Roasted Apple Pork Chops With A Balsalmic Vinegar Glaze
I think I found this recipe in an Everyday Food issue. My first thought was “balsalmic vinegar and maple syrup? What an interesting combination.” It turned out to be amazing. Well maybe not amazing but pretty darn good. I use 2-4 cutlets and reduce the time.
I love the show Hells Kitchen. My friends look at me like I am crazy but they like “Dancing With the Stars”. I have picked up many helpful cooking tips from watching Hells Kitchen. The most important being, meat continues to cook as it rests. To avoid dry pork chops I watch them closely cooking them until they are just done. I take them out and cover them with tin foil for about 5 minutes.
1/4 c Balsalmic Vinegar
1 tbsp maple syrup
2 pork tenderloins (12 oz each)
2-3 apples, cut into wedges
1 large red onion, cut into wedges
1 tbsp olive oil
salt/pepper
Preheat oven to 450.
Glaze: In a sauce pan bring vinegar and syrup to a boil over high heat. Cook, stirring occasionally, until sauce is reduced to 1/4 cup. Remove from heat. Reserve 1 tbsp.
Place apples and onions on a baking sheet. Drizzle with oil, and toss to coat. Season with salt and pepper. Arrange in a single layer. Roast about 15 minutes, until golden. Remove from oven and toss.
Meanwhile, place pork chops in a baking dish lined with foil. Season with salt and pepper. Brush with glaze from sauce pan.
Return apples/onions to the oven on a rack in the bottom 1/3 of the oven. Place pork on a rack in the top 1/3 of oven. Roast 10 minutes. Remove pork and brush with remaining glaze. Roast until cooked through and apples are tender, about 10 minutes more. Serve with apples and onions.
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