Wednesday, September 12, 2012

Fall on a plate - Pork Chops and Apples!

The weather is cool. The windows are open.  It seemed like it was time for some fall on our dinner plate.  Nothing says "fall" more than pork chops and apples!   I found this recipe in this month's (September 2012) Cooking Light Magazine.

Pork Chops with Roasted Apples and Onions
My hubby was practically licking the plate!  This is not considered rude in our family.  It is a high compliment!  ;-)  

Pork Chops with Roasted Apples and Onions
  • 2 1/2 tsp canola oil, divided
  • 1 1/2 cups frozen pearl onions, thawed
  • 2 cups Gala apple wedges
  • 1 Tbsp butter, divided
  • 2 tsp fresh thyme leaves
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 4 (6 oz) bone-in center-cut pork loin chops (about 1/2 inch thick)
  • 1/2 cup fat-free, lower sodium chicken broth
  • 1/2 tsp all-purpose flour
  • 1 tsp cider vinegar 
1.  Preheat oven to 400 degrees
2.  Heat a large ovenproof skillet over medium-high heat.  Add 1 tsp 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 degrees for 10 min. or until onions and apple are tender.  Stir in 2 tsp butter, thyme, 1/4 tsp salt, and 1/4 tsp pepper.
3.  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; cook 3 min. 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 min or until reduced to 1/4 cup.  Stir in vinegar and remaining 1 tsp butter.  Serve sauce with pork and apple mixture.  

Serves 4 - (Serving size:  1 pork chop, about 1 Tbsp sauce and 3/4 cups of apple mixture)

What is your favorite fall treat to feast on?

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