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)
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
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.