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.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: American
Keyword: easy pork chop recipes, fall dinner ideas, healthy pork chop recipes
Servings: 4
Calories: 550kcal
- 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
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.
- 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.
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