I’m always looking for different ways to prepare pork chops. We eat pork fairly often, not just chops, but other cuts as well. It’s high in protein and low in carbohydrates; and depending on the cut can also be pretty low in fat. So pork is on our menu on a regular basis, but I get bored with preparing foods the same way too often, thus the need for variety. When this recipe turned up in the Cooking Light Magazine, Sept. 2012. I clipped it immediately because of the pairing of pork with apples ( a natural) and onions. It seemed like just the right thing for a fall dinner.
The timing was right this past weekend, and as a break from turkey, I prepared the pork chops recipe. Along with it I served baked sweet potatoes and sautéed brussels sprouts. WOW! This meal was a winner that I’m sure I’ll be making again. Any green vegetable would go well with it, making a very colorful presentation on the plate. Additionally a nice glass of Chardonnay didn’t hurt either. 😀
PORK CHOPS WITH ROASTED APPLES AND ONIONS
- 2 1/2 teaspoons vegetable oil
- 1 1/2 cup frozen pearl onion, thawed
- 2 cups apple wedges (The recipe specified Gala apples, but I used Empire. Any firm apple that holds its shape will do.)
- 1 Tablespoon butter, divided
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried
- 1/2 teaspoon Kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 4 center-cut pork loin chops, about 1/2 inch thick
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 teaspoon flour
- 1 teaspoon cider vinegar
1. Preheat oven to 400 degrees.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to the pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to the pan; place in the oven.
Bake at 400 degrees for 10 minutes till apples and onions are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining oil to pan; swirl to coat. Add pork to pan;
Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
4. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute to reduce to approximately 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.
SOURCE: Cooking Light, September, 2012
We eat pork fairly often for dinner too! I will need to try this soon. Very different flavours from what we are used to but who doesn’t love a little palate adventure once in a while 😉
Thanks. I like your enthusiasm! In New England, USA., where I live these are common flavors to put together.