A Warm, Savory and Sweet Treat For a Chilly Day





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You've heard of pork chops and applesauce, but why not have the whole apple instead, minus all that extra sugar.  Anna Bullet, who's the new Executive Chef at Cooking Light Magazine came by Tonia's Kitchen to talk about her delicious idea for Oven Baked Pork and Apples. She starts by sauteing apples with fresh thyme and red onion, along with some chicken stock and apple cider vinegar. Not only does that yield a delicious garnish, but it's pretty healthy too.  She then bakes pork chops and places the sauteed apples on them. It's a great way for kids to get their fruit, while enjoying some tasty lean pork.



Cooking spray                

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

Preparation

1. Preheat oven to 425°. Coat a jelly-roll pan with cooking spray.
2. 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.