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This is a delicious fall recipe that I found in the August 2012 edition of Cooking Light.  The apple and onion flavors are wonderful.  This makes a fast weeknight dinner since the only prep required is cutting up the apples.  I have already made this twice, including once for company.  Yum!

Pork Chops with Roasted Apples and Onions

  • 2 1/2 tsp canola oil
  • 1 1/2 cups frozen pearl onions, thawed
  • 2 cups Gala apple slices
  • 1 Tbsp butter
  • 2 tsp fresh thyme leaves or 3/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 pork chops, 1/2-inch thick
  • 1/2 cup chicken broth
  • 1/2 tsp flour
  • 1 tsp apple cider vinegar

This recipe requires that you saute the onions on the cooktop and then finish roasting them with the apples in the oven.  Therefore, you need to preheat the oven to 400 degrees F before you start.  Then select a large oven-proof skillet and heat it over medium-high heat.  Coat the pan with 1 tsp of the canola oil and add the pearl onions.  Saute the onions for a few minutes until they start turning brown.  Then add the apples to the skillet and place the skillet in the oven for 10-12 minutes or until the apples are soft.

While the apples and onions are baking, sprinkle the pork chops with 1/4 tsp salt and 1/4 pepper.  Heat a large skillet over medium-high heat and add coat the pan with 1 1/2 tsp canola oil.  Place the pork chops in the skillet and cook for 3-4 minutes per side until they are cooked to the desired level.

Remove the pork chops from the pan.  Combine the flour and chicken broth in a small bowl.  Then add to the skillet and cook until it is reduced by half (1-2 minutes).  Add the cider vinegar and 1 tsp butter.

When the apples and onions are done, remove from oven and add 1/4 tsp salt, 1/4 tsp pepper and the thyme.  To serve, drizzle the pork chops with sauce and serve with the apples and onions.

Serves 4.