This is a popular autumn dish in Indiana, especially at harvest festivals. The combination of fresh herbs gives it a deep savory taste and the brown sugar provides sweetness. Be careful not to overcook the pork.

Prep: 20 minutes Cook: 25 minutes Total: 45 minutes Servings: 3

INGREDIENTS

Topping:

1 small yellow onion, thinly sliced

1 cup peeled and thinly sliced baking apples

2 tablespoons olive oil, as needed

1 tablespoon apple cider vinegar

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 pinch brown sugar, or to taste

Pork Chops:

3 pork chops

salt and ground black pepper to taste

1 pinch paprika, or more to taste

1 tablespoon apple cider vinegar

1 tablespoon olive oil

DIRECTIONS

Step 1

Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned, and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm.

Step 2

Arrange pork chops in a separate skillet, season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chop over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees.

Step 3

Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.

Bon Appetit😊