Pork Chops with Roasted Apples and Onions

Pork Chops with Roasted Apples and Onions

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.  😀



  •  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.

Pork chops with sauce.

Roasted Apples and Onions

Pork Chops with Roasted Apples and onions, served with baked sweet potato and Brussels sprouts.

SOURCE:   Cooking Light, September, 2012