Best Pork Chops with Pumpkin and Apples (30 Minutes)

These pork chops with pumpkin and apples bring together comforting fall flavors with a pop of color from fresh cranberries, all tied together with a quick herb vinaigrette.

If you love an easy fall pork dinner, you will also want to try my Slow Roasted Pork Shoulder, Instant Pot Italian Pork Roast, and Rosemary and Garlic Pork Tenderloin.

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With the holidays around the corner, I've been adding in more healthy meals with protein and veggies. The warm pumpkin and touch of spice with a burst of color from cranberries makes this dish not only delicious, but so beautiful! It's so simple to make that you could make it for guests.

They'll never know it didn't take you hours to make! The natural sweetness of the pumpkins and apples , the tart cranberries,  and a touch of warm cinnamon makes the side dish irresistible! 

For your vegan/vegetarian friends: make just the pumpkin side dish and add in some greens and even some lentils.

The secret to making tender pork chops an overnight marinade! You begin by seasoning them well. Make a flavorful marinade and place the pork chops in the marinade (I use a zipped lock freezer bag)and let it sit in the marinade overnight in the refrigerator, or at least for 1-2 hours before making them.

This is one of those recipes, that I didn't really follow a recipe. SO I'll break it down to how I made it from beginning to end. It's really easy to play with the flavoring of the pork marinade and also the incredible side dish. I chose pumpkin and it is so very lovely for fall!

The 3 parts of the recipe are the pork, the pumpkin and the super easy to make dressing. While the pumpkin/apples roast up, you prep the pork chops and the quick dressing. In 30 minutes, dinner is ready! And it is so, so good!!!

Ingredients

Here is what you need to put together this flavorful fall dinner:

• Bone-in pork chops - I use thin chops, about ¼ to ½ inch thick. Thicker chops, ¾ to 1 inch, work too, just add more cook time.
• Pumpkin - a small pumpkin, peeled and cubed. Butternut squash or delicata squash both work well in its place.
• Apples - Golden Delicious or Pink Lady are my favorites here. Granny Smith, Honeycrisp, or Jonagold all work too.
• Cranberries - fresh cranberries roast beautifully and add a tart pop of color. Unsweetened dried cranberries work if fresh are not available.
• Fresh sage or rosemary - I use rosemary in the pork rub and fresh sage on the vegetables. Dried herbs work for the rub if that is what you have.
• Salt, pepper, and cinnamon - salt and pepper season the pork, and a sprinkle of cinnamon goes on the roasting vegetables.
• Dressing - a simple vinaigrette of olive oil, apple cider vinegar, Dijon mustard, maple syrup (omit for Whole30), and fresh herbs.

Marinade pork chops

The first thing I did to make this recipe is to season the pork chops with salt and pepper and some rosemary chopped up from my herb garden (you could use dried rosemary). I add the seasoned chops into a zipped lock bag (you could also marinade it in a plastic or glass container).

In a small bowl, mix together the olive oil, lime juice, maple syrup, and coconut aminos. Pour the mixture over the pork chops and seal the bag. Squeeze the bag on all sides to get the mixture to completely cover the pork chops.

How do you cook roasted pumpkin with cranberries?

To make this side dish of roasted pumpkin with apples and cranberries, roast the pumpkin and apples in the oven with olive oil, salt and pepper. After 25 minutes of roasting, remove the pan, add the cranberries and then return to the oven for an additional 10 minutes until the cranberries soften and start to pop (the cranberries should take about 5-8 minutes to be juicy and popped).

Once the butternut squash is done, combine everything in a large bowl. In a separate bowl, whisk together the dressing using olive oil, apple cider vinegar, maple syrup and cinnamon.

Pour the dressing over the pumpkin mixture. Gently stir until combined. Drizzle the dressing also on the pork chops...it's delicious!

How to Store Leftovers

• Pork chops: refrigerate in an airtight container for up to 3 days.
• Pumpkin and apple side dish: refrigerate in an airtight container for up to 3 days. Great the next day over a salad or with quinoa.
• Reheat: warm gently in a skillet, in a 350°F oven, or in the microwave.

Some other pork recipes to try:

• Slow Roasted Pork Shoulder
• Instant Pot Italian Pork Roast
• Rosemary and Garlic Pork Tenderloin

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5 from 13 votes

Pork Chops with Pumpkin and Apples

Pork Chops with Pumpkin and Apples features comforting fall flavors and pop of color from fresh cranberries. The thin bone-in pork chips grill up in minutes and go perfectly with the side dish of roasted pumpkin, apples, cranberries and sage. A quick and healthy weeknight dinner that is elegant enough for the holidays!

