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Rosemary Pork Chops with Apples

There’s pork chops, then there’s Rosemary Pork Chops with Apples. Tender, center cut pork chops are baked + infused with rosemary and buttered apples. Every bite is perfect, with tart-sweet apples and seared pork. Only 7 ingredients.

pork chops in a cast iron skillet

Pork Chops with Apples … Simple. Delicious. Real Food.

From the frying pan straight into the recipe keeper file, this rustic recipe for pork chops with apples is sure to please. Pick your chops, pick your apples, grab some rosemary and your favorite cast iron skillet and let’s whip up an amazing meal.

center cut pork on a wooden cutting board

Ingredients Needed:

  • Pork Chops – No skimping here, folks. This recipe calls for center cut, bone-in, 2-inch thick chops.
  • Sea Salt
  • Cracked Black Pepper
  • Butter
  • Granny Smith Apples – You can use any variety you’d like. I find that firm, tart varieties hold up well to cooking and pair well with pork. Keep reading for other apple suggestions.
  • Rosemary – Fresh. Fresh. Fresh.
  • Brown Sugar

I highly advise heading straight to your butcher and ask for him to cut the chops instead of buying what is already packaged. I’ve yet to find a pre-cut 2-inch chop, but a girl can dream.

We used bone in chops for this recipe. They help keep the meat tender and juicy.

TIP: Other good apple types for this recipe include Braeburn, Gala, Fuji, and Pink Lady.

granny smith apples sliced on a wooden cutting board

How to Make Rosemary Pork Chops with Apples:

  1. First, sprinkle both sides of the 2-inch thick, bone-in, center cut pork chops generously with sea salt and cracked black pepper.
  2. Divide the rosemary in half. For one half, remove the leaves from the stems. Rough chop the leaves. Set aside. Keep the remaining sprigs of rosemary whole.
  3. Heat a cast iron skillet on medium-high. Melt 2 tablespoons of the butter. Sear the pork chops for 4 – 5 minutes on each side, browning well. Transfer the chops to a plate, cover.
  4. Next, wipe out the skillet. Lower the heat and add the remaining butter. Stir in the sliced apples, the CHOPPED rosemary, a small pinch of salt, and a small pinch of pepper. Cook and stir for 5 minutes.
  5. While the apples are cooking, preheat oven to 350 degrees Fahrenheit.
  6. Then add the brown sugar and water. Stir to dissolve the sugar and heat through. Turn off the stove top.
  7. Return the seared pork chops to the skillet, arranging the apples around. (Pour any juices from the plate they were resting on into the pan, too.) Place two or three sprigs of rosemary in the skillet.
  8. Cover the skillet with foil and bake in the oven for 15 – 20 minutes. Remove from heat and let rest 10 minutes before serving.

BIG NOTE: Cooking time WILL VARY based on the thickness of your pork chops, how long you actually sear the chops, how HOT your oven bakes, etc. If you use thinner pork chops, lower the cooking time. If you use boneless chops, lower the cooking time.

seared pork chop in a hot cast iron skillet

For best results, do not overcook the chops. They will continue to “cook” as they rest in the cast iron skillet.

TIP: To ensure proper doneness, cook to an internal temperature of 145 degrees checked at the thickest part using a digital meat thermometer. Refer to the USDA’s guidelines here.

chopped fresh rosemary on a wooden cutting board

More Recipes You Might Like:

Honey Sriracha Chicken

Salisbury Steaks with Mushroom Gravy

Cajun Butter Baked Chicken Thighs

Smothered + Covered Onion Pork Chops

fresh green apple slices, chopped rosemary, and butter in a pan

Now let’s talk about ROSEMARY. Rosemary is absolutely one of the best herbs to cook with. You can use it in so many recipes. I love the earthy smell and flavor. It makes an excellent addition to pork chops and apples.

sauteed apples

For this recipe, I used one of those small prepackaged bundles you can find in the produce section of your local grocery store. You know, the ones that hang up near the lettuce and salad greens.

I chopped half of it to sautee with the apples and butter. The rest I placed in the pan next to the pork chops.

overhead picture of two pork chops in a cast iron skillet with sliced apples and fresh rosemary

I cannot wait for you to try this easy recipe. Easy to prepare. Easy to cook. Easy to clean up. Plus, only one pan makes it perfect for weeknight or weekend. The recipe is for 2, but can easily be doubled for more.

