Baked Pork Chops With Apples And Onions Food

BAKED PORK CHOPS AND APPLES

Steps:

• Peel, core, and slice the apples.
• Preheat the oven to 350 degrees.
• Melt the butter in a skillet.
• Brown the pork chops on both sides in the butter.
• Grease (or spray) a large baking dish.
• Put the apple slices in the bottom of the dish.
• Mix the brown sugar and cinnamon.
• Sprinkle the cinnamon and sugar over the apples.
• Place the pork chops on top of the apples.
• Cover with foil and bake for 1 and 1/2 hours.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.
• Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.
• Porky deliciousness!

BAKED PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Put chops in a baking pan.
• Sprinkle with sliced onions and place apple slices on top.
• Pour orange juice over all and then season.
• Bake at 350 degrees F. for 45 minutes to an hour, depending on thickness of chops.
• Baste during cooking and about 15 minutes before done, turn chops. *If you prefer, you may brush with bottled sweet and sour sauce now too.

PORK CHOPS WITH BAKED APPLES

Steps:

• Preheat the oven to 450 degrees F. Toss the parsnips, turnip and onion with the olive oil, rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Arrange the apples on top, cut-side up; brush with 2 tablespoons apricot preserves and season with pepper. Roast until the vegetables and apples soften, 20 minutes. Switch the oven to broil; broil until the vegetables are golden brown, 5 minutes.
• Meanwhile, mix the remaining 2 tablespoons preserves, 1/2 cup water, the Worcestershire sauce and sage in a large bowl; season with pepper. Pierce the pork all over with a fork; add to the bowl. Marinate 10 minutes.
• Remove the pork chops from the marinade (reserve the marinade); arrange on a wire rack set on a baking sheet and season with salt and pepper. Broil until cooked through, 4 to 5 minutes.
• Transfer the marinade to a saucepan and boil over medium-high heat until thickened, 3 minutes. Whisk in the butter. Drizzle over the pork; serve with the vegetables and apples.

PORK CHOPS BAKED WITH APPLES AND ONIONS

Steps:

• Preheat oven to 350 degrees. Heat the vegetable oil in a large, ovenproof skillet over medium-high heat. Add the pork chops and sear until golden brown, about 1 1/2 minutes per side. Place the pork chops on a plate and set aside.
• Add the onion to the skillet and cook, stirring often, for 2 minutes. Add the sherry and the cider and cook, stirring contantly, scraping up any browned bits stuck to the bottom of the pan. Add the apples, 1/2 teaspoon salt and pepper to taste. Lower the heat and cook for 5 minutes.
• Push the pork chops down into the apple mixture and pour any juices accumulated on the plate over them. Cover with foil and bake until the pork chops are tender and cooked through, about 15 minutes. Uncover and season with additional salt and pepper to taste. Divide among 4 plates and serve.

PORK CHOPS WITH CURRIED CARAMELIZED ONIONS AND APPLES

Steps:

• Season chops with salt and pepper; brown both sides in a skillet with a little olive oil; remove to a 9x13 inch baking dish.
• In the same skillet, melt butter over medium heat.
• Cook and stir onions and apples in butter until caramelized, being sure to stir up browned bits.
• Stir in applesauce, apple juice, beef broth, garlic and curry powder.
• Season to taste with salt and pepper; simmer on low heat until slightly thickened, continuing to stir up browned bits from pork chops.
• Pour apple-onion mixture over chops in baking dish and cover dish with foil.
• Bake in a preheated 400 degree oven for 45 minutes.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a small bowl. Set aside 2/3 of the spice mixture for later use. Sprinkle remaining spice mixture onto the pork chops, coating all sides.
• Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook in the hot oil until browned, 3 to 5 minutes per side. Remove pork from the skillet.
• Add onion to the skillet and cook until tender, about 3 minutes. Add apples; cook and stir for 2 more minutes. Stir in apple juice, brown sugar, and reserved spice mixture; bring to a boil.
• Reduce heat to low, cover, and simmer until pork is longer pink in the center, and reaches desired level of doneness, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH APPLES AND ONION

Steps:

• Season pork chops with salt and black pepper to taste.
• Heat vegetable oil in a large skillet over medium high heat. Arrange chops in skillet.
• Cook pork chops until browned, about 4 minutes per side. Transfer to a plate and keep warm.
• Add onion to drippings in skillet. Saute, stirring continually for 2 minutes. Return pork to skillet.
• Add apples to pork chops. Sprinkle with brown sugar and cinnamon; cover.
• Cook, spooning sauce over pork chops frequently, until pork chops are cooked through, about 10 minutes. Serve immediately.

PORK CHOPS WITH APPLES, ONIONS AND CHEESY BAKED POTATOES

Steps:

• Heat large fry pan on med-high.
• Season pork chops on both sides with salt, pepper and thyme.
• Place chops in pan just to brown on each side, about 4 to 5 minutes turning once.
• Cut up onion and peeled apples into evenly sized chunks while meat is browning.
• Pierce potatoes with fork for venting. Heat on high in microwave for 10-12 minutes.
• Remove browned chops from pan and set aside.
• Add about 1 ½ TBSP of butter in pan and mix in with oil.
• Add onions to pan and stir to coat in butter and oil glaze.
• Add apples to pan when onions begin to soften and caramelize. Stir to coat.
• Add pork chops back into pan and cover, turning and stirring contents occasionally for about 15 to 20 minutes. Liquid in pan should become slightly thicker.
• While meat is cooking, slice baked potatoes into approximately ¼ inch slices.
• Remove skin and place slices from one potato in a layer in small baking dish.
• Add thin pats of butter and a generous sprinkling of shredded cheese on top of first layer.
• Repeat second layer the same way and place in oven until cheese just starts to brown.
• Place cooked pork chops on large serving plate. Spoon on saucy apples and onions.
• Bring it all together at the table and enjoy!
• Bon Appetite!

BAKED PORK CHOPS WITH APPLES & ONIONS

Steps:

• 1. Preheat oven to 400 degrees. Pat chops dry and salt & pepper on each side.
• 2. Peel and quarter apples, remove core and slice about 1/4" thick. Put into a bowl and toss with brown sugar, cinnamon and water and set aside.
• 3. In large oven proof skillet or chicken fryer, heat a little olive oil or margarine over high heat, just enough to coat the bottom of the skillet. Sear the chops on one side only for about 3-4 minutes or until nicely seared. Remove chops to a plate.
• 4. Add apple mixture to the pan drippings in the skillet. Cook on medium heat for about 5-10 minutes or until liquid comes to a boil and apples just begin to soften. Remove from heat. Remove about half of the apples, add the sliced onions to the remaining apples in the skillet and toss well.
• 5. Place chops over apples and onions, seared side up, top each chop with a pat of butter, and cover with remaining apples.
• 6. Cover with lid or foil and bake for 30 minutes. Remove and baste with liquid in the skillet. Cover and bake another 15 minutes or until internal temp reaches at least 145 degrees (medium-rare), 160 degrees (medium), or 170 degrees (well-done) on a meat thermometer.
• 7. Allow to rest 15 minutes before serving. Meat temperature will continue to rise another 5-10 degrees while resting so keep that in mind when calculating when to remove your chops from the oven. *NOTE: If chops are boneless, cooking time may need to be reduced. If chops are thicker then oven time may need to be increased. *TIPS - for larger quantities, allow 1 apple, 1 T brown sugar, 1 pat butter per chop and 1 small onion per two additional chops. Sear chops in batches and after deglazing pan with apples and liquid transfer ingredients to a large baking pan, following layering instructions. Bake as instructed above.