Apple Cinnamon Pork Chops

This Apple Cinnamon Pork Chops recipe is a simple and delicious one-skillet meal that everyone will love! This post is also sponsored by the National Pork Board.

Apple Cinnamon Pork Chops Recipe |

Happy Monday, everyone!  I’m excited to be kicking off the week by sharing with you about a new (and free!) e-book that I am a part of — The Cooking For Comfort E-Cookbook!

I am honored to be joining with The National Pork Board on this collaborative project, which features recipes from a bunch of talented bloggers, Chef Michelle Bernstein (James Beard Award Winner), and Ray Lampe (BBQ expert), and others.  In a nutshell, this free e-cookbook is true to its name, and is comfort food at its finest.  There are recipes ranging from Cassie’s Sweet Potato & Maple Sausage Breakfast Skillet, to Lauren’s biscuits and gravy, Jenny’s Bacon Pesto Mac & Cheese, and so many more.

The first of my two contributions to this cookbook goes out to my Dad — this Apple Cinnamon Pork Chops recipe.

Apple Cinnamon Pork Chops Recipe |

For as long as I can remember, my dad has loved pork chops.

And let me tell you, he can also grill a darn good pork chop.  I remember even during freezing winters growing up, when it was “pork chop” night, my dad would happily bundle up and head out to the grill and sear them up to juicy perfection.  While my mom, sister, and I — of course — stayed in the comfort of the warm kitchen to make sides, toppings, etc.  Then we would all sit down to a delicious dinner together to enjoy it all.

Apple Cinnamon Pork Chops Recipe |

Not much has changed since I was a kid.  Dad still loves pork chops.  And I still prefer to be inside (especially this chilly week!) rather than manning the grill during the winter comfort food months.

So for my pork contribution to the e-cookbook, I decided to make this Apple Cinnamon Pork Chops recipe.  Although my version can be made entirely indoors in a good ol’ skillet.  (That’s my kind of comfort!)

And let me assure you, this one’s a good one.  Thick, juicy pork chops are seared to perfection.  And then they are topped with a creamy, sweet and cinnamon-y topping of sauteed apples and onions.  It’s a one-skillet meal that’s full of sweet and savory flavors, and is sure to be a crowd-pleaser.

Apple Cinnamon Pork Chops Recipe |

So be sure to download your own free copy of the Cooking for Comfort E-Cookbook today, and check out the National Pork Board on their website, TwitterFacebook and Pinterest.

Then get ready to enjoy some serious comfort food.  :)

Be sure to also

Cooking For Comfort Free E-Book |

Apple Cinnamon Pork Chops

Thick, juicy pork chops are topped with a creamy, sweet, cinnamon-y apple and onion topping. It's comfort food at its best!


  • 4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
  • Salt and pepper
  • 3 tablespoons butter, divided
  • 2 apples, peeled (optional), cored and thinly sliced
  • 1 large white onion, halved and thinly sliced
  • 2 tablespoons packed brown sugar
  • 2 teaspoons ground cinnamon
  • Pinch ground cayenne pepper
  • 2/3 cup apple cider
  • 1/3 cup heavy cream


Generously season the chops with salt and pepper on both sides. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.

Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.

Serve the chops with the apple mixture spooned on top

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Apple Cinnamon Pork Chops Recipe |

Disclaimer: This is a compensated sponsored post from the National Pork Board.  All opinions are 100% my own as always, and I’m honored to be a part of the project.  Thank you for supporting the brands which help make this blog possible! :)

Leave a Comment:


  1. Nichole — November 25, 2015 @ 5:07 am (#)

    These turned out nicely but seemed like they were missing a component. I added a drizzle of fig balsamic vinegar and it was amazing!

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:29 am

      Thanks for sharing Nichole! We think that fig balsamic sounds incredible! :)

  2. Roxanne — November 25, 2015 @ 2:27 pm (#)

    What kind of apples? Gala?

    • Hayley @ Gimme Some Oven — November 29th, 2015 @ 9:44 am

      We like Pink Ladies, but use whichever apples you like best! You can use a combo too if you like. We hope this helps and that you enjoy!

  3. Gloria — December 29, 2015 @ 9:21 pm (#)

    Made these tonight. Next time I will omit the heavy cream.  I feel it created an unpleasant texture similar to a raw egg.  Otherwise, it was a flavorful and easy recipe. 

