- Pork Chops with Roasted Onions and Apples with Orzo
- Sometimes, I peel the apples, but often keep them on for add nutrients. Thyme, sage or a mixture of both really go nice with pork.
- Serves 4
- 4 center cut pork chops, almost room temperature (for more even cooking)
- salt and pepper to taste
- 2 tablespoons fresh chopped thyme or sage or 3 teaspoons dried thyme or sage
- 1 tablespoon olive oil
- 2 apples, peeled (optional) and cut into 12 pieces
- 1 onion, sliced
- 1/2 teaspoon cinnamon - optional
- 1/2 teaspoon cardamon - optional
- ¼ cup Calvados, brandy or white wine
- 1 tablespoon frozen apple juice concentrate (if you have it)
- ½ cup chicken stock or water
Preheat oven to 425.
Sprinkle fresh thyme or sage, salt, and pepper over a thick center cut pork chop and sauté in an oven proof skillet over medium high heat. When the pork is nicely browned on the one side, turn it and add the apples and onions (sprinkle with cinnamon and cardamon - optional) and gently stir and place the skillet in oven for 8-10 minutes or until the pork chop is cooked.
Remove the pork chops to a plate and cover with foil to rest while you make a quick pan sauce on the stove. Add a splash of Calvados, brandy or white wine to pan and a tablespoon of frozen apple juice concentrate (if you have it) and cook for several minutes. Add any accumulated pork juices to the pan and add chicken stock or water and continue cooking until the sauce is reduced and slightly thickened.
Serve over orzo, rice, or wide noodles.