Pork Chops with Apples, Onions, and Sweet Potatoes

Pork Chops with Apples, Onions, and Sweet Potatoes

197 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Ashbeth
Recipe by  Ashbeth

“This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
  3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Share It

Reviews (197)

Rate This Recipe
CookinNurse
306

CookinNurse

I didn't see that anyone else had suggested this, but I did this recipe in my slow-cooker. I put the sweet potatoes on the botom, since they take the longest. Then I put a layer of onions and apples, then the chops, then another layer of onion and apples. On each layer i lightly dusted with salt and pepper and then sprinkled with a brown sugar/cinnamon/nutmeg mix - probably used double-triple the amt of brown sugar called for. I cooked it on medium for about 5 1/2 hours. It turned out GREAT. The pork really soaked in the flavor since it was sandwiched between the onion and apples(used golden delicious, by the way, sliced thick, and the texture was perfect). The flavor of this was perfect for an autumn evening - I love this combination!

Aspiring Chef Rita
228

Aspiring Chef Rita

If I could give this more than 5 stars I would - but that was on my second try. The first try was a bit of a disaster but still tasted terrific. I'd like to pass on what I learned: The amount of ingredients were on the mark, except for the pepper. 1)make sure you slice the onion and sweet potatoes very thin - they will then cook within the hr. 2) Cut the apples thicker - not too thick - since they take a shorter amt of time to cook (if too thin they will turn to mush) 3) Use the "GRANULATED" brown suger (I used the old fashioned kind the first time and it wouldn't melt - the pepper got stuck in the sugar - I had to mush in down - not a pretty sight!). I also cut back on the pepper the second time - we love pepper, especially on sweet potatoes but found that 1 tsp. was sufficient). I cooked this in a corningware baking dish with cover and the second time it was a pretty presentation and everyone loved it. It is fun and easy to prepare. One pork chop per serving is not enough in my house!!! Believe it or not - it is a light meal. You might want to serve a salad with it since some were looking for a third chop! The pork really picks up the juices while it is cooking. This is a keeper and a really quick meal - thanks Ashbeth.

MARY DOMAZ
129

MARY DOMAZ

My family enjoyed this recipe a lot. Instead of sprinkling the chops with salt and pepper, I used Morton's Seasoning Salt, which is a nice blend of seasonings. I did mix cinnamon with the sugar and made a little more than what is called for. Next time I would not use the onions. My family did not think the onions blended well with the sweet potatoes and apples. I also did not season the casserole with the 2 tsp. of pepper and the 1 tsp of salt. Somehow I didn't think that would go well with the sugared potatoes and apple slices. I would suggest that if you make this recipe, you microwave the sliced sweet potatoes for a couple minutes to give them a head start in cooking. I found the potatoes were a little hard and the meat a little overdone, following the recipe. I think if you started the potatoes, you could cook this recipe for about 45 minutes and get juicier chops.

More Reviews

Similar Recipes

Pork Chops with Apples, Sweet Potatoes, and Sauerkraut
(78)

Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Cheesy Pork Chops with Spicy Apples
(75)

Cheesy Pork Chops with Spicy Apples

Pork Chops with Scalloped Potatoes
(56)

Pork Chops with Scalloped Potatoes

Stovetop Pork Chops and Potatoes
(49)

Stovetop Pork Chops and Potatoes

Green Pepper Pork Chops
(46)

Green Pepper Pork Chops

Bourbon Spiced Pork with Sweet Potatoes and Apples
(27)

Bourbon Spiced Pork with Sweet Potatoes and Apples

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 38.8 g
  • 13%
  • Protein
  • 13.6 g
  • 27%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 771 mg
  • 31%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bourbon Spiced Pork with Sweet Potatoes and Apples

>

next recipe:

Glazed Apples and Sweet Potatoes with Pecan Streusel Topping