My neighbor shared this dinner secret with me, and the meat comes out so tender and sweet. Just 3 ingredients!

This is one of those weeknight dinners that feels way fancier than the effort you put in. My neighbor actually shared this method with me on a busy Tuesday when I complained that I was tired of dry pork chops. Her trick? Smothering them in apple pie filling and a sprinkle of cinnamon, then letting the oven do the work. The chops come out incredibly tender, a little sweet, and so cozy—like fall comfort food you can make any time of year, with just 3 ingredients and about 5 minutes of prep.

These apple pie pork chops are perfect with simple, comforting sides that soak up the extra cinnamon-apple sauce. I like to serve them with mashed potatoes or buttered egg noodles and a green veggie like roasted Brussels sprouts, steamed green beans, or a quick side salad. If you’re keeping it super easy, grab a bagged salad and some crusty bread or dinner rolls to mop up the juices. A crisp apple cider or a light white wine pairs really nicely with the sweet and savory flavors.

Servings: 4

4 boneless pork chops, about 1-inch thick

Preheat your oven to 375°F (190°C). Lightly grease a medium-sized white ceramic casserole dish (or any baking dish you have) with a thin swipe of oil or cooking spray so the chops don’t stick.

Pat the boneless pork chops dry with paper towels and lay them in a single layer in the casserole dish. If they’re slightly crowded, that’s okay as long as they mostly sit flat.

Open the can of apple pie filling and spoon it evenly over the top of the pork chops, making sure each chop is covered with apple slices and some of the syrupy filling. Pour any remaining filling around the chops in the dish.

Sprinkle the ground cinnamon evenly over the apple pie filling and pork chops. The extra cinnamon helps deepen that cozy, apple-pie flavor as everything bakes together.

Cover the casserole dish tightly with foil to help the pork chops stay moist and tender. Place the covered dish in the preheated oven and bake for 25 minutes.

After 25 minutes, carefully remove the foil (watch out for the steam). Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the apples on top are golden and bubbly.

Once done, let the pork chops rest in the dish for about 5 minutes. This helps the juices settle and thickens the cinnamon-apple sauce slightly. Serve the pork chops topped with the baked apple slices and plenty of the warm sauce from the bottom of the casserole dish.

If you prefer bone-in pork chops, you can use them instead; just add about 5–10 extra minutes of bake time and still aim for an internal temperature of 145°F. For a slightly less sweet version, use only 3/4 of the can of apple pie filling and save the rest for spooning over yogurt or oatmeal. If your chops are thinner than 1 inch, start checking for doneness around the 20-minute mark so they don’t overcook. You can also mix the ground cinnamon directly into the apple pie filling before spooning it over the pork for a more even flavor. For a little texture, scatter a small handful of chopped nuts (like pecans or walnuts) over the top before baking, though that would technically add a fourth ingredient. To make cleanup easier on a busy night, line your casserole dish with parchment or foil before adding the pork chops and filling. Leftovers reheat well in the microwave with a splash of water or broth to keep the meat tender.