Apricot Rosemary Pork Chops with Apples

Last night, with family coming for dinner, I decided to resurrect an old recipe, much favoured by my children back in the late 1970s and early 1980s, known as “Yum-Yum Pork Chops.” The dish was both sweet and savoury—the result of, what I realize now, was a rather pedestrian sauce made from ketchup, honey, and soy sauce. (I think at the time this was considered exotic because of the soy sauce.)

The following recipe is based on the same principles of baking meat in a sauce as Yum-Yum Pork Chops, but takes its inspiration from Orange Rosemary Chicken Breasts with some twists. The result is delicious and far from pedestrian. In fact, this dish could be used for a dinner party. The key to this dish, as with that of the chicken, is the use of fresh rosemary. Note: If you love fruit, you can add more if you wish.

Printer-friendly recipe

Makes 4 servings


  • 4 pork chops, either bone-in or boneless, trimmed of fat
  • 1 large sweet onion or 2 yellow onions, sliced into rings
  • 1 apple, unpeeled and sliced
  • 2 apricots, unpeeled and sliced
  • 3 tbsp. apricot jam (Note: Weight Watcher point values are based on the use of diet jam.)
  • 3 tbsp. sherry vinegar, malt vinegar, or cider vinegar
  • 2-4 tbsp. chopped fresh rosemary (If you love rosemary, use the larger amount.)
  • 1 tsp. olive oil
  • Cooking spray


  1. Spray a roasting pan.
  2. Spread ¾ of the onion rings on the bottom of the pan.
  3. Place pork chops on the bed of onion rings.
  4. Add rest of onions and fruit on top of pork chops.
  5. Mix jam, vinegar, oil, and rosemary in a small bowl.
  6. Pour mixture over pork chops and then, using a brush, make sure the tops of the pork chops are covered. (The sauce will be thick but don’t worry about burning as the pork chops will give off water and fat while cooking. )
  7. Bake in 350 F oven for 1 hour.
For Weight Watchers:
  • Meat: I weigh the cooked pork chop before eating and then, if it has bones, I weigh them after eating land deduct that from the total.
  • Sauce: Each serving of sauce is worth 1 point on the Points plan and PointsPlus plan.
  • Fruit: If on the Points plan, calculate your total fruit points and divide by 4.

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