Pork Chops with Apple and Baby Onions
Apples go great with pork chops, and onions add a tasty zing.
Prep Time: 15M
Cooking Time: 35M
Serves: Serves 4
- 2 slices firm white bread, torn into pieces
- handful of sage leaves
- 1 small onion, coarsely chopped
- sea salt and freshly ground black pepper
- 4 pork loin chops, 3/4in (2cm) thick and 41/2oz (125g) in weight
- 12 baby onions or shallots, peeled, large ones halved
- 3 cooking apples, such as Granny Smith, peeled, cored, and coarsely chopped
- 2 tbsp demerara (raw) sugar, or granulated sugar
- drizzle of olive oil
- handful of rosemary sprigs
- Preheat the oven to 400°F (200°C). Combine the bread, sage, and onion in a food processor and pulse on and off, until coarse crumbs form. Spread on a baking sheet and bake for 5 minutes or until golden. Return to the food processor and pulse again until finely chopped. Season well with salt and freshly ground black pepper.
- Place the chops in a roasting pan and add the onions. Add the apples, sprinkle with sugar, then drizzle with olive oil. Add the rosemary, then season with a pinch of salt, pepper, and the golden bread crumb mixture.
- Roast for 30-35 minutes, turning once, until the meat is cooked through. Serve with new potatoes or mashed potatoes.
- Add some new potatoes to the pan with the apple and onions. Just make sure the pan is large enough so it roasts rather than steams.
- If the pork is ready before everything else, take it out and keep warm-you don't want it to overcook or it will become dry.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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