Sambal Mustard Pork Chops with Roasted Apples | One Pan

October 29 2026 – Holly Ong

Cast iron skillet with sambal-mustard pork chops and roasted apples fresh from the oven

Cast iron skillet with sambal-mustard pork chops and roasted apples fresh from the oven

Recipe · Pork · Fall

Cast Iron Sambal-Mustard
Pork Chops with Roasted Apples

One pan · Sweet-heat glaze · Make-ahead friendly.

Cast iron skillet with sambal-mustard pork chops and roasted apples fresh from the oven

Sambal-mustard pork chops with roasted apples, straight from the cast iron pan.


Fall dinner doesn't get easier than this: one cast iron pan, a handful of pantry staples, and a sweet-heat glaze that does all the work.

These easy cast iron pork chops get a bold glaze of spicy MOF Sambal, tangy Dijon mustard and olive oil, then roast alongside tender cubed apples until the pan juices turn sticky and caramelized. It's a cozy weeknight dinner that tastes like you fussed, with almost no effort.

Even better, it's a true make-ahead recipe. Coat the chops up to two days in advance, keep them in the fridge, and when dinner time rolls around just sear, scatter the apples and slide the pan into the oven.

Why You'll Love These Sambal Mustard Pork Chops

One pan, minimal cleanup. Everything sears and roasts in a single cast iron skillet.

Only a few ingredients. Sambal, Dijon, olive oil, apples and pork chops. That's the whole list.

Sweet meets heat. The tang of Dijon and the chili kick of sambal balance the natural sweetness of roasted apples.

Make-ahead friendly. Coat the chops up to 2 days before cooking and let the fridge do the prep work.

Perfect for

Weeknight dinners Fall & autumn menus Make-ahead meals
Ingredients: apples, sambal, Dijon mustard and olive oil glaze for pork chops
Glazed pork chops searing in a hot cast iron pan

The sweet-heat glaze, and the chops going into a hot cast iron pan.

What you need

A large cast iron pan that can go from stovetop to oven. We made this with two large chops and one small one, so scale the chops and apples to fit your crowd.

Plus a little foil to cover the pan while the pork rests, and an instant-read thermometer so you never overcook a chop.

Shop MOF Sambal →

Easy Cast Iron Sambal Mustard Pork Chops with Roasted Apples
Serves 3–4  ·  10 min prep  ·  15–18 min oven  ·  one cast iron pan
Ingredients
Pork chops (we used two large and one small; scale to your crowd)
1 tbsp MOF Sambal
1 tbsp Dijon mustard
1 tbsp olive oil
2 cups cubed apples
Olive oil, for drizzling
Method
01Heat a large cast iron pan on the stove. Preheat the oven to 375°F.
02Mix the sambal, Dijon and olive oil in a bowl.
03Coat one side of each pork chop generously, then gently place it, marinated side down, in the hot pan.
04Coat the top side generously.
05Scatter the apples around the chops and over the top, then drizzle with olive oil.
06Slide the whole pan into the oven and bake 15–18 minutes, until the internal temperature reaches 145°F (63°C).
07Cover loosely with foil and rest 5–10 minutes, then slice and serve.

Make-ahead tip: coat the chops and refrigerate up to 2 days before cooking.

Cook's tip

How to prep ahead and keep the chops juicy

01Coat the chops with the sambal-Dijon mixture, cover, and refrigerate for up to 2 days. The glaze clings and the flavor deepens. Keep some of the marinade and glaze the top again while the bottom is searing in the pan.
02Pull the chops out while the oven and pan heat up so they aren't fridge-cold when they hit the skillet.
03Use an instant-read thermometer and pull the pan at 145°F (63°C). The 5–10 minute rest keeps the juices in the meat.
Cube the apples while the pan heats. The whole recipe comes together in parallel.
Sliced sambal-mustard pork chop served with roasted apples and pan juices

Sliced, sticky and ready to serve. One pan, big flavor.

What to Serve with Sambal Mustard Pork Chops

The roasted apples already act as a built-in side, so keep the rest simple. Mashed potatoes, buttered egg noodles, steamed rice or a sharp green salad all soak up the sticky pan juices. Roasted Brussels sprouts or green beans make it a full fall plate.

Best Apples for Roasting with Pork Chops

Firm apples hold their shape in the oven. Honeycrisp, Granny Smith, Braeburn and Pink Lady all work well, and tart varieties give a nice contrast to the sweet heat of the glaze. Cut the cubes to a similar size so they roast evenly.

Frequently Asked Questions

What temperature should pork chops be cooked to?

Cook pork chops until the internal temperature reaches 145°F (63°C), then rest them for 5–10 minutes before slicing.

Can I make this recipe ahead of time?

Yes. Coat the chops with the sambal-Dijon mixture and refrigerate for up to 2 days. When you're ready, sear and roast as written.

Do I need a cast iron pan?

Cast iron gives the best sear and goes straight from stovetop to oven. Any large oven-safe skillet will work too.

How spicy is it?

One tablespoon of MOF Sambal for the whole batch gives a warm, balanced heat that the Dijon and apples mellow. Use a little less for a milder dish, or add more if you like it fiery.

Save this for your next cozy fall dinner. And tell us in the comments: what's your favorite apple for cooking?

Tags

pork chops apple recipes cast iron cooking one pan dinner sambal dijon mustard fall recipes weeknight dinner make-ahead meals spicy food

Tagged: apple recipes, cast iron, fall recipes, one pan dinner, pork chops