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Baked pork chops and apples1/3/2024 The pork chops hop back in and everything simmers until they’ve cooked through and the sauce has reduced, and then you’ve got a delicious, juicy, healthy one skillet meal to dig into! (And it’s one that took very little time to make. There’s sage and rosemary and thyme in there too, and once they apples and onions have softened a bit, you stir in Dijon mustard and chicken stock which brings everything together in a saucier way. … and then you’ll give the apples and onions a chance to take a turn in the skillet. Add onions to pan cook 2 minutes or until lightly browned, stirring once. First, you’re going to brown your pork chops… Heat a large ovenproof skillet over medium-high heat. Bake, turning the chops, apples, and onions twice during baking, until the pork is cooked through and the juices have reduced to a glaze, about 20 minutes. Sprinkle each pork chop with 1/2 teaspoon brown sugar, and place one apple half, cut. Pour sauce over pork chops and apples to serve. Cook and stir until sauce starts to thicken, 2 to 3 minutes. Bring to a boil while scraping the browned bits of food from the bottom of the pan. Add to the skillet over medium-high heat. The key to this one-pan meal is to work in stages. Season the pork chops well with salt and pepper. Stir together apple juice, cream, and cornstarch in a small bowl. I tend to forget that pork chops can make for a quick dinner, but they really are a great option for a thirty-minute meal. Remove pork chops from the skillet and set on a separate plate. Brown them on both sides until nice and golden. Salt and pepper both sides of pork chops. Add olive oil and butter and heat until butter in melted. It’s juicy, it’s delicious, and it’s perfect for both busy weeknights or special occasions. Heat a large, heavy skillet over medium-high heat. Remove and baste with liquid in the skillet. Cover with lid or foil and bake for 30 minutes. Place chops over apples and onions, seared side up, top each chop with a pat of butter, and cover with remaining apples. Though it only takes about twenty-five minutes, this skillet dinner gives you succulent herb-tinged pork chops on a bed of apples and red onions with a seriously tasty Dijon sauce. Remove about half of the apples, add the sliced onions to the remaining apples in the skillet and toss well. Pork and apples are a classic combination, and tart ones, such as Granny Smith or McIntosh, are best in this recipe. I have made many a one-pan meal (they make dinner so easy!) but it’s rare that I’ve encountered one that feels as impressive as this. Spray 8- or 10-inch nonstick skillet with cooking spray heat over medium heat 1 to 2 minutes. Save Recipe Pork chops are an ideal dinner idea when you need something quick and easy, and when paired with apples, butter, and brown sugar, it becomes a meal the whole family will love.
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