Roasted Pork Chops with Cider-Spiced Apples and Bacon

Thick bone-in roasted pork chops with sweet cider-spiced stewed apples, bacon, roasted garlic, and rosemary.


Roasted Pork Chops with cider-spiced apples, bacon, roasted garlic, and rosemary #paleo

Have you ever had a piece of meat that was so good you wished your whole life was made out of it?

This is not an example of that.

Just kidding, it totally is.

Since it’s meeeeeat season and all, I’ve been craving pounds of big, juicy, tender slabs of bone-in meat, and these massive pork pops definitely do the trick. This is hands down one of my favorite hunk o’ meat recipes, and I could probably eat it every week without tiring of it. The flavors in this skillet gel so hard, they’ll give you one of those warm feelings in the pit of your loins that make you want to curl up like a roly poly and.just.hybernate. for days.

^^^Real life nuggets right there.

Roasted Pork Chops with cider-spiced apples, bacon, roasted garlic, and rosemary #paleo

I was inspired by Cooking Light‘s Baked Pork and Apples recipe and went ahead and created my own rendition of the pork and apple pairing.

The way this thing works is you sear the pork chops in bacon drippings (being as it is bacon season, and all) and then roast them in the oven with legit apple cider (because: cider season) and rosemary (when is it not rosemary season?). While the pork is cooking, you roast yourself a bulbous bulb of garlic and make a little spiced apple topping magic on the stove top. Bangity boom: date food with a side of yum season.

Preparing this meal ignites your shnoz receptors and fills your home with layer upon layer of smelly good. Free business advice: bottle up the scent of this meal and sell it as a plug-in air freshener. That’s an idea you can bring to the Shark Tank, you’uns. Yeeeerwelcome.

Because the flavor meld is so pitch perfect in this dish, I recommend following the recipe to the T without any substitutions (unless you’re subbing the apples for pears and the bacon for more bacon, in which case, let loose). I used unsweetened Spiced Cider for roasting the pork in the oven, and also stewed the apples in cider for some extra flavor.  I have also tried the recipe using chicken broth in place of the cider, and it still turned out deliciously, but the result didn’t compare to the apple cider version. Don’t skip the bacon, roasted garlic or rosemary…you’ll want these flavor blasted love lumps. Free taste bud advice: if you can get all of the aforementioned components on your fork in a single bite, you’re looking at an intergalactic foodgasm.

^^^Again…real life nugz.

Roasted Pork Chops with cider-spiced apples, bacon, roasted garlic, and rosemary #paleo

We can’t possibly just eat meat for din din, so I’d recommend you pair this skillet with Rosemary Roasted Fingerling Potatoes, Stuffed Sweet Potatoes with Bourbon Maple Candied Pecans and Cranberries, and/or Roasted Sweet Potato Quinoa Salad with Maple Orange Dressing. Perhaps also add THEBEST kale salad INALLTHELAND to the mix, because: fiber.

Do this flavor meld!

Roasted Pork Chops with cider-spiced apples, bacon, roasted garlic, and rosemary

Roasted Pork Chops with Cider-Spiced Apples and Bacon

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Julia


For the Pork Chops

  • 2 strips thick cut bacon
  • 2 in bone- pork chops * .75 to 1 pound each
  • Salt pepper, and paprika
  • 2 teaspoons fresh rosemary finely chopped
  • 1/3 cup unsweetened spiced apple cider
  • 1 tablespoon cider vinegar
  • 1 bulb garlic roasted

For the Cider-Spiced Apples:

  • 2 large apples peeled and sliced, I used honeycrisp
  • ¼ cup unsweetened spiced apple cider
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh rosemary finely chopped
  • Pinch ground cinnamon
  • ¼ teaspoon kosher salt


Prepare the Roasted Pork Chops:

  1. Preheat oven to 375 degrees F.
  2. Cut the top off of the bulb of garlic, drizzle with olive oil, and wrap in foil. Place the wrapped garlic in the oven, and allow it to roast until cloves have softened and turned golden-brown, about 30 to 40 minutes.
  3. Heat a cast iron skillet on the stove top to medium and add the bacon. Cook bacon until it reaches desired level of crisp. Remove the bacon, set it on a plate, and reserve the bacon drippings for searing the pork chops.
  4. Sprinkle the pork chops with salt, pepper, and paprika. Placing the pork chops in the hot bacon drippings, sear pork for about 4 minutes on each side (depending on thickness of pork) over medium-high heat, or until the outside is deep golden brown and crispy.
  5. Add the rosemary, apple cider, and cider vinegar, to the skillet with the pork and immediately place the skillet in the oven. Bake for 8 to 10 minutes, or until internal temperature of the pork reaches 165 degrees F.

Prepare the Cider-Spiced Apples:

  1. While you’re searing and roasting the pork, prepare the stewed apples.
  2. Add all ingredients for the apples to a saucepan, cover, and bring to a boil.
  3. Reduce the heat but allow apples to continue to boil gently with the cover on. Stir occasionally and cook until apples have softened, about 10 to 15 minutes.
  4. If there are any cider-y bacon drippings (liquid gold) left in the skillet, spoon the sauce over the pork for serving.
  5. Serve the pork chops with stewed apples, crispy bacon, and roasted garlic cloves.

Recipe Notes

*You can make as many pork chops as you would like by searing the pork in batches. Only two large chops will fit in a 10-inch cast iron skillet at a time, so if you make more than two pork chops, place them in a large casserole dish when you roast them, and add more apple cider.

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  1. Julie

    Holy moly, this looks good. As a matter of fact, I do believe that pork chops are on the grocery list today, and since today is Jerry’s birthday, he gets this for birthday dinner tonight. Woo!

    1. Julia Post author

      HAPPY BIRTHDAY, JERRY!! I hope you guys have a marvelous time celebrating!! These chops are super male-friendly (in spite of the apples and everything!), so I’m sure he’ll love them 😀 Wish him happy bday for me, please!

      1. Julie

        Holy crapadoodle, this was good!! I fried up 4 pieces of bacon, because, well, BACON, and it was fabulous. Excuse me while I pork my way back to the bedroom and get on my stretchy pants. There wasn’t a bit left on our plates. Yum!!

    1. Julia Post author

      My thoughts exactly! Bone-in meat is the best meat evah! And I could seriously use one of these chopperooskis to go with my morning coffee, too 😀

  2. Liz B.

    Um, this looks ridiculously amazing. I have been wanting to stew something in apple cider for a while now (zero irony intended in that statement) and I’m so relieved to have found a great recipe! Also, I’d just like to say what a joy it is to read your posts. Witty, earnest, just good everyday writing! Thanks again! – a clean eating bento blog.

  3. Lisa @ Healthy Nibbles & Bits

    Oh my gosh, this gorgeous dish is making me soo hungry! (I probably should stop visiting food blogs on an empty stomach.) I LOVE the apples and additional bacon bits in there. Laughed out loud when I read this: “they’ll give you one of those warm feelings in the pit of your loins that make you want to curl up like a roly poly and.just.hybernate. for days.”

    1. Julia Post author

      Yaaaaaaaay! I’m so thrilled she made you the pork chops. They’ve seriously been my favorite source for meat lately. Thanks so much for letting you know you enjoyed them. AND haaaaaaappy belated birthday!!!! xoxo


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