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Pork Chops with Rosemary Apples

Apples go savory in this one-pan weeknight dinner that pairs juicy pork with sautéed apples and fragrant rosemary.

Serves 4
Ready in 30 mins
Prep time 12 mins
Cooking time 18 mins
239 calories per serving


> 4 (½-inch-thick) bone-in pork chops
> 2 tbsp olive oil
> 2 small Pink Lady apples
> 2 sprigs fresh rosemary
> 1/4 cup diced onions
> 1/4 tsp ground cayenne pepper
> 1/2 cup chicken stock


Season the pork chops with salt and pepper.
In a 12-inch skillet, heat the oil on medium-high. Add the pork chops and cook 2–3 min. per side, until browned. Transfer to plate.
While pork cooks, core and cut the apples into thin wedges. Finely chop the rosemary leaves. To skillet, add apples, onions, rosemary, and cayenne. Season with salt. Cook 8 min., until onions and apples begin to soften, stirring often.
Stir in the chicken stock and return pork chops to skillet. Reduce heat to medium. Cook another 5 min., until pork is cooked through.

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