This old-fashioned baked pork chop supper turns a short ingredient list into something that feels warm, comforting, and a little special. Pork and apples have long been a natural pairing, and using canned applesauce makes the dish especially practical, which is part of why recipes like this were treasured in leaner seasons. As the chops bake, the applesauce thickens and lightly caramelizes around the edges, creating a sweet, savory topping that keeps the meat moist.
Serve these pork chops with buttery mashed potatoes, egg noodles, or simple rice to catch the extra applesauce from the baking dish. For vegetables, green beans, glazed carrots, or roasted Brussels sprouts balance the sweetness nicely, and a crisp cabbage slaw or plain dinner rolls round out the meal without much extra work.
Oven Baked 3-Ingredient Pork Chops with Canned Applesauce
Servings: 4
Ingredients
4 bone-in pork chops, about 3/4 to 1 inch thick
Directions
1. Preheat the oven to 375°F and lightly grease a baking dish large enough to hold the pork chops in a single layer.
2. Stir the applesauce and cinnamon together in a small bowl until evenly combined.
3. Arrange the pork chops in the prepared baking dish and spoon the cinnamon applesauce evenly over the top of each chop.
4. Bake uncovered for 35 to 45 minutes, or until the pork is tender and reaches an internal temperature of 145°F. Let the chops rest for 5 minutes before serving.
Variations & Tips
Use boneless chops: Boneless pork chops work well too, but they usually cook faster. Start checking them around the 25-minute mark so they stay juicy rather than drying out.
Choose the right applesauce: Sweetened applesauce gives this dish a more nostalgic, dessert-like finish, while unsweetened applesauce keeps the flavor more balanced. If your applesauce already contains cinnamon, reduce or skip the extra teaspoon.
Add a savory touch: If you do not mind moving beyond the strict three-ingredient version, a light sprinkle of salt and black pepper before baking improves the overall flavor and helps the pork taste fuller and more rounded.
Prevent overcooking: Pork chops are best when baked just until they reach 145°F and then allowed to rest. Thicker chops are more forgiving, while thin chops can go from tender to dry fairly quickly.
