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Autumn Apple Onion Pork Chops

Rated as 4.38 out of 5 Stars
3

"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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Ingredients

45 m servings 315
Original recipe yields 3 servings (3 pork chops)

Directions

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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.

Footnotes

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

Nutrition Facts


Per Serving: 315 calories; 25.6 9.6 11.9 45 18 Full nutrition

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Reviews

Read all reviews 23
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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 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, ...

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.

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.

Great flavors! I knocked off about 15 minutes by cooking the pork chops in a separate skillet simultaneously. I liked having the onions and apples hot and al dente. I will definitely prepare ...

I actually made the version I found in the Savory magazine that Giant Food puts out monthly. It is very similar minus the apple cider and paprika. It is so delicious I have made it twice now!

I made it exactly the same, no changes. Perfect Fall dish.

I loved it just the way the recipe is!! SO FLAVORFUL!!