Pork Chops are delicious anyway you cook them. This way makes them dangerously good.
Season Pork Chops and set aside.
Put 1 Tbs Olive Oil into frying pan on gas stove and add halved garlic cloves, rosemary, thyme and segmented red onion. Lightly fry til Oil slightly infused and put contents into oven baking tray at 180 degrees C.
While that is heating up in the oven, put your peeled and sliced Potatoes (like a thin thick chip - in other words not ultra thin but not overly thick...) into the frying pan with the residual olive oil/herbs. Give them about a minute - just toss them halfway through and then put into the oven baking tray with the garlic, herbs and onion - with another dousing of salt & pepper on top.
Now slice your granny smith into thin segments and put into whatever moisture is left in the frying pan and then add in 2 tbs of brown sugar and heat to the point where the apples slightly caramelise.
Set aside into a bowl and get your Pork Chops.
In the mix of caramelised sugar and leftover herb/oil fry the outside of the pork chops but don't cook them through. Flip them to coat and then take out and set atop the potato, onion, garlic cooking in the tray in the oven.
Give that 5 minutes to cook and then put the caramelised apple sauce on top.
Cook for another 5-10 minutes at 180 C.
And serve with broccoli & zucchini - boiled or steamed quickly - for a fresh side to the sweetness of the main.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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