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

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.

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  • 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.

Partner Tip

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

Nutrition Facts

314.7 calories; 11.9 g protein; 9.6 g carbohydrates; 44.6 mg cholesterol; 17.6 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2013
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 thyme because I had it in my fridge and it was delicious. Whaat I did a bit differently was after I prepared the chops in a separate skillet I transferred them right into the skillet with the onions and apples placing the chops underneath them. I covered the skillet with a piece of foil while I made a gravy/sauce out of the juices that remained from the pork chops. I added in a bit of brown sugar butter and flour and cooked it for a few minutes before adding in about a cup of vegetable broth. IT turned out silky and smooth. I then poured the entire contents of the gravy up over the dish in the other skillet. Delicious and very pretty! I will make this again probably the exact same way I made this tonight:-) Thank you for the recipe! Read More
(9)

Most helpful critical review

Rating: 2 stars
09/02/2014
The result was a very piney flavored topping that didn't do much good to the pork. Read More
29 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/26/2013
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 thyme because I had it in my fridge and it was delicious. Whaat I did a bit differently was after I prepared the chops in a separate skillet I transferred them right into the skillet with the onions and apples placing the chops underneath them. I covered the skillet with a piece of foil while I made a gravy/sauce out of the juices that remained from the pork chops. I added in a bit of brown sugar butter and flour and cooked it for a few minutes before adding in about a cup of vegetable broth. IT turned out silky and smooth. I then poured the entire contents of the gravy up over the dish in the other skillet. Delicious and very pretty! I will make this again probably the exact same way I made this tonight:-) Thank you for the recipe! Read More
(9)
Rating: 5 stars
09/26/2013
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 thyme because I had it in my fridge and it was delicious. Whaat I did a bit differently was after I prepared the chops in a separate skillet I transferred them right into the skillet with the onions and apples placing the chops underneath them. I covered the skillet with a piece of foil while I made a gravy/sauce out of the juices that remained from the pork chops. I added in a bit of brown sugar butter and flour and cooked it for a few minutes before adding in about a cup of vegetable broth. IT turned out silky and smooth. I then poured the entire contents of the gravy up over the dish in the other skillet. Delicious and very pretty! I will make this again probably the exact same way I made this tonight:-) Thank you for the recipe! Read More
(9)
Rating: 4 stars
10/08/2016
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 transferred them to a casserole dish and covered them with the apples and onions and stuck them in the oven at about 385 until the pork was cooked in the center. Threw on a couple cardamom seeds too for extra flavor. Turned out pretty well. Finishing it in the oven allowed the juices from the apples and onions to really soak into the pirk and make it nice and juicy. Read More
(3)
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Rating: 4 stars
08/25/2013
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 thyme and it was just right for me. Other than that this was a nice dish. I even forgot the brown sugar and didn't miss it. I think it would also be good with white wine as opposed to the apple cider vinegar. It didn't say to but I used more oil when I added the pork to the skillet. I used thin sliced pork loin because that's what I had and cooked it just a few minutes per side. Would make again. Read More
(2)
Rating: 4 stars
10/03/2015
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. Read More
(2)
Rating: 5 stars
09/30/2016
My husband raved about this saying it was a keeper. I plan to also try it with chicken thighs. Read More
(1)
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Rating: 5 stars
12/23/2016
This is delicious. I used thicker pork chops and cooked for about 8 minutes on each side. I also used fresh herbs. This recipe is the first pork chop recipe my husband liked and continues to request. If you're not into the apples/onions mixture just don't spoon it on top. Read More
Rating: 5 stars
09/06/2017
This was GOOD! The only changes I made were to modify it for two people in stead of four and I used fresh rosemary. We loved it! Perfect balance of sweet and savory. Read More
Rating: 5 stars
10/04/2015
Very good and pretty easy and quick to make. The pork chops were tender and flavorful. I used 4 chops and doubled everything and the proportions seemed just right for us. I also followed one user's suggestion and made gravy from the pork chop skillet by moving the chops to the apple pan and adding butter flour brown sugar a bit of the sauce from the apple skillet and broth to the pan the pork chops were cooked in. Served with mashed potatoes. Yum yum! Will definitely make again. Read More
Rating: 5 stars
04/10/2020
Simple, easy and delicious! Read More
Rating: 2 stars
09/02/2014
The result was a very piney flavored topping that didn't do much good to the pork. Read More