Corned beef, step aside. A new hash has arrived! If you enjoy hash, you’re going to adore this variation cooked with ground beef instead of corned beef. Basically, there are three steps to creating a hash: You should fry your meat and potatoes before adding onions, mushrooms, and fast-cooking vegetables like peppers. However, check your refrigerator and use any things you choose because in the game of hash, the player with the most ingredients wins! If desired, add a poached egg that has been sprinkled with cayenne and green onions.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
| Yield: | 3 pork chops |
Ingredients
- 1 small yellow onion, thinly sliced
- 1 cup peeled and thinly sliced baking apples (preferably Cortland)
- 2 tablespoons olive oil, or as needed
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 pinch brown sugar, or to taste
- 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
Instructions
- 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.
- 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 chops 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 F (63 degrees C).
- Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 18 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted good! Yum yum yum yum!
This was really good but I would double the apples next time.
I only made the apple/onion mixture to go over our grilled pork chop. It was delicious.
a great warm fall recipe! the only thing i did different was wait to add the vinegar until the flip, so the chops could develop a nice crust. it seemed to make them nice and juicy!
Simple, easy and delicious!
I’ve made baked chops with apple and onion, as well as in a skillet. This recipe beats all mine. It’s the only one I’ll be using from now on.
Made the recipe exactly as written. Timing and temperatures were perfect. Very easy to make and very tasty.
Great flavors! I knocked off about 15 minutes by cooking the pork chops in a separate skillet simultaneously. I liked having the onions and apples hot and al dente. I will definitely prepare this dish again. I used fresh rosemary. Next time I will make sure to have fresh sage on hand to toss in as well.
I actually made the version I found in the Savory magazine that Giant Food puts out monthly. It is very similar minus the apple cider and paprika. It is so delicious I have made it twice now!
I made it exactly the same, no changes. Perfect Fall dish.
I loved it just the way the recipe is!! SO FLAVORFUL!!
This was GOOD! The only changes I made were to modify it for two people in stead of four and I used fresh rosemary. We loved it! Perfect balance of sweet and savory.
Just made less since it’s only hubby and I – one apple! Very, very good will definitely make again!
This is delicious. I used thicker pork chops and cooked for about 8 minutes on each side. I also used fresh herbs. This recipe is the first pork chop recipe my husband liked and continues to request. If you’re not into the apples/onions mixture just don’t spoon it on top.
My husband and I both thought this was a wonderful cold weather comfort dish. Served it with pierogies and a green salad. Plan to make it many more times just as the recipe is presented.
It made the house smell wonderful and also reminded the family of sitting by a fire in the autumn time roasting marshmallows! The apple onion topping was great and the pork chops were yummy, too.
I enjoyed this dish. You must reduce the amount of rosemary used at least by 75%. I would reduce the amount of thyme by 50%. Otherwise it was very tasty and easy to prepare.
This was very good as is. Next time I think I will let the chop marinade in the
I made this tonight with thick cut boneless pork chops. Skipped the oil. Added a little pepper and allspice (on the pork and in the apple/onion mixture). After browning the chops in a skillet, I transferred them to a casserole dish and covered them with the apples and onions and stuck them in the oven at about 385 until the pork was cooked in the center. Threw on a couple cardamom seeds too for extra flavor. Turned out pretty well. Finishing it in the oven allowed the juices from the apples and onions to really soak into the pirk and make it nice and juicy.
So easy and delicious
My husband raved about this, saying it was a keeper. I plan to also try it with chicken thighs.