Pork chops are first seared then roasted with a combination of vegetables and sliced apples. A little fennel adds to the flavor, and the simple sauce is the perfect finishing touch. The dinner is simply tossed together in a skillet or sheet pan and roasted to perfection.
Add some cut-up or sliced sweet potatoes along with the carrots and apples if you'd like.
- 2 large apples, such as Gala or Granny Smith (cored, sliced into thin wedges)
- 1 to 2 fennel bulbs (halved lengthwise, stems removed, cored and thinly sliced)
- 3 large carrots, peeled and cut in sticks (about 1/2-inch X 3-inches)
- Dash of kosher salt and freshly ground black pepper
- 1/2 teaspoon dried leaf thyme
- 3 tablespoons extra-virgin olive oil, divided
- 1 large sweet onion (cut into wedges)
- 1 tablespoon brown sugar, packed
- 4 center-cut pork chops, about 1 inch thick
- 1 cup chicken broth, low sodium
- 2 teaspoons all-purpose flour
- 1 teaspoon red wine vinegar
- 2 teaspoons butter
Heat the oven to 400 F (200 C/Gas 6). Line a rimmed baking sheet or roasting pan with foil.
Combine the apple wedges, sliced fennel, carrots, and onions in the roasting pan or baking sheet . Sprinkle with salt and pepper and thyme and then toss with 2 tablespoons of the extra virgin olive oil. Sprinkle with the brown sugar.
Roast the vegetables for about 25 minutes, or until fork tender.
Meanwhile, in a large cast iron skillet over medium-high heat, sear the pork chops in the remaining 1 tablespoon of olive oil for 2 to 3 minutes on each side. Sprinkle the chops lightly with kosher salt and pepper as they cook.
Add the roasted vegetables to the skillet and put the skillet in the oven. Continue roasting for about 10 minutes, or until the chops register at least 145° F on a food thermometer. Remove the pork chops, apples, and vegetables to a platter and keep warm.
In a cup or bowl, combine the chicken broth and flour; whisk until smooth. Place the skillet over medium heat. Add the broth mixture to the skillet and cook, stirring, until thickened, scraping up any browned bits from the bottom of the skillet. Add the red wine vinegar and whisk in the butter.
Serve the pork chops with the sauce.