I modified this recipe to utilize the sliced apples that were leftover after we made the Apple Rose Pie. I prepared the pork chops by combining several spices along with brown sugar and fresh rosemary to create a rub. I allowed them to rest for about an hour before I placed them on a baking sheet. I added the seasoned apple slices around the chops and put them in the oven to bake for about 15-20 minutes. I have to say that the rub on the chops was a little heavy on the palette for me. However, my son and hubby enjoyed it, and I was happy to have used up the apples that I had on hand. I guess it was a Win-Win. Served here with Fried Cabbage.
PORK CHOPS WITH ROASTED APPLES AND BRUSSELS SPROUTS (Serves: 4)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cinnamon
- 3 tablespoons light brown sugar, divided
- 2 teaspoons finely chopped fresh rosemary, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (1-inch-thick) bone-in, center-cut pork chops
- 3 tablespoons plus 2 tsp. olive oil, divided
- 3 tablespoons apple cider vinegar
- 1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
- 1 pound fresh Brussels sprouts, trimmed and cut in half
- Vegetable cooking spray
- Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
- Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
- Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
- Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
- Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.
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