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| Autumn Apple Onion Pork Chops |
"This is a fairly commonplace autumn dish in Indiana. It continually reminds me of nearby harvest fairs. Crimson and gold leaves under foot, hay rides, the crisp sweet odor of the air...Comfort meals, natural and easy. There are many variations, but this is the fave in our home. To be sincere, I've in no way measured the spices before I sat all the way down to write this, so please feel unfastened to alter to your own tastes."
Ingredients :
- Topping:
- 1 small yellow onion, thinly sliced
- 1 cup peeled and thinly sliced baking apples (ideally Cortland)
- 2 tablespoons olive oil, or as wished
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 pinch brown sugar, or to taste
- Pork Chops:
- three beef chops
- salt and ground black pepper to taste
- 1 pinch paprika, or more to flavor
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
Instructions :
| Prep : 20M | Cook : 3M | Ready in : 45M |
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- Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; prepare dinner and stir mixture over medium heat till onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and maintain warm.
- Arrange red meat chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over red meat chops. Cook red meat chops over medium warmness till no longer purple within the middle, about 5 mins in line with aspect. An immediate-read thermometer inserted into the center should examine as a minimum one hundred forty five tiers F (sixty three levels C).
- Transfer beef chops to a serving dish and pinnacle with apple-onion topping. Serve right now.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals moist, cook it flippantly, and make clean-up less difficult.
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