Autumn Apple Onion Pork Chops

Autumn Apple Onion Pork Chops

4
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

Adjust

Nutrition

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

4
  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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 ...

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