This Layered Apple Pork Chop Bake has boneless pork chops, apples, brown sugar, butter, and cinnamon—sweet, savory, and cozy all in one pan.

So, this all started on a weird Wednesday. You know those evenings where you’re just done with everything—work, people, even your own fridge? That was me. I’d pulled out pork chops that morning thinking, sure, I’ll do something fun with these later! But 6 p.m. hit and all I wanted was a nap.

I opened the fridge. Apples. Butter. Some rosemary that was hanging on for dear life in the crisper drawer. I stood there, vaguely annoyed and slightly hungry, when it hit me—why not bake them together? Kind of like a lazy pork roast but flatter? With brown sugar and spice?

That night, Layered Apple Pork Chop Bake was born out of hunger, exhaustion, and a tiny spark of creativity. And let me just say—it’s cozy, sweet, savory, and surprisingly elegant for a dish you throw together in yoga pants and a messy bun.

Why You’ll Love This Layered Apple Pork Chop Bake Recipe?

You know how some dishes just smell like home? This is one of those. You’ve got apples doing their caramelized thing on the bottom, pork chops soaking up all that buttery glaze, and warm spices making everything smell like fall exploded in your kitchen—but in the best way.

It’s super easy. Like, “toss it in a dish and bake while you pour a glass of wine” easy. You don’t need fancy cuts or exact measurements. Honestly, it’s pretty forgiving. Forgot the rosemary? Still delicious. Only have 3 apples instead of 4? You’re good. Left out the cornstarch because you couldn’t find it behind the baking soda avalanche? Same. No judgment.

And it’s perfect for everything from a chilly weeknight dinner to a “bring something comforting” kind of potluck. It just works.

Ingredient Notes:

Here’s a breakdown of what’s going into this dish—and a few thoughts from someone who has, in fact, eyeballed this recipe more times than I’d admit.

Boneless pork chops – I usually grab the thick ones because they stay juicier, but if all you have are thinner cuts, just keep an eye on the bake time.
Apples – Use what you’ve got. I love Honeycrisp or Gala for that perfect sweet-tart balance. If you only have Red Delicious, that’s okay. Maybe just whisper a little cinnamon prayer over them.
Butter – Half a stick of unsalted butter gives this dish richness. Don’t swap for margarine. Just… don’t.
Brown sugar – Adds that deep molasses-y flavor that hugs the pork and apples in a warm, sticky kind of way.
Cinnamon & nutmeg – A cozy pair. We’re not baking a pie here, but these give that gentle warmth that plays so well with the meat.
Cornstarch – Optional. I’ve made it both ways. If you want a thicker glaze, go for it. If you forget it, honestly, you won’t even notice.
Salt & pepper – Season like you mean it.
Fresh rosemary – Sprinkle it over the top at the end for that pop of freshness. It makes people think you planned this meal way more than you actually did.

How To Make Layered Apple Pork Chop Bake?

Step 1: Preheat + Pause for a Breath

Set your oven to 350ºF. Take a second to put on your favorite playlist or just vibe in silence. Cooking should feel good, not rushed.

Step 2: Apple Base Layer

Peel and slice your apples (thin-ish is best), then spread them across the bottom of your baking dish. Sprinkle with half the cinnamon and nutmeg. It’s like prepping a pie… but without the crust stress.

Step 3: Pork Goes On Top

Place those chops right on the apples. Give them a nice, even sprinkle of kosher salt and freshly ground black pepper. Don’t be shy—this is where the flavor starts.

Step 4: Make the Glaze

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Melt butter in a saucepan over medium-high heat, stir in brown sugar, the rest of your spices, and cornstarch if using. Whisk until it’s melted and glossy. You might be tempted to taste it. You definitely should.

Step 5: Glaze + Bake

Pour that golden glaze all over your pork and apples. Don’t worry if it seems like a lot. That’s exactly what you want. Bake uncovered for 35–40 minutes. Go do your thing while the oven does its magic.

Step 6: The Fancy Finish

Once it’s cooked through (you’ll know when it’s bubbling and the pork is fork-tender), take it out and scatter chopped rosemary over the top. Serve it hot, straight from the dish—no need to get fancy.

Storage Options:

Fridge: Yes! Store it in an airtight container for up to 3 days. It reheats well in the microwave or oven. The apples get softer, but the flavor deepens.
Freezer: You can freeze it, but I’ll be honest—the texture of the apples might get a bit mushy. I still do it sometimes. Desperation dinners, ya know?

Variations and Substitutions:

Bone-in chops: Juicier, meatier flavor. Just add 5-ish minutes to the cook time.
Pear instead of apple: For when you want to feel a little fancier.
Maple syrup in the glaze: Replaces brown sugar with a smoother sweetness.
Spicy twist: Add a pinch of cayenne or crushed red pepper flakes to the glaze for some kick.
No rosemary? Use thyme, or even just a bit of parsley. Or skip the herbs and call it rustic.

What to Serve with Layered Apple Pork Chop Bake?

Mashed potatoes: A no-brainer. That glaze? Perfect for swirling through.
Roasted veggies: Carrots, brussels sprouts, sweet potatoes… you pick.
Buttered egg noodles: A very Midwestern move. And I fully support it.
Cornbread or biscuits: For sopping up that buttery, apple-y glaze.

Frequently Asked Questions:

Can I prep it ahead of time?
Yes! Assemble the whole thing, cover, and chill for up to 24 hours. Bake when you’re ready. Just add 5–10 minutes to the bake time.

Do I have to peel the apples?
Technically no. But peeled apples make the texture so much better. Peels can get weirdly chewy.

Is this sweet or savory?
Both. It’s like that person who’s serious at work but cracks jokes over dinner. Sweet from the glaze, savory from the pork, and a little herby at the end.

If you’ve got pork chops and apples hanging out in your kitchen, this Layered Apple Pork Chop Bake is calling your name. It’s a little sweet, a little savory, and totally comforting. You don’t have to be a pro to make it work. Honestly? The messier I make it, the better it tastes.

If you try it, tag me or leave a comment—I love seeing how folks make it their own. Whether it becomes your fall go-to or just that one time you cooked with apples and didn’t make pie… I’m cheering you on.

Can’t wait to hear what you think.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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