Pork Chops with Roasted Apples and Onions

We eat a LOT of fish and chicken around this house, so I’m always on the lookout for good pork recipes to throw into the mix.  This recipe was quick and easy, and I love the fact that it calls for frozen pearl onions.  They are SO convenient, and what’s not to love about roasted apples and onions?  The sauce was excellent….so good that next time I think I’ll double the amount.  While this dish makes for a great weeknight meal, it’s definitely good enough for company!

Pork Chops with Roasted Apples and Onions

Pork Chops with Roasted Apples and Onions

Pork Chops with Roasted Apples and Onions

slightly adapted from: Cooking Light

Serves 4

Ingredients:

  • 2 1/2 teaspoons canola oil, divided
  • 2 cups frozen pearl onions, thawed
  • 2 cups Gala apple wedges
  • 1 tablespoon butter, divided
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 teaspoon all-purpose flour
  • 1 teaspoon cider vinegar

Preparation:

Preheat oven to 400°.

Heat a large ovenproof skillet over medium-high heat, and add 1 teaspoon oil, swirling to coat.  Pat onions dry with a paper towel, and add to pan.  Cook 2 minutes or until lightly browned, stirring once. Add apple to pan, and place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan swirling to coat. Add pork to pan and cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan and keep warm. 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 or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

Liz’s Tidbits:

Don’t make the mistake of using dried thyme.  Fresh thyme is a key ingredient and important to the final flavor.

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