This healthy version of classic pork chops is a perfect go-to Sunday supper in the fall. Not only will it be a hit with the entire family, but the cinnamon apples will leave the whole house smelling wonderful.
Pork chops and apples are a delicious and classic combination. For this recipe, we lightly bread the pork chops using breadcrumbs and some pantry staple seasonings, then bake until crispy.
The cinnamon apples are cooked in a skillet with apple juice, sugar, butter and cinnamon until tender. Then we top our pork chops with the cinnamon apples for a yummy dish.
If you have leftover cinnamon apples, turn them into these fun Mini Apple Pie Empanadas or reheat in the morning to top off your pancakes, waffles, French toast or oatmeal.
Pork Chops & Cinnamon Apples
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- 1/4 cup whole wheat breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 4 4 oz. boneless pork chops
- 6 apples peeled, sliced
- 1 cup 100% apple juice
- 1/4 cup sugar
- 1 tablespoon unsalted butter
- 1 teaspoon cinnamon
- Pork Chops
- Place flour in small bowl. In separate dish, beat egg and 1 Tbsp. water. Combine breadcrumbs, Italian seasoning, garlic powder, onion powder and pepper in another bowl.
- Dip pork chops lightly in flour, then egg mixture, then into breadcrumb mixture, pressing breadcrumbs into pork chop.
- Place on parchment-lined baking sheet and lightly spray with cooking spray. Bake 30-40 minutes, or until internal temperatures reach 160°F.
- Cinnamon Apples
- Heat large saucepot over medium-high heat; add apples, apple juice, sugar, butter and cinnamon, and cook 20 minutes, stirring occasionally. Reduce heat to medium-low and simmer 20-30 minutes, or until apples are soft and tender.