Saturday, October 6, 2012

Pork Chops with Roasted Apples and Onions

As you know by now, we love Cooking Light magazine.  Many of our recipes are modified versions of their great dishes.  The best thing about this magazine is that they don’t provide only healthy recipes, but they take dishes that are typically full of fat, carbs, salt, etc. and make them healthier. 

Many of our Facebook fans have requested fall recipes and we intend to meet those requests!  This dish is full of fall flavors with pork, apples, and thyme.  My house was full of fall aromas and it just made me think of the holiday season.  Apples and onions go really well together because they both get sweeter as they cook.  When you eat this, I encourage you to include pork, apple, and onion in every bite :)

Pork Chops with Roasted Apples and Onions

2 ½ tsp canola oil, divided
1 ½ c pearl onions
2c Gala apple wedges
1 tbsp butter or margarine, divided
2 tsp fresh thyme leaves
¾ tsp kosher salt, divided
¾ tsp ground black pepper, divided
4 bone-in center-cut pork loin chops
½ c low-sodium chicken broth
½ tsp all-purpose flour
1 tsp cider vinegar

Slightly modified from Cooking Light

Preheat oven to 400F.

Heat a large ovenproof skillet over medium-high heat.  Add 1 tsp oil to pan; swirl to coat.  Add onions to pan; cook 1 min or until lightly browned, stirring once.  Add apple to pan; cook 2 mins or until lightly browned.  Place pan in oven and bake at 400F for 10 mins or until onions and apples are tender.  Stir in 2 tsp butter or margarine, thyme, ¼ tsp salt, and ¼ tsp pepper.

Heat a large skillet over medium-high heat.  Sprinkle pork with remaining ½ tsp salt and pepper.  Add remaining oil to pan; swirl to coat.  Add pork to pan; cook 3 mins 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 min or until reduced to ¼ c.  Stir in vinegar and remaining 1 tsp butter.  Serve sauce over pork and apple mixture.

I served this with asparagus spears and mashed potatoes.  Yum!

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