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.
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| 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?
