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Baked Pork Chops in Vidalia Apple Sauce

Updated on May 16, 2015

In The Beginning

There were apples.. Man found them to be tasty. So he ate them.

Then Man discovered pork. This was also tasty. So he ate it.

And I'm sure I'm not the first... But I discovered Apples AND Pork! This was VERY Tasty! So I ate it! ALL.

Now, I've seen some other recipes that offer chopping up apples and just pan frying them with the pork. You CAN do that... but the pork will not be as tender. The acids in the applesauce, in addition to the baking in low heat, really draws out the tenderness. You will NOT need a knife for this dish!

Epic End Result!

Baked Pork & Apples
Baked Pork & Apples

Cook Time

Prep time: 5 min
Cook time: 45 min
Ready in: 50 min
Yields: Serves four people using standard recipe


  • 4 Pork Chops
  • 1 Med/Large Vidalia Onion, Diced
  • 1 Jar Apple Sauce, Cinnamon or plain
  • Dashes Seasonings, Salt & Pepper, Season all
  • 2 Tablespoons Brown Sugar, Optional
  • 2 Tablespoons Butter/Margarine


  • Oven safe frying pan (I like cast iron, but as long as it's Oven safe)
  • tongs
  • spatula or some sort of cooking spoon
  • pot holders
  • Knife for onions

  1. Heat up the oven. 275-300 depending on how your oven works Heat your pan up. Low heat to start
  2. Dice up your Onions. Cut the ends off, then peel. I usually take off the first layer of onion. As your pan is heating up, Cut up the unions.
  3. Add your diced onions to the pan give them a small stir. No, you didn't miss a step. This is a dry sear. No butter, No spray, no oil.
Vidalia Onions
Vidalia Onions

Vidalia Onions are what make it...

If you cannot get Vidalia, using a sweet onion will work.

More Instructions

Now, while your onions are on low heat, get your pork chops prepared. I honestly Myself do not trim them. I let the eater cut off the fat. You lose a lot of your moisture in the pork chop by cutting off that backing of fat. Just warn them before they dig in, you didn't trim them. Its easy to see and cut off post cooking.

Stir your onions occasionally. They shouldn't burn on low heat, but stirring helps too.

Wash the pork, if desired (I know there are debates on whether or not to wash meat) I'll leave this up to you.

Lightly salt and pepper the pork.

As you are done getting your pork chops prepared, check your onions.. give them another stir then add your butter... Stir them up nicely. After you finish stirring them, I add a pinch or two of season all.

This is where the fun starts!

Move all of your onions to one side of the pan. Tilt the pan if you need to, to get the buter over there with them. It will keep them from burning.

You need to get the pan screaming hot. We're going to sear the pork chops on High heat!

Turn your heat on high, and give it a minute or so to get heated up.. Keep an eye on your onions.

This is the crucial part. Quickly put all the pork chops on the pan. When you get the last one down. Wait about 30 seconds then flip them, going from first one down, to last one down.


Do not flip them more than once!

They should have a light brown sear on them.

After you get all the pork flipped, scoop the onions on top of them.

Get your applesauce and brown sugar at the ready.

Scoot, all the pork chops and onions together to a corner.

Pour the Applesauce over the pork chops, making sure to seal it all in with the sauce. You may end up using the whole bottle. But if you scoot the pork chops over enough, you can most likely get away with less.

Sprinkle the brown sugar on top of the applesauce covered pork.

Applesauce (Whatever Brand you Prefer)
Applesauce (Whatever Brand you Prefer)

Put your whole pan in the oven.

Bake the pork chops for about 30-45 minutes depending on how good your oven is.

Variations and Side Options

  • If apple isn't your thing, Pear or Pineapple can be substituted.


  • Dressing (or stuffing):
  • Green beans
  • pasta

Its actually kind of limitless for the sides. One dish option, in that open area of your pan, place your dressing/side of choice to be baked along with your pork chops. Cover just the Side dish with aluminum to keep it from burning on top.

Let me know how this turned out for you!

Any variations you tried!

Any questions you have, I love feedback ^_^

Good luck... and go get your cook on ^_~


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