    • Hayley @ Gimme Some Oven — December 31st, 2015 @ 9:55 am

      We’re sorry you didn’t care for the cream in this Gloria, definitely feel free to leave it out next time. We’re glad you still enjoyed the recipe though!

  4. Eliz — January 27, 2016 @ 8:43 pm (#)

    Love this recipe. I forgot the onions but it was still fantastic.

    • Hayley @ Gimme Some Oven — January 28th, 2016 @ 7:41 am

      Thank you Eliz, we’re glad you enjoyed it! :)

  5. Shannon — February 15, 2016 @ 2:04 pm (#)

    I’ve made this before and absolutely LOVE it! Making it again, but for a bigger crowd, so I need to use something larger, like a casserole dish…can it be baked in the oven instead of done on the stove? If so, how long and at what temp? Thanks for the help!

    • Hayley @ Gimme Some Oven — February 16th, 2016 @ 8:04 am

      Thanks for sharing Shannon — we’re happy you enjoyed it! Hmmm, that’s a good question. We haven’t tried making a bigger portion of this and baking it, but we think that should work. You’ll still want to do everything in the first paragraph. Then, we think you could transfer the pork chops and all of the other ingredients to a baking dish and then bake at 425 for about 25 min (or until the pork chops are cooked to your liking. We hope this helps!

  6. Kelly — February 21, 2016 @ 11:27 am (#)

    These sound delicious and I think my 14 month old might even like them since she loves apples. I saw the comment about cooking in an oven, which might be easier for me with a little one, do you think this would also work in a slow cooker?

    • Hayley @ Gimme Some Oven — February 22nd, 2016 @ 10:09 am

      Thanks Kelly! We haven’t tried this in a slow cooker, but we think you could probably cook everything on low for 6-8 hours. However, we would brown the onion just a little bit first, and we wouldn’t add the cream until the very end (like last 5 min of cooking). We hope you enjoy!

  7. Debbie — March 15, 2016 @ 4:42 pm (#)

    What side dish do you recommend? 

    • Hayley @ Gimme Some Oven — March 16th, 2016 @ 11:04 am

      Hi Debbie! We like a nice side salad with a light vinaigrette (balsamic, lemon or white wine), and garlicky potatoes. :) We hope you enjoy!

  8. Jennifer — May 3, 2016 @ 11:01 am (#)

    This looks amazing! I can’t wait to try it and will definitely be trying in the slow cooker. Question for you…why do you choose the pork with the bone in? Does it make a difference? I usually just have my butcher slice up a pork loin to make boneless pork chops. Thanks for sharing your recipe

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 8:07 pm

      Hi Jennifer! We prefer using bone-in pork chops (and any bone-in meats really) because the bone helps keep the meat juicier and more tender. You can definitely use boneless though, and for this recipe we think they should take about the same amount of time. We hope you enjoy!

  9. Jessie — June 3, 2016 @ 9:05 pm (#)

    I didn’t have apple cider or heavy cream. I substituted equal parts apple cider vinegar, water and unsweetened coconut milk (to equal a cup, I can’t really do the whole lactose thing). Added another tbsp of brown sugar and tbsp of balsamic vinegar to sweeten up and help make a glaze. It was sweet, spicy, tangy…biiiggggggg hit in our house! Yummo :) 

    • Hayley @ Gimme Some Oven — June 16th, 2016 @ 9:38 am

      We’re so glad you were able to make this work and that you enjoyed it Jessie! :)

  10. Christina — October 2, 2016 @ 6:04 pm (#)

    Just made this and it was absolutely amazing! My grocery store actually didn’t have apple cider, so I used apple cider vinegar and it was so good! Great recipe! Will be making a lot in the future! :)

    • Hayley @ Gimme Some Oven — October 4th, 2016 @ 6:26 pm

      Thanks for sharing, Christina — we’re so glad you enjoyed it! :)

  11. Alex — October 18, 2016 @ 1:46 pm (#)

    What is the purpose of the heavy cream? Can I omit it? When making these, everything was looking great until I added the heavy cream. It wasnt visually appealing. Maybe I did them wrong? were the pork chops supposed to absorb the cream?

    But I would like to note that it did taste great!

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 12:25 pm

      Just to add some creaminess, but you can leave it out next time if you prefer.


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