Tips for Best Results:

  • Talk to your butcher to get the best quality pork chops. Pick 2-inch thick, bone-in, center cut chops for great results.
  • I recommend using a cast iron skillet for this recipe. The thick bottom allows you to get a nice sear on the meat without burning it. Also, a cast iron skillet goes straight from stovetop to oven. Plus, it promotes even baking.
  • Sea Salt and Cracked Pepper are the only seasonings you need for this simple yet flavorful recipe. The coarse bits cling to the pork and help create a nice, brown crust. I also add just a pinch of each to the apples.
  • Use a firm apple for this recipe so they don’t turn to “mush”. We used 4 small Granny Smith apples.
  • To peel or not to peel? Up to you. I peeled half of mine but left the other half alone. I like the color and texture of the apple peel.
  • If you use a sweeter apple variety, you can reduce the brown sugar.
  • You can use honey as a substitute for brown sugar if you’d like.
  • Be sure to cover the chops and apples before baking.
  • Let the pan rest for 10 minutes before serving. Not only does this ensure a juicier pork chop, but it allows the pork to finish cooking.
Rosemary Pork Chops with Apples

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seared chops baked with granny smith apples and fresh rosemary
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5 from 1 vote

Rosemary Pork Chops with Apples

From the frying pan straight into the recipe keeper file, this rustic recipe for pork chops with apples is sure to please. Pick your chops, pick your apples, grab some rosemary and your favorite cast iron skillet and let’s whip up an amazing meal.
Course Main Course
Cuisine American
Keyword pork chops with apples
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Servings 2 Servings
Calories 734kcal
Author Buy This Cook That

Ingredients

  • 2 2-inch thick, bone-in, center cut pork chops excess fat trimmed
  • 1/2 teaspoon sea salt plus a pinch
  • 1/2 teaspoon cracked black pepper plus a pinch
  • 6 tablespoons butter divided
  • 4 small Granny Smith apples sliced 1/4 inch thick
  • 6 sprigs rosemary fresh, divided
  • 3 tablespoons brown sugar
  • 1/4 cup water

Instructions

  • First, sprinkle both sides of the 2-inch thick, bone-in, center cut pork chops generously with sea salt and cracked black pepper.
  • Divide the rosemary in half. For one half, remove the leaves from the stems. Rough chop the leaves. Set aside. Keep the remaining sprigs of rosemary whole.
  • Heat a cast iron skillet on medium-high. Melt 2 tablespoons of the butter. Sear the pork chops for 4 – 5 minutes on each side, browning well. Transfer the chops to a plate, cover.
  • Next, wipe out the skillet. Lower the heat and add the remaining butter. Stir in the sliced apples, the CHOPPED rosemary, a small pinch of salt, and a small pinch of pepper. Cook and stir for 5 minutes.
  • While the apples are cooking, preheat oven to 350 degrees Fahrenheit.
  • Then add the brown sugar and water. Stir to dissolve the sugar and heat through. Turn off the stove top.
  • Return the seared pork chops to the skillet, arranging the apples around. (Pour any juices from the plate they were resting on into the pan, too.) Place two or three sprigs of rosemary in the skillet.
  • Cover the skillet with foil and bake in the oven for 15 – 20 minutes. Remove from heat and let rest 10 minutes before serving.

Notes

BIG NOTE: Cooking time WILL VARY based on the thickness of your pork chops, how long you actually sear the chops, how HOT your oven bakes, etc. If you use thinner pork chops, lower the cooking time. If you use boneless chops, lower the cooking time. Use a digital meat thermometer and cook to internal temperature of 145 degrees per USDA guidelines.
This recipe is created to serve 2 (hearty) portions. It can be doubled to serve more people, or divided into 4 smaller portions.

Nutrition

Serving: 1g | Calories: 734kcal | Carbohydrates: 59g | Protein: 30g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 180mg | Sodium: 955mg | Potassium: 843mg | Fiber: 7g | Sugar: 48g | Vitamin A: 1211IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 1mg

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