Autumn Apple Onion Pork Chops

  • Recipe By
  • Published Sep 29th
  • Ready In45m
  • Servings3
  • Calories315
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.

Autumn Apple Onion Pork Chops Ingredients

The following are the ingredients needed to make delicious Autumn Apple Onion Pork Chops for 3 servings:

  • Topping:
  • 1 small yellow onion, thinly sliced
  • 1 cup peeled and thinly sliced baking apples (preferably Cortland)
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 pinch brown sugar, or to taste
  • Pork Chops:
  • 3 pork chops
  • salt and ground black pepper to taste
  • 1 pinch paprika, or more to taste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil

Autumn Apple Onion Pork Chops Cooking Instructions

  • Prep20m
  • Cook25m
  • Ready In45m

To cook Autumn Apple Onion Pork Chops, you need about 20 minutes of preparation time. The time needed to cook this Autumn Apple Onion Pork Chops is about 25 minutes , and you can serve your Autumn Apple Onion Pork Chops within 45 minutes . The following are the steps to cook Autumn Apple Onion Pork Chops easily:

  1. 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. 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. 3 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

Per Serving: 315 calories; 25.6 grams of fat; 9.6 grams of carbohydrates; 11.9 grams of protein; 45 milligrams of cholesterol; 18 milligrams of sodium.

  1. May 31st 2019

    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 prep ...

  2. Jan 16th 2019

    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!

  3. Oct 20th 2018

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

  4. Oct 12th 2017

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

  5. Oct 8th 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 skill ...

  6. Sep 29th 2016

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

  7. Oct 3rd 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.

  8. Sep 26th 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 f ...

  9. Aug 24th 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 ...