Pork chops with roasted apples

21 Nov

I never buy bone-in pork chops. I hate paying for the weight of the bone since it gets tossed anyway. And I feel like more of the pork goes to waste. I did end up buying some last week as they were on super sale at the grocery store. This recipe I ripped out from cooking light magazine. The original recipe had pearl onions cooked with the apples. This dish came out really. I especially liked the green beans!

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Pork Chops with Roasted Apples
adapted from cooking light

Ingredients

2 1/2 teaspoons oil, divided
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. Add apple to pan; cook 2 min. place in oven. Bake at 400° for 10 minutes or until apples 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.

Haricots Verts and Mustard Vinaigrette
adapted from cooking light

ingredients

1lb haricots verts
1 1/2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon stone-ground mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook haricots verts. Combine olive oil, vinegar, mustard, kosher salt, and freshly ground black pepper in a medium bowl. Add beans; toss well to coat.

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