Apple Sage Pork Chop Dinner


Main Dish
Apple Sage Pork Chop Dinner

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Add extra flavor to your pork by marinating it with onion soup and dip mix. Then slow cook with apples and sage for even more flavor. 

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Servings and Ingredients

Serves 4
2 medium apples, cored and cut into wedges, plus additional for serving
1 yellow onion, thinly sliced
4 (8-oz. each) Midwest Pork bone-in top loin pork chops, 1-inch thick
1 (10-oz.) can Hy-Vee cream of chicken condensed soup
1 (1-oz.) envelope Hy-Vee onion soup & dip mix
1 tsp. Hy-Vee dried ground sage
½ tsp. Hy-Vee ground black pepper
1 (20-oz.) pkg. refrigerated homestyle mashed potatoes
1 (1-lbs.) bag Hy-Vee Short Cuts steam bag green bean and red onion blend
1 tbsp. Hy-Vee salted butter
1 tbsp. Hy-Vee all-purpose flour
Fresh sage leaves, for garnish

Things To Grab

  • 2 large resealable plastic bags
  • 5-quart slow cooker


  1. Place apple wedges and onion in a large resealable plastic bag. Place pork chops in another plastic bag. Combine condensed soup, onion mix, ground sage, and pepper; pour over chops. Seal bags and refrigerate overnight.

  2. Add apple and onion mixture to a 5-quart slow cooker. Top with pork chop mixture. Cover and cook on LOW for 4-1/2 to 5 hours or on HIGH for 2-1/2 to 3 hours.

  3. Heat mashed potatoes and green bean blend in the microwave according to package directions just before pork chops are done. Remove and discard apples from slow cooker. Transfer pork chops and onions to a serving dish; cover and keep warm. Strain juices; discard solids.

  4. Melt butter in a skillet; whisk in flour until well combined. Slowly add juices. Cook and stir until thickened and bubbly. Cook for 1 minute more. Serve pork chops and onions with mashed potatoes and green bean blend. Spoon sauce over pork and potatoes. Garnish with additional apple slices and sage leaves, if desired.

Nutrition facts


630 Calories per serving

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 140mg
  • Sodium: 1790mg
  • Total Carbohydrates: 51g
  • Protein: 43g

Daily Values

Iron 20%
Calcium 15%
Vitamin D 6%
Potassium 30%

Recipe Source:

Seasons January 2020