These Juicy Cast Iron Pork Chops With Apples And Squash are briefly pan-seared before popping into the oven until tender and juicy.
The apples, squash, and refried beans add sweet and savory notes that elevate this simple dish, making it an easy weeknight favorite.
If you're looking for a cozy, flavor-packed dinner, then try this cast-iron pork chop recipe. It's meat paired with fruits, like my One Skillet Peached Glazed Chicken Legs or Cast-Iron Roast Chicken And Brie With Grapes.
I love how the sweet apples and savory squash complement the juicy pork chops, and the pan juices combine it into a satisfying main dish.
Cooking pork chops in a cast iron skillet ensures they get that initial perfect sear, and the oven finish keeps them tender and moist. I often serve these over Cauliflower Mash or rice, but they are just as delightful on their own. Plus, adding refried beans makes for a rich and hearty pan sauce that you'll want to drizzle over everything.
Why You'll Love This Recipe
- Quick & Simple: This recipe is easy; everything comes together in one cast-iron pan. You just need 10 minutes prep time and then the oven does the rest.
- Packed With Flavor: Combining sweet apples, savory squash, and refried beans creates a unique, finger-licking sauce.
- Juiciest Pork Chops: Quick pan-seared pork chops are eventually baked in the oven with the rest of the ingredients just long enough to ensure the meat stays juicy.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
To make the most flavorful pork chops, I'm using only simple ingredients that can be easily obtained at your local grocery store. Let's have a look.
- Bone-in Pork Chops: Bone-in chops help retain moisture and provide better flavor. For best results, aim for reasonably thick-cut pork chops.
- Olive Oil: You only need a little to create a flavorful base and brown the pork chops.
- Fresh Garlic Cloves and Sweet Mini Peppers: They add a sweet and aromatic depth to the sauce's base.
- Apple: It balances the savory flavors with sweetness. Go for a sweet red apple of choice. Get extra to make my Instant Pot Apple Butter.
- Squash: Provides a hearty texture and adds delicious fall or winter flavors. I use Kabocha squash like in my Kabocha Squash Soup.
- Nut Milk: Adds creaminess without overpowering the rest of the flavors. I use almond milk.
- (Bone) Broth: Enriches the sauce.
- Refried Pinto Beans: Add creaminess and body to the pan sauce and a wonderful flavor.
- Seasoning: Salt, paprika powder, garlic powder, and dried oregano add a savory touch to the pork chops and pan juices.
How to Make Juicy Cast Iron Pork Chops With Apples And Squash
See the full recipe with measurements in the recipe card.
These cast-iron skillet pork chops are super easy to make. I briefly prepare everything on the stovetop, and then the oven does the rest.
Step One (Picture 1 above) - Heat the olive oil in a large cast iron skillet over medium to medium-high heat. Add the garlic and sweet mini peppers, stirring for 2-3 minutes until fragrant.
Step Two (Picture 2 above) - Move the peppers to the side of the skillet and add the pork chops. Sear pork chops for about 3-5 minutes on each side, or until they have a golden brown crust.
Step Three (Picture 3 above) - Add the chopped apples and squash to the pan, and add seasoning. Combine the nut milk, broth, and refried beans. Pour this mixture over the pork chops and vegetables.
Step Four (Picture 4 above) - Place the skillet in the oven and bake for 20-30 minutes or until squash and apples are soft and pork is cooked through and juicy. Remove from the oven and let the pork rest for 1-2 minutes. Serve hot with extra pan juices over Cauliflower Mash or cooked rice.
Top Tips For Perfect Pork Chops
- Searing is Key: Make sure your cast iron pan is hot before adding the pork chops. You want to lock in the juices to give the chops a golden brown crust.
- Use a Meat Thermometer: When the squash and apples are soft after about 25-30 minutes, I know the pork chops are done. But when in doubt, use an instant-read thermometer to check for doneness (an internal temperature of 145°F is ideal).
- Adjust Cooking Time: Depending on the thickness of the chops, you might have to adjust the cooking time. But don't overcook. I usually never go over 30 minutes.
- Room temperature: Let the pork chops come to room temperature and season them with salt on both sides before popping them into the cast iron pan.
- Serving: Serve them with extra pan juices on top.
Variations & Substitutions
Here are a few variations or substitutions if you don't have something on hand.
- Boneless Pork Chops: You can use boneless chops if preferred, but note that bone-in chops tend to be juicier.
