Pork Chops with Roasted Apples and Onions

Taken from Cooking Light Magazine, September 2012


Servings: 4 (serving size: 1 chop, about 1 tbs. sauce, and 3/4 cup apple mixture)

240 Calories
24.9 grams Protein
11 grams Carbs
1.5 grams Fiber
379 mg Sodium


Ingredients:

2 1/2 teaspoons canola oil, divided
1 1/2 cups frozen pearl onions, thawed
2 cups Gala apple wedges
1 tablespoon butter, divided
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6 ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
1/2 cup fat-free, lower-sodium chicken broth
1/2 teaspoon all-purpose flour
1 teaspoon cider vinegar

Preparation:

Preheat oven to 400.  Heat a large ovenproof skillet over medium-high heat.  Add 1 teaspoon oil to pan; swirl to coat.  Pat onions dry with a paper towel.  Add onions to pan; cook 2 minutes or until lightly browned, stirring once.  Add apple to pan; place in oven.  Bake at 400 for 10 minutes or until onions and apples are tender.  Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat.  Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.  Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.  Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.  Remove pork from pan; keep warm.  Combine broth and flour in a small bowl, stirring with a whisk.  Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute or until reduced to 1/4 cup.  Stir in vinegar and remaining 1 teaspoon butter.  Serve sauce with pork and apple mixture.

Per someone else's suggestions, I am going to change up a little and try making this in one dish.  By cooking the pork chops first, removing them from the pan and keeping them warm while I cook the onions and apples.  I recently bought a Ninja Cooker and will try to cook this meal in it.  Will post the results later.