One great thing about the changing weather is that comfort food, like my delicious Baked Pork Chops and Apples, is back on the table.
I really like this recipe for Baked Pork Chops and Apples because it’s quick and easy (of course). But if you hit the farmers markets, you’ll find an amazing assortment of apples that can really make this an interesting dish.
I don’t know why pork and apples play so well together. Maybe it’s because pork needs the sweetness of the apples to bring out its flavor. Or maybe, if the pork is cooked properly, the apples add just the right amount of moisture to the meat to make the flavors pop.
And speaking of overcooking your pork— don’t!
If you like it dry and white and hard, that’s fine (yes, I’m judging). But, really, there’s like zero chance of you getting trichinosis or some other wild disease if your pork chops are slightly pink in the center. They’ll be moist and delicious and taste like they should, not like a cooked shoe.
I’ve added a little apple cider vinegar to my Baked Pork Chops and Apples because it brings a little brightness to the dish.
What is brightness? It’s that little mouth spark that you get when you first bite into something delicious that makes you want to keep eating it.
Meat needs a bit of brightness because it has very little natural acid. And acid (think lemon juice) helps enhance flavors.
Fall has fallen. Cooler weather is on the way. But there’s comfort in what I’ll be putting on the table over the next few months.
Baked Pork Chops and Apples
prep: 15 minutes
cook: 40 minutes
4 6-ounce boneless loin pork chops
1 tablespoon thyme
½ teaspoon ground black pepper
⅓ cup fat free low-sodium chicken broth
3 tablespoons apple cider vinegar
1 teaspoon cinnamon
½ teaspoon salt 2 tablespoons olive oil, divided
1 large crisp apple, (about 8 ounces) cored and cut into 12 wedges
1 large red onion (about 8 ounces), cut into 12 wedges
let’s get to it…
Heat the oven to 425°F. Place oven rack in the center.
Rub the pork chops evenly with the thyme and black pepper; set aside.
Whisk the chicken broth, vinegar, cinnamon, salt and 1 tablespoon of oil together in small bowl; set aside.
Heat a large cast iron or nonstick (oven proof!) skillet over medium-high heat for 1 minute. Add the remaining 1 tablespoon of oil to the pan and heat for 1 minute. Add the pork chops and cook for 3 minutes on each side or until brown; remove from heat.
Scatter apples and onion wedges on top of the pork chops.
Pour stock mixture over the apples, onions and chops.
Bake for 10 to 15 minutes or until apples are light brown and the chops are at 145°F.
Serve immediately, spooning the pan juice over the chops, apples and onions.
© 2016 Mama’s High Strung®
Nutrition Facts per serving Total Calories 290.4 Total Fat 14.8g Cholesterol 56.3mg Sodium 648mg Total Carbohydrates 13.4g Dietary Fiber 4.2g Sugars 5.6g Protein 27.3g