March 29, 2016
- in Recipes
Pork chops and apples make a perfect pairing for a quick meal that feels like fall.
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
- Preheat oven to 400°.
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.
- 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.