ULTIMATE APPLE AND CHEESE PORK CHOPS
Short on time but still want a proper homemade dinner on the table? These Ultimate Apple and Cheese Pork Chops are your answer. From scratch to table in under 30 minutes, this is one of those recipes that feels far more impressive than the effort it takes. For us, it's become a perfect alternative to a full-on Sunday roast all the comfort, none of the washing up mountain. Tender pork grilled to perfection, topped with a homemade sweet apple sauce and finished with melted, bubbling cheese it really is absolute heaven. The apple sauce is always a winner in our house, not just because it's the classic accompaniment for pork, but because it works wonders for convincing the kids that pork is anything but boring. Trust me on this one, one bite and they'll be converted.
Servings: 4 people
Calories: 392kcal
Cost: from £0.96
Ingredients
Apple sauce
- 10 g Butter
- 1 medium red onion cut into small dice
- 3 apples peeled, cored and cutto big chunks
- 2 tbsp. soft light brown sugar
For the Pork Chops
- olive oil for spraying
- 4 pork chops approximately 120g each
- 100 g cheese sliced (see Recipe Notes)
Instructions
Apple Sauce
- Start the apple sauce Place a medium saucepan over a medium heat and melt the butter. Once it's foaming gently, add your diced red onion and apple chunks. Give everything a good stir to coat in the butter. You're looking for the onion to turn soft and translucent and the apple to start breaking down — this takes around 8–10 minutes. Stir every couple of minutes and keep the heat steady — you don't want it to catch on the bottom.
- Add the sugar and caramelise Once your apple and onion are nicely softened, sprinkle in the light brown sugar and give it a good stir. Now turn the heat up slightly. This is where the magic happens — the sugar will start to melt into the apple juices and everything will begin to take on a lovely golden, caramel-like colour. Keep stirring gently every minute or so and watch for it becoming glossy and thickened. It should smell incredible at this point! Season with a pinch of salt and pepper, then take it off the heat and set to one side. It'll keep warm while you get the pork on.
Pork Chops
- Preheat your grill Turn your grill on to high and give it a few minutes to get properly hot. A hot grill is really important here — it's what gives you that gorgeous golden colour on the outside of the pork. If it isn't hot enough, the chops can steam rather than colour, and we definitely don't want that.
- Season and grill the pork chops Place your pork chops on the grill pan and spray or rub lightly with olive oil on both sides. Season generously with salt and pepper — don't be shy here, the seasoning really makes a difference with pork. Slide them under the hot grill and cook for around 5 minutes. You're looking for a deep golden brown colour on top with the fat around the edges starting to turn crispy and rendered. That crispy fat is the best bit, so be patient and let the grill do its work!A quick note: cooking times can vary depending on how thick your chops are. Thinner chops (under 1.5cm) may only need 4 minutes a side, while thicker ones could need 6–7 minutes. If in doubt, a meat thermometer reading of 63°C in the thickest part means they're done and safe to eat.
- Flip and finish the other side Carefully turn each chop over — tongs are your friend here. Give the cooked side a quick extra spray of olive oil and another small pinch of seasoning, then return to the grill for a further 5 minutes. The second side should match the first: golden, with those edges nicely caramelised. Press the chop gently with your tongs — it should feel firm with just a slight give, not wobbly or soft.
- Add the apple sauce and cheese Here's where it all comes together. Spoon a generous tablespoon of your warm apple sauce onto the top of each pork chop, then lay your sliced cheese over the top. Return the tray to the grill for just 2–3 minutes. Watch it closely — you want the cheese fully melted, bubbling, and just starting to turn golden at the edges. The moment you see that happening, it's ready. Pull them out and serve immediately!
Serving Suggestions
- These are absolutely gorgeous served with a big pile of smooth, buttery mashed potato and your favourite green vegetables — think tenderstem broccoli, green beans, or peas. Simple sides let the pork and that apple-cheese topping really shine.
Notes
Which cheese works best? This is totally up to you and whatever's in the fridge! A strong mature cheddar gives a fantastic sharp flavour that cuts through the sweet apple sauce beautifully. Gruyère melts like a dream and adds a slightly nutty richness. Mozzarella gives you those satisfying cheese pulls. Even a supermarket own-brand mild cheddar works brilliantly. Use what you love.
Which apples should I use? Bramley apples give a more traditional tart sauce, while sweeter varieties like Braeburn or Cox balance the sugar nicely. Avoid anything too soft or watery — they'll break down too fast.
Make the apple sauce ahead: The apple sauce can be made up to 2 days in advance and stored in the fridge. Just gently reheat it in a small pan before using. This makes the recipe even quicker on the night.
Pork chop thickness matters: If your chops are particularly thick (over 2cm), consider finishing them in the oven at 180°C for 5 minutes after grilling, before adding the topping. This ensures the centre is fully cooked without burning the outside.
Leftovers: Leftover pork chops reheat well the next day. Store in an airtight container in the fridge and reheat covered in foil in the oven at 160°C for 10–12 minutes.