Pork Chops with Roasted Apples and Onions is a recipe I found in the September 2012 issue of Cooking Light. I made a few slight changes, but the recipe is basically the same. It definitely is a good alternative to grilling outside in freezing temperatures!
Level of Difficulty: Moderate
Time Required: Prep Time – 15 min.; Cook Time – 20 min.
2 1/2 tsp. canola oil, divided
1 onion, cut into slices
2 c. Gala apples, cut into wedges
1 T. butter, divided
2 tsp. fresh thyme leaves
1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
4 (6 oz.) boneless pork chop
1/2 c. chicken broth
1/2 tsp. all purpose flour
1 tsp. cider vinegar
Special Equipment and Other Items Needed:
Preparing Pork Chops with Roasted Apples and Onions:
Preheat oven to 400 Degrees.
Heat a large ovenproof skillet over medium-high heat. Add 1 tsp. oil to pan, swirl to coat. Add onions to pan; cook for about 2 minutes or until lightly browned. Add apples to pan. Place in oven and cook for 10 minutes or until onions and apples are tender. Stir in 2 tsp. butter, thyme, 1/4 tsp. salt and 1/4 tsp. pepper.
Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Add remaining 1 1/2 tsp. oil to pan. Swirl to coat. Add pork to pan and cook for 3 minutes per side or until desired degree of doneness. Remove pork from pan and keep warm.
Combine broth and flour in small bowl, stirring with a whisk. Add broth mixture to pan; bring to boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 tsp. butter. Serve sauce with pork and apple mixture.
Served here with Roasted Broccoli with Cheddar Cheese and Breadcrumbs, as well as Parsley Spaghetti.