Pork Chops with Baked Apples2017-07-24
- Yield : 4 servings
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
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This information is per serving.
Saturated Fat5 grams
- 2 medium parsnips, peeled and cut into 1/2-inch pieces
- 1 medium turnip, peeled and cut into 1/2-inch pieces
- 1 red onion, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 2 small cooking apples (such as Gala), halved and seeded
- 1/4 cup apricot preserves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh sage
- 4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total)
- 1 tablespoon unsalted butter
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.