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Oven-Baked Pork and Apples

Photo: Hector Sanchez; Styling: Lindsey Lower

 

Hands-on time 25 mins
Total time 50 mins
Yield

Serves 4 (serving size: 1 pork chop, 6 apple wedges, 3 onion wedges, and 2 tablespoons pan sauce)

This is a delicious version of classic baked pork and apples. Serve with a simple broccoli slaw mixed with toasted walnuts and parsley and tossed with a light mayonnaise dressing.

Ingredients

  • Cooking spray
  • 1 tablespoon unsalted butter
  • 4 (6-ounce) bone-in center-cut loin pork chops
  • 2 large crisp apples (such as Honeycrisp), cored and each cut into 12 wedges
  • 1 red onion, cut into 12 wedges
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup unsalted chicken stock
  • 3 tablespoons cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 285
  • fat 12.4 g
  • satfat 4.1 g
  • monofat 5.4 g
  • polyfat 1.2 g
  • protein 24 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 78 mg
  • iron 1 mg
  • sodium 180 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 425°. Coat a jelly-roll pan with cooking spray.

  2. Heat a large nonstick skillet over medium-high heat. Add butter; swirl until butter melts. Add 2 pork chops to pan; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining 2 pork chops. Transfer pork to center of jelly-roll pan; scatter apple, onion, and thyme around the pork chops. Combine stock, vinegar, and oil; drizzle over meat and vegetables. Sprinkle with salt and pepper. Roast at 425° for 25 minutes or until apples are golden brown and pork chops are desired degree of doneness.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov