Baked Pork with Apples
Baked Pork with Apples
I’ve always loved the flavor of warm Pork with Apples. It’s always been one of my more favorite Crockpot® meals.
While there is so much convenience in the Crockpot® style of this recipe, there is one bigger reason why I do love the baked version on occasion. The apples hold their shape a little better compared to the extra soft texture of the slow-cooked apples. Still delicious but just a different spin.
I also love having this recipe on hand for the days I didn’t get the meal in the slow cooker before work or just didn’t have time to get it together.
This pork recipe is a wonderful way to change up a boring meal routine for anyone and especially postop Gastric Sleeve, Gastric Bypass and Gastric Lapband® who tend to get stuck on chicken. As always, remember to keep your bites the size of a black bean for the best success in tolerating you meal and feeling full for hours!
Baked Pork with Apples
Ingredients
- 4 boneless pork chops
- 1 large apple (examples: Honeycrisp or Gala)
- 1 red onion, cut into 12 wedges
- 1 tsp chopped fresh thyme
- 1/3 cup low sodium chicken broth
- 3 tbsp cider vinegar
- 1/4 tsp each salt & pepper
Instructions
- Preheat oven to 425F.
- Heat a large nonstick skillet over medium-high heat. Spray with cooking spray and add 2 pork chops into the pan. Cook 3 minutes on each side and remove to a 8x8 casserole dish. Repeat with remaining pork chops.
- Scatter apple, onion and thyme over the pork chops. Combine stock and vinegar and drizzle over meat and vegetables. Sprinkle with salt and pepper and roast for 25 minutes or until apples are golden brown and pork chops are cooked (145 is the desired temp for pork).