This oven baked 4-ingredient pork and dried apple casserole is the kind of practical, deeply comforting supper that turns a few humble pantry staples into something memorable. Pairing pork with apples has long roots in American home cooking, and using dried apples is an especially thrifty old-fashioned approach that makes good sense in fall and winter when home-dried fruit is on hand. As the apples bake with the pork, they soften into the pan juices and create a naturally sweet, savory sauce that tastes far richer than the short ingredient list suggests.
Serve this casserole with mashed potatoes, buttered egg noodles, or simple rice to catch the sweet pan juices. For vegetables, green beans, braised cabbage, or glazed carrots all fit the nostalgic flavor profile nicely, and a small dish of applesauce or a spoonful of whole-grain mustard on the side can round out the plate without competing with the dish.
Oven Baked 4-Ingredient Pork and Dried Apple Casserole
Servings: 6
Ingredients
6 bone-in pork chops, about 3/4 to 1 inch thick
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or use a vintage casserole dish if you have one. Place the dried apple slices in a bowl and pour the hot water over them. Let them soak for 10 to 15 minutes to begin softening.
2. Spread half of the softened apples and a little of their soaking liquid in the bottom of the baking dish. Arrange the pork chops over the apples in a single layer.
3. Scatter the remaining apples over the pork chops, then sprinkle the onion soup mix evenly across the top. Pour in enough of the apple soaking liquid to come about halfway up the sides of the pork without washing off all the soup mix.
4. Cover the dish tightly with foil and bake for 35 minutes. Uncover and continue baking for 20 to 30 minutes more, or until the pork is tender and cooked through and the apples are very soft. If you like a little more color, let the top brown lightly during the last 10 minutes uncovered.
5. Let the casserole rest for 5 to 10 minutes before serving so the juices settle slightly. Spoon the softened apples and pan juices over each pork chop when plating.
Variations & Tips
Use boneless pork carefully: Boneless pork chops work, but they tend to cook faster and can dry out more easily. Start checking for doneness earlier and keep plenty of liquid in the dish so the meat stays moist.
Adjust the sweetness: If your dried apples are very tart, the finished dish will lean more savory; if they are naturally sweet, the casserole will taste more old-fashioned and fruity. Either is good, but it helps to know what style you are aiming for before baking.
Make it more substantial: For a larger family meal, add an extra pork chop or two if your baking dish allows a snug single layer. You can also increase the dried apples a bit so there is more spoonable fruit and sauce for serving.
Prevent tough pork: Covering the dish for the first part of baking is important because it gently braises the chops. If your pork chops are especially thin, reduce the total baking time so they stay tender.
Pan juice tip: The pan juices are one of the best parts of this recipe. If the casserole looks dry when uncovered, add a small splash of hot water before returning it to the oven so the apples stay soft and the sauce does not reduce too far.