- Vegetables: Swap the Kabocha squash for butternut squash (any leftovers from my Roasted Chicken With Pears And Squash) or sweet potatoes, which can also work.
- Broth: I prefer homemade beef or pork (bone) broth, but chicken broth or store-bought broth can work, too.
- Nut Milk: I prefer pure almond milk, but hazelnut or coconut milk are great substitutes.
- Garlic Powder: You can use onion powder instead.
- Oregano: If you don't have dried oregano, try Thyme or Rosemary.
Storage
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated on the stovetop or in the microwave.
More Meat Dishes To Try Next
Looking for other recipes like this? Try these:
Don't forget to subscribe to my Monthly Newsletter!
This Juicy Cast Iron Pork Chops with Apples and Squash recipe perfectly combines savory and sweet with juicy and tender pork chops. Enjoy!
📖 Recipe
Juicy Cast Iron Pork Chops With Apples And Squash
Mariska RamondinoEquipment
- 1 Large cast-iron skillet Essential for achieving a perfect sear and even cooking.
- 1 Cutting Board For chopping vegetables and prepping the pork chops.
- 1 Meat Thermometer To check the internal temperature and ensure the pork is perfectly cooked (optional).
Ingredients
- 4 bone-in pork chops About 3 pounds or 1.355 kilogram
- 1 ½ teaspoon salt, divided or more to taste
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 6 sweet mini peppers, finely sliced 105 grams
- 1 apple, chopped About 215 grams
- 2 cups peeled and chopped squash About 270 grams
- ½ cup nut milk 100 ml
- ½ cup (bone) broth (beef or pork) 100 ml
- ½ cup refried pinto beans 125 grams
Instructions
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Pat dry the pork chops with paper towel and rub generously with salt on both sides. You'll need about one teaspoon of salt or more to taste. Then, set aside.4 bone-in pork chops, 1 ½ teaspoon salt, divided or more to taste
- In a small cup or mini bowl, combine the spices with ½ teaspoon of salt and set aside.1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano
- Heat olive oil in a cast iron pan over medium heat. Cook and stir the garlic and mini peppers for about two to three minutes or until fragrant.1 tablespoon olive oil, 4 garlic cloves, finely chopped, 6 sweet mini peppers, finely sliced
- Move the peppers to the side around the pan and add the reserved pork chops. Pan-sear for about 3 to 5 minutes on both sides, depending on the thickness of the pork chops.
- Divide apples and squash into the pan. It will get crowded, but that's okay. Tuck the vegetable and fruit in between and around the pork chops and some on top.1 apple, chopped, 2 cups peeled and chopped squash
- Season everything with the reserved seasoning mix.
- Combine the nut milk with the broth and stir in the refried pinto beans. Pour and divide into the cast iron skillet.½ cup nut milk, ½ cup (bone) broth (beef or pork), ½ cup refried pinto beans
- Place the skillet in the oven and bake for 20 to 30 minutes or until the squash and apples are soft and the pork chops are cooked through and juicy.
- Remove from the dish oven and let the pork rest for 1-2 minutes. Serve as-is or over cauliflower mash (low carb) or cooked rice.
Notes
- Serve with Gluten-Free and Grain-Free Lupin Bread on the side for dipping.
- Enjoy over a bed of cooked rice, or keep it low-carb with my Cauliflower Mash.
- Ensure that the cast iron pan is hot before adding the peppers and then the pork chops. You want them nicely seared on both sides for a few minutes.
- Don't overcook them. Cook pork chops to an internal temperature of 145°F. Adjust cook times depending on the thickness of the chops. Usually, the pork chops are nice and tender at the 20 to 30-minute mark in the oven.
- Serve them with extra pan juices on top.
- Boneless Pork Chops: You can use boneless chops if preferred, but note that bone-in chops tend to be juicier.
- Vegetables: Swap the Kabocha squash for butternut squash or sweet potatoes, which can work too.
- Broth: I prefer homemade beef or pork (bone) broth, but chicken broth or store-bought broth can work, too.
- Nut Milk: I prefer almond milk, but hazelnut or coconut milk are great substitutes.
- Garlic Powder: You can use onion powder instead.
- Oregano: If you don't have dried oregano, try Thyme or Rosemary.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
This is such a satisfying dinner and it comes together rather quickly. Leftovers taste equally good. Enjoy!