Baked Pork Chops with Apples and Vegetables
Thick-cut pork chops are seared and cooked in apple juice, with a colorful collection of apples, garlic, and winter veggies.
Servings: 4
Ingredients
- 4 bone-in pork chops
- 3 tablespoons vegetable oil
- ½ cup apple juice, or apple cider, NOT apple cider vinegar
- 4 tablespoons butter
- 2 apples, sliced
- 3 garlic cloves
- 1 tablespoon honey
- 2 red onions, each cut into 4 to 6 wedges
- 2 carrots, cut into 1/2-inch pieces
- 2 beet roots, thinly sliced
- 1 cup baby potatoes, quartered
- Fresh rosemary
- Salt and Pepper
Instructions
- Preheat the oven to 450°F
- Heat a large skillet over medium-high heat. Add the oil and butter.
- Rub the pork chops with a generous amount of salt and pepper.
- Once the skillet is hot, add the pork, garlic, and fresh rosemary, and sear the chops on each side for 1 to 2 minutes, or just until browned.
- Pour the juice/cider and the honey in the skillet, and simmer for a minute.
- Transfer the pork chops and juices to a roasting pan, and add the chopped vegetables and sliced apples. Toss to coat everything in the pan juices.
- Roast for 20 to 25 minutes, or until the pork is done, and veggies are tender. Pork is done when internal temperature registers at 145˚F. Do not cook longer than that or you'll end up with dry chops.If the pork chops cook up faster than the veggies, simply take out the pork chops, transfer to a plate, and keep covered while the veggies continue to cook.
- Serve.
Notes
- You can use whatever vegetables you like.
- As the dish roasts, the juices will reduce. The reduced juices can be drizzled over the vegetables before serving.
Nutrition
Calories: 550kcal | Carbohydrates: 40g | Protein: 38g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 253mg | Potassium: 1194mg | Fiber: 6g | Sugar: 24g | Vitamin A: 5520IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 2mg
