Ina Garten Baked Pork Chops Recipe

Ina Garten Baked Pork Chops are a classic American dinner featuring thick bone-in chops. These get a quick sear before roasting with fresh Granny Smith apples, onions, and a splash of hard apple cider.

The first time I made this, I tried to save time by using thin boneless chops from the supermarket. Now I always go for the thick, bone-in cut because thin meat turns into leather before the onions even start to soften. The bone is what keeps things juicy while the fruit breaks down into a jammy sauce in the oven.

The Granny Smith apples are doing more work than you’d think here. Without that specific tartness, the dish ends up tasting way too sweet once the cider and onions caramelize. I’ve found that leaving the skins on the apples helps them hold their shape so they don’t just vanish into mush.

Ina Garten Baked Pork Chops Ingredients

For the Pork

• 4 bone-in pork chops, 1-inch (2.5cm) thick
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (14g) unsalted butter
• 1 teaspoon (6g) kosher salt
• 1/2 teaspoon (3g) freshly ground black pepper

For the Apple and Onion Base

• 2 large Granny Smith apples, cored and sliced into wedges
• 2 large yellow onions, sliced into thick half-moons
• 1 cup (240ml) hard apple cider
• 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15g) light brown sugar, packed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

How To Make Ina Garten Baked Pork Chops

• 1. Prep the oven: Set your rack to the middle position and heat the oven to 190°C (375°F). Grab a heavy oven-safe skillet, like cast iron, that’s large enough to hold the chops without them overlapping too much.
• 2. Season the meat: Pat the pork chops very dry with paper towels on both sides. Sprinkle the salt and pepper over every inch of the meat, making sure to hit the fatty edges too.
• 3. Sear the pork: Heat the olive oil and butter in the skillet over medium-high heat until the butter foam subsides. Lay the chops in and cook them for about 3 minutes per side until they’ve got a dark golden crust.
• Don’t worry about cooking them through at this stage. You’re just building flavor and color now, so get a good sear and then move the chops to a clean plate.
• 4. Soften the onions: Toss the sliced onions into the same hot skillet with the leftover pork fat. Stir them around for about 5 minutes until they start to turn brown and limp.
• 5. Add the apples: Stir in the apple wedges and brown sugar with the onions. Let them cook for another 2 minutes so the sugar starts to melt and the fruit edges get a little bit of color.
• 6. Build the sauce: Pour the hard cider and the vinegar into the pan. Use a wooden spoon to scrape up all the brown bits stuck to the bottom of the skillet.
• These bits are pure flavor from the seared meat. If you leave them stuck to the pan, the sauce will taste thin and boring, so make sure the bottom of the pan is clean.
• 7. Return the pork: Nestle the chops back into the pan, pushing them down into the onion and apple mixture. Tuck the thyme and rosemary sprigs into the gaps between the meat.
• 8. Bake the dish: Slide the whole skillet into the oven. Roast for 12 to 15 minutes, or until the pork reaches an internal temperature of 63°C (145°F).
• 9. Rest the meat: Take the pan out of the oven and move the chops to a warm platter. Cover them loosely with foil and let them sit for 5 minutes before you even think about cutting into them.

Recipe Tips

• Choose the right pork. Look for chops that are at least an inch thick with plenty of white fat around the edges. If the meat is too thin, it’ll be dry and grey by the time your apples are tender.
• Pat the meat dry. Use more paper towels than you think you need to get the surface of the pork bone-dry. If there’s any moisture left on the meat, it’ll steam in the pan instead of getting that dark brown crust.
• Use a heavy pan. A cast iron skillet or a heavy stainless steel pan holds heat much better than a thin non-stick one. This helps you get a better sear on the meat and more even caramelization on the onions.
• Check the temperature early. Pork can go from juicy to dry in just a minute or two. Start checking the internal temperature at the 10-minute mark so you can pull it out the second it hits the right spot.
• Let the meat rest. If you cut into the chops immediately, all the juice will run out onto the plate. Giving them five minutes allows the fibers to relax and soak those juices back in.
• Keep the leftovers. These chops actually stay quite moist if you store them in the fridge covered in the leftover onion and apple sauce. It prevents the air from drying out the surface of the meat.

What To Serve With Baked Pork Chops

A big scoop of buttery mashed potatoes is the best way to catch all the extra apple cider sauce from the pan. You could also use plain white rice if you want something that stays a bit lighter on the plate.

Steamed green beans or roasted broccoli provide a nice bit of green to the meal. If you’re feeling fancy, a simple arugula salad with a sharp lemon dressing helps balance out the sweetness from the cooked onions.

How To Store Baked Pork Chops

• Fridge: Put the chops and the fruit mixture in an airtight glass container. Pour any remaining pan juices over the top to keep the meat moist. They’ll stay good for up to 3 days.
• Reheat: The best way to warm these up is in a covered skillet over low heat with a splash of water or cider. This gently steams the meat so it doesn’t get tough. You can use a microwave for 2 minutes, but the pork often turns rubbery if you go too long.
• Freeze: You can freeze these in a freezer-safe bag for up to 2 months. Just be aware that the apples will get much softer once they’ve been frozen and thawed out.

Ina Garten Baked Pork Chops Nutrition Facts

Per serving (1 of 4):

• Calories: 485 kcal
• Protein: 32g
• Fat: 24g
• Carbohydrates: 22g
• Sugar: 16g
• Sodium: 620mg

FAQs

Why are my Ina Garten Baked Pork Chops tough?

You likely used chops that were too thin or you cooked them past the recommended internal temperature. Always use a meat thermometer to pull them out at 63°C (145°F) because they’ll keep cooking slightly while they rest.

Can I use non-alcoholic cider for this recipe?

Yes, regular sparkling apple cider or even plain apple juice works fine if you want to avoid alcohol. Just add an extra teaspoon of vinegar to help balance the extra sugar found in those drinks.

Do I need to peel the apples before baking?

No, leaving the skins on helps the apple wedges stay intact during the roasting process. If you peel them, they’ll likely turn into applesauce by the time the pork is finished.

Can I make Ina Garten Baked Pork Chops in a glass baking dish?

Yes, but you’ll have to sear the meat and cook the onions in a separate pan first. Move everything to the glass dish before putting it in the oven, though you’ll lose some flavor since you can’t scrape the pan bits as easily.

What’s the best substitute for fresh rosemary?

If you can’t find fresh sprigs, use a half-teaspoon of dried rosemary instead. Make sure to stir the dried herbs into the liquid so they have a chance to soften and release their oils.

Check out More Recipes From Ina Garten:

• Ina Garten Turkey Meatloaf
• Ina Garten Stuffed Cabbage Rolls
• Ina Garten Cauliflower Soup