Single Pan Roast Pork Chop with Apples
With the cooler fall temperatures, who doesn’t love something roasted for dinner? Problem is, what to make for sides? And doesn’t that seem like a lot of effort if you live alone like I do? Well this technique is simple, beyond flavorful, and is the perfect way to cook for one or two people. Start by making a bed of your side dish items – for this pork chop recipe I used some apples from my son’s tree, shallots, and fresh thyme. But the other day when roasting a chicken leg I used onions and potatoes with rosemary. Season the base with some salt and pepper and drizzle with some extra virgin olive oil.Season your pork chop(s) and lay on top, then drizzle with some high quality balsamic.Roast to desired level of doneness (I like 145 degrees for pork, still a little pink).Look at how great the apples and shallots look? They basically cook in the pan drippings from the pork chop, which make them uber delicious!
- 1 large or 2 small apples, cored and sliced
- 2 medium shallots, roughly chopped
- A few sprigs of fresh thyme, leaves stripped and stems discarded
- Salt and pepper
- Extra virgin olive oil
- 1 thick cut pork chop, trimmed of excess fat (mine was bone in)
- High quality balsamic vinegar or glaze
- Combine the apples and shallots on a baking sheet in a single layer but close together. Sprinkle with thyme leaves, salt, and pepper, then drizzle with a little olive oil.
- Season the pork chop with salt and pepper and lay atop the vegetable mixture. Drizzle with a little balsamic.
- Roast at 375 degrees until pork chop reaches 145 degrees on a meat thermometer, about 20-30 minutes. Rest for a few minutes before serving.