Rating: 3.5 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 2

This is a delicious version of classic baked pork chops and apples. It’s a real treat that makes the perfect weeknight autumn dinner. Serve with a simple broccoli slaw mixed with toasted walnuts and parsley and tossed with a light mayonnaise dressing.

Judy Allen
Recipe by Cooking Light October 2014

Gallery

Credit: Hector Sanchez; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
50 mins
Yield:
Serves 4 (serving size: 1 pork chop, 6 apple wedges, 3 onion wedges, and 2 tablespoons pan sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 www.choosemyplate.gov

Nutrition Facts

285 calories; fat 12.4g; saturated fat 4.1g; mono fat 5.4g; poly fat 1.2g; protein 24g; carbohydrates 20g; fiber 3g; cholesterol 78mg; iron 1mg; sodium 180mg; calcium 40mg.
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