Ingredients
- 2 1/2 teaspoons olive oil, divided
- 1 small onion, chopped
- 2 apples, cut in wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 bone-in center-cut pork chops (about 1/2 inch thick)
- 1/2 cup chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Preparation
Step 1
1. Heat oven to 400.
2. Heat 1 teaspoon of oil in a large ovenproof skillet over medium-high heat. Add onions to pan and cook 2 minutes or until lightly browned. Add apple to the pan and place in oven.
3. Bake for 10 minutes or until onions and apple are tender. Remove from oven and stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Heat remaining olive oil in a large skillet over medium-high heat. Sprinkle pork with salt and pepper and add to the heated pan. Cook 3 minutes on each side or until no longer pink. Remove pork to a plate and keep warm.
5. Whisk together chicken broth and flour in a small bowl. Add broth mixture to skillet and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to about 1/4 cup. Stir in cider vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.
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