Prep Time3 minutes mins

Cook Time29 minutes mins

Total Time32 minutes mins

Course: Dinner

Cuisine: American

Keyword: gluten-free, paleo, pork, pumpkin, Whole30

Servings: 2

Calories: 1040kcal

Author: Lora

Ingredients

Pork

• ▢ 4 bone-in pork chops about ½-¾ thick
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon fresh rosemary chopped very fine (or ½ teaspoon dried), could also use sage
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ juice of 1 lime

PUMPKIN + APPLES

• ▢ 1 2-3 pound pumpkin, peeled & chopped into one inch pieces (or use butternut squash)
• ▢ 1 medium apple peeled, cored and cubed
• ▢ 1 Tablespoon extra-virgin olive oil
• ▢ 1 ½ cups fresh or frozen cranberries, don't thaw if frozen
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 1 teaspoon ground cinnamon

DRESSING:

• ▢ ¼ cup extra-virgin olive oil extra-virgin olive oil
• ▢ 1 ½ Tablespoons apple cider vinegar or white wine vinegar
• ▢ 2 teaspoons Dijon mustard
• ▢ 1 teaspoon maple syrup omit for Whole30
• ▢ 2 tablespoons fresh herbs finely minced (sage, thyme, rosemary)*use just one or combo of all
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon black pepper

Instructions

• PORK CHOPS
• Pat the pork chops dry on both sides. Add the rosemary, salt, pepper, and garlic. Rub it all in with your fingers. Place the pork chops in a zipped lock bag or plastic (or glass) storage container.
• Refrigerate and marinade for at least 3 hours and up to 24 hours.
• Let come to room temperature prior to grilling. While the pork chops are coming to room temperature, begin the pumpkin side dish.
• PUMPKIN + APPLES
• Preheat oven to 400 degrees F.
• Line a baking sheet with foil or parchment paper. Place the pumpkin and apples in the center of the sheet. Drizzle on the olive oil and sprinkle on the salt and pepper. Use your hands or a spoon to toss and coat evenly. Spread out the pumpkin and apples in an even layer. Add on some fresh sage leaves and the ground cinnamon. When oven is heated, place the baking tray on center rack of oven.
• Roast for 20 minutes, turning once. Add in the cranberries and use a spoon to combine and toss with the squash and apples. Roast 10 more minutes. It won't take long for them to split open and release their juice, so may be ready even sooner.
• While the pumpkin mixture cooks up, prep the pork chops.
• When ready to grill, add some oil to the grill pan (or a skillet) over medium high heat. If you are using a grill pan, you will need to cook the pork in batches (if the chops are too crowded in the pan, the chops will steam and not sear properly). Place the pork chops on the grill. Cook on the first side for 3-4 minutes, until the pork chop easily releases from the grill.
• Flip and cook on the other side for another 3-4 minutes (the cooking time will vary based upon your grill pan temperature and the thickness of your pork), until the pork reaches 135 degrees F on an instant read thermometer (the pork does continue to cook and the temperature will keep rising as it rests).
• Pork chops are ready when the juices are a little pink, the pork is just firm to touch, and the center is a little rosy.
• Place the pork chops on a platter, cover with foil paper, and leave it to rest for 8-10 minutes.
• DRESSING
• In a small bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, maple syrup and cinnamon to make vinaigrette. Set aside. You could also make the dressing by adding all the ingredients to a mason jar. Shake well until all combined.
• Remove pumpkin baking sheet from the oven and set aside.
• Serve on the side with the pork chops. Serve the pumpkin side dish warm or room temperature.
• Drizzle on the dressing as soon as you are ready to serve it. Add some fresh sage leaves or rosemary spring to serving platter. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Paleo and gluten-free: this recipe is naturally both. For Whole30, just omit the maple syrup from the dressing.
• Safe pork temperature: pull the chops at 145°F and rest 5 minutes before serving.
• Storage: refrigerate pork and the pumpkin side dish separately, each up to 3 days.
• Reheat: warm gently in a skillet, in a 350°F oven, or in the microwave.
• Nutrition: is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 1040kcal | Carbohydrates: 8g | Protein: 72g | Fat: 79g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 48g | Trans Fat: 0.3g | Cholesterol: 234mg | Sodium: 2593mg | Potassium: 1495mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3093IU | Vitamin C: 36mg | Calcium: 173mg | Iron: 5mg

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