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Saucy Maple Apple Pork Chops

These Saucy Maple Apple Pork Chops are amazingly tender, hugely flavorful, and the perfect autumn dinner. Easy enough for weeknights yet good enough for weekends.


We’ll chomp on chops in just a bit, but first let’s break down the title of this dish.

Starting with the word saucy. Despite the fact that this word has multiple meanings (including sassy,) it also means covered with sauce. Really, it does.

Next up is maple. Pure maple syrup is typically reserved for the fluffiest of pancakes. We usually break out the honey for our pork chops, but it’s autumn. Maple, it is.

And then there’s apple


Fall is the perfect season to showcase apples, maple, and pork.  Tender, juicy pork chops cooked to perfection.

Smothered in a sweet ‘n savory maple apple sauce.


Thinly sliced apples get cooked down a bit, along with coarse mustard (with pretty seeds) and apple cider.

The result is a wonderfully sweet, salty, and tangy sauce that you’ll want to bathe those pork chops in.

This saucy sauce is au jus style; not a thick glaze. If you’re looking for a thick glaze, add 1-2 TB cornstarch with dissolved water (1-2 TB) and then add it to the boiling sauce. (Just be sure to fully dissolve cornstarch first, or you’ll get clumps that are pretty much there forever.)


Saucy Maple Apple Pork Chops are quick, easy, and oh-so-yummy.

Happy October noshing 😊

Saucy Maple Apple Pork Chops

5 from 4 ratings
These Saucy Maple Apple Pork Chops are amazingly tender, hugely flavorful, and the perfect autumn dinner. Easy enough for weeknights; delicious enough for weekends.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Amy Dong



  • Use paper towels to dry excess moisture from pork chops. In a small bowl, whisk together the chili powder, paprika, onion powder, and salt. Press seasoning evenly over both sides of the pork chops. Set aside.
  • In a saucepan set over medium-high heat, add the apple cider vinegar and reduce it by half. Stir in apples, chicken broth, maple syrup, and mustard. Bring to a boil and continue boiling (uncovered) until reduced, 6 minutes. Turn heat off. Add 1/4 tsp table salt, or to taste. Keep warm.
  • In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side (cook in 2 batches if needed; don't crowd pan.) Reduce the heat to medium-low, with lid on but slightly ajar to allow steam to escape. Cook 2-3 more minutes or just until center is cooked; do not over cook.
  • Transfer to a serving platter and serve with the maple apple sauce. Garnish with parsley, if desired.


This sauce is au-jus style; not a thick glaze. If you want a thick glaze, simply dissolve 1-2 TB cornstarch in 1-2 TB water in a small bowl. Once fully dissolved, add it to the boiling maple-apple sauce during the boiling step.
Course: Dinner, Main

Did you make this?

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Add a comment

Recipe Rating


    • Diana
    • 5 stars

    Soooo good! Minor tweaks. I am ‘old’ – learned to cook without a thermometer and pork was always tough and avoided. Cooking pork to 145 degrees is delicious. Thanks for a keeper of a recipe.

      • Amy Dong

      So happy you enjoyed this!

    • Becky
    • 5 stars

    This was delicious! I thickened the sauce, served with colcannon, and a patty-pan squash fresh out of the garden. They all went together perfectly.

      • Amy Dong

      Yay, so happy you loved it!

    • kelly

    Can you cook the pork in the sauce or some of the sauce? Or marinate it in the sauce first? Just wondering how to get the sauce immersed in the sauce instead of on top after done.

      • chewoutloud

      Hi, Kelly… You can definitely try cooking the pork in some of the sauce and reserving the rest for topping. Hope you love it. Happy cooking! 🙂

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