sauce, ketchup, brown sugar, Dijon, garlic, and oil. Set a little aside for the end.
Cut the apples into thick slices and toss with oil. Pull the pan from the oven and move the potatoes and onions to the side. Add the sliced apples. Lay the pork chops on top of the apples.
Brush both sides of the chops with sauce. Arrange fresh herb sprigs in the pan.
Bake until chops hit 145°F. Bump up the oven to broil. Brush on the reserved sauce and bake until golden brown. Rest chops a couple of minutes before serving.
See the recipe card below for the full list of ingredients and baking time.
Laura Belle’s Tips
- Pat dry – Dry chops brown better, so blot them with a paper towel before glazing.
- Bring chops to room temperature – Let them sit out for 20 to 30 minutes. This will help them cook evenly.
- Save some sauce for the end – Brush the reserved sauce (that hasn’t touched the raw pork) during the last 5 minutes for a glossy finish.
- Use a meat thermometer – This is the best way to be sure that your pork chops are cooked to the proper temperature.
What to Serve with Baked Pork Chops
- With the potatoes and apples already on the pan, all this meal needs is something green or fresh on the side. Steamed broccoli or sautéed green beans are an easy go-to, or try a chopped simple salad with a vinaigrette to compliment this one-pan dinner.
- Sautéed garlic spinach and roasted Brussels sprouts are both great options as well. A tangy coleslaw adds nice crunch and always goes well with pork dishes.
- Be sure to have crusty bread or warm rolls on hand to soak up any extra sauce.
- To drink, a glass of apple cider or a crisp white wine pairs beautifully with pork.
Frequently Asked Questions (FAQs)
Use chops that are at least 1 inch thick, don’t overbake, and rely on a meat thermometer rather than guessing. Cook to 145°F (63°C) measured at the thickest part and let them rest for 3 to 5 minutes before serving.
No. The skins add texture and everything hold its shape.
They were likely cut too large. Halve baby potatoes, or quarter them if they’re big. Place them in a single layer so they roast rather than steam.
Uncovered for the best color and flavor. Covering traps steam and makes the chops softer, with less browning.
Refrigerate in an airtight container for up to 3 to 4 days. Reheat covered in a 350°F (180°C) for 10 to 15 minutes.
Easy Oven Baked Pork Chops With Potatoes And Apples
Juicy bone-in pork chops in a tangy sweet glaze roasted with baby potatoes and caramelized apples. One pan, big fall flavor.
Ingredients
- 4 (1-inch thick) bone-in pork chops, about 3 pounds total
- 1.5 teaspoons black pepper (divided into 3 – 1/2 tsp parts)
- 3 teaspoons kosher salt (divided into 3 – 1 tsp parts)
- 1 pound baby potatoes, halved or quartered (creamers, petite red potatoes, or baby Yukons)
- 1 small yellow onion, sliced (about 1 cup)
- 3 tablespoons olive oil (divided into 2-1.5 tbsp parts)
- For the sauce:
- 2 tablespoons ketchup
- 2 tablespoons light brown sugar
- 2 tablespoons Dijon mustard (stone-ground or yellow)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 2-3 small red apples (honey crisp, gala, Fuji, or cosmic crisp) cut into 1/2 inch thick slices
- 2-4 sprigs of fresh rosemary
- 2-4 sprigs of fresh sage
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chops dry with a paper towel and season both sides with 1 tsp salt and 1/2 tsp pepper. Let them sit at room temperature while you prep everything else.
- Halve or cube the baby potatoes, slice the onion, and place them in a bowl. Drizzle with 1.5 Tbsp of the olive, 1 tsp salt, and 1/2 tsp pepper. Toss until thoroughly coated.
- Transfer them to a large sheet pan, making sure they are in a single layer. Roast for 10 to 15 minutes. While the potatoes and onions are roasting, make the sauce.
- In a small bowl whisk together the ketchup, brown sugar, mustard, cider vinegar, Worcestershire sauce, minced garlic, 1 tsp salt, and 1/2 tsp pepper. Set aside.
- Cut the apples into 1/2-inch wedges, place in a bowl and toss them with the remaining 1.5 Tbsp of oil.
- Pull the pan from the oven and push the potatoes and onions to the sides. Add the apples. Place the chops on the pan and baste them with the sauce (setting aside about 1/4 cup of sauce, prior to basting to use at the end). Tuck in the sprigs of sage and rosemary.
- Bake for 20-25 minutes, until the chops reach 145°F (63°C) at the thickest part and the potatoes are tender.
- Bump up the oven to broil. Brush on the remaining sauce (from the portion set aside before it touched raw pork) and bake for 2 to 3 minutes for a glossy finish.
- Let the chops rest for 5 minutes, then spoon any pan juices over every thing and sprinkle with fresh chopped herbs (optional).
Notes
Tips:
- Bring chops to room temperature before baking them. This will help them cook evenly.
- Pat chops dry with a paper towel before seasoning.
- The best way to be sure that your pork chops are cooked to the proper temperature (145°F) is to use a meat thermometer.
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