Fall Pork Chops With Apples
This classic recipe is super simple and a true treat. Enjoy this recipe and the great flavors it brings. Whatever your taste buds are craving, you can dress it up or down. I trade the apples for pineapples and brown sugar during the summer to have that tropical vibe.
- 1/4 c. extra-virgin olive oil
- 1 1/2 tbsp. balsamic vinegar
- 2 tsp maple syrup
- 2 tsp whole-grain mustard
- 1/4 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
- 1 medium red onion (halved and sliced in ¼"-thick wedges)
- 2 sweet-tart apples (such as Honeycrisp or Pink Lady, cored and cut into 8 wedges each)
- 4 1"-thick boneless pork chops (about 1½ lb. total)
- 4 sprigs fresh rosemary
- Preheat oven to 425° and place racks in the center and upper third of the oven. In a small bowl, whisk olive oil, balsamic, maple syrup, mustard, and ¼ teaspoon each salt and pepper.
- Add onion and apple to a rimmed baking sheet. Drizzle with half of the balsamic mixture and toss to combine. Season with ¼ teaspoon each salt and pepper.
- Season the pork chops on both sides with 1 teaspoon salt and ¼ teaspoon pepper. Nestle the pork chops among the onions and apples. Brush the remaining half of the balsamic mixture on both sides of each chop. Top each chop with a rosemary sprig. Place in the center rack of the oven and bake until apples and onions are softened, about 15 minutes.
- Increase oven temperature to a high broil. Discard rosemary and place the sheet pan on the rack in the upper third of your oven and broil until chops are slightly caramelized, 3 to 5 minutes, depending on the strength of your broiler. Let pork rest at least 5 minutes before slicing. Serve pork with apples and onions with any pan juices spooned over top.
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