Pork with Apples and Onions

This Quintessential New England fall dish is light, due in part to today's learner pork. The apples and onions turn into an almost chunky applesauce.


6 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 324
Caloriesfromfat 35 %
Fat 12.7 g
Satfat 3.8 g
Monofat 6.2 g
Polyfat 1.4 g
Protein 31.7 g
Carbohydrate 20.3 g
Fiber 3.8 g
Cholesterol 88 mg
Iron 1.7 mg
Sodium 488 mg
Calcium 32 mg


6 (6-ounce) center-cut pork chops ( 3/4 inch thick)
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1 tablespoon olive oil
2 large onions, each cut into 8 wedges
2/3 cup Sauvignon Blanc or other dry white wine
4 Granny Smith apples, peeled and each cut into 6 wedges (about 1 1/2 pounds)
1 tablespoon fresh lemon juice
Chopped fresh parsley (optional)


Sprinkle both sides of chops with salt and pepper. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add 3 chops; cook 4 minutes on each side or until lightly browned. Remove chops from pan. Repeat the procedure with remaining chops. Remove chops from pan; set aside.

Heat oil in pan. Add onions, and cook 8 minutes or until golden brown, stirring occasionally. Add the wine, and cook 1 minute. Return chops to pan, nestling them into onion mixture. Reduce heat to medium-low. Cover and cook 15 minutes. Add apples to pan. Cover and cook 25 minutes or until chops are tender. Remove chops from pan; keep warm. Increase heat, and bring apple mixture to a boil, and cook 10 minutes or until liquid almost evaporates. Stir in the lemon juice. Serve chops with apple mixture. Sprinkle with parsley, if desired.