Pork Chops with Baked Apples
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 460 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 125 milligrams
- Sodium
- 280 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 6 grams
- Protein
- 39 grams
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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.
