Autumn Apple Onion Pork Chops

Autumn Apple Onion Pork Chops

tygrlilly 0

"This is a fairly common autumn dish in Indiana. It always reminds me of local harvest festivals. Crimson and gold leaves under foot, hay rides, the crisp sweet smell of the air...comfort food, pure and simple. There are many variations, but this is the favorite in our home. To be honest, I've never measured the spices before I sat down to write this, so please feel free to adjust to your own tastes."

Ingredients 45 m {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.
  2. Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  3. Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.
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Reviews 4

  1. 5 Ratings


I made this for dinner tonight and I thought it was very good. I made it according to the directions having to add in a bit more of everything because I had 5 boneless pork chops. I used fresh thyme because I had it in my fridge and it was delicious. Whaat I did a bit differently was after I prepared the chops in a separate skillet, I transferred them right into the skillet with the onions and apples, placing the chops underneath them. I covered the skillet with a piece of foil while I made a gravy/sauce out of the juices that remained from the pork chops. I added in a bit of brown sugar, butter, and flour and cooked it for a few minutes before adding in about a cup of vegetable broth. IT turned out silky and smooth. I then poured the entire contents of the gravy up over the dish in the other skillet. Delicious and very pretty! I will make this again, probably the exact same way I made this tonight :-) Thank you for the recipe!


I'd rate 3.5 if we could give half-stars. The thing is, if you were to use the full amount of rosemary and thyme, I don't think you'd be able to eat it! I used 1 tsp rosemary and just 1/2 tsp thyme and it was just right for me. Other than that, this was a nice dish. I even forgot the brown sugar and didn't miss it. I think it would also be good with white wine as opposed to the apple cider vinegar. It didn't say to, but I used more oil when I added the pork to the skillet. I used thin sliced pork loin, because that's what I had, and cooked it just a few minutes per side. Would make again.


The result was a very piney flavored topping that didn't do much good to the pork.