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.
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I opted to pan roast the chops/apples in my Traeger BBQ and even though temp was closer to 400 and I took off some cooking time they still came out too dry. The flavors were just ok. Probably wouldn't bother again.
The first time I used thinner chops, balsamic vinegar (which is sweeter), and sweet vs red onions. The chops were too dry! The vinegar and apples were very tasty. The second time I used thick, 7 ounce chops and checked the meat at 20 minutes. I am glad I did! They too were dried than I expected. I think searing them might add too much cooking time to the meat. I used the cider vinegar this time and Granny Smith apples. I prefer the balsamic vinegar, and liked the flavor of the different apples. Next time I will check the meat at 15 minutes, but I am sure the apples and onions will need to be baked further. Again, I liked the sweet onions. A good recipe that is very easy to fix.
I prepared the dish in a cast iron skillet. After cooking the pork, removed from pan and added the onions and apples and sautéed them a little to brown. Then added the remaining ingredients and the pork to the pan. Then put the skillet in the oven. Cooked for less than indicated because used thinner cut chops. Cooked for only about 15 minutes. The apples needed to go about 5 minutes longer to get a little softer. I thought it was very good and didn't produce a vinegar taste.
I loved the flavors of this recipe, but I agree that the thin center-cut chops were a bit dry. Next time I'm going to try thicker chops and use a higher heat to sear the chops more quickly. I made sure to put some apples and onions on top of the chops. My apples were not browned, but soft. After removing chops from the oven I used chicken broth to de-glaze both the both the pork frying pan and the baking pan. The resulting sauce was very tasty on the roasted potatoes I made to accompany the pork.
This was delious! After reading the first review, I substituted balsamic vinegar for the cider vinegar. Baked them per recipe - the pork chops were moist and tender. Because I am an apple lover, I also added an additional Apple. Will definitely make again.
Not good. The pork was dry and the apples tasted like they had soaked in pure vinegar. Way to acidic with nothing to cut it. So disappointed. I love pork with fruit. I am interested in any tips to make this palatable.
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