Baked Sausages with Apples Sheet Pan Dinner - Jo Cooks

Fall challenge: one pan pork chops and sausages with apples

I’ve been a truant recently. I sincerely apologize to you for taking off and not updating my blog for a month even though I sorta promised to do a weekly post when I first started this blog. As a way of saying sorry, let me present to you this easy and satisfying “One Pan Pork and Sausage with Apples” recipe.

The gals over on Instagram voted to do another seasonal challenge, this time with a timeless fall staple. Aptly hash tagged #aisforalltheapples, bloggers are challenged to post a recipe which features apples.  Juicy, crunchy, Snow White-tempting apples.

Do you want to see the previous seasonal challenge that I participated in? Head over to the awesome Spring Challenge: Creamy Black Eyed Peas and Alfalfa Soup!

I planned to bake a dessert (apple puff pastries) but it didn’t turn out well at all. Good thing I was an ex- Girl Scout and I had a backup plan: pork chops and apples.

I think the first time I got acquainted with the pork and apples combination was with the Filipino lechon – roasted pig. Served during special occasions, an apple is stuck on the roasted pig’s mouth as a way of plating it before serving. Crude, but festive. That was the extent of my acquaintance with this strange (to me) combination.

Fast forward to the time when we got some old cookbooks from our neighbors. In one of those retro cookbooks, nestled among the gelatine infested and frankly disturbing colored photos, was a recipe for pork chops and apples.

I was shookt.

BTW that’s millennial speak for frazzled, shocked. Young millennials (which I am not a part of – fortunately?).

Times have changed since then, and I’d like to think that my palate has upgraded to appreciate a wide variety of cuisines.

I chose to add some sausages to the usual pork chops and apples combo. These are special sausages, mind you. A good friend generously supplied these from the Philippines. He’s a co-owner of Harvest Circle, a local distributor of artisanal food products. Harvest Circle partners up with Filipino farmers and businesses to market and sell their all-natural produce to consumers.

(I think for someone who hasn’t blogged for some time, I think I’m doing a sterling job here. I managed to combine a challenge post and a sponsored post in one! Good job, me!)

Oh, let me make a disclaimer here. I don’t receive anything (other than the pre-supplied sausages) from Harvest Circle and I’m not going to say good things out of friendship. But supporting local businesses and selling genuinely top quality food? I’m in for that.

Ok, moving on to the recipe. It’s a simple one pan recipe that’s perfect for lunch or dinner.  After generously sprinkling salt and pepper on the pork chops (I used bone-in chops), I rubbed half a cup of applesauce on them. I let it marinate for an hour while I went to the grocery and got coffee.

I had 2 kinds of apples in the house. The first kind was Gala and the other was Granny Smith. I went with the Gala because I thought they looked striking with their yellow streaked skin. Seriously, that was the only deciding factor. I wasn’t going to bake them, and I certainly wasn’t going to cook them long enough to turn mushy, so I thought Galas were good enough.

Slice thinly (but not papery thin) 2 medium sized apples and drop them in a bowl filled with cold water with a few drops of lemon juice. This keeps them crisp and prevents browning.

It’s also important to get the oil and the pan hot enough to sear the chops nicely. I added some sliced sausages (I used the smokey schublig – my personal favorite) after the chops were done. It’s best to add them to the pan after the chops are done. Some sausages release color and water when cooked and we don’t want to end up with orange tinged chops right?

After cooking the meat, it’s just a matter of a few minutes to cook the apples in a creamy applesauce sauce. This is a big hit!

Are you a meal prepper?  Great news! Prepare the marinade earlier and stick the marinated pork in the freezer. Just thaw it out before cooking!

That’s it for this fall’s Instagram challenge. Do check out the great posts over on Instagram with the hashtag #aisforalltheapples to see what the other 80 awesome bloggers are posting! I’ll try to put up a page where you can see the other recipes shared for this challenge.

Until next time!

One Pan Pork Chops and Sausages With Apples

Fall’s winning combination – Pork Chops and Apples! Add some sausages and you’re all set for a cozy meal!
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Filipino
Servings 4 servings
Calories 254 kcal


  • 4 pork chops 500 grams
  • 120 ml 1/2 cup applesauce
  • salt and pepper to taste
  • 2 tbsp oil
  • 2 Schublig sausages sliced thinly
  • 2 medium sized apples cored and sliced thinly
  • 1 medium sized onion sliced
  • 60 ml 1/4 cup heavy cream
  • 60 ml 1/4 cup applesauce
  • 120 ml 1/2 cup water
  • thyme a few sprigs
  • salt and pepper to taste


For the marinade:

  • Season the pork chops generously with salt and pepper.
  • Pour the applesauce over the pork chops, taking care to completely cover the chops with the sauce.
  • Cover and marinade for at least 30 minutes.

