Food Recipes

Fall Pork Chops with Apples

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Fall Pork Chops With Apples

Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 4 people
Calories 282
This classic recipe is super simple and a true treat. Enjoy this recipe and the great flavors it brings. Whatever your taste buds are craving, you can dress it up or down. I trade the apples for pineapples and brown sugar during the summer to have that tropical vibe.


  • 1/4 c. extra-virgin olive oil
  • 1 1/2 tbsp. balsamic vinegar
  • 2 tsp maple syrup
  • 2 tsp whole-grain mustard
  • 1/4 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 1 medium red onion (halved and sliced in ¼"-thick wedges)
  • 2 sweet-tart apples (such as Honeycrisp or Pink Lady, cored and cut into 8 wedges each)
  • 4 1"-thick boneless pork chops (about 1½ lb. total)
  • 4 sprigs fresh rosemary


  • Preheat oven to 425° and place racks in the center and upper third of the oven. In a small bowl, whisk olive oil, balsamic, maple syrup, mustard, and ¼ teaspoon each salt and pepper.
  • Add onion and apple to a rimmed baking sheet. Drizzle with half of the balsamic mixture and toss to combine. Season with ¼ teaspoon each salt and pepper.
  • Season the pork chops on both sides with 1 teaspoon salt and ¼ teaspoon pepper. Nestle the pork chops among the onions and apples. Brush the remaining half of the balsamic mixture on both sides of each chop. Top each chop with a rosemary sprig. Place in the center rack of the oven and bake until apples and onions are softened, about 15 minutes.
  • Increase oven temperature to a high broil. Discard rosemary and place the sheet pan on the rack in the upper third of your oven and broil until chops are slightly caramelized, 3 to 5 minutes, depending on the strength of your broiler. Let pork rest at least 5 minutes before slicing. Serve pork with apples and onions with any pan juices spooned over top.
Author: Spiceman
Calories: 282kcal


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