Pork Chops with Apples and Onions

This recipe, like the Roasted Chicken with Root Vegetables, is perfect for the fall and winter. Serve it with sauteed kale or swiss chard and mashed potatoes for a wonderful, seasonable meal.

Serves 4

3 tblsp olive oil
4 bone in loin pork chops
2 medium onions, sliced lengthwise
2 apples, peeled, cored and cut into chunks
1 heaping tblsp flour
1 c. chicken broth
1 c. apple cider
1 tsp dried thyme
salt and pepper to taste

Pat the pork chops dry with paper towels. Heat the oil on medium high in a cast iron or similar skillet. Add the chops and brown well, about 5 minutes on each side. Remove to a platter and set aside.

Reduce heat to medium and add the onions. Sautee for about 8-10 minutes until tender and brown. Sprinkle the onions with the flour and cook for about 2-3 minutes, stirring, until the flour is incorporated and slightly brown. Do not let the flour burn. Add some stock and deglaze the pan, scraping up any brown bits. Add the rest of the stock, cider, thyme, salt and pepper. Put the chops in the pan and pour in any meat juices. Spoon some of the sauce over the chops. Add the apples, cover and simmer until tender, about 30 minutes.
Pork Chops with Apple and Onion.doc
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