Pork Chops with Baked Apples

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    460 calorie
  • Fat

    17 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    125 milligrams
  • Sodium

    280 milligrams
  • Carbohydrate

    39 grams
  • Fiber

    6 grams
  • Protein

    39 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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