Rating: 4.5 stars
32 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 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.

Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Topping:
Pork Chops:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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).

  • Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

Nutrition Facts

315 calories; protein 11.9g; carbohydrates 9.6g; fat 25.6g; cholesterol 44.6mg; sodium 17.6mg. Full Nutrition
Advertisement