Pork Chops with Roasted Apples and Onions

Pork Apples OnionsFor some reason we’ve been trying a lot of pork recipes lately and they’ve all been pretty tasty!

Here’s the latest one that I made on a busy Sunday evening- definitely a keeper!  Even though it requires 2 separate skillets to make, the only chopping involved is of the apples.  Easy peasy!  Loved that I got to use my new cast-iron skillet as well.

(Found in the September issue of Cooking Light magazine)

Ingredients:

2 1/2 teaspoons canola oil, divided (I used vegetable oil)

1 1/2 cups frozen pearl onions, thawed

2 cups apple wedges, I used 2 honeycrisp apples

1 tablespoon butter, divided

2 teaspoons fresh thyme leaves ( I used dried thyme)

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

Directions:

1.  Preheat oven to 400*.

2.  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 and add to pan.  Cook onions 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 apples are tender.  Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3.  Heat a large skillet over medium-high heat.  Sprinkle pork with remaining salt and pepper.  Add remaining oil to pan; swirl to coat.  Add pork to pan; cook 3 minutes on each side or until desired degree of done-ness.  (I cooked for at least 5-8 minutes on each side).  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.

4.  Enjoy!

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