Smoky Pork Chops and Spiced Apples
Seared pork chops baked on cinnamon-sugared apples for a sweet and smoky dinner. Easy, juicy, and ready in under an hour.
Apples and pork are an excellent combination, made better with a smoky spice rub.
Yield: 4
- Sear pork chops first for a browned crust, then finish in the oven over sugared apples to keep them juicy.
- Use tart or sweet-firm apples like Granny Smith or Honeycrisp so they hold shape and balance the pork.
- Check doneness with a meat thermometer: 145 F internal, then rest 5 minutes before serving.
Spices
Featured in this Recipe
Preparation Instructions:
- Preheat oven to 350F.
- Rub pork chops with Milwaukee Ave. Spice and let rest.
- Brush baking dish with olive oil or non-stick cooking spray.
- Mix sugar and cinnamon together.
- Toss apples and onions with spiced sugar, place at bottom of baking dish. Sprinkle remaining sugar over apples.
- Place butter slices equidistant from each other. (Where the pork chops will go later.)
- In a cast iron skillet, sear pork chops on medium-high heat with a little olive oil, 2 1/2 mins per side until nice crust forms, lay on top of seasoned apples.
- Cover dish with tin foil and bake for 15-20 minutes or until pork is done. (145 degrees internal temperature.)
- Let meat rest at least 5 minutes before serving. Apples should be fork-tender.
- Serve apples with pork. Fresh sage or rosemary sprigs make a pretty garnish.
thespicehouse.com
Frequently Asked Questions
What type of apples work best for this dish?
Choose firm apples that hold shape when cooked. Granny Smith, Honeycrisp, Braeburn, or Pink Lady are great. Avoid very soft apples that turn to mush.
How do I prevent pork chops from drying out?
Sear chops over medium-high heat to form a crust, then bake briefly at 350 F. Use a thermometer and remove at 145 F, then rest 5 minutes. Thicker or bone-in chops need more oven time.
Can I use bone-in chops or thicker cuts?
Yes. Bone-in or thicker chops will take longer to reach 145 F. Expect an extra 5 to 10 minutes baking time. Always rely on a thermometer rather than time alone.
What can I use instead of Milwaukee Avenue seasoning?
Make a smoky substitute: 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon brown sugar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Adjust to taste.
Can I make parts of this recipe ahead of time?
Yes. You can slice apples and onions and toss with the sugar-cinnamon up to a day ahead, covered in the fridge. Dry-rub the pork shortly before searing for best crust.
How should I reheat leftovers so the pork stays juicy?
Reheat covered in a 300 F oven until warmed through, about 10 to 15 minutes depending on thickness. Or warm gently in a skillet with a splash of stock. Avoid high heat microwaving that dries meat.
Can I cook this entirely on the stove or on a grill?
Yes. For stove only, sear chops, remove them, cook apples and onions in the same skillet until tender, then nestle chops back and cover on low until done. For grill, cook chops on the grill and finish apples in a skillet with the spiced sugar and butter.
What sides pair well with smoky pork chops and spiced apples?
Mashed potatoes, roasted root vegetables, wild rice, or a simple green salad are great. Fresh sage or rosemary sprigs also make a nice garnish and aroma.
What type of apples work best for this dish?
Choose firm apples that hold shape when cooked. Granny Smith, Honeycrisp, Braeburn, or Pink Lady are great. Avoid very soft apples that turn to mush.
How do I prevent pork chops from drying out?
Sear chops over medium-high heat to form a crust, then bake briefly at 350 F. Use a thermometer and remove at 145 F, then rest 5 minutes. Thicker or bone-in chops need more oven time.
Can I use bone-in chops or thicker cuts?
Yes. Bone-in or thicker chops will take longer to reach 145 F. Expect an extra 5 to 10 minutes baking time. Always rely on a thermometer rather than time alone.
What can I use instead of Milwaukee Avenue seasoning?
Make a smoky substitute: 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon brown sugar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Adjust to taste.
Can I make parts of this recipe ahead of time?
Yes. You can slice apples and onions and toss with the sugar-cinnamon up to a day ahead, covered in the fridge. Dry-rub the pork shortly before searing for best crust.
How should I reheat leftovers so the pork stays juicy?
Reheat covered in a 300 F oven until warmed through, about 10 to 15 minutes depending on thickness. Or warm gently in a skillet with a splash of stock. Avoid high heat microwaving that dries meat.
Can I cook this entirely on the stove or on a grill?
Yes. For stove only, sear chops, remove them, cook apples and onions in the same skillet until tender, then nestle chops back and cover on low until done. For grill, cook chops on the grill and finish apples in a skillet with the spiced sugar and butter.
What sides pair well with smoky pork chops and spiced apples?
Mashed potatoes, roasted root vegetables, wild rice, or a simple green salad are great. Fresh sage or rosemary sprigs also make a nice garnish and aroma.
Delicious recipe. Quick and easy to make. The spices are the secret ingredient.