One of the best things about fall is all the wonderful apples.
They are so crisp and juicy at this time of year. I have always loved applesauce with any kind of pork. This wonderful dinner combines my love of apples and pork all in an easy 30 minute meal!
What you need,
1 tbsp. butter
1 tsp. canola oil
4 bone in pork chops, about 1 inch thick
2 large crisp apples, I used Gala. Cored and cut into 12 wedges
1 medium red onion, cut into 12 wedges
1 bunch baby carrots, peeled and tops trimmed
1 tsp. chopped fresh thyme
1/3 cup chicken stock
3 tbsp. cider vinegar
1 tbsp. extra virgin olive oil
¼ tsp. kosher salt
¼ tsp. fresh ground pepper
Preheat the oven to 425 degrees. Spray a baking sheet with nonstick spray.
Heat a large nonstick skillet over medium heat. Add the oil and butter until melted. Pat the pork chops dry and season with salt and pepper on both sides. Brown the pork chops for 2-3 minutes per side until golden brown, do not cook all the way through.
Place the pork chops onto the baking sheet scatter the apples, onions and carrots around the pork.
In a small bowl, whisk together the chicken stock, vinegar, olive oil and salt & pepper.
Drizzle the mixture over the pork, apples, onions and carrots. Sprinkle the thyme over everything as well.
Bake for 20-25 minutes until the apples are golden brown and the pork chops are cooked through.
Serve with a big old pile of buttermilk mashed potatoes!
What a fabulous fall supper. WOW‼ I love apples with pork, and these were so tender and caramelized, absolute perfection.
I hope you enjoy this meal as much as I did!
Recipe adapted from Cooking Light Magazine