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My pork chops and applesauce recipe is an easy sheet pan meal for a busy weeknight. Tender pork chops are roasted with potatoes and onions.
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Pork Chops and Applesauce

My pork chops and applesauce recipe is an easy sheet pan meal for a busy weeknight. Tender pork chops are roasted with potatoes and onions.
Course Main Course
Cuisine American
Keyword applesauce baked pork chops, pork chops and applesauce
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 378kcal
Author Jill McOwen

Ingredients

  • 4 boneless pork chops 1 to 1 1/2 inches thick
  • 1 large sweet onion peeled and cut into wedges
  • 1 large sweet potato peeled and cut into wedges
  • 2 large russet potatoes peeled and cut into wedges
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 3/4 cup unsweetened applesauce
  • 1/4 cup steak sauce
  • 2 tbsp honey
  • 2 tbsp yellow mustard
  • 1 tsp salt

Instructions

  • Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Whisk together the applesauce, steak sauce, honey, mustard and one teaspoon of salt together. Pour evenly over the pork chops being sure to coat both sides. Allow them to marinate while you are preparing the potatoes and onion.
  • Toss the onions, sweet potatoes and potatoes together on the pan lined with parchment paper. Drizzle the oil over the potato and onion mixture and sprinkle evenly with the remaining one teaspoon of salt, smoked paprika and cayenne pepper. Toss gently to coat. Roast the potatoes in the oven for 20 minutes.
  • Remove the potatoes and onions from the oven. Gently push them to the edges of the pan so there is enough room in the center of the pan for the pork chops.
  • Place the pork chops in the center of the pan, topping each chop with more of the applesauce marinade.
  • Place the pan back in the oven and bake the chops for 20 minutes.
  • Remove the pan from the oven and check the temperature of each pork chop with an instant read digital thermometer. Continue to bake for an additional 5 minutes, or until the internal temperature of each chop reaches a minimum of 145 degrees F.
  • Allow the chops to rest for five minutes before serving. 

Video

Nutrition

Calories: 378kcal | Carbohydrates: 74g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 1512mg | Potassium: 1263mg | Fiber: 7g | Sugar: 23g | Vitamin A: 12419IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 3mg