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Flavorful pork chops start with apples, onions

Recipe: Pork chops with caramelized apples and onions

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED OCT 12, 2025

Caramelized apples and onions enhance roasted pork chops, making a warming fall meal. Debbie Arrington

Fall is apple season. This hearty main dish with a French twist uses apples teamed with sweet onions (think Vidalia or Spanish yellow). The caramelized apples and onions create a delicious sauce that tastes as good as it smells.

Choose an apple that’s not too tart (I used Galas) or add a little more brown sugar.

Serve with rice or mashed potatoes along with some crusty bread to mop up that juicy sauce.

Pork chop and rice on a plate — Rice is an excellent accompaniment to
the sauced pork chops. Mashed potatoes would be
great with this as well.

Pork chops with caramelized apples and onions

Makes 3 servings

Ingredients:

3 boneless pork chops, about 1-inch thick

Seasoning salt and black pepper

2 tablespoons olive oil

2 cloves garlic, thinly sliced

4 tablespoons butter, divided

1 large sweet onion, thinly sliced

2 apples, cored and sliced 1/2-inch thick

½ cup white wine, apple cider or apple juice

½ cup chicken or vegetable broth

2 tablespoons brown sugar

1 tablespoon white wine vinegar

½ teaspoon thyme

Chopped parsley, optional

Instructions:

Preheat oven to 325 degrees F.

Pat dry pork chops and generously season both sides with seasoning salt and pepper. Set aside.

In an ovenproof skillet, heat olive oil over medium heat on the stovetop. Stir fry garlic until golden, about 2 to 3 minutes. With a slotted spoon, remove garlic and set aside.

Add 1 tablespoon butter to oil in pan. Add pork chops and brown on both sides, about 3 minutes per side. Baste chops with melted butter in pan while browning. Once browned, remove from pan and set aside. (Chops are not cooked through.)

Add another 1 tablespoon of butter to pan. Add sliced onion and sauté until soft and translucent, about 4 to 5 minutes. Add sliced apples to onions and brown apple slices, about 3 to 4 minutes. Sprinkle brown sugar over apples and onions, then add ¼ cup of white wine, apple cider or apple juice; stir and keep sautéing as the apples and onions caramelize. Cook for another 2 minutes as mixture begins to bubble.

Stir in remaining wine, cider or juice plus all the broth. Add white wine vinegar and thyme. Stir in cooked garlic.

Return pork chops to pan, snuggling them in the middle of the apples and onions. Place pan in the center of the 325-degree oven. Roast for 20 minutes or until the chops are just done.

Remove pan from oven. Remove chops from pan and keep warm.

Back on the stovetop over medium heat, add remaining 2 tablespoons butter to the apple-onion sauce. Bring to simmer, stirring often, until juices make a thin sauce, about 2 minutes.

Serve immediately with rice or mashed potatoes, topping the chops with the apple-onion sauce. Sprinkle chopped parsley over top, if desired.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipe recipes cooking apples onions fall October autumn Sacramento gardening farmers markets backyard produce

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Garden checklist for week of Aug. 2

Get out early in the morning and monitor your garden’s moisture needs. Deep water and add temporary shade structures for plants that are feeling a little burned. In particular, protect developing peppers and eggplant.

* Put off fertilization until this heat passes; plants need to concentrate on hydration instead of growth.

* Harvest tomatoes, beans, squash, pepper and eggplants to prompt plants to keep producing. Give your plants a deep watering twice a week, more if planted in containers.

* Watch out for caterpillars and hornworms in the vegetable garden. They can strip a plant bare in one day. Pick them off plants by hand in early morning or late afternoon.

* Mulch can be your garden’s best friend – it conserves moisture while blocking out weeds. But don’t let mulch mound around stalks, stems or trunks. That can promote rot.

* Pinch off dead flowers from perennials and annuals to lengthen their summer bloom.

* Pick up after your fruit trees. Clean up debris and dropped fruit; this cuts down on insects and prevents the spread of brown rot.

* Prepare for a fall full of flowers by paying a little extra attention to your garden. Cut off spent blooms from roses, annuals and perennials. Roses will rebloom about six to eight weeks after deadheading.

* Indoors, start seedlings for fall vegetable planting, including bunching onion, cabbage, broccoli, cauliflower, kale, radicchio and lettuce.

* Sow seeds of perennials in pots for fall planting including yarrow, coneflower and salvia.

* In the garden, direct seed beets, carrots, leaf lettuce and turnips. Make sure to keep seeds and seedlings consistently moist.

* Plant potatoes.

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