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.
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
How to Make It
Preheat oven to 425°. Coat a jelly-roll pan with cooking spray.
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.
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
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