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Weeknight • Pork

One-Pan Balsamic Glazed Pork and Apples

Tender pork chops, sweet apples, and savory onions roasted on one pan with a sticky balsamic glaze.

Prep
10 min
Cook
25 min
Servings
2
Level
Weeknight
One-Pan Balsamic Glazed Pork and Apples

This One-Pan Balsamic Glazed Pork and Apples is a true weeknight hero! With minimal cleanup and maximum flavor, it brings together juicy pork chops, sweet caramelized apples, and tender onions, all coated in a rich, tangy balsamic glaze. It’s comforting, satisfying, and feels like a warm hug on a plate.

Ingredients

Yield: 2 servings

Main

  • 2 boneless pork chops (about 1-inch thick)
  • 1 large apple (like Honeycrisp or Fuji), cored and sliced into 1/2-inch wedges
  • 1/2 red onion, sliced into wedges
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a small sheet pan with parchment paper or foil.

  2. Step 2

    In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, dried thyme, and garlic powder. Season with salt and pepper.

  3. Step 3

    Pat pork chops dry. Place pork chops, apple wedges, and red onion wedges on the prepared sheet pan. Pour the balsamic mixture over everything, tossing to coat evenly. Ensure pork chops are in a single layer.

  4. Step 4

    Roast for 15 minutes. Flip the pork chops and stir the apples and onions. Continue roasting for another 10-15 minutes, or until the pork chops are cooked through (internal temperature 145°F/63°C) and the apples and onions are tender and slightly caramelized.

  5. Step 5

    Remove from oven and let rest for a few minutes before serving. The glaze will thicken slightly as it cools. Serve immediately.

Tips

  • For a thicker glaze, you can reduce any remaining pan juices in a small saucepan on the stovetop for a few minutes.
  • Thicker pork chops may require a few extra minutes of cooking time. Use a meat thermometer to ensure doneness.
  • Pair this dish with a simple side of quinoa or roasted green beans.

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