Name: Juicy Cast Iron Pork Chops With Apples And Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 bone-in pork chops (about 3 pounds or 1.355 kilogram); 1 1/2 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); 1/2 cup nut milk (100 ml); 1/2 cup (bone) broth (beef or pork) (100 ml); 1/2 cup refried pinto beans (125 grams)

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Pork chops with apples and squash are an easy one-pan dinner made with bone-in pork chops, kabocha squash, apples, and sweet mini peppers. The chops are briefly pan-seared in cast iron, then oven-baked until tender and juicy while refried pinto beans, broth, and nut milk create a rich pan sauce. Ready in about 40 minutes, it's an easy weeknight dinner with plenty of sweet and savory flavor.

Cast iron skillet pork chops with apples, squash and pan juices served on a table.

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 gives you 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 a rich, hearty pan sauce you'll want to drizzle over everything. It comes together quickly, and leftovers taste just as good.

Love meat and fruit together? You might also like my One Skillet Peach Glazed Chicken Legs or Cast-Iron Roast Chicken And Brie With Grapes.

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Why You'll Love This Recipe
Ingredients & Notes
How to Make It
Top Tips For Perfect Pork Chops
Variations & Substitutions
Storage
More Meat Dishes To Try Next
📖 Recipe

Why You'll Love This Recipe

Juiciest pork chops: The chops are quickly pan-seared, then baked with the rest of the ingredients just long enough to keep the meat juicy.
One pan: Everything comes together in one cast iron skillet. You just need 10 minutes of prep, and then the oven does the rest.
Packed with flavor: Sweet apples, savory squash, and refried beans create a unique, finger-licking pan sauce.

Ingredients & Notes

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.

Ingredients laid out on a table to make cast iron pork chops with apples and squash.

Bone-in pork chops: Bone-in chops help retain moisture and provide better flavor. For best results, aim for reasonably thick-cut 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, body, and a wonderful flavor to the pan sauce.
Seasoning: Salt, paprika powder, garlic powder, and dried oregano add a savory touch to the pork chops and pan juices.

How to Make It

Prep Note: Let the pork chops come to room temperature, pat them dry, and season both sides with salt before they go into the pan. In a small bowl, combine the paprika, garlic powder, oregano, and remaining salt, then set aside. Preheat the oven to 350°F/180°C.

Steps showing how to make apple pork chops in cast iron skillet.

Step One - Cook the Garlic and Peppers: 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 to 3 minutes until fragrant.

Step Two - Sear the Pork Chops: Move the peppers to the side of the skillet and add the pork chops. Sear for about 3 to 5 minutes on each side, depending on thickness, until they have a golden brown crust.

Step Three - Add the Apples, Squash and Sauce: Tuck the chopped apple and squash in between and around the pork chops, with some on top. It will get crowded, and that's okay. Sprinkle everything with the reserved seasoning mix. Combine the nut milk and broth, then stir in the refried beans. Pour the mixture over the pork chops and vegetables.

Step Four - Bake and Rest: Place the skillet in the oven and bake for 25-30 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 peppers and then the pork chops. You want to lock in the juices to give the chops a golden brown crust.
Start at room temperature: Let the pork chops come to room temperature and salt them on both sides before they go into the pan.
Use a meat thermometer, if needed: When the squash and apples are soft after about 25 to 30 minutes, I know the pork chops are done. When in doubt, check for an internal temperature of 145°F.
Don't overcook: Depending on the thickness of the chops, you might need to adjust the cooking time, but I usually never go over 30 minutes.
A crowded pan is fine: Tuck the apples and squash between, around, and on top of the chops.

Variations & Substitutions

Boneless pork chops: You can use boneless chops if preferred, but 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.
Broth: I prefer homemade beef or pork bone broth, but chicken broth or store-bought broth 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.