Pork Chops with Sweet Onions and Apple and Twice Cooked Potatoes Recipe

Servings: 4

This recipe is so fun, I used one of my favorite combinations - sweet onions and apples that get a touch of sugar and a good splash of tangy vinegar, this flavor combo is then going to go all over the top of some tasty chops! To go alongside these sweet tangy chops are some taters, twiced cooked and topped with a tater classic, sour cream and chives - oh and some cheese too - HELLO delicious!

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

Onions

3 tablespoons butter
1 large firm crisp apple, peel
3 Vidalia or red onions
Salt and pepper
1 large bay leaf
1 tablespoons sugar or light brown sugar
2 tablespoons cider vinegar

Potatoes

12 medium thin skin white or gold potatoes (need to be large enough to cut in half)
Salt
Non-aerosol cooking spray
Pepper
2 ½ cups shredded cheddar cheese or easy melting cheeses of choice
1 cup sour cream – I put mine in a squirt bottle for easy distribution and some brands make squirt bottles as well
½ cup finely chopped chives

Chops

4 boneless pork loin chops, 1 ½ inches thick
1 teaspoon EACH cumin, granulated garlic and onion, sugar or light brown sugar
¼ teaspoons allspice
2 tablespoons olive or vegetable oil
½ cup chicken bone broth or stock

Directions

Preheat the oven to 475 F with the rack at the center of the oven.

Peel and chop the apple, halve and thinly slice onions.

Heat a deep skillet over medium heat with butter and when it melts add apples and onions and season with salt, pepper, bay and sugar, soften but do not brown 7-8 minutes add 1 cup water and turn onions up, evaporate the water and reduce heat back to medium low, add vinegar.

Meanwhile, cover potatoes with water and bring to boil, salt the water, when the potatoes are just fork-tender, about 10 minutes or so, drain. Line a baking sheet with parchment and crush potatoes with the bottom of a water glass. Spray the potatoes with cooking spray and season with salt and pepper, bake 10 minutes, add cheese, bake 2 minutes, top with sour cream and chives.

While potatoes are working, heat a large cast iron skillet over medium-high heat. Pat chops dry and trim, if necessary, of excess fat at edges. Season with salt and pepper and combine cumin, garlic, onion and allspice, rub chops evenly on both sides of chops with the mixture, add oil to skillet, 2 turns of the pan, cook chops to 145 F degrees on instant read thermometer, about 8 minutes, and place on platter, add stock to pan and and stir to pick up all the flavors, then spoon juices and drippings over chops.

Serve chops topped with onions and 3 crushed cheesy potatoes alongside.