Pork Chops with Roasted Apples and Onions

September 30, 2016


Yield:  Serves 4 (serving size: 1 chop, about 1 tablespoon sauce, and 3/4 cup apple mixture)



2 1/2 teaspoons  canola oil, divided  

1 1/2 cups  frozen pearl onions, thawed  

2 cups  Gala apple wedges  

1 tablespoon  butter, divided  

2 teaspoons  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  



1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to 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 pan; 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.

3. 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; 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. 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.