Last night's dinner was a version of a recipe from Rachael Ray's cookbook, 30-Minute Get Real Meals. The original recipe calls for serving with roasted broccoli spears, but I had Brussels sprouts in the fridge so I roasted those instead. With some mashed potatoes, this meal was really yummy. The spiced-apple pan sauce tastes like a savory apple pie. You should try this very soon.
Ingredients
2 TB extra-virgin olive oil
4 boneless pork loin or rib chops
2 TB butter
1 Spanish onion, thinly sliced
3 TB fresh thyme leaves, stripped from 4 or 5 sprigs, chopped
1 Granny Smith apple, cored and thinly sliced
2 tsp pumpkin or apple pie spice
1 cup chicken stock or broth
A handful fresh flat-leaf parsley, chopped
juice of 1 lemon
Directions
Preheat a large skillet over high heat with olive oil. Liberally season pork chops with salt and pepper and sear on both sides for 2 minutes, or until they are golden brown. Remove the chops from the skillet and reserve. Add butter to the pork skillet, add the onion, thyme, sliced apple, and pie spice. Cook, stirring frequently, for 3 - 5 minutes, or until the onion and apples are tender. Add the chicken stock and bring up to a simmer. Add the pork chops back to the pan and cook for 5 to 7 minutes longer, or until the chops are cooked through. Add parsley and lemon juice to the chops and stir to distribute.
Thoughts?
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