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  • Writer's pictureNina Dudko

Pork Chops with Apples and Onions

Happy Monday, everyone! Hope you had a restful weekend. Even though it was the first weekend of fall it felt a lot like summer. DC takes a while to cool down and really get into the fall feeling. Where is my cool crisp weather? I’m ready for it, please.

I’m still reeling from the heartbreak of both my football teams losing this weekend. That’s the nature of the game, though—there has to be a winner and a loser. I just wish my teams were the winners this weekend (although my fantasy teams are decent). Nothing that eating my feelings can’t fix, am I right?

So what am I eating to cope with my frustration that is football? Pork Chops with Apples and Onions! I went apple picking (again) with Alyssa this past weekend at Hollin Farms over in Delaplane and came home with another giant haul of apples. Alyssa and I have a long list of activities to do this fall and apple picking was at the top of the list—she’s never been before and I was super excited to go with her.

It was a near-perfect day for apple picking—beautiful blue sky, an awestriking view of the Shenandoah valley, and trees festooned with ripe apples. The only downside was the heat. Again—weather, get the memo—it’ s fall now!

After driving up a narrow winding road, we reached the orchard up on a hill. The view is absolutely stunning here with the rolling mountains. And to think that Washington is only an hour away!

Before we started with the picking, I wanted to try the apple cider doughnuts. I had my eyes set on eating them when I read online that they had delicious ones. I agree with those online reviews. The doughnuts were warm, fluffy, and sprinkled with ample cinnamon sugar. And they go perfectly with tea and coffee. The true breakfast of champions.

The orchard had a variety of apples, like Golden Delicious, Empire, and Shizuka. They even had pears, but we were there for the apples. Although there were some trees that were roped off, there were plenty of apples to pick. Our bags were filled to the brim with deep red and bright yellow apples.

On our way to the checkout we made a pit stop at the pumpkin patch. I had no intention of buying one—just wanted a picture because when you’re in a pumpkin patch you take pictures. These pumpkins were huge! Look at them!

Before heading home, Alyssa and I stopped at Barrel Oak Winery for a glass of refreshing wine. This winery is especially welcoming to dog owners and dog lovers. It’s a puppy-friendly place! Dogs everywhere.

So now I’m home with this giant bag of apples and I’m trying to figure out what to do with them. I’ve already made an apple pie and apple tarte Tatin, so I used some of my new haul of apples to make a savory dish. For dinner I made Pork Chops with Apples and Onions.

This is a perfect quick weeknight dinner that is filling but light. Since pork is meatier, fattier, and a bit sweeter than chicken, it pairs nicely with the freshness and tartness of the apples, and the onions add sharpness to the dish. The secret to this delicious meal, though, is a pinch of cinnamon. The warm and earthy spiciness of the cinnamon ties everything together, and really brings a hearty fall punch to the party without being overwhelming.

I used boneless pork chops for this since they were cheaper at the store, but using bone-in pork chops adds more flavor and keeps the meat moist. The best part about this dish—it only requires one pan! Cleanup is a breeze.


Pork Chops with Apples and Onions


Serves 4

4 pork chops

Salt and pepper

1 tablespoon extra-virgin olive oil

2 or 3 apples, peeled, cored, and thinly sliced

1 medium onion, thinly sliced

1 tablespoon unsalted butter

1/8 teaspoon cinnamon

¼ cup Marsala wine

¼ cup chicken broth


  1. Season the pork chops with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them until browned on both sides, about four minutes each side. Remove from the pan.

  2. Melt the butter in the skillet. Add the apples and onions and cook until softened, about 10 minutes. Add in the cinnamon and stir to combine. Add the Marsala and chicken broth and bring to a boil, scraping up the flavorful bits at the bottom of the skillet.

  3. Return the pork chops to the skillet along with any accumulated juices and cook for an additional two minutes.

  4. Enjoy with a side dish of your choice. I recommend mashed potatoes to soak up all the delicious sauce.

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