Recipe by tygrlilly
"This is a fairly common autumn dish in Indiana. It always reminds me of local harvest festivals. Crimson and gold leaves under foot, hay rides, the crisp sweet smell of the air...comfort food, pure and simple. There are many variations, but this is the favorite in our home. To be honest, I've never measured the spices before I sat down to write this, so please feel free to adjust to your own tastes."
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yellow onion, thinly sliced
peeled and thinly sliced baking apples (preferably Cortland)
olive oil, or as needed
apple cider vinegar
brown sugar, or to taste
salt and ground black pepper to taste
paprika, or more to taste
I made this for dinner tonight and I thought it was very good. I made it according to the directions having to add in a bit more of everything because I had 5 boneless pork chops. I used fresh thyme because I had it in my fridge and it was delicious. Whaat I did a bit differently was after I prepared the chops in a separate skillet, I transferred them right into the skillet with the onions and apples, placing the chops underneath them. I covered the skillet with a piece of foil while I made a gravy/sauce out of the juices that remained from the pork chops. I added in a bit of brown sugar, butter, and flour and cooked it for a few minutes before adding in about a cup of vegetable broth. IT turned out silky and smooth. I then poured the entire contents of the gravy up over the dish in the other skillet.
Delicious and very pretty! I will make this again, probably the exact same way I made this tonight :-) Thank you for the recipe!
I'd rate 3.5 if we could give half-stars. The thing is, if you were to use the full amount of rosemary and thyme, I don't think you'd be able to eat it! I used 1 tsp rosemary and just 1/2 tsp thyme and it was just right for me. Other than that, this was a nice dish. I even forgot the brown sugar and didn't miss it. I think it would also be good with white wine as opposed to the apple cider vinegar. It didn't say to, but I used more oil when I added the pork to the skillet. I used thin sliced pork loin, because that's what I had, and cooked it just a few minutes per side. Would make again.
I made this last night for supper. I did use 1/2 of the thyme and rosemary as 2 teaspoons seemed like a lot for 3 pork chops. I also added a little bit of water (1 Tablespoon) to the pan at the end to get the brown bits into the dish. My mom made something similar when I was a kid and eating this brought back good memories.
The result was a very piney flavored topping that didn't do much good to the pork.
This was a very quick, easy recipe. I added craisins to the apples for a little extra zing and cut back on the rosemary and thyme. Turned out perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Apple Onion Pork Chops
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 315
** Calories from Fat: 231
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