Photo: Hector Sanchez; Styling: Lindsey Lower 
Hands-on Time
25 Mins
Total Time
50 Mins
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.

How to Make It

Step 1

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

Step 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.

Chef'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

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