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Pork Chops with Apples, Onions, and Sweet Potatoes

"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."
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1 h 15 m servings 313 cals
Original recipe yields 4 servings


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

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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).


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

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Read all reviews 228
  1. 271 Ratings

Most helpful positive review

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 ap...

Most helpful critical review

I'm sorry, but the pepper on this awful. It was so hot, we ended up eating cereal for dinner. I think if you put MAYBE 1/4 of the amount called for, you would have an "OK" meal.

Most helpful
Most positive
Least positive

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 ap...

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...

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 ...

We Loved this. I browned the chops and onions frist. Then I whisked balsamic vinegar, maple syrup, brown sugar and mustard then poured it over everything. I also nuked the sweet potaoes for 2 m...

I added a half cup of water to the pan before baking so the pork chops wouldn't dry out, and they were so moist and tender. Also, I had to bake them for an extra 15 minutes or so because the po...

This was an excellent use of both pork chops (in this case, boneless loin chops) and sweet potatoes. I did adapt the recipe slightly, partly based on earlier comments, and the result brought ra...

We loved this recipe. It was a breeze to put together and was simply delicious. I did brown the chops before baking. I wouldn't change a thing about this recipe.

This was so good, even my fiance who doesn't like sweet potatoes ate it up. Here are the changes I made: 1) I placed the chops in a glass 9 x 13 dish 2) I cooked the whole sweet potatoes in th...

I tried this one last night and it was a hit, HOWEVER, I had help from 2 grandchildren (6 & 13) who were in charge of the brown sugar - also added cinamon, nutmeg, ground cloves - then were surp...