Autumn Apple Onion Pork Chops

Autumn Apple Onion Pork Chops


"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."
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45 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 13
  1. 16 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

My husband raved about this, saying it was a keeper. I plan to also try it with chicken thighs.

I cooked the chops separately as suggested by another cook in order to make a gravy. I also cut back on the rosemary and thyme after reading the reviews. It was delicious. Will make again.

This was very good as is. Next time I think I will let the chop marinade in the

I made this tonight with thick cut boneless pork chops. Skipped the oil. Added a little pepper and allspice (on the pork and in the apple/onion mixture). After browning the chops in a skillet, ...

So easy and delicious

Very tasty! I followed the suggestions to cut the thyme and rosemary by half which fit our picky eaters. Dad said, "It's a keeper."

Easy to make, quick except for my pork chops were thick so they took longer to cook. My husband enjoyed it too. Will make it again when I have apples to use up.

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