Baked Apple Pork Chops and Green Beans
A quick and easy sheet pan dinner that can be assembled ahead of time and baked right before serving. Easy peasy!
Is it just me or am I the only one ready for autumn?
And I’m saying this as I am in Palm Springs in 110 degree weather. Literally.
Maybe I’m just excited about my recent trip to Chicago where I was lucky enough to preview the new Glade® Autumn Collection at a one of a kind, interactive event, inspired by scent that tempted guests to discover the glamour and mystery of the season.
My experience at the event and the collection really inspired me to step outside my comfort zone with this recipe.
Seriously. Because you know I’m all about those chicken thighs.
I was so inspired by the Glade® Autumn Collection fragrances, particularly with Spiced Apple Magic™, that I had to do something with apples, brown sugar, cinnamon and nutmeg. And what better combination of flavors to top off some beautifully seared pork chops completely rubbed with fresh sage?
See, I told you. I’m really going for it.
The best part? The complementary side baked right alongside your main!
Baked Apple Pork Chops and Green Beans
Ingredients
- 2 tablespoons unsalted butter
- 4 8-ounce pork chops, bone-in, 3/4-inch to 1-inch thick
- 1 tablespoon chopped fresh sage
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
For the apples
- 2 tablespoons unsalted butter
- 2 apples, peeled, cored and sliced
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg
- 3 tablespoons maple syrup
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Melt butter in a large skillet over medium high heat.
- Rub both sides of the pork chops with sage; season with salt and pepper, to taste. Add to the skillet and sear both sides until golden brown, about 2-3 minutes.
- Place pork chops and green beans in a single layer onto the prepared baking sheet. Drizzle green beans with olive oil and sprinkle with garlic; season with salt and pepper, to taste.
- Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 12-15 minutes.
- Return skillet to medium high heat and melt butter. Add apples, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, until apples just begin to soften, about 3-4 minutes. Stir in maple syrup, stirring occasionally, until the sauce thickens, about 5 minutes.
- Serve pork chops immediately, topped with apple mixture, garnished with parsley, if desired.
Did you make this recipe?
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Disclosure: This post is sponsored by Glade. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Made this for dinner, only change was I used dry sage. I received a delicious and delectable from the pork chop haters.
I absolutely love this recipe and plan on making it for dinner this week. I noticed that your recipe states it can be assembled ahead of time and then baked when ready to serve. Which steps would you do ahead of time? Is it ok to sear the pork chops and place on the baking tray with the green beans the night before then bake the next day?
I recommend searing prior to baking.
Delicious! I made it tonight and everybody ate it, including the children! Thanks
This was absolutely delicious!!!! Thank you for posting this wonderful recipe. This is the 1st we have tried from your site
Can this be slow cooked? I love your recipes so much by the way has changed my life!
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
My entire family raved about this meal (and they usually complain when I make pork chops). It was absolutely delicious – fast and easy too! Next time I may double the apple part, as that was a huge hit with my 3 kids. Thank you!
Made this tonigt for dinner. Very good, The apples were a huge highlight. If you have commented on this recipe and have not tried. Make it soon. What a great fall dinner.
Hi there! I’m trying to cut down on refined sugar – any idea on how to replace the brown sugar in this recipe? I’m looking forward to making it – it looks delish!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi Chungah, I made this tonight and used local honey instead of the brown sugar. I speak not only for myself but also for my husband when I say “It was DIVINE.” Absolutely delicious. Thank you so much for the recipe! We’re definitely planning on having it again.
JEssica, i use Coconut sugar. It’s a diabetic friendly, all-natural grainy sweetener. It replaces sugar (brown sugar too!!) 1-1.. it has an amazing taste too! It has worked beautifully for me in every single recipe that has ever called for a sweetener!! The only thing it does not do well in are cold drinks since it does not dissolve like table sugar. Stevia (pure) is also a great sugar alternative, but it’s like 1tsp for a cup or some ridiculous ratio. Xylitol too, but must be limited since it has a laxative effect in large quantities.
If you want liquid substitutes-honey and pure maple syrup are great!
Thanks very much!
Erythritol (swerve brand makes confectioners, granulated and brown versions) is a natural sugar substitute that doesn’t impact blood sugar and zero calories. Also lakanto monkfruit sweetener comes in all 3 types. Monkfruit is high in fiber therefore the carbs don’t register and blood sugar is unaffected.
You are a genius, Chungah. I’ve said this before and I will say it again- damndelicious.net is seriously THE BEST blog for people who are learning the art of cooking. You have such a gift of simplifying fancy recipes so that the every day person feels empowered to try something new. Cooking can be intimidating for those of us with only moderate experience but you make it easy and fun. That’s a rarity! And of course I loved this meal, your one pan recipes are absolutely brilliant. Thank you for all you do, so looking forward to owning your cookbook! <3
I made this tonight and the apples were very good. However, the sauce with the apples did not turn out. It was like the texture of glue and once it hit the plate, it hardened almost into a candy. What did I do wrong here? I used a cast iron skillet–was that the problem?
Oh no – it may have been sitting out for too long – did you serve it immediately?
Hi
Yup served immediately. Even in the pan though I couldn’t get it to fully thicken and then once served it hardened right away.
I made this tonight for my husband and I, and it was delicious. Thank you for the fantastic recipe!
Oh, Damn Delicious, you never fail to come through!
I’ll admit I was skeptical of the apples and pork chop combo. I know it’s a classic pairing but I just couldn’t bring myself to try it. When I saw your recipe come over my Instagram feed in the past couple of weeks I knew it must go on my menu. Seriously, this was SO very good. I doubled the apples because I have more than 4 people to feed and I could have easily made more because it was so so so good! I served some herb & butter rice alongside and it was a perfect meal! Another winning meal from you!
This is the only page I go to for recipes and I am so excited to try this one out tomorrow night! Only thing, I have never cooked pork chops before. Any advice to know what to look for? I spend much of my time second guessing whether I am doing things right and end up messing it up!
Thanks!
No need to second guess – I’m sure it will turn out amazing! 🙂
I will not make this again. Followed all directions closely but the pork needed so much extra time in the oven that it came out dry. The apple mixture was too heavy handed on the syrup. Not a fan of the sage dry rub. I think being on a flat pan, not allowing the pork to roast in any juices, really contributed to the dryness.
I’m so sorry that this recipe did not turn out the way you had imagined.
However, reading from what you had said, I worry that perhaps your pork chops were much larger than what the recipe calls for? If the pork chops are too big or too thick, they will require additional cooking time.
Also, if you are not a fan of sage, then perhaps this spice is not meant for you. This can be swapped with other spices to your liking such as basil, oregano, thyme, etc. Isn’t that the beauty of home cooking?
I made this tonight, my husband and I thoroughly enjoyed it! I used green beans from our garden. I will definitely be making this again. Thank you.
I made this tonight and all I can say is that, this is so very, very good. I will be making this a lot. I will double the amount of green beans, this recipe is a keeper.
Made this tonight for my 4 kids and everyone loved it! I used a bag of frozen green beans, so easy. Thanks for the great family-friendly, QUICK dinner!
Thank you! I made it last night and we loved it!!!! I used oregano instead!
Would there be a good substitute for sage? I happen to have all ingredients except for sage!
Thanks!
You can omit or substitute another herb to your liking. 🙂