Pork with apples and onions
Feb. 1st, 2025 05:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitcheningredients
2 pork chops
1 teaspoon sea salt
1/2 teaspoon pico fruta
2 tablespoons vegetable or olive oil, divided, or more as needed
1 medium Granny Smith apple - peeled, cored, and sliced into eighths
1 medium sweet onion, sliced vertically
1 teaspoon thyme
1 cup chicken stock (or 1/2 tsp chicken base and 1/2 tsp ham base + 1 cup water)
1 tablespoon
directions
Preheat the oven to 425 degrees F (220 degrees C).
Trim silver skin from pork tenderloins; pat dry using paper towels. Rub with sea salt and light sprinkle of pico fruta.
Heat 1 tablespoon oil in a large, oven-proof skillet over medium heat until it shimmers. Cook chops in hot oil, 3 minutes per side. Transfer pork into a casserole dish. Sprinkle chops with the other 1/2 teaspoon thyme.
Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about 8 minutes; add more oil if the skillet gets dry. Season with 1/2 teaspoon thyme; stir gently to combine.
Pour apple-onion mixture into casserole dish over the pork chops, add 2 tbsp water or chicken stock.
Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
Meanwhile, pour chicken stock (or mixed ham/chicken base + water) into the skillet and cook over medium-high heat until reduced by half, 8 to 10 minutes.
Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
Pour apple mixture back into the skillet with the reduced stock. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
Slice pork and serve over apple mixture, serve with rice or other starch of your choice.
2 pork chops
1 teaspoon sea salt
1/2 teaspoon pico fruta
2 tablespoons vegetable or olive oil, divided, or more as needed
1 medium Granny Smith apple - peeled, cored, and sliced into eighths
1 medium sweet onion, sliced vertically
1 teaspoon thyme
1 cup chicken stock (or 1/2 tsp chicken base and 1/2 tsp ham base + 1 cup water)
1 tablespoon
directions
Preheat the oven to 425 degrees F (220 degrees C).
Trim silver skin from pork tenderloins; pat dry using paper towels. Rub with sea salt and light sprinkle of pico fruta.
Heat 1 tablespoon oil in a large, oven-proof skillet over medium heat until it shimmers. Cook chops in hot oil, 3 minutes per side. Transfer pork into a casserole dish. Sprinkle chops with the other 1/2 teaspoon thyme.
Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about 8 minutes; add more oil if the skillet gets dry. Season with 1/2 teaspoon thyme; stir gently to combine.
Pour apple-onion mixture into casserole dish over the pork chops, add 2 tbsp water or chicken stock.
Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
Meanwhile, pour chicken stock (or mixed ham/chicken base + water) into the skillet and cook over medium-high heat until reduced by half, 8 to 10 minutes.
Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
Pour apple mixture back into the skillet with the reduced stock. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
Slice pork and serve over apple mixture, serve with rice or other starch of your choice.