Pork Chops with Roasted Apples and Onions
Pork chops and apples make a perfect pairing for a quick meal that feels like fall.
|2 1/2 teaspoons||canola oils, divided|
|1 1/2 cups||frozen pearl onions, thawed|
|2 cups||gala apples wedges|
|1 tablespoon||butter, divided|
|2 teaspoons||fresh thyme leaves|
|1/2 teaspoon||kosher salt, divided|
|1/2 teaspoon||freshly ground black pepper, divided|
|4||(6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)|
|1/2 cup||fat-free, lower-sodium chicken broth|
|1/2 teaspoon||all-purpose flour|
|1 teaspoon||cider vinegar|
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.