Sunday, May 16, 2010

Tender Pork Chops with Caramelized Apples and Onions

I love when I find a new way to cook Pork Chops, I get so bored with the recipes I have. This recipe is so very good, and makes a pork chops look kind of pretty!
We have now made it a few times and will continue to make it.
This is a great make-ahead meal, which is great for us busy mom's and dad's. I will usually make it in the early afternoon then it cooks for 3 hours. All I have to do is make the potatoes and steam some fresh broccoli, and then maybe cut up some fresh fruit to go along with it.
Thank you Melanie over at My Kitchen Cafe for yet another delicious meal!

Tender Pork Chops with Caramelized Apples and Onions
serves 4

Ingredients / how to make the Pork:

4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to not dry out.

Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.

Ingredients / how to make the Potatoes:

Parmesan and Garlic Smashed Potatoes

5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt

1 cup grated Parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.


Source: Melanie's recipe over on My Kitchen Cafe

1 comment:

Melanie said...

Thanks, Jessica! Your picture is lovely - I'm so glad you like this meal!