Farm to Feast - Roasted Pork Chops with Apples

It's a perfect pairing: pork and apples. Here's a grown up take on "Pork Chops and Applesauce" that the whole family will love.



4 bone-in pork chops (1" thick)

Garlic powder or Adobo seasoning

Olive Oil

2 tsp fresh thyme, plus 4 sprigs

1 tsp fresh rosemary, plus 1 sprig

2 cloves garlic (Again, I must sing the praises of the frozen garlic cubes by Dorot!)

2 apples (any variety), chopped

1 red onion, sliced thin

1/4 cup Balsamic Vinegar*

Kosher salt

Freshly ground pepper


Preheat oven to 400°.

In a cast iron skillet or flat bottomed pan (not non-stick), heat two tablespoons olive oil.

Pat dry the pork chops and sprinkle with seasoning. (If using garlic powder, sprinkle with salt and pepper as well)

Add the pork chops to the pan and sear on both sides, until nice and browned.

Remove chops from the pan.


Heat another 2 tablespoons of olive oil. Add garlic, 2 tsp thyme, 1 tsp rosemary, a pinch or two of kosher salt and pepper, apples and red onion. Sauté until slightly tender, about 3 minutes (not too much because they will cook with the chops in the oven).


Add chops back into the pan. Tuck the sprigs of thyme and rosemary under the chops. Drizzle the balsamic vinegar over the chops and apples and onions.

Bake for 15-20 minutes until internal temperature of the chops reaches 145°.

Let rest for about 5 minutes before serving.

Plate the chops and then add the apple and onion mixture on top.

Serve with roasted sweet potatoes and sautéed string beans for a totally delicious fall meal.

*The thicker and sweeter the balsamic the better. My husband got me a bunch of delicious olive oils and vinegars from The Filling Station in Chelsea Market last year. For this dish, I use either the Black Mission Fig balsamic or the Cinnamon Pear balsamic.