Sometimes I dread the day that I have to be an actual grownup 100% of the time. One day in the hazy future, I am going to have to be somewhat more responsible. And by responsible I don't mean having only a small scope of ice cream after a dinner of cereal. I mean responsible like cooking a balanced dinner each night, eating a range of fruits and veggies, and not impulse buying ice cream in the first place.
People, we are not getting younger. Responsibility time is just around the corner unfortunately. Yours truly is about to turn a quarter of a century in less than a month. Yes, I know, I know, maybe 25 isn't that old, but to me it's a scary number, round multiple of 5. (PS - Mom, your youngest is about to turn 25! Ah!) My days of sitting on the couch after a long day, eating cereal and watching 80's TV reruns are numbered. I'm going to have to finish growing up eventually. I'm going to have to make more things like pork chops roasted with apples and onions. Oh the hardships....
Pork Chops with Roasted Apples and Pearl Onions
Cooking Light, September 2012
This wasn't a stand out dish. It was good, but not amazing. In other words, was eaten up completely, but not quite big green cookbook worthy. Tuesday night dinner worthy though, you know, if you run out of cereal and ice cream.
2 1/2 tsp. olive oil, divided
1 1/2 c. frozen pearl onions, thawed, pat dry
2 c. Gala apple wedges
3 tsp. butter, divided
2 tsp. fresh thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 (6-oz) bone-in center-cut pork loin chops (about 1/2 in. thick)
1/2 c. chicken stock
1/2 tsp. flour
1 tsp. cider vinegar
Preheat oven to 400° F.
Heat large ovenproof skillet over medium-high heat. Add 1 tsp. olive oil to pan and heat. Add onions to pan and brown for 3-4 minutes, stirring only once or twice to let the onions get some pretty brown on them. Add apples to pan and put in oven. Roast at 400° until apples are fork tender, about 10 minutes. Toss immediately with 2 tsp. butter, thyme, salt, and pepper. Transfer mixture to plate and cover with tin foil to keep warm.
Heat remaining oil in pan over medium-high heat. Season pork chops lightly with salt and pepper. Cook pork 3 minutes per side, flipping only once to get a nice brown. Remove pork from pan and tent with foil to keep warm. Whisk together broth and flour until there are no more lumps. Pour into hot pan and bring to a boil, scrapping up any lose bits into the broth. Boil until mixture is reduced to about 1/4 cup. Add vinegar and remaining tsp. of butter, serve over pork and applies.