I made these pork chops and had these as the side dish along with some Mexican Rice. The flavor of the apples and onions together is really nice. They’re roasted so the apples were still slightly crisp but a nice light apple-y flavor. I adjusted the recipe a bit-I didn’t use the frozen pearl onions as I had an onion at home to use and I also doubled the amoung of sauce.
Pork Chops with Roasted Apples and Onions
- 2 1/2 tsp canola oil, divided
- 1 1/2 cups sliced onion
- 2 cups Gala apple wedges
- 2 tbsp butter, divided
- 1 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 4 pork chops
- 1 cup fat-free, low sodium chicken broth
- 1 tsp AP flour
- 1 tsp cider vinegar
Preheat oven to 400.
Pat pork chops dry, season with salt and pepper.
Heat a large oven-proof skillet over med/high heat. Add 1 tsp oil to pan and swirl to coat. Add onions to pan and cook 2 minutes or until lightly browned. Add the apple to the pan and place in the oven. Stir in 1 tbsp butter and bake for about 10 minutes or until apples are slightly soft. Set aside.
Heat another large skillet over med/high heat. Add remaining oil to pan, swirl to coat. Add pork to the pan, cook 3 minutes on each side or until just before desired doneness-set aside, tented with foil to keep warm. Combine broth and flour in a small bowl and whisk to combine. Add the broth mixture to the pan, bring to a boil scraping the pan to loosen the browned bits. Cook 1 minute or until reduced halfway. Add onions and apples to broth, stir in vinegar and remaining butter and stir. Serve sauce over pork chops.
From Cooking Light, September 2012.
Sparks from the Kitchen 