Tender Pork Chops with Caramelized Apples and Onions

I’ve barely been able to contain my excitement about sharing this meal with you! Classy, simple, perfect for entertaining, simple, beyond delicious, simple, healthy, and did I mention, simple?

This dish takes minutes to throw together before it bakes in the oven for three hours. The result is a melt-in-your-mouth tender pork chop basking in caramelized apples and onions swimming in a sweet and savory sauce. Sent to me by a reader of this here blog, Melanie (there are a lot of us floating out there!), this dish is her signature pork chop recipe and I can see why!

What To ServeI served this for our Easter dinner over Parmesan smashed potatoes and everyone at the table was singing the praises of these chops as we ate mouthful after mouthful.

Seriously. You must try this. The sweet onions, tart apples and savory pork combines to make a meal you won’t soon forget! (Uh, I happen to have not forgotten it simply because I’ve made it every Sunday since!) Thanks, Melanie!

Tender Pork Chops with Caramelized Apples and Onions

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Tender Pork Chops with Caramelized Apples and Onions

Yield: Serves 4

Tender Pork Chops with Caramelized Apples and Onions


  • 4 bone-in pork loin chops (at least 1/2-inch thick)
  • 2-3 granny smith apples, peeled and sliced about 1/4-inch thick
  • 1-2 yellow onions, sliced
  • 1/3 cup brown sugar
  • Kosher salt and freshly ground black pepper


  1. Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).
  2. Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.

Recipe Source: pork chops adapted slightly from Melanie, a reader of MKC

169 Responses to Tender Pork Chops with Caramelized Apples and Onions

  1. Rayna V says:

    Mel, I’ve been making this recipe for over a year now thanks to you, and it’s always a success. Tonight, however, to my dismay, my apples were no good. So, I had to make some adjustments. I decided to use golden raisins in lieu of the apples. I also added a bit of apple cider vinegar to it and seared it quickly before putting it in the oven. It was wonderful. In the future, my only problem will be deciding between the two versions 🙂 Before I found your site, I would have never had the confidence to make substitutions. You really don’t know how much you’ve helped this amateur cook.

  2. Margaret says:

    This sounds delicious!! If I only have boneless chops will it still work?? Do I need to change the cooking temp or time?? Thanks!
    Looking forward to trying this recipe!:)

  3. mick says:

    Fabulous recepie. I.made it tonight for the first time and the whole family loved it. Even my 6 year old that never ate pork chops for me before. He asked me to make them soft lime this in future.

  4. L Reid says:

    Recipe was fantastic! I made with thick boneless pork chops and it turned out great. I did the foil tight and never checked it. I also put the apples and onions on top. Excellent recipe!

  5. Holly says:

    Made this last night. It is absolutely fantastic. Easy and delicious.

  6. Lil says:

    These were awesome I used Rib Chops because I think they have the most flavor used tart Golden Delicious apples was all I had they were really good

  7. Tracy says:

    Wow…. I made this this for the first time, my two older sons and my husband were fighting over the seconds. I made two batches so 8 1/2 inch pork loin chops for 5 of us. It will be added in my 30 day meal plan every month. So easy and good.

  8. Barbara Stotko says:

    Should you reduce the cooking time if chops are a little less than 1/2″.

  9. Jean says:

    Is there a nutritional chart for this… ?

    • Mel says:

      I don’t provide the nutritional breakdown for recipes, but there a lot of online calculators that can do it for you if you Google them. Good luck!

  10. Melanie says:

    This is my new favorite pork chop recipe. We raise our own pigs, and ironically pork chops have always been one of my least favorite meats. I can honestly say that not only did I like the chop (versus just tolerating it), but I could have eaten more than 1! I loved the apples and onion and next time will double them for more “toppings”. What a super easy, super good meal! Thanks Mel!

  11. Joanna says:

    I made this for Sunday lunch today and doubled the ingredients for 5 people which included 3 hungry men with big appetites for meat! The decision was unanimous, it was absolutely delicious. This really is a simple recipe that you can just ‘bung’ in the oven and forget all about. Well done Mel.

  12. Karen says:

    Do you have any recipes using Jezebel sauce? My husband and I both love you recipes and emails

  13. Bek says:

    I have made this several times now and it always turns out great! I don’t use sugar in cooking though, and find there is plenty of sweetness in the apples, so I just sub a splash of apple cider vinegar over the apples and onions instead, and it is amazing!

  14. Lauren R says:

    Great recipe!!!! I used to do a version of this which was just pork chops and onions. This is way better. I have used boneless and bone in. I’ve had no problem with the boneless as they were same thickness as my usual bone in. Excellent recipe

  15. Linda Murray says:

    I suck at cooking, frying, baking, pressure cooking…anything having to do with pork chops. Dry, tough, no flavor, unappetizing, a dismal failure. After reading the positive reviews I decided to try my hand at another go with pork chops and made this recipe. Just finished having these for dinner with parmesan smashed potatoes, roasted asparagus and french bread. OH MY!, they were so good. Juicy, tender and best of all–flavorful! The delicate garlic flavor of the potatoes with the sweetness of the apples, was told I needed to put these on the make again SOON list. Thanks Mel.

  16. Lindsay says:

    How long do you bake these?

  17. Stacy says:

    I made this recipe. I didn’t know what to expect. I added a few things poltury season, apple cider vinegar, and parsley. Cooked it for 3hrs. Served it with parm mash potatoes.
    It was so good. My husband and son loved it.
    I have to say it was delicious. Thank you for this awesome home cooked meal . I will definitely make it again

  18. Julie says:

    I made this tonight for something different for my family. I not usually a fan of pork chops but they melted in my mouth. Thank you

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