To cook:

  • Heat the oil in a pan in medium high heat. Once the oil is hot, sear one side of the pork chops until brown. Repeat on the other side. Remove from the pan and transfer to a plate.
  • Add the sausages and fry until brown. Remove from the pan and transfer to a plate.
  • Saute the onions and apples until the onion is translucent.
  • Mix the applesauce, water, and cream in a bowl. Lower the heat to medium and pour the applesauce mixture over the apples.
  • Season with salt and pepper. A a few sprigs of rosemary and simmer for 5 minutes, stirring once in a while.
  • Add the pork chops and sausages, arranging some of the apples and sauce to cover them.
  • Cook for 3 minutes. Transfer to plate and cool slightly before serving.



Fry the sausages after the chops are done. This prevents sogginess of both the chops and sausages.
Put the apple slices in a bowl filled with cold water with a few drop of lemon juice. This prevents browning .
You can marinate the pork chops ahead of time (even overnight in the fridge).
Keyword pork chop

One Pan Pork Chops and Sausages With Apples Recipe

Baked Sausages with Apples Sheet Pan Dinner - Jo Cooks

This easy recipe is perfect for a fall or Thanksgiving dinner. It combines sausages and pork chops, along with apples and cornbread stuffing. A large skillet on the stovetop heats the pork chops and apples to a perfect crisp. Prepare a large rimmed baking sheet lined with parchment paper, and heat a large skillet on the stovetop. Meanwhile, lay out the pork chops on a cutting board. Cut a deep, even pocket and brush each chop with Dijon mustard and salt and pepper.

Recipes for one pan pork chops and sausages with apples

Sheet Pan Maple Pork Chops with Apples and Cabbage - Robust Recipes

If you’re looking for a tasty meal to make at home, one pan pork chops and sausages with apples is a great option. Pork chops are satisfying and can be flavored with a variety of herbs and spices, such as rosemary and apple. The sweet sausage pairs well with the apples and rosemary. To prepare, brown the sausage in a large skillet over medium heat. Break up the sausage into chunks or coins, and then place them on a paper towel to drain excess fat.

Heat a large skillet or a deep casserole pan over medium-high heat. Add one tablespoon of butter and rosemary to the pan. Add the pork chops, seasoned on both sides with salt and pepper, and brown on both sides. While the pork chops are browning, add the sliced apples and sausage meat to the skillet. Stir until the ingredients are combined. Bake for 10 to 12 minutes.

While the pork chops are cooking, prepare the rest of the ingredients. You can use leftover pork chops, too. If you don’t feel like making the full meal right away, you can save leftovers for another day. To store leftovers, place them in the refrigerator. This way, they won’t dry out or become tough. They can also be frozen, though they may lose their flavor if left in the freezer.


Pork Chop Skillet with Cranberry Apple Pan Sauce | Easy, One-Pan Recipe

There are many great recipes for pork chops with onions and apples, but this one really sets itself apart. Instead of browning each individual chop, you’ll use all the browned bits to create a flavorful topping for the pork. You can even use bone-in chops. To make one-pan pork chops and sausages with apples, prepare the ingredients listed below. Once the ingredients are all combined, place the meat in the pan.

Then, season the pork chops with salt and pepper. Pour one tablespoon of olive oil into the skillet. Once the pork chops are seared, transfer to a shallow dish. Meanwhile, caramelize the apples and red onions in the same skillet. Stir continuously until the butter melts. Stir in the brown sugar and vegetable broth. Add the pork chops and apples and cook until the internal temperature reaches 145-155 degrees F. If desired, you can finish cooking the pork chops by broiling them or by putting them in a preheated oven.

To prepare one pan pork chops and sausages with apple, place a large skillet over medium heat. Add the pork chops and cook for 4-5 minutes on each side. Sprinkle the apple mixture on top and cook until soft. Then, add the apples, pecans, and remaining butter. Cook until the apples are tender. One pork chop has 22g of protein, 316 calories, 12g fat, and 232 mg of cholesterol.

Cooking method

Skillet Pork Chops with Apples and Rosemary

If you have a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the pork chops and cook for four to five minutes on each side. Add the apples, pecans, and remaining butter and cook until the apples are tender. Pork chops and apples are a quick and easy meal to prepare. One pork chop provides 22 grams of protein, 316 calories, and 12g of fat. A cup of apple mixture contains 232 mg of sodium and 228 mg of cholesterol.

Once the pork chops are fully cooked, remove from the pan and place it on a plate. In the same skillet, caramelize the apples and onions. Add butter and stir constantly until the butter melts. Sprinkle with cinnamon and thyme leaves. Once the apples and onions are caramelized, pour the mixture over the pork chops. Cook the pork chops and sausages for about five to seven minutes.

To cook the pork chops, place the skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil shimmers, add the pork chops and cook until golden brown on both sides. The pork should register 145 F when done. The nutritional information provided herein is an estimate only and should not be viewed as a substitute for professional nutritionist advice. Make sure you read the ingredients label and check the quality of the ingredients before purchasing them.

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