Hi there cooking friends– I’m happy to say the oven is back on around our house after a summer of intermittent oven use. There are a whole lot of reasons whey fall is my favorite season (your birthday, right Laurel?!!) — and football games with our kids, the order of back to school, sweaters again for Pete’s sake! And the oven is back– baking cakes and dinners and hearty all kinds of hearty warm things. So glad to be back in oven season and glad for this new savory pork dinner. We’ll be seeing it again around here…
OVEN BAKED PORK & APPLES
1 tab. butter
1″ thick pork chops or loin chops
2 crisp apples, cored & cut in wedges
1/2 red onion, cut in wedges
1 tsp. thyme leaves
1/3 cup chicken broth
3 tab. cider vinegar
2 tab. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Melt the butter in a hot skillet. Then cook the pork for 3 minutes on each side until it’s beautifully browned. Remove it to a baking dish sprayed with cooking spray.
Nestle the apples and onion around the pork and sprinkle it with the thyme.
Mix together the broth, cider vinegar and olive oil. Pour it over the pork and apples.
Season it all with the salt and pepper.
Pop it into a 425 degree oven for 20 to 25 minutes until the pork is tender and the apples cooked through.
P.S. Just cooking for Larry and me around here– so my picture is just half of this recipe.