Smile Senior Care

24 Hour In-Home Care for the ones you love

Call Us Today At:
818-272-3380 | 925-300-7553

Call Us Today At:
818-272-3380 | 925-300-7553

Pork Chops with Roasted Apples and Onions

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Pork Chops with Roasted Apples and Onions

Fall is here and Smile Senior Care would like to share some healthy recipes to share with our seniors and home care aides.  We always encourage fresh fruits and vegetables for better nutrition.  Fresh apples are in season and they blend beautifully with pork.  Give this savory recipe a try for your next meal.

 

Pork Chops with Roasted Apples and Onions

Yield: Serves 4 (serving size: 1 chop, about 1 tablespoon sauce, and 3/4 cup apple mixture)

 

Ingredients

  • 2 1/2 teaspoons canola oil, divided
  • 1 1/2 cups frozen pearl onions, thawed
  • 2 cups Gala apple 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

Preparation

  • 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.

Adam Hickman, Cooking Light
SEPTEMBER 2012

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