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5 from 2 votes

Baked Pork Chops with Rosemary, Apples and Caramelized Onions

My favorite way to eat porkchops, sweetened with apples, kissed with rosemary.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 4
Author: Angela Roberts


  • 4 center-cut pork chops one inch thick
  • Brine ingredients see below
  • sea salt
  • 1 tablespoon balsamic vinegar or apple cider vinegar.
  • 3 tablespoons olive oil
  • freshly ground black pepper
  • 2 large apples sliced cross wise with skin on
  • 2 large onion sliced cross wise with skin on
  • 2 sprigs of fresh rosemary off stem, chopped finely


  • 3 cups water
  • 3 tablespoons sugar
  • 3 tablespoons salt


  • Liberally salt pork chops. Wrap in plastic, refrigerate for several hours.
  • One hour before baking, take chops out, brush salt off, and brine in water, sugar, salt mixture for 30 minutes. Pat Dry.
  • Mix with mixture of olive oil and balsamic vinegar
  • Add dash of rosemary, salt and pepper
  • Arrange cast iron skillet or baking dish with sliced onion, apple, pork chops, topped again with sliced onion and apple.
  • Take remaining apple and onion and place around the chops.
  • Preheat oven to 300 degrees.
  • Bake in roasting pan with loose tin foil cover for 30 minutes. Turn over and bake for another 20 minutes.
  • Remove foil and apple over pork chops.turn up the heat to 400 degrees, and bake for 10- 20 minutes to brown. Add remaining rosemary. Chops are done when fat is browned.