I re-worked the directions from this recipe found in Cooking Light Spt 2012. After making it twice, I decided to change the directions so that the meat and the other stuff comes out done and at the same time.
4 thick boneless pork chops
1 ½ C pearl onions (thawed, patted dry)
2 small Gala apples (cut into wedges)
2 ½ canola oil (divided )
1 T butter (divided)
2 tsp fresh thyme leaves
½ tsp kosher salt (divided)
½ tsp black pepper
½ C fat-free low sodium chicken broth
½ tsp flour (whisked into chicken broth)
1 tsp cider vinegar
Pre-heat oven to 400 F. Start with two large fry pans, one of which has to be oven proof (let’s call that one the Red Pan). Heat both pans on medium high heat. In the Red Pan, put 1 tsp of oil. In Pan #2, 1 ½ tsp oil.
Sprinkle the meat with ¼ tsp salt and ¼ tsp pepper, and put in Pan #2. Brown well on both sides. We’ll cook this meat until about medium (then finish up in the oven). This should take about 3 or 4 minutes on each side. (After removing meat, turn heat down to medium low.)
While the meat is browning, cook onions in the Red Pan for about 2 minutes until lightly browned. Add apple and the meat to the Red Pan, cover in foil, and put into the oven for about 10 minutes. The apples should be soft and the meat cooked when this part is done.
In Pan #2, add broth mixture and scrap up the browned bits and cook until reduced to ¼ C. Stir in vinegar and 1 tsp butter. Set aside.
Remove Red Pan from the oven and place meat on warmed plates. Stir 2 tsp butter, thyme, ¼ tsp salt and ¼ tsp pepper to pan with apples and onions. Spoon over meat. Spoon sauce from Pan #2 over each serving.
|Serving Size: 1 (339 g)|
|Servings Per Recipe: 4|
|Amount Per Serving||% Daily Value|
|Calories from Fat 189||44%|
|Total Fat 21.0 g||32%|
|Saturated Fat 7.8 g||39%|
|Cholesterol 144.9 mg||48%|
|Sodium 356.1 mg||14%|
|Total Carbohydrate 16.4 g||5%|
|Dietary Fiber 2.9 g||11%|
|Sugars 10.2 g||41%|
|Protein 42.1 g||84%|