There’s always something about the pork and apple combination that I love in the autumn. It’s just that warm, cozy meal you’re looking for when the air is starting to get really crisp (or icy in the case of upstate New York).
It’s fall so the apples are plentiful, and I was really excited to try these pork chops from Healthy Living Market. They’re from Buckley Farms, which I pass on my way to work and always say I’m going to stop at. I mentioned these pork chops in my previous haul post and they’re just great. I was really impressed with the flavor of the meat. It definitely has me hooked on buying things like this from Healthy Living and local farms!
Since they were a little pricey, I only got three and had the girls split one. It was a great idea actually because they were monstrous. I loved this cooking method because finishing them in the oven with the apples onions just leaves the meat nice a juicy. Pork can quickly get really dried out. If you’re using bigger pork chops, cut the time down a little bit. The 25 minutes at 425 degrees was perfect for our massive chops. These apples are also local – I got these Honeycrips from Lakeside Farms, a great stop in the Capital Region!
Note: you do not have to eat pork well done. I like mine like a medium well. The meat will be so much juicier like that. I also served these with a big ol’ heaping pile of mashed potatoes, but you can do some roasted Brussel sprouts instead (mmmmm).
Read on for the recipe!
- 1 tbsp. butter
- 4 (6oz) bone-in center-cut loin pork chops
- 2 large Honeycrisp apples, cored and cut into 12 wedges
- 1 onion, cut into wedges
- 1 tsp. thyme
- 1/3 cup chicken stock
- 3 tbsp. balsamic vinegar (you can also use apple cider vinegar)
- 1 tbsp. olive oil
- Salt and pepper
- Preheat the oven to 425 degrees and coat a cookie sheet with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add butter and swirl around in the pan.
- Add two pork chops and cook 3 minutes on each side. Remove from the pan and repeat with the other two chops.
- Transfer the pork to the cookie sheet and surround the chops with the apple and onion wedges. Combine stock, vinegar and oil and drizzle over the meat and vegetables. Sprinkle with salt and pepper.
- Roast at 425 degrees for 25 minutes or until apples are golden brown and pork is done to how you like it.